Remoulade Sauce for Crab Cakes

Get ready to try your new favorite sauce! This Remoulade for Crab Cakes will take your seafood game to the next level.

 

Ingredients

The beginnings of any great condiment start with the base, so let’s begin there. This recipe has a mayonnaise base, but that is not all! To amp up the flavor you will also need:

• Dijon mustard– Use a smooth or coarse grain — after blending it you might have little chunks from the whole grains. Some even use dry mustard, but I don’t feel like it packs as much of a punch of flavor.
• Worcestershire Sauce – This sauce adds umami flavor and depth to the remoulade.
• Horseradish – Spice it up with a little horseradish. Adjust as needed.
• Sweet Pickle Relish – This adds a little sweetness and texture.
• Fresh Lemon juice– Fresh citrus is always better than the bottled stuff which is often muted in flavor. Spring for a fresh lemon. For even more citrus, add a few grates of lemon zest.
• Chives – These add bright color and flavor to the sauce.
• Garlic – For real garlic flavor, use a fresh head of garlic. But for a sweet, mild flavor, grab the jarred variety.
• Old Bay Seasoning – While this is my go-to, if you can’t find it at the grocery store, opt for another seafood seasoning or dry creole seasoning.

Variations

This sauce is the perfect base for you to get creative with. These are just a few ideas for inspiration!

• Dill Relish – Instead of the sweet variety, use dill pickle relish or simply slice up some dill pickles.
• Onions – Add green onions or grate in yellow onions.
• Peppers – Mix in bell peppers. Red bell peppers, green peppers, or other varieties will all work.
• Heat – Sprinkle in cayenne pepper powder or crushed red pepper flakes. Or, add a dash or two of Sriracha or your favorite hot sauce. For a more gentle heat, sprinkle in black pepper.
• Salt – Make the other ingredients pop with a sprinkle of salt.
• Tanginess – Add a touch of tang with sour cream or Greek yogurt.

How to Make Remoulade for Crab Cakes

This Louisiana remoulade sauce (sometimes called spicy mayo) is so easy to make in a pinch. This is also a great recipe for your younger ones interested in the kitchen or any kitchen helpers trying to lend a hand.

1. Combine ingredients. Combine all of the ingredients in a small food processor or a small to medium bowl. Blend or whisk until well combined.
2. Serve and enjoy. Once the sauce is smooth, serve or store in an airtight container until use. I think it tastes best chilled when the flavors have to marry, but you can serve it immediately too.

What to Serve with Remoulade Sauce

This sauce is perfect for pairing with most seafood. It’s the perfect dipping sauce for finger foods like crab cakes, crab cake egg rolls, and breaded fish like parmesan crusted tilapia.

Remoulade can taste kind of like a much more flavorful aioli. In simple words, if you’re from the East Coast, think fancier fancy sauce. If you’re from the West Coast, it could be comparable to In-n-Out sauce. Keep in mind that these are very loose comparisons based on my own experiences — you’ll have to try this homemade remoulade sauce recipe yourself.

“But wait, there’s more!” You can use this homemade remoulade sauce recipe for just about anything! It is the perfect condiment for po’boys, chicken tenders, french fries, asparagus, broccolini, so many other veggies, and more!

Storage and Freezing

You can keep this remoulade sauce around for a while, so whip it up, pop it in the fridge, and use it throughout the week for dipping or slathering on sandwiches, burgers, and paninis.

How to Store Remoulade

You can keep this sauce in an airtight container or mason jar for 5-7 days in the refrigerator.

Can I Freeze This Sauce?

We do not recommend freezing mayonnaise-based sauces.

Common Questions about Remoulade for Crab Cakes

Even More Dipping Sauces

Almost any dish can be elevated by pairing it with a good sauce! Here are some of my favorites.