Crawfish Salad with Remoulade Sauce

Crawfish Salad with a Southern Remoulade Sauce |

Remoulade is a sauce that originated in France and was adopted here in Southern Louisiana due to the French-African Creole influence. The Southern Creole version is a little different from the French original and is similar to a tartar sauce served up North; except richer, spicier, and with more complex flavors. Sounds like a perfect sauce for making a crawfish salad, don’t ya think?

I had researched and tried a half-dozen remoulade recipes a few months ago while I was trying to perfect my Southern Fried Green Tomatoes, and since I had a couple of pounds of crawfish tails in the freezer, I decided to try and make a crawfish remoulade salad. Shrimp salad is pretty popular up North, so I figured a crawfish salad made with a remoulade would be just as tasty but with a Southern twist.

Since it is most often served as a stand-alone appetizer in restaurants, that’s how I have presented this batch in the photos below; on crackers. It can also be served on a bed of greens, just like a traditional shrimp salad, or stuffed into a Po’ boy.

Crawfish Salad with a Southern Remoulade Sauce |

I just love this remoulade and the recipe below will make way more than you’ll need for just the crawfish salad. I save the extra for dipping french fries, substituting it for russian dressing on corned-beef or pastrami reuben sandwiches, and I have even used it as a hotdog relish. It’s also awesome for making fish tacos!

Recipe follows below.

Crawfish Salad with a Southern Remoulade

Prep time
Cook time
Total time
This is how to make a Crawfish Salad with Southern Remoulade.


Recipe type: Salad
Cuisine: Southern
Yields: 8 Serving
Southern Remoulade Ingredients
  • 1½ cup mayonnaise
  • ¼ cup celery (chopped fine)
  • 2 tablespoon garlic (minced through a garlic press)
  • ½ cup green onions (chopped fine)
  • ½ teaspoon fresh lemon juice
  • ¼ cup parsley (chopped fine)
  • ½ cup creole mustard (I used TABASCO Coarse Ground Mustard)
  • ½ cup ketchup
  • 1 tablespoon worcestershire
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • salt & pepper to taste
And here’s how to make it:
  1. In a glass bowl, combine all ingredients and mix well.
  2. Cover and refrigerate for at least 4 hours so all of the flavors meld.

Crawfish Tails

2 pounds. I purchased mine frozen and let them thaw in the fridge. Sauté them lightly for 5-7 minutes with a dash of cayenne pepper. Drain any liquid (I used a colander) and pat dry any excess moisture with a paper towel and let them cool before adding the sauce. You can also use tails from a leftover crawfish boil!


Make sure the crawfish tails are cool, then spoon the remoulade sauce in a little bit at a time and mix (to your taste). Save the rest of the remoulade for other goodies.

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