If you’re on the hunt for a tasty way to spice up your crab cake dinner, give this remoulade sauce recipe a try! The sauce is incredibly flavorful and makes a perfect condiment for dipping your crab cakes before eating.
Why this recipe works
My recipe for remoulade sauce is simple to follow and requires few ingredients. Chances are high that you already have all the ingredients you need.
All in all, if you’re looking for a simple and delicious way to make your crab cakes even better, check out this remoulade sauce recipe!
What Ingredients Are in Remoulade Sauce?
The staple ingredients in any decent remoulade sauce are mayonnaise and dijon mustard. After that, the world is your crab…er..oyster. My recipe includes Worcestershire sauce, lemon zest and juice, smoked paprika, cayenne pepper, and green onions.
Some classic remoulade sauce recipes also include pickles and herbs. The beauty of remoulade sauce is that you’re free to experiment with different ingredients to find a flavor combo that you like best.
- 2/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 3 sprigs of chopped chives
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon zest
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- salt & pepper to taste
- lemon wedges for garnish (optional)
How to make the remoulade sauce
Begin by finely dicing 3 chive sprigs. You can substitute green onions if you don’t have chives. Next, zest half of one lemon. Set the chopped chives and the lemon zest to the side.
If you don’t have a citrus zester, fret not. This is the brand I recommend, and it’s only $8 on Amazon. Alternatively, you can use a fork to zest your lemon.
In a small mixing bowl, combine 2/3 cup of mayonnaise, 1 tbsp dijon mustard, 1 tbsp freshly squeezed lemon juice, and 1 tbsp Worcestershire sauce. Next, toss in the lemon zest and chives.
Lastly, add 1/2 teaspoon of smoked paprika and 1/8 teaspoon of cayenne pepper. Using a fork or a whisk, fully mix all the ingredients. Add salt and pepper to taste.
Note: I like to refrigerate my remoulade sauce overnight, so it has plenty of time to set up before I dip into it.
What Do I Serve Remoulade Sauce With?
Remoulade sauce is most commonly used as a dipping sauce or condiment. Personally, I love to eat my remoulade sauce with crab cakes.
That said, it’s a perfect substitute for tartar sauce in countless seafood dinners. It’s also the ideal dipping sauce for homemade crab cakes, french fries, and other finger foods.
It also makes a wonderful spread for sandwiches or wraps.
If you want to take your crab cake recipe to the next level, try using this sauce as a topping or filling. You can even use it as a base for other sauces and dressings. The possibilities are endless!
What Else Can I Serve Remoulade Sauce With?
As I mentioned before, this sauce is a super versatile condiment. Here are some more great recipes that you can incorporate this sauce into:
- Maryland Crab Cakes with a Side of Savory Remoulade
- Fried Shrimp With Remoulade Sauce and Old Bay Seasoning
- Grilled Fish With Bell Peppers and Remoulade Sauce
- Air Fryer Chicken Tenders With Remoulade Sauce
Substitutions and Variations
If you don’t have all of the ingredients for this recipe on hand, you’re free to make substitutions.
For example, if you don’t have dijon mustard, you can use regular yellow mustard. If you don’t have chives, you can use green onions. If you can’t find Worcestershire sauce, you can substitute soy sauce or fish sauce.
Let’s say you like a spicier sauce. In this case, simply add more cayenne pepper or even some tabasco sauce. If you want a milder sauce, then don’t add cayenne pepper. You can also experiment with different herbs and spices to create your own unique flavor combination.
Here are some other great ideas for using this tasty sauce:
- Louisiana-style remoulade – mix your mayonnaise base with creole seasoning, cajun seasoning, creole mustard, pickle relish, or finely chopped dill pickles for a delicious Louisiana remoulade.
- Herbed remoulade – mix in some chopped herbs, such as fresh parsley, tarragon, or basil.
- Chipotle remoulade – add a tablespoon of chipotle peppers in adobo sauce for a spicy kick.
- Sun-dried tomato remoulade – add some sun-dried tomatoes (rehydrated if using the dry kind) for a touch of sweetness and acidity.
Remoulade Sauce Recipe For Crab Cakes
- Begin by finely dicing 3 chive sprigs. You can substitute green onions if you don't have chives.3 sprigs chives
- Next, zest half of one lemon. Set the chopped chives and the lemon zest to the side.1 lemon
- In a small mixing bowl, combine 2/3 cup of mayonnaise, 1 tbsp dijon mustard, 1 tbsp freshly squeezed lemon juice, and 1 tbsp Worcestershire sauce. Next, toss in the lemon zest and chives. Lastly, add 1/2 teaspoon of smoked paprika and 1/8 teaspoon of cayenne pepper.2/3 cup mayonaisse, 1 tbsp dijon mustard, 1 tbsp lemon juice, 1 tsp worcestershire sauce, 1/2 tsp smoked paprika, 1/8 tsp cayenne pepper
Your Own Notes
The Golden Lamb provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.Love it? Pin it! Share on Facebook
What other sauces go with crab cakes?
If you’re looking for another creamy sauce to serve with crab meat, you could try a flavorful aioli or a simple mayonnaise and lemon juice mixture. You could also serve your crab cakes with tartar or cocktail sauce.
Can I make Sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the fridge for up to 2 weeks. However, it’s best if used within the first week for optimal flavor.
As I mentioned above, I prefer to make my crab dipping sauce 24 hours ahead of time so it has time to chill in the fridge.
Try This Delicious Crab Cake Sauce Recipe Tonight!
So, whether you’re looking for a dipping sauce for your crab cakes or a way to spice up your sandwich, this remoulade recipe is perfect!
With its flavorful and easy-to-follow recipe, you will be sure to impress your guests with this dish. So, what are you waiting for? Give it a try today!