Serves 4 / Makes ~2 Cups for 16 Wraps
Rémoulade is a fairly mild classic French mayonnaise-based sauce much like tartar sauce, but in Louisiana where I grew up, they kick it up a notch with paprika and a dose of cayenne pepper. I’ve lightened up the base and included a bit of horseradish for flavor, but not too much so it won’t overpower the crab. This sauce is addictive and would be equally scrumptious with grilled shrimp or fish. Just remember, a dab will do ya!
Since childhood, I have loved crabbing. While vacationing on the coast, we’d cast nets baited with chicken necks off the dock and wait for the hungry crabs to swim in. Blue crabs are the classic Southern choice for this dish, but any sustainable lump crab meat will do.
Author:Virginia Willis
Ingredients
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2 tablespoons plain 2 percent Greek yogurt
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2 tablespoons light mayonnaise
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2 tablespoons McEvoy Ranch Chardonnay Mustard
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2 stalks celery, sliced sharply on the diagonal into 1/8-inch thick pieces
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1 tablespoon freshly grated or prepared horseradish
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1 tablespoon chopped fresh flat-leaf parsley
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1 small shallot, finely chopped
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1 garlic clove, finely chopped
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Zest of 1 lemon
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1/3 cup of McEvoy Ranch Lemon Olive Oil
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1 teaspoon hot sauce, or to taste
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½ teaspoon paprika
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¼ teaspoon cayenne pepper
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1 pound lump crab, picked over for shells and cartilage
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Coarse kosher salt and freshly ground black pepper
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2 to 3 heads butter leaf lettuce, for accompaniment
Rémoulade
Directions
In a large bowl, stir together the yogurt, mayonnaise, mustard, celery, horseradish, parsley, shallot, garlic, lemon zest, McEvoy Ranch Lemon Olive Oil, hot sauce, paprika, and cayenne pepper. Add the crab and fold together as gently as possible. Taste and adjust for seasoning with salt and pepper.
To serve, spoon a tablespoon or so of the rémoulade into the lettuce cups and serve immediately.
Recipe Note
Calories 19 Fat .6 g Carbs 2 g Fiber .4 g Protein 1 g
