Remoulade with Crab Meat (Print Version)
Creamy remoulade blended with tender crab meat, ideal for dips, spreads, or seafood toppings.
# What You'll Need:
→ Remoulade Sauce Base
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 (such as Tabasco)
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 and 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 (optional)
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
# How to Cook:
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 completely smooth and well incorporated.
02 - Add the celery, scallions, parsley, tarragon if using, cornichons, and capers to the sauce mixture. Stir thoroughly until all ingredients are evenly distributed throughout the base.
03 - Gently fold the lump crab meat into the sauce mixture using a light hand to maintain the crab pieces' texture. Avoid overmixing to prevent breaking up the delicate crab meat.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. The mixture can be made ahead and stored for up to 2 days.
05 - Serve chilled as a dip with crackers or fresh vegetables, as a topping for seafood dishes, or as a spread for sandwiches and wraps.
# Expert Advice:
01 -
- The tangy creaminess hits every craving for something rich yet refreshing
- It transforms simple crab into something that feels like a special occasion
- Works as a dip, spread, or topping so one recipe does triple duty
02 -
- Overmixing the crab will turn it into mush instead of leaving those luxurious chunks intact
- The sauce tastes vastly better after resting, so try not to serve it immediately
- This actually improves overnight if you can resist eating it all in one sitting
03 -
- Chop everything very finely so no single ingredient overwhelms the delicate crab
- Taste before adding salt since the mustard, capers, and crab are naturally salty