Crab meat can be removed from its shell and mixed with ingredients to make a crab remover, often finished with remoulade sauce. Remoulade is a French sauce served over cold meats and seafood. Crab cakes are a popular American dish often topped with remoulade or other sauces.
A crab remover is usually served one of two ways. In one, crab meat can be removed from its shell and tossed with other complementary ingredients. Alternatively, grated or crushed crab meat can be mixed with several traditional ingredients to form and cook into patties. In both cases, the result is finished with an aroma of the classic gravy of French origin called remoulade.
In traditional French cuisine, remoulade is a thick, pale yellow sauce served chilled over cold meats, including seafood and shellfish. A simple serving of crabmeat such as leg sections is common. The base sauce has a texture and flavor that also makes it a good dressing for cold salads. Cooked and chilled asparagus spears or other vegetables can be served accompanying crab in this simple crab-removal presentation.
The base removal begins with blending an aioli, more commonly called mayonnaise. The typical aioli combines finely minced garlic, lemon juice and egg yolk. This concoction is whipped quickly or blended in an electric appliance, while an oil is slowly added until it thickens into a smooth, creamy, or paste-like consistency. Many skip this step and simply purchase a commercial jar of prepared mayonnaise.
Gently folded in mayonnaise are several ingredients almost always found in a crab remover sauce. They include mustard, some herbs and seasonings, and chopped pickles like sweet gherkins and sour capers. Not only in taste and texture, but also in how the two sauces are often used, a remoulade is very similar to another called a tartar sauce. Other less common ingredients, always chopped quite finely, are additional aromatic vegetables such as green onions and a strong spice component such as grated horseradish.
Many countries and regions have adopted their own unique removable sauces. A very unique version is the French-Creole sauce in the US state of Louisiana. Invariably, it is colored red with ingredients such as a hot sauce or ground cayenne pepper, and as a result, it is also quite spicy. The taste is perhaps too strong like a crab remoulade; it is most often served as an accompaniment to shrimp.
Residents of Louisiana, as well as other coastal regions of the United States, love an American dish called crab cakes. It is essentially crab granules. Chunks of crabmeat are mixed with breadcrumbs and a choice of chopped ingredients. It is formed into a disk with the help of a mayonnaise or an egg yolk, and then lightly browned in a pan. Crab cake can be topped with a variety of creative sauces, but the most common is a simple rebate.
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