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This creamy, lemony, smokey, and spicy remoulade sauce pairs amazingly with any seafood! It makes a wonderful crab cake sauce or po’ boy sauce.
What is Remoulade Sauce?
Remoulade saucewas invented in France as a condiment originally meant for french fries but has since transformed into different varieties (though you could certainly use this for dipping french fries). This recipe is more like a Louisiana remoulade because of the paprika, cayenne, and mustard. It pairs well with seafood, especially these baked crab cakes, and contains a healthy amount of tang from the lemon juice and a nice hint of spice from the cayenne pepper.
Use this remoulade the following ways:
- crab cake sauce or po' boy sauce
- slather some on fried soft shell crab
- dip for fried shrimp, crawfish, or calamari
Try it with this Baked Crab Cakes recipe:
Try with this Baked Crab Cakes Recipe!
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Want more? Check out these other recipes!
- Baked Crab Cakes with Remoulade Sauce
- Baked Teriyaki Salmon
- Spice Rubbed Oven Baked Salmon
- Asian Chimichurri Sauce
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Recipe
Remoulade Sauce | Crab Cake Sauce
This creamy, lemony, smokey, and spicy remoulade sauce pairs amazingly with any seafood! It makes a wonderful crab cake sauce or po’ boy sauce.
5 from 613 votes
Pin Print
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Sauces
Cuisine American, Cajun, Creole, French
Servings 8
☑ Ingredients
- ⅔ cup mayo
- 1 Tablespoon dijon mustard
- 1 Tablespoon lemon juice
- 1 Tablespoon chopped chives
- 1 teaspoon worcestershire sauce
- 1 teaspoon lemon zest
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- salt & pepper to taste
Instructions
Mix all the ingredients together in a bowl and serve it as a condiment.
Nutrition
Calories: 129.76kcal | Carbohydrates: 0.61g | Protein: 0.29g | Fat: 14.08g | Saturated Fat: 2.2g | Cholesterol: 7.84mg | Sodium: 147.29mg | Potassium: 6mg | Fiber: 0.11g | Sugar: 0.51g | Vitamin A: 86.7IU | Vitamin C: 1.05mg | Calcium: 1.49mg | Iron: 0.13mg
Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!
*Nutritional information is an estimate, calculated using online tools.
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Reader Interactions
Comments
Jessie
This is the best remoulade sauce we've tried. We also make it for crab cakes. It's good on anything.Reply
Liane
This sauce is full of flavour and perfect with seafood. We made some tuna burgers the other night and served them with this sauce. It takes just minutes to prepare. I add a little more cayenne pepper as I love the heat, but otherwise, follow the recipe exactly as written.Reply
Jamie
That's so great Liane. Thanks for trying the recipe!
Reply
Kaycee
Simple and delicious! This is our go to recipe for remoulade sauce.Reply
Midmodtom
This is the remoulade I've been missing my whole life! This is the perfect sauce for crab cakes made with claw meat. To me the sauce should come from the pantry (and chives are optional in my world), not a beefed-up tartar sauce. Thank you, thank you, thank you!Reply
Jamie
Thank you so much! It makes me so happy to hear this was the perfect sauce for crab cakes!
Reply
Steve
Easy, full of flavors that compliment baked Maryland style crab cakes very well.Reply
Jamie
Thank you Steve! So happy to hear that.
Reply
Debra Brown-Thompson
This was really quick and easy to make - and was delicious! I was out of red pepper, so I substituted wasabi (Japanese horseradish), and the flavor was perfect on my crab cakes! Thanks!Reply
Jamie
That sounds like a delicious twist using wasabi. I'll have to try that next time. Thanks Debra!
Reply
Laurie
This was sooooo delicious!! I made this as a dipping sauce for baked crab legs and shrimp. Omg!!! Everyone loved the combination.Reply
Jamie
Thank you so much! That's a great idea to serve this sauce with baked crab legs and shrimp!
Reply
Bruce
I haven't made this recipe yet, but I can tell it will be awesome. I just bought frozen crab cakes at Vons (aka Kroger), but after I go through the 5 cakes I bought, I'm gonna use your recipe to make the real deal.
If you're interested, I'd be happy to share my recipe for crab enchiladas. I usually make a 13x9 pan which requires a lot of crab. So I use imitation crab. Not gourmet, but very good. Some of the ingredients are crab, Swiss Cheese, white wine, pepperoncini, lemon juice, etc..
Reply
Hannah
We made this remoulade sauce and your crab cakes - both were a hit with the whole family! We served with a green salad and it was quickly a family favorite dinner in no time! Can't wait to make it again soon!Reply
Jamie
Thank you Hannah! That makes me so happy to hear! We love serving it at our house too. 🙂
Reply
Kathy Langham
Can miracle whip be substituted for mayo?
Reply
Jamie
Hi Kathy, I can't see why not. Let me know how you like it!
Reply
Lara
Perfect on Shrimp Po’ Boys! Can’t wait to try the Crab cakes next.Reply
Jamie
Thanks for sharing Lara!
Reply
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