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remoulade for crab cakes?

Ok I have looked at probably 50+ remoulade recipes today. I am making crab cakes and would like a light remoulade to top them with. It doesn't matter to me if it's a French remoulade, or a Cajun remoulade... I just need a recipe!!! Can you recommend your favorite and tell me how to make it?? Thanks!

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Asked by petersgal at 6:48 PM on Apr. 28, 2010 in Food & Drink

Level 1 (0 Credits)
Answers (2)
  • Ancho Chili Remoulade

    1 or 2 ancho chilies, ripened dried poblano chilies are sometimes
    labeled pasilla
    2 large egg yolks
    1/2 tsp dried mustard
    1/2 tsp salt
    1/2 to 2/3 cup olive oil
    2 Tbsp lemon juice
    1 Tbsp tarragon vinegar
    2 Tbsp small capers, rinsed and finely chopped
    1/4 cup finely chopped celery
    1/4 cup finely chopped yellow onion
    1/4 cup finely chopped cornichons
    1 Tbsp finely chopped parsley
    1 clove garlic, minced

    Remove and discard the stems and seeds from the chilies. Place them in a
    bowl and add enough water to cover. Weight them with a plate so they are
    completely submerged and let them soak overnight or for at least 6 to 8
    hours. Or, place seeded chilies in boiling water, cover, and simmer for
    5 minutes. Turn off heat and let seep for 20 minutes or until soft.


    Answer by rkoloms at 10:35 PM on May. 2, 2010

  • In a blender or food processor, puree the chilies until smooth. Add the
    egg yolks, dry mustard, and salt and blend until smooth. Add the oil in
    a steady stream, very slowly at first. Continue adding the oil until the
    desired thickness is reached. Blend in lemon juice and tarragon vinegar.
    Place mixture in a bowl and fold in remaining ingredients. Refrigerate
    several hours before serving.

    Answer by rkoloms at 10:36 PM on May. 2, 2010

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