Remoulade is a classic sauce that is perfect for crab and artichokes!
Remoulade is meant to taste zesty and full of life! Remoulade sauces is often served in a ramekin as a condiment. The remoulade in this recipe is tossed with the snow crab and artichokes.
There are many varieties of remoulade sauce. The recipe can vary from one region to the next. Louisiana style remoulade can be white, yellow orange or red in color. Each has a particular flavor that is best suited to certain entrees.
French Remoulade sauces tend to be white or yellow in color. The French do not usually add tomato or catsup to there remoulade. Curry powder turns a remoulade into a yellow color. Yellow remoulade is a classic French recipe. White remoulade is also a classic French remoulade. The white color comes from the mayonnaise base of the sauce.
In fine restaurants, chefs make the mayonnaise and they do not purchase pre-made mayonnaise. At home, pre-made mayonnaise is a convenience and it has a longer refrigerated shelf life than freshly made mayonnaise.
I usually make mayonnaise for fine sauces in this food blog. I have posted the recipe and method of making mayonnaise, if you wish to make fresh mayonnaise. The benefit of making your own is that a healthy oil can be used in the recipe. Olive oil should not be used to make mayonnaise, because the mayonnaise will taste like an Italian aioli sauce. A neutral flavored oil is best.
Unseasoned canned whole artichoke hearts are good, but fresh is always better. Some brands of canned artichoke hearts are better than others. It is always best to purchase canned whole artichoke hearts and slice them yourself. Canned sliced artichoke hearts are usually damaged and they are not pretty to look at on a plate.
Snow Crab is far better than imitation crab meat. One half of a medium size snow crab yields enough crab meat to make this appetizer. Sometimes I do make this recipe with blue crab. After the disastrous oil spill of 2010, I do tend to not recommend Gulf of Mexico blue crab, because of possible contamination. Chesapeake blue crab is a little bit safer to eat at this time.
This recipe makes enough for 2 to 3 small portions! Any extra remoulade can be served with seafood or used as a sandwich spread.
Place 4 ounces of mayonnaise into a mixing bowl.
Add 1/2 tablespoon of Dijon Mustard.
Add 3 pinches of minced tarragon.
Add 3 pinches of chopped dill weed.
Add 3 pinches of minced chervil.
Add 1 teaspoon of sliced chives.
Add 2 pinches of chopped Italian parsley.
Add 1/2 teaspoon of lemon juice.
Add sea salt and white pepper.
Add 1 pinch of cayenne pepper.
Add 1 pinch of paprika.
Add 1/2 tablespoon of chopped capers.
Add 1/4 teaspoon of anchovy paste.
Add 8 finely chopped cornichon pickles.
Stir the ingredients together.
Chill the remoulade for twenty minutes, so the flavors meld.
Snow Crab with Artichoke and Remoulade:
Break the whole crab claw off of a medium size snow crab leg cluster and set the leg cluster aside.
Crack the shell around the crab claw lightly with the back of a knife.
Remove the shell piece that covers the claw meat to expose the claw meat, but leave the pinchers intact.
Set the crab claw aside. The claw will be used later as the garnish.Remove the crab meat from the legs and the split snow crab body. Try to keep the meat in chunky whole pieces. Be sure to remove any small pieces of cartilage or shells.
Place the shelled crab meat in a mixing bowl.
Add 3 sliced artichoke hearts.
Add just enough of the remoulade to coat and flavor the crab and artichokes. (More of the remoulade will be needed later in this recipe.)
Gently fold the ingredients together.
Snow Crab with Artichokes and Remoulade Presentation:
Place a few inner leaves of Boston Lettuce on the center of a plate.
Place some thin sliced tomato wedges around the lettuce.
Sprinkle some thin sliced green onion tops around the lettuce on the plate.
Mound the snow crab with artichokes and remoulade mixture on the center of the lettuce leaves.
Place the reserved shelled snow crab claw garnish on top of the crab meat with artichokes and remoulade.
Spoon a little bit more of the remoulade sauce over the crab claw and the mound of crab meat with artichokes and remoulade.
The flavor of this remoulade is complimentary to the crab and artichoke hearts. This is a nice French appetizer that has great eye appeal and a superb flavor! Yum! ... Shawna