Remoulade Sauce For Shrimp And Crab(My Favorite - And Dan'S - For Lump Crab Meat Cocktails!!)
A creamy, tangy remoulade sauce with garlic, lemon, mustard, horseradish, and herbs, perfect for shrimp, crab, and seafood dishes, adding bold flavor and richness.
Ingredients
- 3 cloves garlic ⓘ
- 4 tsp. lemon juice ⓘ
- 4 tsp. vinegar ⓘ
- 4 tsp. prepared mustard ⓘ
- 4 tsp. prepared horseradish ⓘ
- 2 tsp. salt ⓘ
- 2 tsp. parsley ⓘ
- 1/2 tsp. black pepper ⓘ
- 2 tsp. paprika ⓘ
- dash of cayenne ⓘ
- 2 Tbsp. catsup ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 3/4 cup vegetable oil ⓘ
- 1/4 cup olive oil ⓘ
- 1/2 cup finely chopped celery ⓘ
- 1/2 cup green onions ⓘ
- 6 hard-boiled eggs ⓘ
- 1 quart mayonnaise ⓘ
Instructions
- In a large electric food blender, combine all ingredients except hard-boiled eggs and blend in batches until smooth.
- Once all other ingredients are blended, chop the hard-boiled eggs and fold them into the mixture by hand.
- Serve as a sauce for shrimp, crab, or seafood dishes.
Tips & Substitutions
For a creamier texture, consider using homemade mayonnaise instead of store-bought. If you prefer a tangier flavor, increase the vinegar or lemon juice slightly. Fresh herbs can be substituted for dried parsley, and for a spicier kick, use a bit more cayenne pepper. This remoulade also complements dishes like the Old Fashioned Crumb Cake as a unique twist.
Serving Suggestions
This remoulade sauce is perfect for serving with shrimp and crab, enhancing the seafood's natural flavors. It also pairs wonderfully with fried green tomatoes or as a dip for crispy vegetables. For a complete meal, serve alongside a refreshing salad or a side of Homemade Dressing For Potato Or Macaroni Salads.
Storage & Reheating
Store any leftover remoulade in an airtight container in the refrigerator for up to one week. The flavors will meld together over time, enhancing the taste. To reheat, if desired, gently warm in a saucepan over low heat, stirring constantly to prevent separation. However, it is typically enjoyed chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Remoulade Sauce For Shrimp And Crab(My Favorite - And Dan'S - For Lump Crab Meat Cocktails!!) contains roughly 209 calories, with 6g protein, 23g carbohydrates, and 14g fat. It is an excellent source of vitamin A (87% of the Daily Value), iron (44% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1187mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this remoulade sauce ahead of time?
Absolutely! This sauce can be made a day in advance and stored in the refrigerator. In fact, making it ahead allows the flavors to develop fully, resulting in a richer taste. Just be sure to mix well before serving, as some separation may occur.
What can I substitute for mayonnaise in this recipe?
If you're looking for a lighter option, Greek yogurt can be a great substitute for mayonnaise, providing creaminess with added protein. Alternatively, you can use an avocado-based dressing for a healthier twist, though it will change the flavor profile slightly.
How can I adjust the spiciness of the remoulade?
To adjust the spiciness, simply add more or less cayenne pepper according to your taste preference. If you want a milder sauce, consider omitting the cayenne entirely or replacing the prepared horseradish with a milder alternative to keep the flavor balanced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).