Spicy Creole Remoulade

This spicy Creole remoulade is fantastic on crab cakes, or slather it on a bun for a great po’ boy! There’s some kick from the horseradish and mustard … and hot sauce! This is not some light, laid-back, weak remoulade at all!

Crab Cakes with Shrimp

It’s great on my crab cakes with shrimp!

Spicy Creole Remoulade

Spicy Creole remoulade.
Course Sauce
Cuisine Creole
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes


  • 1 cup real mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon Creole or Dijon mustard
  • 1 teaspoon whole milk
  • 1-1 1/2 teaspoons prepared horseradish to taste
  • 2 tablespoons white onion minced
  • 1 tablespoon fresh parsley minced
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon juice
  • Salt and hot sauce to taste


  • Combine all ingredients. Refrigerate for one hour before using.

Nutritional values are approximate.

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