Crab and Avocado Remoulade

This fresh and flavorful Crab and Avocado Remoulade uses the classic New Orleans sauce to jazz up an undeniably delicious duo even more.
Course Brunch, Lunch, Main Course, Salad
Cuisine Creole, Seafood
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Kim Peterson


  • 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


  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. Makes about 2 ½ cups.

  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 in hollowed out buns, peppers, avocados, or simply on a plate.