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Crab Salad with Louisiana Style Rémoulade
From the kitchen of Sharmagne Leland-St. John
2 hard cooked egg yolks, sieved
2 cloves garlic, crushed
1 1/2 tbsp. prepared mustard
1 1/2 cup mayonnaise
1 tablespoon Worcestershire
1 tablespoon paprika
1 1/2 tablespoon horseradish
Dash of tabasco
2 tablespoon white vinegar
1/4 cup finely chopped parsley
Salt and pepper to taste
Blend all the ingredients and chill. Makes
approximately 2 cups.
1 quart cooked, chopped crab
1/2 cup chopped celery
1/4 cup chopped scallion, greens and bulb
2 boiled eggs
Blend the above ingredients. Add enough rémoulade
sauce to hold the mixture together. Chill and
serve over a bed of butter lettuce.
You may substitute peeled chopped shrimp.
This sauce may also be used as a dipping sauce
for cold crab legs.
The classic Creole rémoulade is a brick-red
whipped mixture of olive oil with mustard,
scallions, cayenne, lemon, paprika, and parsley.
It's served on cold peeled shrimp or lumps of