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Crabmeat Salad With Remoulade Sauce

Food.and.film's picture
Ingredients
  Crabmeat 1 1⁄2 Pound (Fresh Or Frozen)
  Mayonnaise 2 Cup (32 tbs)
  Garlic 1 Clove (5 gm)
  Parsley sprigs 2
  Anchovy paste 1 Teaspoon
  Celery stalks 5
  Hard cooked egg 2
  Dried tarragon 1 1⁄2 Teaspoon
  Dry mustard 1 Teaspoon
  Mixed vegetables 1 Cup (16 tbs) (Tomato, Cucumber And Watercress)
Directions

Divide crabmeat into sizable flakes.
Cut celery in very thin slices.
Toss crabmeat and celery together.
Chill in refrigerator until sauce is made.
Crush garlic and mix with remaining ingredients.
Shortly before serving, mix crabmeat with about two thirds of sauce.
Transfer to salad platter or salad bowl, and garnish with watercress, thin slices of peeled tomatoes, and thin slices of cucumber.
Serve remaining sauce in bowl.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Crab
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
6

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