Crab and Avocado Remoulade
This fresh and flavorful Crab and Avocado Remoulade uses the classic New Orleans sauce to jazz up an undeniably delicious duo even more.
Brunch, Lunch, Main Course, Salad
crab, crab salad, remoulade
fresh lemon juice, plus zest of 1 lemon
Creole mustard (Dijon works too)
garlic cloves, grated
green onions, thinly sliced
kosher dill pickle, diced
Salt and pepper
lump crabmeat, picked over
Whisk first 8 ingredients together in a medium bowl to combine. Gradually whisk in oil until mixture thickens.
Stir in celery, shallots, green onions, pickle, and parsley. Season to taste with salt and pepper. Makes about 2 ½ cups.
Place crabmeat in a large bowl. Mix in enough dressing to coat, about half.
Puree remaining dressing in a blender or food processor until creamy.
Cover crab meat and pureed dressing separately and refrigerate at least 1 hour. (Can be made 1 day ahead.)
Just before serving, gently stir in cubed avocado.
Either stir in some of the remaining dressing or pass separately. Serve Crab and Avocado Remoulade in hollowed out buns, peppers, avocados, or simply on a plate. Enjoy!
Give it Some Thyme - Crab and Avocado Remoulade