Jumbo crab cake with New Orleans remoulade

New Orleans Style Remoulade Sauce

Course: Sauce
Cuisine: American, cajun, creole
Prep Time: 10 minutes
cooling time: 1 hour
Total Time: 10 minutes
Servings: 10 servings
Calories: 160 kcal
Author: Kelly DiMascio
This spicy, creamy remoulade is the perfect complement to crab cakes, shrimp po'boys, and oyster po'boys or as an alternative to cocktail sauce.


  • 1/4 cup fresh lemon juice
  • 3/4 cup vegetable oil
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped green onions green and white parts
  • 1/4 teaspoon celery seed
  • 2 tablespoons prepared horseradish
  • 3 tablespoons Creole or other whole-grain mustard
  • 3 tablespoons sour cream
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne or reduce amount if you don't like much spice but don't omit it entirely
  • 1/8 teaspoon freshly ground black pepper
  • dash of Tabasco optional, but for authentic taste, don't skip it, just go easy


  1. Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.
  2. Transfer to an airtight container and refrigerate for at least 1 hour before using.

Recipe Notes

The sauce will keep for up to 1 week in the refrigerator.

Nutrition Facts
New Orleans Style Remoulade Sauce
Amount Per Serving
Calories 160 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 13g81%
Sodium 390mg17%
Potassium 72mg2%
Carbohydrates 3g1%
Sugar 1g1%
Vitamin A 195IU4%
Vitamin C 6.4mg8%
Calcium 14mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.