Zesty Remoulade Crab Meat

Standing at the seafood counter one Tuesday, I watched the fishmonger carefully pick through a container of lump crab, his fingers moving like he was handling something precious. That afternoon impulse buy turned into one of those sauces that ended up on everything from crackers to grilled salmon for the next week.

My neighbor Sarah came over unexpectedly while I was mixing this up, and we ended up standing at the counter eating it straight from the bowl with whatever crackers we could find in the pantry. Sometimes the best dinner parties happen entirely by accident.

Ingredients

• 1 cup mayonnaise: The backbone that brings everything together, use real mayo not miracle whip
• 2 tbsp Dijon mustard: Adds that sharp French kick that cuts through the richness
• 2 tbsp Creole or stone-ground mustard: Gives texture and a deeper mustard flavor
• 1 tbsp prepared horseradish: The sneaky heat that lingers
• 1 tbsp fresh lemon juice: Brightens everything and keeps the crab tasting sweet
• 2 tsp hot sauce: Tabasco is traditional but whatever you like works
• 2 tsp Worcestershire sauce: Adds that impossible to place depth
• 1 tsp smoked paprika: Brings a smoky undertone without overpowering
• 1/2 tsp cayenne pepper: Background warmth that builds
• 1/2 tsp kosher salt: Essential to wake up all the flavors
• 1/4 tsp black pepper: Fresh ground makes a difference here
• 1/4 cup finely chopped celery: Crucial crunch that keeps things interesting
• 1/4 cup finely chopped scallions: Mild onion flavor that complements not competes
• 2 tbsp finely chopped fresh parsley: Fresh green notes to balance the heavy elements
• 1 tbsp finely chopped fresh tarragon: Optional but adds this lovely anise hint
• 2 tbsp finely chopped cornichons or dill pickles: The briny bite that makes it a remoulade
• 1 tbsp capers rinsed and chopped: Little bursts of salty brightness throughout
• 8 oz lump crab meat: Spend the money for good crab, it carries the dish

Instructions

Build the sauce base:

Whisk together the mayonnaise both mustards horseradish lemon juice hot sauce Worcestershire paprika cayenne salt and pepper in a medium bowl until everything is completely smooth and combined

Add the crunch:

Fold in the celery scallions parsley tarragon cornichons and capers until they are evenly distributed throughout the sauce

Gently incorporate the crab:

Add the lump crab meat last using a light hand to fold it in so those beautiful chunks stay intact and visible

Let it rest:

Cover the bowl and refrigerate for at least 30 minutes though an hour is even better to let all those bold flavors really get to know each other

Serve it up:

Bring it out cold and serve it however you like with crackers vegetables on seafood or as the most incredible sandwich spread you have ever tasted

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This became my go to contribution to potlucks after three different friends requested the recipe in one month. Something about the combination of fancy and familiar makes people feel taken care of.

Make It Lighter

Half the mayo with Greek yogurt and honestly most people cannot tell the difference. The tang from the yogurt actually plays really nicely with the Creole mustard.

Serving Ideas Beyond The Obvious

Fried green tomatoes become restaurant quality with a dollop on top. I have also layered it in lettuce wraps for a low carb lunch that feels indulgent.

Making It Ahead

This sauce actually improves overnight in the refrigerator as the flavors marry. Make it the day before you need it and you will thank yourself when serving time comes around.

• Taste before serving and adjust salt since cold mutes flavors
• Bring it to room temp for 15 minutes before serving
• Stir gently to redistribute any settled spices

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Keep a batch in your fridge and watch how quickly it becomes the thing you reach for when you need to make dinner feel special without any real effort.

Recipe Questions & Answers

→ What is the best type of crab meat to use?

Fresh lump crab meat is preferred for a sweet, delicate flavor, but high-quality canned crab can be a good alternative.

→ Can I adjust the spiciness of the sauce?

Yes, you can modify the hot sauce and cayenne pepper quantities to reach your desired heat level.

→ How long should the mixture chill before serving?

Chill for at least 30 minutes to allow the flavors to meld and develop fully.

→ Are there any good substitutions for mayonnaise?

For a lighter option, substitute half of the mayonnaise with Greek yogurt without compromising creaminess.

→ What dishes pair well with this remoulade blend?

It works wonderfully as a dip with crackers or vegetables, a sandwich spread, or as a topping for seafood and fried green tomatoes.