Andouille Sausage Po'Boy with Cajun Remoulade and Crab Meat

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Cajun Remoulade:

3/4 cup mayonnaise

2 tablespoons whole-grain mustard

1 tablespoon fresh lemon juice

1 tablespoon finely chopped fresh parsley

2 teaspoons Louisiana-style hot sauce

2 teaspoons Worcestershire sauce

1 1/2 teaspoons Cajun seasoning

1 1/2 teaspoons prepared horseradish

1/2 small shallot, minced

Kosher salt and freshly ground black pepper

Po'Boy:

1 stick (8 tablespoons) unsalted butter, at room temperature

4 French rolls or hoagie rolls, split

4 andouille sausage links (about 12 ounces)

8 ounces jumbo lump crab meat, picked through

1 teaspoon Cajun seasoning

Kosher salt

1 large plum tomato, thinly sliced

1/2 cup dill pickle chips (about 16 pickle slices)

1 1/2 cups shredded iceberg lettuce (about 1/4 small head)