Crabs & Oysters: A Savor the South Cookbook by Bill Smith

Author:Bill Smith [Smith, Bill]
Language: eng
Format: epub, mobi, azw3
Tags: Non-Fiction, Food, Cookbooks, Cooking, Recipies, Seafood, Shellfish
ISBN: 9781469622637
Publisher: The University of North Carolina Press
Published: 2015-09-06T14:00:00+00:00

Crabmeat Remoulade

There was once a wonderful, old-school French restaurant on the East Side of Manhattan called La Cote Basque. The walls were painted with big murals of St-Jean-de-Luz. Bobby Short always seemed to be having lunch there. It was there that I first saw sauce painting. In the 1970s La Cote Basque was a touchstone in New York for cooks in French restaurants everywhere else. One of the many things I loved to get there was a remoulade of crab. This was the mustardy sauce of classic French cooking, not the red spicier one of Louisiana. I don’t have the original recipe, but this is a close approximation. It really needs nothing else except a lettuce leaf to perch on and perhaps an olive or two on the side. Be sure to eat the leaf as well. This sauce is hard to make in smaller amounts, so this recipe makes more than you will need for a pound of crabmeat, but it keeps well and is good on other things, like hard-boiled eggs, Belgian endive, or romaine hearts.

MAKES 4 SERVINGS

1 pound fresh jumbo lump crabmeat, picked over for shell

1 cup boiling water

1 1/2 cups Dijon mustard

3/4 cup fresh lemon juice

3 cups olive oil

1 tablespoon chopped fresh parsley

Salt, to taste

Lettuce leaves

Olives (optional)

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.