Crab and Avocado Remoulade

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This fresh and flavorful Crab and Avocado Remoulade uses the classic Louisiana sauce to jazz up an undeniably delicious duo even more. Delicate lumps of crab and chunks of creamy avocado coated in this zesty remoulade is a true winner. Plus, it’s gluten-free and can be made ahead!

Remoulade

I fell in love with remoulade in New Orleans over twenty years ago at the annual Jazz Fest, and have been making it ever since. It is a classic French sauce that’s a staple in Cajun/Creole cuisine. There are a variety of ways to make it. Mainly, remoulade is either mayonnaise-based or oil-based, sometimes both. This version is oil-based. Fresh lemon juice and zest, Creole mustard, horseradish, ketchup, and dashes of Worcestershire combine for great flavor. Paprika and cayenne give it a little kick. Finely diced celery, shallots, green onions, and pickles add taste and texture.

Crab and Avocado Remoulade Ingredients

Prep

Whisk the remoulade ingredients together, then add just enough to coat the crabmeat. You’ll use about half. This way you’ll keep the crunch of the celery, shallots, green onion, and pickle. Puree the remaining remoulade until smooth and creamy to pass separately. This can be made a day ahead! At this point, cover the crab mixture and pureed dressing, and pop into the fridge.

Crab and Avocado Remoulade Dressing with Crab Mixed In

Serve

Just before serving, add the avocado. Serve it simply on a bed of lettuce, or change things up by serving the salad in hollowed bell peppers or avocado. The remoulade also goes perfectly with a variety of fish, shrimp, sandwiches, and veggies. It’s great on our Caramelized Salmon, too!

Crab and Avocado Remoulade Served

Writing this post is making me crave New Orleans! Dad always said it’s the perfect four-day town. Not that you couldn’t spend more time there, it’s just the toll of nonstop indulgence one has to consider. The chicory coffee, the beignets, the po’ boys, the etouffees, the gumbos, the jazz pouring onto the streets, Bourbon Street!  Need I say more?!? From breakfast at Brennan’s to dinner at Galatoire’s, to Commander’s Palace to Emeril’s, and everything in between, the last thing you will do in New Orleans is starve. The Big Easy is one of the most exhilarating, exhausting, yet among the most satisfying culinary experiences anyone can have. Hope you enjoy this New Orleans-reminiscing dish!  Cheers!!

Recipe
Crab and Avocado Remoulade Served
Print
Crab and Avocado Remoulade
Prep Time
30 mins
Total Time
30 mins
 
This fresh and flavorful Crab and Avocado Remoulade uses the classic New Orleans sauce to jazz up an undeniably delicious duo even more.
Course: Main Course
Cuisine: Creole
Servings: 4
Author: Kim Peterson
Ingredients
  • ¼ cup fresh lemon juice, plus zest of 1 lemon
  • ¼ cup Creole mustard (Dijon works too)
  • 3 tablespoons ketchup
  • 2 tablespoons prepared horseradish
  • 2 garlic cloves, grated
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons paprika
  • ¼ teaspoon cayenne pepper
  • ¾ cup olive oil
  • cup celery, diced
  • ½ cup shallots, diced
  • ¼ cup green onions, thinly sliced
  • 2 tablespoons kosher dill pickle, diced
  • 3 tablespoons parsley, chopped
  • Salt and pepper
  • 1 lb lump crabmeat, picked over
  • 1-2 avocados, cubed
Instructions
  1. Whisk first 8 ingredients together in a medium bowl to combine. Gradually whisk in oil until mixture thickens. Stir in celery, shallots, green onions, pickle, and parsley. Season to taste with salt and pepper.
  2. Place crabmeat in a large bowl. Mix in enough dressing to coat, about half. Puree remaining dressing in a blender or food processor until creamy. Cover crabmeat and pureed dressing separately and refrigerate at least 1 hour. (Can be made 1 day ahead.) Just before serving, gently stir in cubed avocado. Either stir in some of the remaining dressing or pass separately. Serve Crab and Avocado Remoulade atop lettuce, or in hollowed peppers and avocados.

*Recipe was adapted from several sources

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