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
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- 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
*Nutritional information is an estimate, calculated using online tools.
Traci
Made this tonight… I added some minced garlic and sirachi and we loved with are crab cakes
Jamie
Thank you Traci! Garlic and sriracha sound great here!
Ian
The sauce is so good.
We have made your crab cakes a few times and the sauce just goes so well. We also use it with grilled fish and prawn skewers!
Jamie
Thanks Ian! Those are all great to serve with remoulade sauce! So happy you enjoyed this!
Gillian
I made some tuna patties the other night, and wanted a sauce to go with them that was a bit more interesting than the standard mayo and sweet chilli I usually have. This remoulade is so good – I loved the addition of the cayenne, which is perfect for a bit of heat!
Jamie
Thank you Gillian! That’s a great idea to use this on tuna patties! So glad you enjoyed this remoulade sauce!
Karen S
I recently made this to accompany crab cakes. I added a teaspoon of horseradish and minced garlic. Delicious!!! Even better the next day for fried shrimp! It is a keeper.
Jamie
Thanks Karen! I’m so glad you liked it. Horseradish and garlic are great additions to this remoulade sauce!
Courtney
Soooo Good. I too added garlic & horseradish👌🏻👍👊🏻
Jamie
Thanks for trying it out Courtney! 🙂
Mike
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.
Jamie
Thank you Mike! So glad you enjoyed this. I think it’d be great as a dipping sauce for a crab boil. 🙂
Joan wise
Can I make this 3 days ahead of time?
Jamie
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! 🙂
Shannon
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!
Jamie
Thank you Shannon! So glad you enjoyed this! 🙂
Kari Heron
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!
Claire | The Simple, Sweet Life
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!
Michelle
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!
Linda
This sauce is all I need and it’s perfect even with fries. Yum!
Amanda
Love the simple ingredient list! This remoulade sauce looks SO decadent!
Jacqui Debono
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!
Eva
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!
Analida Braeger
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!
Lizet Flores de Bowen
Mmm, I want to try this with a po’ boy sandwich!!
Jamie
That would be so amazing! Yes please do and let me know how you liked it! 🙂
Carrie | Clean Eating Kitchen
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!
Colleen
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.