Crab and Celery Rémoulade Wraps
This recipe is featured in Real Southern Food, Lightened Up
Rémoulade is a fairly mild classic French mayonnaise-based sauce much like tartar sauce, but in Louisiana where I grew up, they kick it up a notch with paprika and a dose of cayenne pepper. I’ve lightened up the base and included a bit of horseradish for flavor, but not too much so it won’t overpower the crab. This sauce is addictive and would be equally scrumptious with grilled shrimp or fish. Just remember, a dab will do ya!
Since childhood, I have loved crabbing. While vacationing on the coast, we’d cast nets baited with chicken necks off the dock and wait for the hungry crabs to swim in. Blue crabs are the classic Southern choice for this dish, but any sustainable lump crab meat will do.
- Servings Makes about 2 cups to make 16 wraps
- 30 ml* (2 tablespoons) plain 2% Greek yogurt
- 30 ml (2 tablespoons) light mayonnaise
- 30 ml (2 tablespoons) Dijon mustard
- 2 stalks celery, sliced sharply on the diagonal into 1/8-inch* thick pieces
- 15 ml (1 tablespoon) freshly grated or prepared horseradish
- 15 ml (1 tablespoon) chopped fresh flat-leaf parsley
- 1 small shallot, finely chopped
- 1 garlic clove, finely chopped
- Grated zest and juice of 1 lemon
- 5 ml (1 teaspoon) hot sauce, or to taste
- 2.5 ml (½ teaspoon) paprika
- 1.2 ml (¼ teaspoon) cayenne pepper
- 434 grams (1 pound) lump crab, picked over for shells and cartilage
- Coarse kosher salt and freshly ground black pepper
- 2 to 3 heads butter leaf lettuce, for accompaniment
*Note from the editor: .3 cm
1. In a large bowl, stir together the yogurt, mayonnaise, mustard, celery, horseradish, parsley, shallot, garlic, lemon zest and juice, hot sauce, paprika, and cayenne pepper. Add the crab and fold together as gently as possible. Taste and adjust for seasoning with salt and pepper.
2. To serve, spoon a tablespoon or so of the rémoulade into the lettuce cups and serve immediately.
Calories 19 Fat .6 g Carbs 2 g Fiber .4 g Protein 1 g