Remoulade is a classic French seafood sauce that came to these shores via Louisiana’s Creole cuisine. It pairs beautifully here, with Jonah crab meat from the waters of Maine. My vibrant version is a nice alternative to the traditional sauce.
Recipe provided by
- 1 pound Jonah crab meat, picked through for cartilageShop
- 2 tablespoons red wine vinegar
- 1 teaspoon whole-grain mustard
- 2 ounces anchovies with their oil, chopped
- ½ cup of vegetable oil
- 1 tablespoon prepared horseradish
- 1 tablespoon smoked sweet paprika
- 1 garlic clove, grated
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 2 scallions, thinly sliced
- 1 head iceberg lettuce, thinly sliced
- 4 Avocados, ripe
- Serves: 4
Pick through the crabmeat and discard any boots of cartilage. Gently mix the crab with the Remoulade and let sit for 1-24 hours. Serve over lettuce.
Combine the vinegar, mustard, anchovies, vegetable oil, horseradish, paprika, and garlic in a bowl, and let the mixture rest overnight in the refrigerator. An hour or so before serving, stir in the parsley, tarragon, and scallions. Serve the remoulade at room temperature.