Remoulade with Crab Herbs

The first time I made remoulade was on a whim during a summer dinner party when I realized I had nothing to serve with the grilled shrimp I had planned. I cobbled together what I had in the fridge and the resulting sauce was so good that my guests actually asked for the recipe before they even finished their plates.

Last summer I served this at a backyard crab boil and watched my neighbor hesitantly try it on his fork. He came back for thirds and admitted he had been skeptical about crab in his sauce but now understood what all the fuss was about.

Ingredients

• 1 cup mayonnaise: The foundation that brings everything together, use a good quality brand for the best flavor
• 2 tablespoons Dijon mustard: Adds that essential sharp bite that cuts through the richness
• 1 tablespoon whole-grain mustard: Provides texture and a deeper, more complex mustard flavor
• 2 tablespoons fresh lemon juice: Brightens everything and prevents the sauce from feeling too heavy
• 1 tablespoon white wine vinegar: Adds a subtle acidity that makes all the other flavors pop
• 1 teaspoon hot sauce: Just enough warmth to keep things interesting without overwhelming
• 1 teaspoon Worcestershire sauce: Deep umami notes that you cannot quite put your finger on but would miss if they were gone
• 1/4 cup celery, finely diced: Essential crunch that contrasts beautifully with the smooth sauce
• 2 tablespoons cornichons or dill pickles: Briny tang that makes this distinctly remoulade
• 1 tablespoon capers: Little bursts of salty brightness throughout each bite
• 2 tablespoons red onion: Sharp bite that mellows as the sauce sits
• 1 small garlic clove: Just enough to add depth without being overpowering
• 2 tablespoons fresh parsley: Fresh herbal notes that keep the sauce from feeling too heavy
• 1 tablespoon fresh tarragon: Subtle anise flavor that pairs perfectly with seafood
• 1 tablespoon fresh chives: Mild onion flavor that adds a lovely green color
• 120 g lump crab meat: The star that transforms this into something special, handle it gently to keep those beautiful lumps intact
• 1/2 teaspoon smoked paprika: Adds a subtle smoky undertone and gorgeous color
• Salt and pepper: Final adjustments to bring everything into perfect harmony

Instructions

Build your creamy foundation:

Whisk together the mayonnaise, both mustards, lemon juice, vinegar, hot sauce, and Worcestershire until you have a smooth, uniform mixture that looks glossy and inviting.

Add all the crunch:

Stir in the celery, pickles, capers, onion, and garlic until everything is evenly distributed throughout the sauce.

Fold in the fresh herbs:

Gently incorporate the parsley, tarragon, and chives being careful not to overwork the mixture.

Add the crab with care:

Fold in the lump crab meat using a light hand to preserve those precious chunks of meat.

Season and rest:

Sprinkle in the smoked paprika and season with salt and pepper, then cover and let it chill for at least an hour.

Serve and enjoy:

Serve it cold alongside whatever seafood or sandwich you have chosen.

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This sauce has become my go-to whenever I want to make something simple feel special. There is something about the combination of crab and herbs that makes people think you spent hours in the kitchen.

Make It Your Own

Once you have the basic technique down, this sauce is incredibly forgiving. I have made it with whatever herbs I had growing in my garden and it always turns out delicious.

Serving Ideas Beyond The Obvious

While this is heavenly with seafood, do not be afraid to try it in unexpected places. A thin layer on a burger or a dollop on roasted potatoes works beautifully.

Storage And Make Ahead Tips

This sauce actually tastes better on day two when the flavors have had more time to develop. It keeps beautifully in the refrigerator for up to five days.

• Store it in a glass container with a tight lid to preserve freshness
• Give it a quick stir before serving as the ingredients may settle
• Never freeze remoulade as the texture will separate and become unappealing

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This is one of those recipes that proves sometimes the simplest things are the most impressive.

Recipe Questions & Answers

→ What ingredients give the remoulade its tangy flavor?

Fresh lemon juice, white wine vinegar, Dijon and whole-grain mustard contribute to the tangy profile.

→ Can I substitute fresh herbs in this preparation?

Yes, tarragon can be swapped with dill for a different herbal note without altering the essence.

→ How should the crab meat be handled when mixing?

Gently fold in the crab meat to keep the lumps intact and preserve texture.

→ Is it necessary to refrigerate before serving?

Refrigerate at least 1 hour to allow the flavors to meld and develop depth.

→ What dishes pair well with this remoulade blend?

Excellent with shrimp, fried seafood, sandwiches like po boy, or as a topping on grilled fish.

→ How can I make a lighter version of this sauce?

Replace half the mayonnaise with Greek yogurt to reduce fat while maintaining creaminess.