Crab Rémoulade Salad


Recipe first appeared in the July/August 2012 edition of Louisiana Kitchen & Culture

Serves 4

  • 1 pound Louisiana jumbo lump crab meat, picked over
  • Rémoulade Dressing (recipe here)
  • salt and pepper
  • 1 head iceberg lettuce, shredded
  • Green Tomato Relish (recipe here)
  • 1 cup snipped chives 

Crab Remoulade Salad


Click image to enlarge.



In a medium-sized bowl, gently toss crab meat with 1 cup Rémoulade Dressing. Taste, adjust seasoning with salt and pepper. Set aside.

Divide lettuce among 4 chilled plates. Evenly spoon dressed crab atop lettuce. Garnish each with 1 tablespoon Green Tomato Relish; divide snipped chives among plates. 


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