Ingredients Weight Measure
Jumbo lump crab meat 1 lb. 2-2/3 cups
Capers, drained, chopped 1/2 cup
Cornichons, chopped 2 Tbsp.
Lemon juice, fresh 2 Tbsp., 2 tsp.
Tarragon, fresh, chopped 1 Tbsp., 1 tsp.
Dijon-style mustard 1 Tbsp., 1 tsp.
TABASCO® brand Original Red Sauce 1 Tbsp., 1 tsp.
Mayonnaise, preferably freshly made 2-2/3 cups
Salt to taste
Black pepper, freshly ground to taste


  1. Thoroughly combine shrimp, capers, cornichons, lemon juice, tarragon, mustard and TABASCO® Sauce.
  2. Mix in mayonnaise. Season with salt and pepper to taste.
  3. Gently fold the crab meat into the remoulade sauce.
  4. Refrigerate, covered, until ready to serve.

Yield: 24 servings