This easy remoulade sauce for crab cakes is the perfect recipe for dipping shrimp or making a homemade po'boy sandwich. Simple pantry ingredients are mixed with a few classic creole ingredients for a spicy sauce you'll use again and again.
I think one of the best parts of a warm, crispy crab cake is the spicy remoulade sauce that comes along with it.
The way that creamy, zippy cajun remoulade pairs with the sweet crab is one of my favorite flavor combinations.
I found the perfect mini crab cakes in the freezer section at Costco but they didn't come with the remoulade sauce which is an essential part of the dish.
Bottled remoulade has an odd tang and is definitely missing the freshness of a homemade remoulade with the fresh parsley, chopped green onions, and minced capers.
Thankfully, the homemade remoulade sauce recipe is easy to make and uses ingredients I already had on hand!
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Why This is the Best Recipe
The most important part of a remoulade recipe is just how spicy (or not) it is.
I love that when you make it from scratch, you can completely control the heat level.
This is the best remoulade recipe because:
- Perfect Spice Level: For me, this was perfect. If you like it more spicy, add more hot sauce and cayenne. If you like it more mild, just cut back on both.
- Fresh Tasting: I can't stand the odd tang from prepared remoulade from the store, this recipe takes just a minute to mix together and is so much fresher tasting.
- Easy Ingredients: There's nothing crazy in here except maybe the capers if you aren't used to cooking with them. But they are an affordable ingredient that is easily found at most grocery stores.
Ingredients
Almost all of those pantry ingredients were already on hand in my fridge or spice rack. I only had to pick up the fresh lemon and green onions!
All you need to make it is:
- Mayonnaise: For true Southern taste, use Duke's mayonnaise. But, for a lighter sauce, it is ok to use a mayo lightened with olive oil.
- Dijon Mustard
- Whole Grain Mustard
- Worcestershire Sauce
- Hot Sauce: We love the classic Texas Pete with is a Louisiana style hot sauce.
- Minced Garlic
- Paprika
- Cayenne Pepper
- Capers: The salty brine from the capers is an essential part of the recipe. If you don't have them or can't find them, the closest substitute would be to add finely minced pickles.
- Lemon
- Green Onions
- Fresh Parsley: You could substitute dried parsley in a pinch, but I love how fresh parsley adds so much flavor to the sauce. It looks pretty sprinkled over the crab cakes, too.
How to Make Remoulade Sauce from Scratch
The whole recipe should take you about 5 minutes to prep! It is so fast and easy.
Simply chop the green onions and capers (or pickles) and add them to a mixing bowl with the mayo, both mustards, minced garlic, hot sauce, and Worcestershire sauce.
Whisk it all together.
Then sprinkle the paprika and cayenne pepper of the top and whisk it in.
This is a good time to take a taste test to decide whether you want it a little more spicy or not.
Finally squeeze the lemon juice over the top, add the minced parsley, and whisk it together.
Make Ahead and Storage Info
The spicy remoulade will taste much better after it has had a chance to chill in the fridge for at least 30 minutes before you serve it.
You can store it in an airtight container in the fridge for 3 - 5 days which makes it a great make-ahead sauce for crab cakes or shrimp.
Do not try to freeze the remoulade as the texture will break apart during the thawing process.
The Best Crab Cakes
Homemade crab cakes are almost always the best because you can control the crab to bread crumb ratio.
However, I've had great luck with frozen crab cakes that I bake in our air fryer because they get perfectly crispy without all the frying oil needed for the homemade kind.
Check out the freezer section of your grocery store to see which frozen crab cakes might be available.
You could also check the seafood department, some grocery chains offer in-house crab cake patties you brown at home.
Serving Suggestions
I took those delicious mini crab cakes and baked them in my air fryer. Pile them up on a plate and serve alongside this spicy remoulade sauce with a sprinkle of green onions or parsley and fresh lemon wedges.
You could also serve the remoulade on a platter of shrimp with one or two of these easy shrimp dipping sauces for a little snack board.
The cajun remoulade sauce is perfect for drizzling over blackened shrimp on a crispy sandwich roll with lettuce and tomato for a homemade po'boy sandwich.
You could also make a delicious creole salad with a bed of greens, spicy shrimp, chopped tomatoes and/or bell peppers, crispy cornbread croutons, and use the remoulade sauce as a salad dressing.
📖 Recipe
Remoulade Sauce for Crab Cakes
Ingredients
- 1 cup mayonnaise for classic Southern taste, use Duke's; for a lighter dip use a mayo lightened with olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons whole-grain mustard
- 1 tablespoon hot sauce like Texas Pete
- 2 teaspoons minced garlic
- 2 teaspoons capers, drained and roughly chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 green onion, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ½ lemon
- 1 tablespoon fresh parsley, minced or 2 teaspoon dried parsley
Instructions
- In a small mixing bowl, whisk together the mayonnaise, both mustards, hot sauce, minced garlic, capers, Worcestershire sauce, paprika, green onion, salt, and cayenne pepper.
- Squeeze the juice from the lemon over the remoulade sauce, sprinkle in the fresh parsley, and stir to combine.
- Cover the bowl and chill the remoulade sauce for 30 minutes before using. The sauce will keep for 3 - 5 days in an airtight container in the fridge.
Recipe Notes
Serving Suggestions
- Remoulade sauce for crab cakes: Bake your favorite frozen crab cakes in the oven or air fryer and serve with this sauce on the side.
- Shrimp dipping sauce: Use this spicy remoulade as an alternative to cocktail sauce for an appetizer.
- Po'boy sandwich spread: Drizzle the sauce over blackened shrimp and serve on a sandwich with lettuce and tomato for an easy shrimp po'boy.
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