Home » Recipe Index » Sauces & Condiments » Remoulade Sauce For Crab Cakes

Remoulade Sauce For Crab Cakes

This easy 5-minute cajun-style remoulade sauce is the perfect addition to crab cakes and other seafood. It’s creamy and tangy with just a touch of spice. You’ll want to put it on just about everything!

Remoulade sauce in a bowl with a crab cake topped with the sauce and lemon wedges and a drink.

Remoulade sauce is the perfect topping for crispy pan-fried crab cakes. It would also be great on a po’ boy sandwich or these Crispy Shrimp Tacos. Not a fan of seafood? No problem! Dip Panko Crusted Chicken in the remoulade sauce.

This recipe uses simple ingredients and can be adjusted to your heat preferences, so make it as hot (or not) as you like!

Ingredients

Ingredients for remoulade sauce.

Ingredient Notes

Mayo – Store-bought good quality mayo is the base for remoulade sauce.

Mustard – Adds flavor. You can use Dijon, spicy brown, or creole mustard. Avoid yellow mustard for this recipe.

Sweet Pickle Relish – Adds texture as well as a touch of sweetness that balances the other flavors.

Horseradish – Adds more texture as well as heat. Use freshly grated horseradish root or jarred prepared horseradish (not creamy horseradish sauce).

Cajun Seasoning – A blend of herbs and spices to add flavor and heat to the sauce.

Hot Sauce – A little heat brightens and rounds out the flavors and pairs well with the crab cakes and other seafood. Use your favorite hot sauce and more or less based on your heat tolerance.

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

Whisk together all of the ingredients in a bowl until well combined.

Ingredient for remoulade sauce in a bowl and then whisked together.

Step 2:

Cover and chill until ready to use.

Remoulade sauce in a bowl with a spoon next to a plate of crab cakes topped with the sauce and a drink.

Substitutions & Variations

  • Creole seasoning can be used instead of Cajun seasoning. The two are similar but creole has more herbs than spices and is less spicy.
  • The sweet relish already adds a touch of sweetness but if you would like more sweetness, add a teaspoon or two of brown sugar.

Storage

Store the remoulade sauce in an airtight container in the fridge for up to 1 week.

Crab cakes with remoulade sauce on them with lemon wedges.

Did you make this recipe?

I’d love to hear about it! Please leave a star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ and comment below!

Let’s Get Social!

I love seeing your photos! If you make this recipe don’t forget to mention @ThisHomeKitchen and tag #thishomekitchen on Instagram!

You can also follow me on Pinterest, Facebook, and Youtube!

Subscribe to My Newsletter!

Get my newest recipes, kitchen tips and tricks, and the latest news right in your inbox!

Remoulade sauce in a bowl with a spoon and crab cakes and lemon wedges on the side.

Remoulade Sauce for Crab Cakes

This easy 5-minute cajun-style remoulade sauce is the perfect addition to crab cakes and other seafood. It's creamy and tangy with just a touch of spice. You'll want to put it on just about everything!
5 from 1 vote
Print Pin Rate Save Recipe
Course: Sauces & Condiments
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings
Author: Alicia S.

Ingredients

  • 1 cup mayo
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2-3 teaspoons favorite hot sauce
  • 1 teaspoon cajun seasoning
  • 1 teaspoon paprika
  • 1 teaspoon horseradish prepared or freshly grated
  • 1 clove garlic grated

Instructions

  • Whisk all ingredients together until well combined.
  • Cover and chill until ready to use.

Notes

Store in an airtight container in the fridge for up to 1 week.

Nutrition

Serving: 2tablespoons | Calories: 132kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 172mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.1mg
Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen!
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating