Remoulade Crab Meat Blend

The first time I made remoulade was for a backyard crab boil that turned into an unexpected downpour. Everyone crowded into my tiny kitchen, and this sauce became the star while we waited out the storm, dipping crab legs and swapping stories about coastal travels.

My grandmother kept a jar of cornichons in her refrigerator door, and I never understood why until I started making French sauces at home. Now that briny crunch is non-negotiable, adding the perfect bright counterpoint to the rich mayo base.

Ingredients

• 1 cup mayonnaise: Use real mayo, not miracle whip, this is the creamy foundation that carries all the bold flavors
• 2 tbsp Dijon mustard: Adds that sharp French edge that cuts through the richness
• 2 tbsp Creole or stone-ground mustard: Brings texture and a deeper, earthier mustard punch
• 1 tbsp prepared horseradish: The secret heat that lingers at the back of your throat
• 1 tbsp fresh lemon juice: Brightens everything and prevents the sauce from feeling too heavy
• 2 tsp hot sauce: Choose your favorite but Tabasco is traditional here
• 2 tsp Worcestershire sauce: Adds umami depth that people cannot quite place
• 1 tsp smoked paprika: Gives a subtle smoky undertone and gorgeous color
• 1/2 tsp cayenne pepper: Builds background heat without overwhelming the crab
• 1/2 tsp kosher salt: Essential to balance all the acidic components
• 1/4 tsp black pepper: Fresh ground makes a noticeable difference
• 1/4 cup finely chopped celery: Provides crunch and a fresh, vegetal note
• 1/4 cup finely chopped scallions: Adds mild onion flavor and bright green flecks
• 2 tbsp finely chopped fresh parsley: Brings herbal freshness and color contrast
• 1 tbsp finely chopped fresh tarragon: Optional but that anise-like flavor pairs beautifully with seafood
• 2 tbsp finely chopped cornichons or dill pickles: The briny crunch that makes remoulade distinctive
• 1 tbsp capers, rinsed and chopped: Little bursts of salty brightness throughout
• 8 oz lump crab meat: Splurge on the good stuff, those sweet chunks are worth every penny

Instructions

Build the flavor base:

Whisk together the mayo, both mustards, horseradish, lemon juice, hot sauce, Worcestershire, smoked paprika, cayenne, salt, and pepper until completely smooth and incorporated

Add the crunch:

Fold in the celery, scallions, parsley, tarragon, cornichons, and capers until evenly distributed throughout the sauce

Gently incorporate the crab:

Fold in the lump crab meat with a light hand, you want those sweet chunks to stay intact and visible

Let flavors marry:

Cover and refrigerate for at least 30 minutes, though an hour is even better for the flavors to really develop

Serve it up:

Serve chilled as a dip with crackers, a topping for fried seafood or fish, or spread it on a po boy sandwich

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This became my go-to contribution for summer potlucks after watching friends hover around the bowl, double-dipping crackers and debating whether it worked better on shrimp or as a sandwich spread. The conversation usually turned to who could eat the most without leaving the appetizer table.

Make It Your Way

Once I started playing around with the base recipe, I discovered that swapping half the mayo for Greek yogurt creates a lighter version that does not sacrifice flavor. The tang from the yogurt actually plays nicely with the mustard and horseradish, and you end up with something that feels a bit less indulgent for weekday lunches.

Serving Ideas

Beyond the obvious crab cake topping, this sauce has become my secret weapon for elevating simple weeknight dinners. I have dolloped it on pan-seared salmon, used it as a dip for roasted artichokes, and even stirred a spoonful into deviled eggs for unexpected depth. The crab makes it special enough for guests but the sauce itself works on almost anything that needs a kick of creamy brightness.

Storage And Make Ahead

This sauce actually improves after a day or two in the refrigerator as the flavors continue to develop and the cornichons and capers have time to release their brine into the mixture. Just keep it tightly covered and give it a good stir before serving. Use it within four or five days for the best texture.

• The crab can be added just before serving if you prefer the chunks to remain extra firm
• Leftovers make an incredible omelet filling the next morning
• This freezes surprisingly well for up to a month if you leave the crab out

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Whether you are feeding a crowd or just treating yourself to something special on a Tuesday night, this sauce brings a little bit of New Orleans magic right to your own kitchen.

Recipe Q&A

→ What ingredients create the base of the remoulade?

Mayonnaise combined with Dijon and Creole mustards, horseradish, lemon juice, and spices form the creamy and zesty base.

→ How is the crab meat incorporated without breaking it up?

Fold the crab meat gently into the sauce using a spatula to keep the pieces intact and maintain texture.

→ Can the sauce be prepared ahead of time?

Yes, refrigerate for at least 30 minutes to allow flavors to meld and enhance before serving.

→ What fresh herbs add flavor to the blend?

Celery, scallions, parsley, tarragon, cornichons, and capers provide aromatic freshness and complexity.

→ Are there any suggested variations to lighten the sauce?

Substitute half the mayonnaise with Greek yogurt for a lighter texture without sacrificing flavor.