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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 sauce was 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:
I hope you enjoy this recipe! Please share, rate, and comment below. I’d love to hear from you!
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Remoulade Sauce | Crab Cake Sauce
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This is the best remoulade sauce we’ve tried. We also make it for crab cakes. It’s good on anything.
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.
That’s so great Liane. Thanks for trying the recipe!
Simple and delicious! This is our go to recipe for remoulade sauce.
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!
Thank you so much! It makes me so happy to hear this was the perfect sauce for crab cakes!
Easy, full of flavors that compliment baked Maryland style crab cakes very well.
Thank you Steve! So happy to hear that.
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!
That sounds like a delicious twist using wasabi. I’ll have to try that next time. Thanks Debra!
This was sooooo delicious!! I made this as a dipping sauce for baked crab legs and shrimp. Omg!!! Everyone loved the combination.
Thank you so much! That’s a great idea to serve this sauce with baked crab legs and shrimp!
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 13×9 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..
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!
Thank you Hannah! That makes me so happy to hear! We love serving it at our house too. 🙂
Can miracle whip be substituted for mayo?
Hi Kathy, I can’t see why not. Let me know how you like it!
Perfect on Shrimp Po’ Boys! Can’t wait to try the Crab cakes next.
Thanks for sharing Lara!