This fresh and flavorful Crab and Avocado Remoulade uses the classic Louisiana sauce to jazz up an undeniably delicious duo even more. Jumbo lumps of crabmeat and chunks of creamy avocado coated in this zesty remoulade is a true winner!
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’s a classic French sauce that’s a staple in Cajun/Creole cuisine.
When it comes to preparation, remoulade is mainly either mayonnaise-based, oil-based, or could be both. We went the oil-based route here. 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.
The dressing is a cinch to whisk up and can be made ahead. You’ll combine the liquid ingredients and spices first then add the chopped veggies and pickles.
Next, you’ll add just enough dressing to coat the crabmeat then puree the remaining remoulade until smooth and creamy to pass separately. At this point, you can cover the crab mixture and pureed dressing, and pop in the fridge.
Just before serving, add the avocado. Serve straight up or in hollowed slider rolls, bell peppers or avocados.
The remoulade is also a great topping on a variety of fish like our Caramelized Salmon, shrimp, sandwiches, and roasted vegetables. Enjoy!
Crab and Avocado Remoulade
- 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
- ⅔ 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
- 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.
- 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 crab meat 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. Enjoy!