Thursday, June 4, 2009
Soft Shell Crab Po-boys With Remolade Sauce
Finally, I was able to get some soft shell crabs! They ended up the feature on Home At Last! this week! For the show I made a Soft Shell Crab Po-boy and delivered it to a friend who was craving a taste of New Orleans.
I paid attention to every detail and complimented the crab with an easy remolade sauce. The bread was my own and we were estactic with the flavor and texture provided with a new Italian flour.
Here's my easy recipe for Remoulade Sauce.
1 cup of mayonnaise (or 1/2 cup mayo and 1/2 cup English Salad Cream)
1 1/2 tbsp creole mustard
1 1/2 tbsp bread and butter pickles (chopped fine)
1 clove of finely chopped garlic
1 tsp creole seasoning
1/2 tsp of fresh cracked pepper
1 tsp of Louisiana Hot Sauce
1/2 tbsp of Worchestirshire Sauce
1 tsp olive oil
1/2 tbsp chopped green onion