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Crab Cake Sauce - Remoulade Sauce

Crab Cake Sauce Recipe - Remoulade Sauce

Housewives of Frederick County
A crab cake sauce recipe that's super easy to make and WAY better than tartar sauce!
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Prep Time 5 minutes
Total Time 5 minutes
Course condiment, Dip, sauce, Spread
Cuisine American, Cajun, French
Servings 6

Ingredients
  

  • ¼ cup Mayonnaise
  • 2 tsp Shallots or Spring Onions, minced
  • 1 tsp Fresh Tarragon, chopped, Optional
  • 1 tsp Fresh Parsley, chopped
  • 1 ½ tsp Dijon Mustard
  • ¾ tsp Capers, whole or chopped
  • ¼ tsp Ground Red Pepper, Optional

Instructions
 

  • Combine all ingredients in a medium to large bowl. Note: Tarragon has a strong taste, so this is an optional ingredient based on your taste preferences.
  • Mix to thoroughly combine.
  • Refrigerate until ready to serve.
  • Serve in a sauce bowl alongside crab cakes.

Notes

NOTES:
  • Use any type or brand of mayo that you prefer except for pre-spiced mayonnaise.
  • Swap green onions, scallions or chopped white, red or Vidalia onion. 
  • Fresh tarragon has a very distinct, somewhat strong flavor. This is an optional ingredient based on your taste preferences.
  • You can swap yellow mustard or creole mustard for Dijon mustard.
  • Capers are like tiny green, salty olives that add flavor to your sauce. 
  • Ground red pepper is optional. I use Old Bay Seasoning on my crab cakes which already has red pepper in it.
Keyword crab cake sauce, crab cake sauce recipe, crab cakes with remoulade sauce, sauce recipe