Remoulade For Crab Cakes

This post may contain affiliate links which will not change your price but will share some commission. Please read my privacy policy.

Remoulade For Crab Cakes takes seafood the next level. It’s a delicious mayonnaise based recipe from Louisiana, kicked up with horseradish.

a jar of remoulade sauce with a spoon

If you love Old Bay with your seafood, you’ll want to give this Old Bay Crab Cake Sauce a try next!

This Remoulade Sauce Recipe takes food to the next level

Sauces can completely change your dish, usually for the better, and this condiment is one that will totally level up anything you put it on.

What is remoulade?

Remoulade is a French sauce that was popularized in the south, specifically in Louisiana creole dishes. Much like us here in Maryland, Louisiana is also known for its mouthwatering seafood. However, down there, along with its great seafood comes a lot of French influence โ€“ and thatโ€™s how this sauce joined the menu.

This sauce has become so popular, not just in the south but globally. So much so that itโ€™s a common condiment used on sandwiches, hot dogs, battered fish, and many other finger foods. I donโ€™t recall the first time I ever had it, but I do know this recipe has been a long time coming.

This sauce recipe is perfect for countless seafood dinners!

Crab Cake Remoulade ingredients

  • Base ingredients: this recipe has a mayonnaise base, but that is not all! To make the base you will also need dijon mustard. To add tanginess you’ll also need Worcestershire sauce, horseradish, sweet pickle relish, and lemon juice.
  • Herbs and spices: the flavorful spices set this sauce apart. You need chives, garlic, Old Bay Seasoning.
ingredients in small bowls

How to make Remoulade

This Louisiana remoulade sauce (sometimes called spicy mayo) is so easy to make in a pinch! This is also a great recipe for your younger ones interested in the kitchen or any kitchen helpers trying to lend a hand!

  1. To make it, simply combine all the ingredients in a small bowl and whisk until well combined.
  2. Once the sauce is smooth, serve or store in an airtight container until ready to use.

Some variations to consider when making this sauce is all the different substitutions available. Slight differences like green onions (just the green parts) and a sprinkle of black pepper can make all the difference. If youโ€™re a fan of spice, you can even try adding a bit of cayenne pepper.

remoulade sauce ingredients in a glass mixing bowl with a whisk

How to serve this Remoulade Recipe

Other than a side of savory remoulade for crab cakes or Old Bay Crab Cake Sauce and lemon wedges, you can also serve your crab cakes with endless dishes. Air fryer potatoes or broccoli are a great and nutritious way to pair the crab cakes and use any extra sauce. Some of my other favorites include:

There are also countless salads and pasta salads to choose from when pairing crab cakes.

What do you eat with Remoulade?

This sauce is perfect for pairing with most seafood. It’s the perfect dipping sauce for things like homemade crab cakes and breaded fish.

Looking to try something a little different from the traditional crab cake recipes? You can also try this remoulade sauce with salmon cakes!

“But wait, there is more!” You can use this homemade remoulade sauce recipe for just about anything! It is the perfect condiment for po’boys, french fries, air fryer potato wedges, broccolini, so many other veggies, and more!

two crab cakes on a plate

Remoulade Recipe storage

  • You can store this sauce in an airtight container in the refrigerator for up to 5 days.
  • Freezing the sauce can affect the texture, so I donโ€™t typically recommend storing it in the freezer. However, if you must freeze it, you can place it in a freezer safe airtight container and freeze for up to 3 months.
  • Mayonnaise-based sauces like remoulade can sometimes become slightly separated or watery when frozen and then thawed.
  • If you notice the ingredients separating after refrigerating or freezing, try whisking the remoulade to combine the ingredients again.

Remoulade Sauce for Crab Cakes FAQs

What does remoulade dressing taste like?

Remoulade can taste kind of like a much more flavorful aioli. In simple words, if you’re from the east coast, think fancier fancy sauce.

If you’re from the west coast, it could be comparable to In-n-Out sauce. Keep in mind that these are very loose comparisons based on my own experiences, you’ll have to try this homemade remoulade sauce recipe yourself.

What’s the difference between remoulade and aioli?

While a remoulade is an aioli, an aioli isn’t necessarily a remoulade. While aioli is often compared to mayonnaise it couldn’t be more different in terms of taste (although they do look pretty similar). Aioli can often be just garlic and oil which is why it’s used as a base for many other sauces.

The key difference between the sauces is that herbs and spices are added to the remoulade to make for a much more flavorful sauce.

