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Boiled Crabs in Remoulade Sauce

  • 1 pound boiled crab meat
  • 1 tablespoon oil
  • 1 tablespoon vinegar
  • Pinch salt
  • White pepper
  • Remoulade Sauce
  • Lemon Juice
  • Onion Juice
  • Mustard
  • Fine-Chopped capers
  • Fine-chopped leeks
  • 1/2 cup whipped cream
  • Remoulade Sauce
  • 1 tablespoon olive oil
  • 1/4 cup steak sauce
  • 1/3 ounce mustard
  • 1 ounce currant jelly
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice
  • Salt
  • 1/4 cup bouillon
  • 6 tablespoons red wine
Cut crab meat into suitable pieces, place in a marinade of the oil, vinegar, pepper and salt for about an hour. Season the Remoulade sauce with lemon and onion juice, mustard, capers and leek, then fold in the whipped cream. Remove crab from marinade, place on platter and cover with sauce. Garnish with capers, cucumber slices, and finely chopped leek.

Remoulade Sauce
Oil, steak sauce, and mustard are mixed together. Add jelly and beat for 5 minutes (be patient, you rascal). The other ingredients together with the bouillion and red wine are added while you beat it vigorously.
Submitted by Cassyjean - Torrington, CT May 23, 2009 31 min 65 min 96 min

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