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Crab and Celery Remoulade

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated crab and celery remoulade is a lighter, modern take on a classic French bistro favourite. By combining tender fresh crabmeat with the crisp, peppery crunch of finely diced celery and salty capers, you create a dish that is both refreshing and deeply satisfying. The base of mayonnaise and soured cream provides a delicate creaminess without being overly heavy, allowing the natural sweetness of the seafood to shine through.

As a high-protein snack or elegant starter, this recipe is perfect for stress-free entertaining. It can be prepared several hours in advance and kept in the fridge, making it an excellent choice for a summer luncheon or a quick nutritious supper. Serve it chilled with crunchy baked pita crisps for a delightful contrast in textures that your guests will love.

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Ingredients for Crab and Celery Remoulade

  • 80ml mayonnaise

  • 60ml soured cream

  • 1 tablespoon drained capers

  • 230g fresh crabmeat, picked over

  • 50g finely chopped celery

  • 3 tablespoons chopped fresh chives plus additional for garnish

  • 1 tablespoon fresh lemon juice

  • Purchased baked pita chips

How to make Crab and Celery Remoulade

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Whisk first 3 ingredients in medium bowl to blend. Stir in crabmeat, celery, 3 tablespoons chopped chives, and lemon juice. Season with pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Transfer remoulade to serving bowl; surround with pita chips. Garnish with additional chives and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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