Light Shrimp and Crab Remoulade

5 from 36 votes

Light Shrimp and Crab Remoulade

Not your typical salad, this one is made with mayonnaise as the base. Using light or olive oil-based mayonnaise is a little healthier than traditional mayo.

Course Appetizer, Appetizer - dip, Salad

Cuisine American

Keyword crab, light shrimp and crab remoulade, remoulade, salad, shrimp

Prep Time 10

Cook Time 10

Servings servings

Calories 103kcal

Author Paula

Ingredients

1 cup olive oil mayonnaise
2 tablespoons Creole mustard
2 tablespoons dry white wine for substitutions
1 and ½ tablespoon fresh lemon juice
1 teaspoon horseradish
1 teaspoon fresh parsley minced, or cilantro to change it up
4 medium scallions minced
¼ teaspoon cayenne more or less to your taste
¼ teaspoon paprika
¼ teaspoon black pepper or you can use white pepper
⅛ teaspoon salt or to taste
1 and ½ pounds medium shrimp peeled, deveined, tails removed, cooked chilled
8 ounces lump crab cooked and cleaned
8 medium lettuce leaves Romaine, Iceberg, Bibb, any lettuce
or crackers if serving as a dip

Instructions

Most grocery stores will cook the shrimp and crab for you. It costs a little more but is well worth it for the convenience and time savings.
In a medium bowl, stir the mayonnaise, mustard, wine, juice, horseradish, parsley, scallions, cayenne, paprika, pepper, and salt.
Stir in shrimp and crab.
Serve as a dip or add lettuce leaves to salad plates, top with salad, and garnish with parsley, cilantro, or green onions

Nutrition