7 Reviews

The Remoulade recipe is not good. The recipe calls for way too much herbs. In my opinion the sauce does need to be complex but also simple at the same time. The mustard and herbs overwhelmed the sauce. Google other recipes and you will see simpler, yet better recipes. Will NOT make this recipe again.

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jolsson March 10, 2016

This recipe was super easy! I traded Cholula hot sauce for the Tabasco for a less vinegar-y taste in the remoulade. I also used crushed club crackers for the buttery-ness in the crab cakes. They came out AMAZING! I served with a spinach salad dressed with Hatch Chili Vinaigrette.

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tmayoday September 22, 2015

We made the remoulade sauce only - it was good! Seemed intense - only used about 1/2 of the paprika but it was good!

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Gidget265 November 14, 2010

I used this recipe specifically for the remoulade sauce and it was DELICIOUS! Loved the mixture of ingredients ~ will use this anytime I need remoulade!

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FloridaNative June 05, 2010

WOW! This recipe is definately worth the time! The roumelade is also good for many other uses, use your creative mind and let it roll. I keep it on hand in my fridge like all my other condiments. Try it as a dipping sauce for Shrimp......YUM!!!!

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gremlinziv July 19, 2009

This was great! I used steamed fish instead of crabmeat. I didn't have cracker meal so used panko instead. We loved the remoulade sauce. Will make it again. Its delicious when served piping hot.

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shygirl July 03, 2008

These were served as part of my Super Bowl Menu. Everyone loved them. A creole mustard was used for the cakes and the sauce. My yield was 24 appetizers which quickly disappeared.

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PaulaG February 03, 2008
Mini Crab Cakes with Remoulade Sauce