Lump Crabmeat Remoulade Recipe
Tender lump crabmeat tossed in a zesty remoulade sauce, perfect for a refreshing seafood dish.
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Ingredients
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Remoulade Sauce and Crabmeat
Method
Preparation
- 1
Make the Remoulade Sauce
In a medium bowl, combine the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper. Mix well until smooth.
- 2
Add Vegetables
Stir in the finely chopped celery, green onion, and parsley into the remoulade sauce until evenly combined.
- 3
Incorporate Crabmeat
Gently fold in the lump crabmeat, being careful not to break up the lumps. Ensure the crab is well-coated with the sauce.
- 4
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a dip or topping.
