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Crab and Celery Remoulade Wraps {Recipe}

Recipe from Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome cookbook by Virginia Willis

 

Crab and Celery Remoulade Wraps recipe - www.cooksandbooksandrecipes.com

Crab and Celery Remoulade Wraps. Photo credit: Angie Mosier

 

Author Virginia Willis on Crab and Celery Remoulade Wraps

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.

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Crab and Celery Rémoulade Wraps

Featured Recipe From: Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome

Yield: 2 cups (16 wraps)

Ingredients:

2 tablespoons plain 2 percent Greek yogurt

2 tablespoons light mayonnaise

2 tablespoons Dijon mustard

2 stalks celery, sliced sharply on the diagonal into 1/8-inch thick pieces

1 tablespoon freshly grated or prepared horseradish

1 tablespoon chopped fresh flat-leaf parsley

1 small shallot, finely chopped

1 garlic clove, finely chopped

Grated zest and juice of 1 lemon

1 teaspoon hot sauce, or to taste

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

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

Directions:

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.

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

© 2015 Virginia Willis

Reprinted with permission from Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome by Virginia Willis (Ten Speed Press)

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