A classic condiment used in French and Cajun cooking, rémoulade is a tangy, mayonnaise-based sauce made with Dijon mustard and capers. Nicely pairs with shrimp and crab cakes, or adds to other seafood dishes!
Whip up some remoulade!
Choose a dipping sauce that soothes the peppery pop of the spices, but complements the succulent crab meat. A creamy remoulade should do the trick!
Gather ingredients for a hot remoulade or creamy side ~ ¼ cup of lemon juice, ¾ cup olive oil, ½ cup chopped Vidalia, ½ cup scallions, ¼ cup chopped celery, 2 tbs. chopped garlic cloves, 2 tbsp. horseradish, 3 tbsp. Creole whole-grain mustard, 2 tbsp. yellow mustard powder, 3 tbsp. ketchup, 3 tbsp. chopped parsley, 1 tsp. salt, ¼ tsp. Old Bay, and ¼ tsp. cayenne pepper (increase for added pop!)
Easy stirring ~ Stir your ingredients thoroughly in a bowl and then place in the fridge for setting. Scoop into ramekins when it’s time for the crab cakes, steamed crabs or basically any seafood of your choice!
