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Remoulade for Crab Cakes

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This creamy remoulade for crab cakes is a fantastic dip that's easy to make.

This great recipe comes together quickly and will pair well with crab cakes and other types of seafood.

Remoulade is originally a French sauce that's popular across Europe and in Louisiana Creole cuisine. It's often served on crab sandwiches, with fries, or seafood cakes.

Remoulade for crab cakes in a small bowl with a spoon.

Why You Should Make Remoulade Sauce

You've got to try this homemade remoulade sauce recipe because it's a perfect pairing for seafood. It's bursting with flavor and is the perfect consistency for dipping shrimp or crab cakes.

Remoulade is a mayonnaise-based sauce, similar to tartar sauce, that's made with mustard, fresh herbs, and other seasonings.

Traditional Louisiana remoulade often includes cayenne pepper, paprika, and cajun seasoning, but I've made this recipe with Old Bay seasoning - to make it a perfect pairing for Maryland-style crab cakes.

A jar of pickles, horseradish, mayonnaise, grated garlic, half a lemon, dijon mustard, Old bay seasoning, and parsley.

Ingredients You'll Need

This recipe is a combination of savory ingredients - most items you'll probably already have in your pantry.

  • 1/2 cup mayonnaise
  • 3 tablespoons dijon mustard
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon pickle juice
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon horseradish 
  • 1 garlic clove, grated

Optional ingredients - if you'd like to add a little heat to this recipe, you can add a dash of hot sauce or cajun seasoning (also called creole seasoning). You can also consider adding Worcestershire sauce for some molasses flavor.

Ingredients for remoulade in a small, glass mixing bowl.

How to Make this Recipe

Combine the mayonnaise, dijon mustard, parsley, lemon juice, pickle juice, Old Bay seasoning, horseradish, and grated garlic in a small bowl. Whisk to combine. 

Serve immediately or save for up to 2 weeks in an airtight container in the refrigerator. 

A bowl of remoulade being whisked.

More Sauce Recipes to Try

Try some of our other great sauces that pair well with seafood!

Remoulade in a small bowl with a spoon, next to crab cakes.

Tips for Making this Recipe

Links on some posts are affiliate links and as an Amazon Associate I earn from qualifying purchases.

Specialty Ingredients - You can usually find Old Bay Seasoning in grocery stores, but if it's not available, you can find it online.

Storing Tips - You can save this sauce in an airtight container for up to two weeks in the refrigerator.

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Yield: Makes 3/4 cup of sauce

Remoulade for Crab Cakes

Remoulade sauce in a white bowl with a spoon.

This creamy remoulade for crab cakes is incredibly easy to make and saves for up to 2 weeks.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/2 cup mayonnaise
  • 3 tablespoons dijon mustard
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon pickle juice
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon horseradish
  • 1 garlic clove, grated

Instructions

  1. Combine the mayonnaise, dijon mustard, parsley, lemon juice, pickle juice, Old Bay seasoning, horseradish, and grated garlic in a small bowl. Whisk to combine. 
  2. Serve immediately or save for up to 2 weeks in an airtight container in the refrigerator. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 202Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 902mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g

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