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Crabmeat Remoulade Basic-Recipes.com 9/1/06 1 1/2 pound of crabmeat, fresh or frozen
1 1/2 teaspoon of dried tarragon
2 cups of mayonnaise or salad dressing
1 teaspoon of anchovy paste
5 stalks of celery
1 clove garlic
2 hard cooked eggs
2 tablespoons of capers
1 teaspoon of dry mustard |
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Remove all bones from crabmeat. Cut the celery fine and toss celery and crabmeat together. Chill in refrigerator until the sauce is ready. Crush the garlic and mix with the remaining ingredients. Shortly before serving mix 2/3 of the sauce with crabmeat. Serve remaining sauce in separate bowl for those who prefer more. Serves 6 - 8 |