What is the meaning of the word remoulade?

The word “remoulade” refers to a type of cold sauce or condiment that is usually made using a mayonnaise base.

Itโ€™s often mixed with various ingredients to give it flavor like garlic, horseradish, herbs, and spices. There are many ways to make a remoulade sauce with different ingredients and flavors!

How do you pronounce Remoulade?

Pronunciation may vary slightly based on regional accents, but itโ€™s typically pronounced: “reh-muh-LAHD” or “reh-moo-LAHD.” The stress is often placed on the second syllable, and the “ou” sound is commonly pronounced as “oo.”

How is remoulade sauce different than tartar sauce?

While both sauces are made with a mayonnaise base, they vary in flavor and ingredients.

Remoulade tends to have more complex ingredients, resulting in a more robust flavor profile. Tartar sauce tends to have fewer ingredients with a more mild flavor.

Where was remoulade invented?

Remoulade originated in France during the 17th century. The word rรฉmoulade is thought to have originated from the word remolat, which means โ€œhorseradishโ€.

WANT TO TRY THIS REMOULADE FOR CRAB CAKES RECIPE?

PIN IT to your sauce recipes, remoulade recipes, or crab cake sauce recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!

remoulade sauce pinterest pin

Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!

Tap stars to rate!
4.25 from 12 votes

Easy Crab Cake Remoulade Recipe

Remoulade For Crab Cakes takes seafood the next level. It's a delicious mayonnaise based recipe from Louisiana, kicked up with horseradish.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Condiment
Cuisine: Creole, French
Servings: 8
Calories: 58
Author: Jordan

Ingredients

Instructions

  • In a small food processor or mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, Old Bay, Worcestershire sauce, chives, horseradish, minced garlic, and lemon juice until fully combined.
  • Serve immediately or chill for 1 hour before serving.
  • If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!
If you tried this recipe, please leave a review letting me know how it was!

Nutrition

Calories: 58kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 148mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
Tried this recipe?I’d love to see your dish, mention @jzeats or tag #jzeats!
4.25 from 12 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. Mary Ellen says:

    4 stars
    This was very good. Will definitely make again.

    1. Thank you! So happy you liked it.

  2. Mary Ellen says:

    5 stars
    We liked this sauce on our crab cakes. I cut it in half for two of us. Added a little
    More Mayo after tasting it. I wanted less Dijon taste but thatโ€™s just me. Hubby liked it too.

  3. 5 stars
    Made it as defined โ€ฆ everyone loved it!

  4. 1 star
    Worst remoulade sauce I have ever tasted-hands down. And I’ve tasted a few.

  5. Bill Osborne says:

    1 star
    JZ, I forgot to mention that I upped pickles to 2 Tb plus 1 Tb of just pickle juice.
    Bill

  6. Bill Osborne says:

    ROGERS, Iโ€™m in full agreement. Inedible as written. Way too much Dijon. I used half smooth half ground. I added 1Tb of Agave syrup some drained capers put it in the fridge and said some prayers. Marrying flavors and all that, you know. My crab cakes will be on the table in about an hour and I have a jar of Kraft Tarter Sauce in the pantry.
    Typo?

  7. IT SUCKED,WAY TOO MUCH DIJON MUSTARD. SHOULD USE CREOLE SEASONING .

    1. lol sorry you hated it?

      1. janet magnusson says:

        why are you laughing? this guy said your recipe sucked. own up to it

      2. because karen, it doesn’t suck, it’s delicious…taste is subjective. calm down. also, what do we know about “this guy’s” taste buds? they could be broken for all we know ๐Ÿ™‚

      3. Judy Doe Rae Meee says:

        I love your response to Karen!๐Ÿ‘๐Ÿพ๐Ÿ‘๐Ÿพ๐Ÿ‘๐Ÿพ๐Ÿ‘๐Ÿพ

  8. 5 stars
    This remoulade turned out perfect! I served it with crab cakes and it was wonderful!

    1. Thank you so much Kristen!

  9. Bintu | Recipes From A Pantry says:

    5 stars
    This sounds so flavourful and delicious and perfect for crab cakes! Can’t wait to give it a try!

  10. 5 stars
    That looks so good. I bet it tastes amazing. I will save this recipe and definitely make it soon.

  11. 5 stars
    I’ve never seen such delicious remoulade. Fantastic recipe and so easy to follow!

  12. Lima Ekram says:

    5 stars
    What a great recipe! I have always wondered how to make crab remoulade! Cant wait to make it!