Name: Remoulade Sauce for Crab Cakes
Prep time: 10 min
Total time: 10 min
Cuisine: Louisiana
Ingredients: ⅔ cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 tablespoon chopped chives; 1 teaspoon Worcestershire sauce; 1 teaspoon lemon zest; ½ teaspoon smoked paprika; ⅛ teaspoon cayenne pepper; Salt and pepper to taste

I’m excited to share my take on a classic Louisiana-style remoulade—a creamy, tangy, and slightly spicy sauce that's the perfect match for crab cakes, shrimp, po’ boys, or even a basket of fries.

Why You’ll Love This Recipe

I love how quick and effortless this recipe is—just 10 minutes and a few pantry staples. The balance of creamy mayo, zesty lemon, smoky paprika, and a hint of cayenne creates a bold, flavorful sauce that elevates any seafood dish. It’s also incredibly versatile and makes a fantastic dip or spread.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

⅔ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped chives
1 teaspoon Worcestershire sauce
1 teaspoon lemon zest
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
Salt and pepper to taste

directions

I start by adding the mayonnaise, Dijon mustard, lemon juice, chopped chives, Worcestershire sauce, lemon zest, smoked paprika, and cayenne pepper into a mixing bowl.
I whisk everything together until smooth and creamy.
I taste and add salt and pepper as needed.
I chill it briefly in the fridge or serve it right away with crab cakes or seafood.

Servings and timing

This recipe makes about 8 servings and takes just 10 minutes to prepare. It’s ideal for quick meals, parties, or any seafood night.

Variations

Spicier version: I like to add extra cayenne or a splash of hot sauce for more heat.
Herby twist: I mix in chopped parsley, dill, or tarragon when I want a fresher, greener flavor.
Zesty kick: I sometimes add a bit more lemon juice or zest to brighten the flavor.
Different mustard: I’ve used Creole mustard or stone-ground mustard when I want a more robust flavor.

storage/reheating

To store: I keep the remoulade in an airtight container in the fridge for up to 5 days.
To serve again: I give it a good stir before using. It’s best served cold or at room temperature—no reheating necessary.

FAQs

What type of mustard works best in this sauce?

I prefer using Dijon mustard because it’s smooth and tangy, but Creole or stone-ground mustard also work great if I want a bolder, spicier flavor.

Can I make this sauce in advance?

Yes, I actually think it tastes better after chilling for a few hours or overnight. The flavors have more time to develop and blend.

Is this remoulade sauce gluten-free?

Yes, all the ingredients are naturally gluten-free. I just make sure to check the label on the Worcestershire sauce to be safe.

What else can I serve this with?

Besides crab cakes, I love it with fried shrimp, fish tacos, grilled chicken, or as a dip for fries and roasted vegetables.

How do I make it milder?

If I want a milder version, I reduce or omit the cayenne pepper and skip any hot sauce. It’s still flavorful without the heat.

Conclusion

This remoulade sauce has become one of my favorite go-to condiments. It’s bold, creamy, and takes almost no time to make. Whether I’m serving crab cakes or looking for a punchy sandwich spread, this sauce always delivers. I enjoy playing around with different variations, and it never disappoints.