What is remoulade

And love how you think with the crab cakes - perfect combo! This recipe looks amazing! Thanks so much for sharing. I'm curious about how the flavor profile would change with prepared horseradish compared to fresh grated Hi Miranda! Both work well in the recipe, but I love the flavor of fresh horseradish.

My husband loves crabcakes and this sauce will be perfect! When I hear remoulade, I always think of Cajun food There was this place in Baton Rouge that made the best po'boys, and I really really miss swinging by there for a delicious lunch.

Maybe I'll just have to recreate that one here at home sometime. Thanks for the classic and Cajun versions here, Marissa! I think I could use this sauce on lots of things! Just a little, however, as my Norweigan blood is not designed for crazy heat. We're the same way, Ben. We have to drop the heat in a lot of recipes - nice that it's easy to adjust for people like us and for those who like their food super SPICY.

I don't normally eat mayo on its own, but I occasionally mix it with something else like greek yogurt. Few times I've tried a very healthy combo of mayo and ketchup, and it was good too. Here, I lile the addition of pickles and capers. Nice touch! Hi Marissa. I'm on the Louisiana spicy side for remoulade.

I quite often make it for shrimp or crab cakes and your recipe sounds delicious! Now I'm craving crab cakes! Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Facebook Instagram Pinterest YouTube. Gluten Free Low Carb Vegetarian. This post may contain affiliate links. Jump to Recipe Jump to Video. What is the difference between tartar sauce and remoulade?

It's not the worst. Sure, this will do. I'm a fan—would recommend. I love it! Thanks for your rating! Show Full Recipe. More Serious Eats Recipes. Your Privacy Rights. To change or withdraw your consent choices for SeriousEats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page.

These choices will be signaled globally to our partners and will not affect browsing data. We and our partners process data to: Actively scan device characteristics for identification. I Accept Show Purposes. The Creole cuisine found in Louisiana and other parts of the American South also utilizes remoulade widely. Creole adaptations of this sauce generally vary quite significantly from the traditional French version, however.

Many Creole remoulades feature a base of oil or ketchup instead of mayonnaise, and they tend to have a red or orange color and a spicy taste due to the inclusion of dry spices like cayenne pepper and paprika. In Creole cuisine, remoulade is most often served alongside seafood dishes, particularly shrimp.

It may also be served as an accompaniment to breaded, fried dishes and appetizers which do not feature seafood, such as fried green tomatoes. Please enter the following code:.