Sunday, November 21, 2010

Snow Crab with Artichoke and Remoulade

Remoulade is a great classic sauce for crab and artichokes!
     Remoulade is light and zesty.  Many remoulade sauces are simply served in a ramekin as an accompaniment.  This recipe has the remoulade tossed with the snow crab and artichokes. 
     The ingredients and the way remoulade sauce is made are very different from one region to the next.  Some Louisiana Remoulade has catsup in it.  A few French Remoulade sauces have Dijon Mustard or curry powder in them.  This recipe is a classic French remoulade recipe.  I usually make my own mayonnaise when making a fine remoulade, but a quality store bought mayonnaise is good too.
     Unseasoned canned artichoke hearts are good, but fresh is always better.  Snow Crab is far better than  imitation crab meat.  A half of a medium size snow crab is enough 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 American blue crab, because of contamination.
     Traditional French Remoulade Recipe:  Place 3 or 4 tablespoons of mayonnaise into a mixing bowl. 
     Add a heaping teaspoonful of Dijon Mustard.
     Add 2 pinches of tarragon.
     Add 2 pinches of dill weed.
     Add 1 pinch of chervil.
     Add 1 teaspoon of sliced chives.
     Add 2 pinches of chopped Italian parsley.
     Add a small squeeze of lemon juice.
     Add sea salt and white pepper.
     Add 1 pinch of cayenne pepper.
     Add 1 pinch of paprika.
     Add about 10 chopped capers.
     Add a little dab of anchovy paste.
     Add about 6 or 7  finely chopped cornichon pickles.
     Stir the ingredients together.
     Chill the remoulade for twenty minutes to allow the flavors to meld.
     Recipe:  Shell a medium size snow crab leg cluster and try to keep the meat in chunky whole pieces.
     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. 
     Set the crab claw aside.  The claw will be used as the garnish.
     Set the shelled crab meat in a bowl.
     Add 3 or 4 sliced artichoke hearts.
     Add just enough remoulade to coat and flavor the crab and artichokes.  Reserve a little bit of the remoulade for later in the recipe. 
     Gently toss the crab mixture together.
     Assembly:  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 artichoke remoulade on the center of the lettuce leaves.
     Set the crab claw garnish on top of the artichoke and crab meat remoulade.
     Spoon a little bit more of the remoulade sauce over the crab claw and the mound of crab meat.
     The flavor of this remoulade is very light and complimentary.  The remoulade is slightly lemony with a hint of mustard.  The herb, cornichon pickle and caper flavors meld as one!  The light flavor of snow crab and the artichoke hearts are heavenly with the remoulade sauce.  This is a very classic French appetizer with great eye appeal and a superb flavor! ... Shawna

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