Remoulade with Crab Herbs (Printable)

Zesty creamy remoulade blending fresh crab and herbs for versatile use in seafood and sandwiches.

# What You'll Need:

→ Base Sauce

01 - 1 cup mayonnaise
02 - 2 tablespoons Dijon mustard
03 - 1 tablespoon whole-grain mustard
04 - 2 tablespoons fresh lemon juice
05 - 1 tablespoon white wine vinegar
06 - 1 teaspoon hot sauce (such as Tabasco)
07 - 1 teaspoon Worcestershire sauce

→ Vegetables and Aromatics

08 - 1/4 cup celery, finely diced
09 - 2 tablespoons cornichons or dill pickles, finely chopped
10 - 1 tablespoon capers, drained and chopped
11 - 2 tablespoons red onion, finely minced
12 - 1 small garlic clove, finely minced

→ Fresh Herbs

13 - 2 tablespoons fresh parsley, finely chopped
14 - 1 tablespoon fresh tarragon, finely chopped
15 - 1 tablespoon fresh chives, finely chopped

→ Crab Meat

16 - 4 oz lump crab meat, picked over for shells

→ Seasonings

17 - 1/2 teaspoon smoked paprika
18 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, lemon juice, white wine vinegar, hot sauce, and Worcestershire sauce until completely smooth and homogeneous.
02 - Stir in the finely diced celery, chopped pickles or cornichons, capers, minced red onion, and minced garlic until evenly distributed throughout the sauce.
03 - Fold in the chopped parsley, tarragon, and chives, ensuring the herbs are well integrated without overmixing.
04 - Carefully fold in the lump crab meat using a light touch to maintain the meat's texture and avoid breaking up the lumps.
05 - Add the smoked paprika and season with salt and freshly ground black pepper, adjusting quantities to achieve desired flavor balance.
06 - Cover the bowl tightly and refrigerate for at least 1 hour to allow flavors to meld together. Serve chilled as a sauce, dip, or sandwich spread.

# Expert Advice:

01 -
  • The combination of creamy mayo and tangy mustard creates the perfect balance of richness and brightness
  • Fresh crab meat elevates this from a simple condiment to something elegant enough for company
02 -
  • Letting the sauce rest in the refrigerator is not optional, the flavors need time to marry and mellow
  • Do not substitute fresh herbs for dried ones in this recipe, they make a significant difference
03 -
  • Use the freshest crab meat you can find, it really makes all the difference in the final result
  • Chill your mixing bowl for ten minutes before starting to help the sauce hold its texture better

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