Crab Remoulade

Name: Crab Remoulade
Yield: Makes 6 servings
Ingredients: 4 cups lump crabmeat; 1-1/2 cups mayonnaise; 1-1/2 tsp. Creole or Dijon mustard; 2 TB. chopped gherkin pickles; 2 TB. capers, rinsed and drained; 2 TB. chopped fresh parsley; 2 TB. chopped fresh tarragon; 1 anchovy filet, mashed, or 1/4 tsp. anchovy paste, optional; 1 hard-cooked egg, grated

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 6 servings

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Ronnie's Notes

A lovely warm-weather dish; you can use the sauce with any cooked seafood.

Prep time: less than 15 minutes

Region: Louisiana

Ingredients

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4 cups lump crabmeat
1-1/2 cups mayonnaise
1-1/2 tsp. Creole or Dijon mustard
2 TB. chopped gherkin pickles
2 TB. capers, rinsed and drained
2 TB. chopped fresh parsley
2 TB. chopped fresh tarragon
1 anchovy filet, mashed, or 1/4 tsp. anchovy paste, optional
1 hard-cooked egg, grated

Instructions

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Place lettuce leaves on each of 6 plates.

Top each with some of the crabmeat.

Combine the mayonnaise, mustard, pickles, capers, parsley, tarragon and anchovy in a bowl and mix thoroughly.

Place some of the dressing on top of the crab.

Garnish the salad with the grated hard-cooked egg.

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