Easy Remoulade Recipe for Wild-Caught Seafood, Alaskan Crab, and More
July 24th, 2023A New Orleans-Inspired Sauce or Dip for Seafood
Remoulade is New Orleans's answer to tartar sauce. It's zesty with a little kick, and goes with just about any type of seafood you can imagine. Remoulade is also very easy to make, requiring minimal chopping very little active prep — you just need to stir all of the ingredients together, then use the sauce as a dip or condiment.
Try dipping meaty Dungeness crab or sweet snow crab legs into the remoulade, or use it to dress a blackened fish sandwich.
Explore more sauce ideas for wild salmon and crab dipping sauces to enjoy a diverse range of flavors with wild-caught seafood.
Remoulade for Wild-Caught Fish, Crab and More
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
0 minutes
Total time
5 minutes
Yield
1 1/4 cups
Ingredients
- ½ cup mayonnaise
- ¼ cup horseradish
- ¼ cup ketchup
- ¼ cup Dijon mustard
- 1 tablespoon capers
- 2 teaspoons hot sauce
- 1 teaspoon lemon juice
- 1 teaspoon dill, finely chopped
- Salt and freshly ground black pepper
Instructions
1. Combine all ingredients. Adjust seasoning to taste. Served chilled or at room temperature.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
