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!

It’s great on my crab cakes with shrimp!

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5 from 1 vote

Spicy Creole Remoulade

Spicy Creole remoulade.

Course Sauce

Cuisine Creole

Keyword Creole, sauce, spicy

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 8

Calories 27kcal

Author Based on Marguerite’s recipe on Cajun Delights

Ingredients

• 1 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon Creole mustard or Dijon
• 1 teaspoon whole milk
• 1 teaspoon 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
• kosher salt to taste
• hot sauce to taste

Instructions

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

Nutrition

Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 147mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 641IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg

Nutritional values are approximate.