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:
Try 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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Want more? Check out these other recipes!
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- Baked Crab Cakes with Remoulade Sauce
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- Baked Teriyaki Salmon
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- Spice Rubbed Oven Baked Salmon
-
- Asian Chimichurri Sauce
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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
I’m wondering how it would taste on a crab boil. I’ve had it on crab cakes and it absolutely took them over the edge.
Thank you Mike! So glad you enjoyed this. I think it’d be great as a dipping sauce for a crab boil. 🙂
Can I make this 3 days ahead of time?
Hi Joan! I would think this would be okay as long as you leave out the fresh ingredients (chives and lemon juice & zest) until the day of. Hope you enjoy! 🙂
This was fantastic! My husband made crab cakes without a recipe and as he had them on the stove asked if I would make a sauce. I found this one and it was perfect! The crab cakes were as good as a very nice restaurant we have had them at before. Will make this in the future! Thanks!
Thank you Shannon! So glad you enjoyed this! 🙂
Remoulade is a classic sauce and this makes it easy and accessible for the home cook. Thanks for this recipe and your photos are quite lovely!
We just went to a creole restaurant that served this with their fried alligator appetizers and it absolutely made the dish! So excited to have a recipe so I can make my own. Thanks for sharing!
I have made this sauce before for shrimp and crab cakes. It is soooo delicious. It’s all about the sauce! It takes the seafood from good to GREAT!
This sauce is all I need and it’s perfect even with fries. Yum!
Love the simple ingredient list! This remoulade sauce looks SO decadent!
I am going to make this with my shrimp this week. I think I maybe had it in Louisiana once but didn’t know what it was called!
In Sweden where I am based remoulade is a huge favourite! I should definitely try your recipe when I have some locals over for dinner, I’m sure they’d appreciate a homemade favourite sauce!
I would never eat a crab cake without a nice remoulade sauce and this one is perfect! I also like to have it with fried yucca too!
Mmm, I want to try this with a po’ boy sandwich!!
That would be so amazing! Yes please do and let me know how you liked it! 🙂
Made this sauce to go with some calamari we had. Really simple to make and the flavors are so fresh – it worked perfectly, thank you!
We love crabcakes and make them frequently, and now I know what sauce we are having with the next batch. It looks so flavourful and creamy. Can’t wait! Thanks for sharing.