- mayonnaise
- mustard
- herbs (parsley, chives, chervil, tarragon)
- capers
- cornichons (gherkin)
- anchovy essence
recipe: Louisiana "style" rémoulade sauce (additions to aforementioned)
- lemon juice
- Tabasco
- horseradish
- ketchup
- garlic
- onion
- celery
preparation
- mayonnaise espuma (Tabasco flavored, iSi whipper)
- lemon (supreme, "confit" in simple syrup)
- cornichon (thickened brine w/ Ultra-tex, shaved cornichons lengthwise)
- mustard (vinaigrette)
- caper (fried)
- herbs (leaves to garnish)
- arugula and friseé (salad)
- soft-shell crab (fried w/ seasoned Wundra flour)
procedure
- heat oil in saucepan to 350 degrees Fahrenheit.
- dredge crab in Wundra, buttermilk, and then Wundra once again.
- fry crab in oil until golden brown and transfer to paper towels to drain. (season immediately)
- dress arugula and friseé with mustard vinaigrette.
- sauce the plate w/ the cornichon sauce.
- arrange the salad.
- cut the crab down the middle vertically to make two halves.
- nestle the crab into the salad to hide the exposed cut ends.
- garnish w/ the Tabasco espuma, capers, lemon confit, shaved cornichons, and fresh herbs.
