I am making mini crabcakes for appetizers and would like a killer remoulade to go with them. I had some at Chuck Muer's restaurants with his crab cakes and the remoulade was dark pink, had a little texture and a little kick at the end. It was outstanding!
Similar to the Rémoulade served at Galatoire's Restaurant in New Orleans, La. in the French Quarter
• 2 stalks celery, coarsely chopped
• 2 green onions, chopped
• ½ small onion, chopped
• ¼ cup and 2 tablespoons Italian flat leaf parsley
• ¼ cup red wine vinegar
• ¼ cup ketchup
• ¼ cup tomato puree
• ¼ cup Creole mustard
• ½ teaspoon Worcestershire sauce
• ½ cup and 1 tablespoon vegetable oil
• 1 teaspoon paprika
1. In the container of a food processor, combine the celery, green onions, onion and parsley.
2. Pulse until finely chopped.
3. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce.
4. Process until well blended, stopping to scrape down the sides a couple of times.
5. With the food processor running, drizzle the oil in a steady stream, processing until blended.
6. Stir in paprika.
7. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.