Remoulade with Crab Meat (Print Version)

Creamy tangy remoulade sauce combined with tender crab meat for versatile use.

# Recipe Ingredients:

→ Remoulade Sauce

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→ Aromatics & Herbs

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→ Crab Meat

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# Directions:

01 - In a medium bowl, whisk together the mayonnaise, Dijon and Creole mustards, horseradish, lemon juice, hot sauce, Worcestershire sauce, smoked paprika, cayenne, salt, and black pepper until completely smooth and well incorporated.

02 - Add the celery, scallions, parsley, tarragon, cornichons, and capers to the sauce mixture. Stir thoroughly until all ingredients are evenly distributed throughout the base.

03 - Gently fold in the lump crab meat using a spatula, taking care to maintain the integrity of the crab pieces and avoid breaking them apart excessively.

04 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop and meld together thoroughly before serving.

05 - Serve chilled as a dip with crackers or vegetables, as a topping for seafood dishes, or as a sandwich spread.

# Expert Advice:

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The combination of creamy tang and sweet crab feels like something youd order at a fancy bistro but takes twenty minutes
It keeps for days in the fridge and actually tastes better the next morning

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Overmixing the crab turns it into mush—fold gently like youre handling something precious
The sauce tastes bright and punchy at first but mellows into something sophisticated after chilling

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Taste the sauce before adding crab and adjust the heat level—you cant fix it after the seafood goes in
Pick through the crab meat over a dark bowl so you dont miss any shell fragments

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