Remoulade Crab Meat Herbs (Print Version)
Zesty remoulade combining fresh crab meat and herbs, perfect for dips, spreads, or seafood dishes.
# Recipe Ingredients:
→ 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
07 - 1 teaspoon Worcestershire sauce
→ Vegetables & 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
→ 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
# Directions:
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 emulsified.
02 - Stir in the celery, pickles, capers, red onion, and garlic until evenly distributed throughout the sauce.
03 - Fold in the chopped parsley, tarragon, and chives until well combined.
04 - Gently fold in the crab meat using a rubber spatula, taking care not to break up the delicate lump pieces.
05 - Add smoked paprika, salt, and pepper, adjusting quantities to achieve desired flavor balance.
06 - Cover the bowl and refrigerate for at least 1 hour to allow the flavors to develop and meld together.
07 - Serve chilled as a dip for seafood, a spread for sandwiches, or a topping for grilled fish and fried seafood.
# Expert Advice:
01 -
- This sauce transforms ordinary seafood into something restaurant worthy with almost zero effort
- The fresh crab meat makes it feel luxurious while the tangy backdrop keeps it surprisingly light
02 -
- Never skip the refrigeration time, because this sauce needs those sixty minutes to transform from a bunch of ingredients into something cohesive
- Folding the crab meat in last and gently is the difference between elegant chunks and an unappealing mushy texture
03 -
- Buy the best crab meat you can afford since this recipe lets it shine
- Toast your spices briefly in a dry pan before adding to intensify their flavor