This Remoulade Sauce for Crab Cakes is tangy, lemony, smoky, and creamy with a cajun kick and healthy swap! Yes, this Healthy Greek Yogurt Remoulade uses Greek yogurt instead of mayo for a simple and guilt-free seafood sauce. Pair it with crab cakes or shrimp for an irresistible meal.
Greek Yogurt Remoulade Sauce for Crab Cakes
Curious how to make remoulade sauce for crab cakes? I've got you covered with this simple twist on the Southern and cajun favorite that not only pairs perfectly with crab cakes but seafood of all kinds like lump crab meat, shrimp, scallops, or fish.
This sauce can elevate any meal to another level and bring to life your dinner plate. In fact, I venture that after you try this simple sauce you will find yourself making it again and again.
What is remoulade sauce?
Although now it's most famous for its use on crab cakes, remoulade sauce originated in France as a cold mayonnaise-based sauce served with meat. The sauce is served in many ways around the world, but this recipe features a Louisana remoulade or Cajun remoulade style with smoked paprika giving it a pink tint.
Remoulade sauce tastes rich, creamy, smoky, tangy, and a bit lemony. It can have a bit of heat. It's kind of like tarter sauce but more complex with different ingredients like dijon mustard, cajun seasoning, and lemon.
My version swaps out mayo for Greek yogurt for a healthy twist!
Greek Yogurt Cajum Remoulade Sauce Click To Tweet
Why You'll Love this Healthy Remoulade Sauce for Crab Cakes...
- This healthy Remoulade Sauce for Crab Cakes uses Greek yogurt instead of mayo!
- It can be made with just a handful of ingredients.
- Takes 5 minutes to make with pantry and fridge staples.
- You can modify it to match your own spice preference.
- The end result is so rich and creamy no one will know you made the swap!
Here's what you'll need to make this Greek Yogurt Remoulade Sauce for Crab Cakes. Yes, this ingredient list is a little long, but you most likely already have these ingredients in your pantry.
- Greek Yogurt: Use your favorite type of plain, unflavored Greek yogurt. It's the perfect healthy base for the remoulade sauce. You can use anything from full fat to low fat, depending on your dietary preferences. The full fat will lend a much creamier sauce but the low fat will have few calories.
- Dijon Mustard: Look for whole grain, or grainy, mustard! Whatever you keep in your fridge.
- Cajun Seasoning: Use your favorite cajun seasoning mix or make your own with my Homemade Cajun Seasoning.
- Smoked Paprika: You can just use the cajun seasoning, BUT I like the added kick of adding a bit more smoked paprika. This stuff gives the sauce a classic pink color and a rich smoky flavor. If you can't find smoked paprika in your grocery store, buy it here.
- Horseradish: Use a classic prepared horseradish.
- Pickle Relish: Some recipes just use the juice from the pickle jar, but I like to use the entire relish. It makes the sauce a bit chunky, but it's good. For a smoother sauce just use the juice from the pickle jar.
- Minced Garlic: Garlic gives this sauce a rich flavor. You could also use garlic powder.
- Lemon Juice: A touch of lemon juice goes a long way! You don't want to overdo it because you can curdle the yogurt.
- Salt & Pepper
Optional: For a Spicy Remonuade sauce just add some cayenne pepper.
- To make the Greek Yogurt Remoulade Sauce for crab cakes get out a small bowl and all of the ingredients.
- Whisk together the greek yogurt, dijon mustard, cajun seasoning, smoked paprika, horseradish, pickle relish, garlic, and lemon juice. Add salt and pepper to taste.
- If you want it spicier, add some cayenne pepper.
- Transfer to a serving dish or allow to chill in the fridge for up to a day.
- I like to store mine in these mason jars.
I love this Greek Yogurt Remoulade for Crab Cakes recipe as written, but here are some fun ways to mix it up.
- Make it Spicy: For a spicier version, add some hot sauce and/or cayenne pepper.
- Make it Herby: Fresh herbs are wonderful in the sauce! Chives, parsley, or dill would be tasty.
- Make it Old Bay: For an Old Bay Remoulade swap our the Cajun Seasoning for Old Bay.
- Make it Traditional: For a more traditional Remoulade Sauce use mayonnaise instead of greek yogurt.
- Streamline It: I like mixing lots of flavors in my Remoulaude because I keep most of this stuff in my fridge anyway. If you are looking for a more streamlined sauce you can use just the Greek Yogurt, pickle relish (or juice,) Dijon Mustard, horseradish, and cajun seasoning. The sauce will not have quite the punch, but is still really good, especially if you are short on time or short on ingredients.
Can I make this remoulade sauce for crab cakes ahead of time?
Yes! The flavors of this sauce actually combine better over time so it's a great sauce to make ahead.
How do I store the sauce?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze the sauce?
This sauce will not freeze well.
What to Serve with Remoulade
Remoulade Sauce is most often served with crab cakes, Po boys, seafood and but there are so many delicious ways to serve it. Here are some specific ideas from recipes on my site.
- Topping for Crab Cakes.
- Dip for Crab Stuffed Mushrooms.
- On Shrimp Burgers.
- Dip for Grilled Shrimp in Foil.
- Dip for Shrimp Skewers.
- Dip for traditional fries, Potato Wedges, or Spiralized Sweet Potato Fries.
- Drizzled on Shrimp Roll.
- Topping for Portobello Mushroom Steak or Portobello Mushroom Burger.
- Drizzled on Roasted Asparagus.
- Sauce for Roasted Baby Red Potatoes.
This Greek Yogurt Remolaude Sauce for Crab Cakes is a classic recipe that I make for my family again and again! It's rich, creamy and so versatile. I know you will love it too. As always, give it a try and let me know what you think.
Greek Yogurt Cajum Remoulade Sauce Click To Tweet
More Greek Yogurt Based Sauces to Try:
- Greek Yogurt Ranch Dressing
- Chipotle Lime Greek Yogurt Ranch Dressing
- Greek Yogurt Poppyseed Dressing
- Greek Yogurt Caesar Dressing
- Everything Bagel Greek Yogurt Ranch
- Homemade Tzatziki Sauce
- Lemon Garlic Greek Yogurt Feta Dip
Remoulade Sauce for Crab Cakes
- 1 cup greek yogurt
- 2 tablespoons dijon mustard
- 2 teaspoons cajun seasoning
- ½ teaspoon smoked paprika
- 1 teaspoon horseradish
- 2 tablespoons dill relish
- 1 teaspoon minced garlic
- ¼ lemon, juiced
- salt and pepper
- In a small bowl whisk together the plain greek yogurt, dijon mustard, cajun seasoning, smoked paprika, horseradish, dill relish, and garlic.
- Add a few teaspoons of lemon juice. Salt and pepper to taste.
- Serve immediately or store in an airtight container in the fridge for a few days.
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