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.)
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⅔ cup mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon fresh lemon juice
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1 tablespoon chopped chives
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1 teaspoon Worcestershire sauce
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1 teaspoon lemon zest
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½ teaspoon smoked paprika
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⅛ teaspoon cayenne pepper
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Salt and pepper to taste
directions
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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.
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I whisk everything together until smooth and creamy.
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I taste and add salt and pepper as needed.
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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
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Spicier version: I like to add extra cayenne or a splash of hot sauce for more heat.
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Herby twist: I mix in chopped parsley, dill, or tarragon when I want a fresher, greener flavor.
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Zesty kick: I sometimes add a bit more lemon juice or zest to brighten the flavor.
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Different mustard: I’ve used Creole mustard or stone-ground mustard when I want a more robust flavor.
storage/reheating
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To store: I keep the remoulade in an airtight container in the fridge for up to 5 days.
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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.
Remoulade Sauce for Crab Cakes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Sauce
- Method: Mixing
- Cuisine: Louisiana
- Diet: Gluten Free
Description
A creamy, tangy, and slightly spicy Louisiana-style remoulade sauce that pairs perfectly with crab cakes, seafood, sandwiches, or fries.
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
Instructions
- In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, chives, Worcestershire sauce, lemon zest, smoked paprika, and cayenne pepper.
- Whisk until smooth and well blended.
- Taste and adjust seasoning with salt and pepper as needed.
- Chill briefly or serve immediately with crab cakes or your preferred seafood.
Notes
- For extra heat, double the cayenne pepper or add hot sauce.
- Fresh herbs like parsley or tarragon can enhance the flavor.
- Swap half the mayo with sour cream or Greek yogurt for a creamier texture.
- Add Creole seasoning or Old Bay for a spiced version.
- Store in the fridge for up to 5 days in an airtight container.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
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