Crab Salad with Réulade
Node Shortcode: [[nid:137]]
1⁄2 C. mayonnaise
11⁄2 Tbsp. freshly squeezed lemon juice
1 Tbsp. ketchup
1 tsp. Creole or stone-ground mustard
1 tsp. Spanish smoked sweet paprika (pimentón dulce)
1⁄4 C. finely diced celery
1/4 C. finely diced pickels
1 Tbsp. minced shallot
2 tsp. minced fresh chives
kosher salt and freshly ground black pepper
2 C. cauliflower florets, cut in half if larger than 1”
4 C. thinly sliced napa cabbage
1 Tbsp. olive oil
1 Tbsp. rice wine vinegar
12 oz. fresh lump crabmeat, picked over for shell
2 Tbsp. minced fresh chives
In a small bowl, whisk together the mayonnaise, lemon juice, ketchup, mustard, and paprika. Fold in the celery, shallot, and chives. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
In a large pot of salted boiling water, cook the cauliflower until crisp-tender, about 2 minutes. Drain in a colander and rinse under cold water to stop the cooking. Let cool.
In a medium bowl, toss the cabbage with the olive oil and vinegar. Divide among 6 small plates or shallow bowls.
Put the cauliflower in the bowl that held the cabbage. Stir in the crabmeat and rémoulade. Spoon equal amounts of the mixture over the cabbage and sprinkle with the 2 Tbsp. chives. Serve.