This high-protein twist on a classic Southern sauce swaps mayo for creamy Greek yogurt—boosting nutrition without sacrificing flavor. With bold Cajun spices, tangy mustard, and a hint of zest, it’s the perfect match for crab cakes. Remoulade is often compared to aioli, but the difference between remoulade and aioli comes down to ingredients—aioli is typically a simple emulsion of garlic and oil, while remoulade is more complex, with pickled elements, mustard, yogurt, and herbs.
While it’s a perfect match for crab cakes, don’t stop there—you can eat remoulade with shrimp, roasted potatoes, grilled vegetables, or use it as a sandwich spread or dip for just about anything savory. Versatile, flavorful, and packed with protein, this easy remoulade sauce brings the heat in all the right ways.
How To Make Cajun Remoulade Sauce with Yogurt
To make this remoulade recipe for crab cakes and more, start by combining Greek yogurt with sweet paprika, chopped parsley, lemon juice, Dijon mustard, Tabasco sauce, garlic, capers, kosher salt, Worcestershire sauce, and black pepper. Mix everything together in a food processor or a large bowl until smooth and well combined. Cover and refrigerate for at least an hour—overnight will bring out the best flavor. Serve chilled over crab cakes, seafood, and more!
Just remember: since it’s made with Greek yogurt, keep the sauce chilled until serving. Like in other dairy-based dips, it’s best not to let yogurt sit out for more than two hours.
