Easy remoulade sauce recipe for crab cakes

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
remoulade sauce for crab cakes

If you travel to France, you will see that every restaurant has their own version of the sauce and some secret ingredients in it. It’s usually served with Maryland crab cakes, but you can use it for chicken and sandwiches.

It is a great alternative to ketchup and other flavorful sauces. You can easily bring a restaurant-quality dish to the table in 40 minutes, and surprise your family with delicious sauce. I love the spicy touch in remoulades, but if you prefer a milder taste, you shouldn’t add mustard.

The crab cakes served with this sauce are amazing. Every time I make them, we can’t stop eating them. It’s a huge punch of flavor, and the texture is unbeatable. Crab meat is perfect for this sauce, but shrimps go well with it as well. It gives seafood a meatier texture and more rich flavor, without the sticky and fishy fragrant. The sauce is very creamy and has enough kick for any dish.

Easy remoulade sauce recipe for crab cakes

Remoulade is a traditional French sauce that is famous around the world. American version is very similar to original version, but the taste is more rich. All remoulades are made of mayonnaise but I like to add mustard and lemon juice. Some people also add paprika and garlic seasoning.

Course Lunch & dinner
Cuisine French
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 6
Calories 125 kcal


  • 150 g mayonnaise
  • 40 g mustard
  • 10 g paprika
  • 30 g Creole seasoning
  • 30 g horseradish
  • 10 g dill
  • 10 g Tabasco or your favorite hot sauce
  • 1 garlic clove


  1. Take a big bowl and mix all ingredients together. Let the sauce sit in a fridge for an hour. The sauce gets even better if you leave it overnight. Keep it in a fridge for 4 days.

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