Does anyone have an easy/good recipe for remoulade sauce?
The PF Chang thread made me crave crab cakes (I so love Shrimpers) but I think some remoulade would make them even better and the only stuff I could find at Publix looked icky. I loved the sauce on Shades crab cakes.
Replies
10
Skunky
SoWal ExpertAuthor
Thanks! I think it's the White version because I knew it had mayo & mustard.
Do they have Creole mustard at Publix? Is there another common name for it?
Do they have Creole mustard at Publix? Is there another common name for it?
Beach Fanatic
Thanks! I think it's the White version because I knew it had mayo & mustard.Yes at Publix..Zatarain's
Do they have Creole mustard at Publix? Is there another common name for it?
Beach Fanatic
Here's an amazing recipe. Better for shrimp than crab cakes.
3/4 cup mayo
1 T cajun or creole mustard
1 T ketchup
1 T prepared horseradish
1 t paprika
1/2 t tabasco
lemon juice
1 T green onions, finely chopped
1 T celery, finely chopped
1 T parsley, finely chopped
Mix ingredients. I always add more tabasco. Refrigerate - the longer the better. Boil an artichoke in garlic powder, lemon juice and cayenne pepper til tender. Remove soft interior leaves and hair from heart. Pour sauce inside of artichoke. Boil shrimp in crab boil, cayenne and lemon. Dip the shrimp in the sauce. Also, dip the artichoke leaves in the sauce and eat the meaty part. When all leaves and shrimp are gone, cut the heart in fours and eat with sauce. Delicious! Always a big hit as an appetizer!
3/4 cup mayo
1 T cajun or creole mustard
1 T ketchup
1 T prepared horseradish
1 t paprika
1/2 t tabasco
lemon juice
1 T green onions, finely chopped
1 T celery, finely chopped
1 T parsley, finely chopped
Mix ingredients. I always add more tabasco. Refrigerate - the longer the better. Boil an artichoke in garlic powder, lemon juice and cayenne pepper til tender. Remove soft interior leaves and hair from heart. Pour sauce inside of artichoke. Boil shrimp in crab boil, cayenne and lemon. Dip the shrimp in the sauce. Also, dip the artichoke leaves in the sauce and eat the meaty part. When all leaves and shrimp are gone, cut the heart in fours and eat with sauce. Delicious! Always a big hit as an appetizer!
SoWal ExpertAuthor
Sounds yummy!
How long do you typically refrigerate - several hours, several days?
Do you have a trick for getting the center leaves & fuzz out w/o knocking the exterior leaves off?
How long do you typically refrigerate - several hours, several days?
Do you have a trick for getting the center leaves & fuzz out w/o knocking the exterior leaves off?
Beach Fanatic
OMG 
This sounds grayt! I just copied to Word and saved as Scooter's Remoulade!
This sounds grayt! I just copied to Word and saved as Scooter's Remoulade! Beach Fanatic
You can refrigerate anywhere from an hour to overnight. Pull the center leaves out and if you have a grapefruit spoon - this works best to get the fuzz off of the heart.
Beach Fanatic
I don't have a remoulade to make (enough to get me to make the crabcakes!) but I buy the Louisiana brand, usually in the fish market area. Looks kind of like Thousand Island dressing but has a kick to it and good flavor. Reminds me- I used all of ours up this weekend, must go put it on shopping list.......
Beach Fanatic
We have a awesome remo sauce at Stinky's if you would like to buy some or I might try to get the recipe from the chef for you! Just let me know!
SoWal Expert
We have a awesome remo sauce at Stinky's if you would like to buy some or I might try to get the recipe from the chef for you! Just let me know!
A recipe would be great!!!
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