Remoulade Crab Meat Blend (Printable version)
Creamy remoulade sauce combined with tender crab meat, perfect for dips, spreads, or seafood accents.
# Ingredient list:
→ Remoulade Sauce
01 - 1 cup mayonnaise
02 - 2 tablespoons Dijon mustard
03 - 2 tablespoons Creole or stone-ground mustard
04 - 1 tablespoon prepared horseradish
05 - 1 tablespoon fresh lemon juice
06 - 2 teaspoons hot sauce
07 - 2 teaspoons Worcestershire sauce
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon cayenne pepper
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper
→ Aromatics & Herbs
12 - 1/4 cup finely chopped celery
13 - 1/4 cup finely chopped scallions
14 - 2 tablespoons finely chopped fresh parsley
15 - 1 tablespoon finely chopped fresh tarragon
16 - 2 tablespoons finely chopped cornichons or dill pickles
17 - 1 tablespoon capers, rinsed and chopped
→ Crab Meat
18 - 8 ounces lump crab meat, picked over for shells
# Directions:
01 - In a medium bowl, whisk together the mayonnaise, Dijon and Creole mustards, horseradish, lemon juice, hot sauce, Worcestershire sauce, smoked paprika, cayenne, salt, and black pepper until smooth and fully incorporated.
02 - Stir in the celery, scallions, parsley, tarragon, cornichons, and capers. Mix until all components are evenly distributed throughout the sauce.
03 - Gently fold in the lump crab meat using a spatula, taking care not to break up the delicate crab pieces. Ensure the crab is well-coated while maintaining chunky texture.
04 - Cover the bowl tightly and refrigerate for at least 30 minutes to allow flavors to meld and develop. The mixture can be stored for up to 2 days.
05 - Serve chilled as a dip with crackers or vegetables, as a topping for seafood dishes, or as a spread for sandwiches and wraps.
# Expert Tips:
01 -
- The tangy kick comes from three different mustards plus horseradish, creating layers of flavor that wake up your palate
- Folding in sweet lump crab transforms a classic sauce into something elegant enough for company
02 -
- Pick through your crab meat carefully, finding a shell fragment in a bite completely ruins the experience
- The sauce needs that chilling time to taste its best, the flavors meld together beautifully
03 -
- Chop your aromatics uniformly small so every bite delivers the same balance of flavors
- Room temperature ingredients blend together more smoothly than cold ones