Light Shrimp and Crab Remoulade
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Light Shrimp and Crab Remoulade is a symphony of freshness and flavor. Whether you’re looking for a refreshing salad, a delectable appetizer, or a delightful dip for your favorite crackers, this recipe is your ticket to culinary bliss.
Other seafood recipes my family enjoys are Shrimp Pasta in Spicy Tomato Cream Sauce, Fish Nachos, Crab Salad, and Seafood Pasta Bake.
Light Shrimp and Crab Remoulade
In essence, Light Shrimp and Crab Remoulade offers a harmonious blend of flavors and textures. It’s a dance of creamy, tangy, and spicy elements that elevate the freshness of the seafood. This combo creates a delightful symphony of taste.
Imagine a dish that effortlessly combines the briny goodness of seafood with the zesty kick of Creole mustard, all wrapped up in a light, creamy dressing. That’s exactly what you get with our Light Shrimp and Crab Remoulade. With a blend of fresh ingredients and a dash of Creole flair, this dish is a celebration of flavors and textures. Let’s dive in and explore the tantalizing world of Light Shrimp and Crab Remoulade.
How does it taste?
The taste of Light Shrimp and Crab Remoulade is a tantalizing journey for your taste buds. The flavor profile can be described as:
- Creamy and rich. The mayonnaise, olive oil, and Creole mustard base creates a luscious, velvety texture that’s a treat for your palate.
- Zesty and tangy. The fresh lemon juice and dry white wine provide a burst of citrusy brightness. These play wonderfully with the seafood’s natural brininess.
- Slightly spicy. The hint of cayenne and paprika adds a gentle, warming heat that complements the seafood without overwhelming it.
- Fresh and crunchy. Scallions, parsley, and lettuce provide a refreshing crunch that balances the dish’s creaminess.
- Seafood delight. The medium shrimp and lump crab offer a sweet and delicate seafood taste, perfectly complemented by the creamy remoulade sauce.
Using light or olive oil-based mayonnaise is a little healthier than traditional mayo. Furthermore, you can add as much or little mayo as you like depending on how saucy you want it.
This seafood salad is a culinary masterpiece that’s versatile and packed with flavor. It is sure to please your taste buds. Shrimp and crab, dressed in a light, zesty, and slightly spicy remoulade sauce, is a winner for any occasion. This dish is a celebration of coastal cuisine that brings a taste of the sea to your table. Enjoy the freshness and complexity of flavors with every bite.
Light Shrimp and Crab Remoulade FAQ
Absolutely! While our recipe highlights shrimp and crab, you can experiment with other seafood. Therefore, try lobster, scallops, or even fish to create your own unique twist.
If you can’t find Creole mustard, Dijon mustard makes a suitable alternative. It won’t have the same Creole kick but will still deliver a tangy punch.
Certainly. You can use white grape juice, apple cider vinegar, or white wine vinegar as.
Yes, you can prepare the remoulade sauce a day in advance and store it in the refrigerator. Just be sure to keep it covered to preserve freshness.
It can be served in a variety of ways. Try spooning it on a bed of lettuce, in a sandwich, as a dip with crackers or vegetable sticks. One of my favorite ways is as a topping for avocado halves. Get creative with your presentation!
In conclusion, Light Shrimp and Crab Remoulade is a dish that’s bound to become a family favorite. With its fresh, delightful flavors and versatility, it’s a go-to recipe for any occasion. Whether you’re a seafood lover or just looking to impress your guests, this dish will never disappoint. Dive into a world of taste and experience the coastal charm of this remarkable recipe.
Light Shrimp and Crab Remoulade
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Save To Your Recipe BoxIngredients
- 1 cup mayonnaise made with olive oil
- 2 tablespoons Creole mustard
- 2 tablespoons dry white wine for substitutions
- 1 and ½ tablespoon fresh lemon juice
- 1 teaspoon prepared horseradish
- 1 teaspoon parsley minced, or cilantro to change it up
- 4 medium scallions minced
- ¼ teaspoon cayenne more or less to your taste
- ¼ teaspoon paprika
- ¼ teaspoon freshly ground black pepper or you can use white pepper
- ⅛ teaspoon Kosher salt or to taste
- 1 and ½ pounds medium shrimp peeled, deveined, tails removed, cooked chilled
- 8 ounces lump crab cooked and cleaned
- 8 medium lettuce leaves Romaine, Iceberg, Bibb, any lettuce
- or crackers if serving as a dip
Instructions
- Most grocery stores will cook the shrimp and crab for you. It costs a little more but is well worth it for the convenience and time savings.
- In a medium bowl, stir the mayonnaise, mustard, wine, juice, horseradish, parsley, scallions, cayenne, paprika, pepper, and salt.
- Stir in shrimp and crab.
- Serve as a dip or add lettuce leaves to salad plates, top with salad, and garnish with parsley, cilantro, or green onions