Cajun Remoulade with Crab (Print)
Zesty Cajun sauce blended with fresh crab meat for a creamy, savory addition to seafood and appetizers.
# Ingredient list:
→ Remoulade Base
01 - 1/2 cup mayonnaise
02 - 2 tablespoons Creole mustard or spicy brown mustard
03 - 1 tablespoon ketchup
04 - 1 tablespoon prepared horseradish
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon white wine vinegar
07 - 1 teaspoon Louisiana-style hot sauce
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon cayenne pepper
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
→ Fresh Additions
14 - 2 tablespoons finely chopped celery
15 - 2 tablespoons finely chopped scallion or green onion
16 - 2 tablespoons finely chopped flat-leaf parsley
17 - 1 tablespoon finely chopped dill pickle
→ Crab
18 - 4 oz lump crab meat, picked over for shells
# Directions:
01 - Whisk together mayonnaise, Creole mustard, ketchup, horseradish, lemon juice, vinegar, hot sauce, smoked paprika, cayenne, garlic powder, onion powder, salt, and black pepper in a medium bowl until smooth and well blended.
02 - Stir in the celery, scallion, parsley, and dill pickle until evenly distributed throughout the sauce.
03 - Gently fold in the lump crab meat, taking care to maintain the crab meat's texture and avoid breaking it up excessively.
04 - Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to develop and meld together.
05 - Serve chilled as a dip with crackers or crudités, or use as a topping for fried fish, crab cakes, or po boy sandwiches.
# Expert Tips:
01 -
- The fresh crab transforms this from a simple condiment into something that feels genuinely special
- It comes together in fifteen minutes but tastes like you fussed over it for hours
02 -
- Do not even think about using imitation crab here because the texture difference is immediately obvious
- Over-whipping the crab will turn this luxurious sauce into something that feels like baby food
03 -
- Squeeze your own lemon juice because bottled stuff has a weird metallic aftertaste
- Taste before adding more salt because the mustard and crab both bring their own salinity