Cajun Remoulade with Crab (Printable version)
Creamy Cajun remoulade combined with tender crab meat, ideal for seafood accompaniments.
# What You'll Need:
→ Remoulade Base
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→ Fresh Additions
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→ Crab
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# Directions:
01 - In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, horseradish, lemon juice, vinegar, hot sauce, smoked paprika, cayenne, garlic powder, onion powder, salt, and black pepper until smooth and well blended.
02 - Stir in the celery, scallion, parsley, and dill pickle until evenly combined throughout the sauce.
03 - Gently fold in the crab meat, taking care not to break up the lumps too much.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled as a dip with crackers, crudités, or as a topping for fried fish, crab cakes, or po boys.
# Expert advice:
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- The combination of creamy, tangy, and just enough heat keeps everyone coming back for seconds
- Folding in real crab meat transforms this from a condiment into something special enough to serve on its own
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- Making this ahead of time is non-negotiable, the flavors need at least 30 minutes to become friends
- Over mixing the crab is the biggest mistake you can make, keep those lumps intact
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- Spend the extra money on good quality crab meat, this is not the recipe for budget imitation
- Room temperature sauce spreads better than cold straight from the fridge