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.
scooterbug44scooterbug44SoWal ExpertSowal16,706 postsJoined View profileMessageSoWal Expert
scooterbug44SoWal ExpertSowal16,706 postsJoined View profileMessageSoWal Expert5,027 views
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30A Skunkape30A SkunkapeSkunkyBackatown Seagrove10,329 postsJoined View profileMessageSkunky
30A SkunkapeSkunkyBackatown Seagrove10,329 postsJoined View profileMessageSkunkyThanks! 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?
elgordoboyelgordoboyBeach FanaticI no longer stay in Dune Allen2,507 postsJoined View profileMessageBeach Fanatic
elgordoboyBeach FanaticI no longer stay in Dune Allen2,507 postsJoined View profileMessageBeach FanaticThanks! 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?
ScooterScooterBeach FanaticAtlanta, GA; New Orleans, LA686 postsJoined View profileMessageBeach Fanatic
ScooterBeach FanaticAtlanta, GA; New Orleans, LA686 postsJoined View profileMessageBeach FanaticHere'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!
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?
seacrestkristiseacrestkristiBeach Fanatic3,538 postsJoined View profileMessageBeach Fanatic
OMG :yikes:This sounds grayt! I just copied to Word and saved as Scooter's Remoulade! 😀
ScooterScooterBeach FanaticAtlanta, GA; New Orleans, LA686 postsJoined View profileMessageBeach Fanatic
ScooterBeach FanaticAtlanta, GA; New Orleans, LA686 postsJoined View profileMessageBeach FanaticYou 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.
PoodleonePoodleoneBeach FanaticKerens, Texas487 postsJoined View profileMessageBeach Fanatic
PoodleoneBeach FanaticKerens, Texas487 postsJoined View profileMessageBeach FanaticI 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.......
StinkysFishCampStinkysFishCampBeach Fanatic5994 W County Road 30A319 postsJoined View profileMessageBeach Fanatic
StinkysFishCampBeach Fanatic5994 W County Road 30A319 postsJoined View profileMessageBeach FanaticWe 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!
DDDDSoWal Expertgrapevine, tx. /On the road to SoWal23,871 postsJoined View profileMessageSoWal Expert
DDSoWal Expertgrapevine, tx. /On the road to SoWal23,871 postsJoined View profileMessageSoWal ExpertWe 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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