Here is a take on my mother’s Shrimp Remoulade. It is a great variation. I think that Crabmeat is the seafood equivalent of Bacon. It makes every dish better.
4 tablespoons Horseradish Mustard ½ cup Tarragon Vinegar ½ teaspoon Cayenne Pepper 2 tablespoons Ketchup ½ cup Celery diced 1 clove Garlic crushed 1 teaspoon Salt 1 cup Salad Oil 1 tablespoon Paprika ½ cup Green Onions diced 2 pounds Lump Crabmeat Mix vinegar, mustard, salt, cayenne pepper, paprika, ketchup, and garlic. Add oil, beating well. Add celery and green onions. Add crabmeat and refrigerate for at least 2 hours. Serve on shredded lettuce.
Enjoy!!!
