Remoulade Sauce for Crab Cakes and Salmon

Sharing is caring!

This mouth-watering Remoulade Sauce recipe will elevate your seafood to the next level! Perfectly paired with tender crab cakes and succulent salmon, this tangy and creamy sauce is bursting with flavor. From its rich, savory taste to its creamy, smooth texture, this is a must-try for any seafood lover.

You’ll love this sauce on our Crab Cake Sandwich recipe. I love to make my own because the store-bought big name brands are loaded with additives and preservatives.

What is Remoulade Sauce

Remoulade sauce is a cold, tangy condiment that originated in France. It is typically made with a mayonnaise or aioli base and flavored with a mixture of herbs, spices, and other ingredients such as capers, pickles, mustard, and anchovies.

There are many variations of remoulade sauce, but it is commonly used as a topping or dip for seafood, such as crab cakes, shrimp, and oysters, as well as for fried foods like chicken and potatoes.

With its French origin, you can see why it has a heavy influence on Louisiana cuisine. This version of remoulade sauce is often used as a dipping sauce for seafood, and it includes ingredients such as paprika and hot sauce. Some versions use horseradish, I don’t but feel free to!

How Does it Taste

It has a creamy and smooth texture, thanks to the mayo. If you aren’t a fan of mayo, this is not the sauce for you. It has a rich, tangy flavor with a slightly sweet and sour undertone, and a hint of spiciness from the spices.

Key Ingredients

• Mayo
• Garlic
• Fresh Lemon Juice
• Creole Seasoning
• Smoked Paprika
• Mustard
• Hot Sauce

How to Make Remoulade Sauce for Crab Cakes and Salmon

Full detailed instructions are below in the recipe card.

1. Combine mayo, minced garlic, lemon juice, Creole Seasoning, smoked paprika, mustard, and hot sauce in a bowl.
2. Stir.
3. Serve immediately or chilled.

How to Store/How Long it Will Last in the Fridge

It will last in the fridge for 3-4 days tightly covered and sealed. Before using it, give it a good stir to ensure the ingredients are well combined. If the sauce has separated or become too thick, you can add a bit of water or lemon juice to thin it out. Always taste the sauce before serving to make sure it still tastes fresh and flavorful.

How to Substitute Mayo

You can use sour cream or plain Greek yogurt.

Freezer Tips

I don’t recommend freezing. Freezing will alter the texture and consistency of the sauce, and some of the ingredients may not hold up well during the freezing and thawing process.

Pair With These Recipes

Crispy Fish Sandwich
Blackened Chicken Sandwich
Air Fryer Chicken Sandwich
Shrimp Burger
Lobster Grilled Cheese

More Sauce Recipes

Crawfish Boil Sauce
Seafood Boil Sauce
Creamy Dill Sauce for Salmon
Mango Dressing (Fresh or Frozen)
Homemade Seafood Shrimp Cocktail Sauce