Remoulade Sauce:
1 teaspoon sweet relish
2 tablespoons Dijon mustard
2 teaspoons chopped fresh tarragon leaves
1/2 teaspoon chopped anchovies
Freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 lemon, juiced
1 teaspoon hot sauce
1 1/2 cups mayonnaise
Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve.
1 lb lump crab meat
1 lb mozzarella cheese (fresh if possible), sliced
2 lg creole tomatoes (beef steak can be used), sliced
several fresh bay leaves
Once sauce is chilled add in the lump crab meat. Then stack a mozzarella slice, tomatoe slice and top with a spoonful of crab mixture. Place one bay leaf on top of crab mixture.
Enjoy!
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