Thursday, February 12, 2009

Home Made Remoulade for Creole Crab Burgers

As promised...Remoulade!
This recipe makes about 1 & 1/2 quarts. Hope you have a lot of seafood around!

Creole Crab Burger Recipe From Lobster Gram

  • 2 eggs
  • 4 tbs paprika
  • 2 tsp salt
  • 1/2 Creole Mustard
  • 1 1/2 pints olive oil
  • 1/2 cup vinegar
  • 1 lemon
  • 1/2 cup shallots
  • 1/2 cup celery
  • 5 stalks parsley
  • 1/4 cup catsup
  • 3 bay leaves
  • 2 tbs horseradish
  • Tabasco to taste
Recipe Directions
Put eggs, paprika, salt and Creole mustard into a mixing bowl. Add oil slowly; after mixture is thick, add vinegar. Grate lemon rind into mixture; squeeze the juice from the lemon into the mixture. Finely chop celery, garlic, parsley, and shallots, add to mixture. Blend in catsup, bay leaves, horseradish and Tabasco. Chill for 5 hours. Serve with cold shrimp or crab meat.

1 comment:

Nicole said...

Excellent recipe...Very much like my own, except that mine has a bit of anchovy in it, and not the vinegar...I must try this one..Thanks for posting it!