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Crab salad has a way of feeling light and refreshing without skimping on flavor. This recipe combines sweet, tender lump crab with crunchy napa cabbage and crisp cauliflower to create a salad that is both satisfying and bright. The rémoulade sauce brings lively, tangy, and smoky notes that pull everything together beautifully.
This dish fits perfectly whether it’s a casual lunch or a weekend get-together with friends and family. It’s simple enough to make any day feel a little special, yet elegant enough to impress guests. The fresh ingredients and bold flavors make it an ideal match for a glass of crisp white wine, turning any meal into a moment worth savoring.
Common Ingredients for Crab Salad
This crab salad relies on fresh, simple ingredients that come together effortlessly. The star is fresh lump crab meat, which brings a sweet, delicate flavor that makes the dish feel special. Crisp napa cabbage and tender cauliflower add texture and a clean, refreshing bite.
The rémoulade sauce is where the magic happens. It’s a creamy blend of mayonnaise, lemon juice, and a touch of ketchup for balance. The addition of Creole or stone-ground mustard, smoked paprika, and fresh herbs gives it a tangy, smoky character that really lifts the whole salad. Small bits of celery, pickles, and shallots add crunch and a little extra zing.
How to Make Crab Salad with Rémoulade
Making this crab salad is surprisingly quick and straightforward.
- Start by mixing the rémoulade sauce in a small bowl. Whisk together the mayonnaise, lemon juice, ketchup, mustard, and smoked paprika until smooth. Then fold in the diced celery, pickles, shallots, and fresh chives. A pinch of salt and pepper rounds out the sauce. Chill it in the fridge to let those flavors meld.
- Next, cook the cauliflower just until it’s crisp-tender. A quick boil for about two minutes is enough. Drain and rinse with cold water to stop the cooking and keep that perfect crunch.
- While the cauliflower cools, toss thinly sliced napa cabbage with olive oil and rice wine vinegar for a light, tangy base. Divide the cabbage among plates or bowls.
- Finally, combine the cauliflower with the lump crab meat and the chilled rémoulade sauce. Spoon this mixture over the cabbage, sprinkle with fresh chives, and it’s ready to serve. The combination of creamy crab and crunchy veggies makes every bite interesting and fresh.
Crab Salad with Réulade
Recipe Type:
Entree
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Servings:
6
Ingredients
Rémoulade Sauce
1⁄2 C. mayonnaise
11⁄2 Tbsp. freshly squeezed lemon juice
1 Tbsp. ketchup
1 tsp. Creole or stone-ground mustard
1 tsp. Spanish smoked sweet paprika (pimentón dulce)
1⁄4 C. finely diced celery
1/4 C. finely diced pickels
1 Tbsp. minced shallot
2 tsp. minced fresh chives
kosher salt and freshly ground black pepper
Crab Salad
2 C. cauliflower florets, cut in half if larger than 1”
4 C. thinly sliced napa cabbage
1 Tbsp. olive oil
1 Tbsp. rice wine vinegar
12 oz. fresh lump crabmeat, picked over for shell
2 Tbsp. minced fresh chives
Instructions
In a small bowl, whisk together the mayonnaise, lemon juice, ketchup, mustard, and paprika. Fold in the celery, shallot, and chives. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
In a large pot of salted boiling water, cook the cauliflower until crisp-tender, about 2 minutes. Drain in a colander and rinse under cold water to stop the cooking. Let cool.
In a medium bowl, toss the cabbage with the olive oil and vinegar. Divide among 6 small plates or shallow bowls.
Put the cauliflower in the bowl that held the cabbage. Stir in the crabmeat and rémoulade. Spoon equal amounts of the mixture over the cabbage and sprinkle with the 2 Tbsp. chives. Serve.
Wine Pairing Suggestions
Crab salad with rémoulade shines brightest when paired with wines that balance its fresh, tangy flavors without overpowering the delicate crab. Whites with crisp acidity and bright fruit notes work best.
Kendall-Jackson’s Sauvignon Blanc is a perfect choice, offering lively citrus and herbal notes that complement the tangy rémoulade and crunchy napa cabbage. For those who prefer a richer wine, Kendall-Jackson’s Vintner’s Reserve Chardonnay stands out as one of the best Chardonnays under 20$. Its creamy texture and bright citrus flavors pair beautifully with the sweet crab and smoky spices in the sauce.
If a lighter, slightly sweet option is appealing, the Kendall-Jackson Riesling provides a refreshing balance that highlights the fresh ingredients of the salad.
With a versatile lineup like Kendall-Jackson’s, it’s easy to find a wine that lifts this crab salad from simple to special.
FAQs
What is rémoulade sauce?
Rémoulade is a tangy, creamy sauce often made with mayonnaise, mustard, lemon juice, and various seasonings like paprika and herbs. It adds a bright, slightly smoky flavor that pairs perfectly with seafood dishes like crab salad.
Can I use imitation crab for this salad?
While fresh lump crab is recommended for the best flavor and texture, imitation crab can be used as a budget-friendly alternative. Just keep in mind that the taste and texture will be different.
How do I keep the cauliflower crisp in the salad?
Blanch the cauliflower by boiling it for about two minutes, then immediately rinse it under cold water to stop the cooking process. This keeps it tender but still crunchy.
Can I prepare the crab salad ahead of time?
Yes. The rémoulade sauce can be made in advance and refrigerated. Assemble the salad shortly before serving to keep the vegetables crisp.
What wine pairs best with crab salad?
White wines with bright acidity work best. Kendall-Jackson’s Sauvignon Blanc is a great choice for its fresh citrus and herbal notes. For a richer option, the Vintner’s Reserve Chardonnay, one of the best Chardonnays under 20$, pairs beautifully with the crab and rémoulade flavors.
