Today I'm going to give you a recipe I traditionally make every year for New Year's. Because crabs' claws are so expensive where I live, they are a once a year indulgence - and Crab Louis sauce was made to go with them.
A green salad with champagne vinaigrette compliments this perfectly. (I have a bottle of champagne vinegar that I use just for this.) Of course, no special occasion would be complete without a decadent chocolate dessert, and as far as I'm concerned, chocolate covered strawberries are the best accompaniment to champagne.
foodhoe.com
Crab Louis Sauce
Ingredients :
- 1/2 cup of mayonnaise
- 1/2 cup sour cream
- 2 tablespoons chili sauce
- 2 tablespoons walnut or macadamia nut oil
- 1 tablespoon vinegar
- 1 tablespoon prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 2 teaspoons of grated onion
- 1/2 teaspoon sea salt
- 4 drops of Tabasco sauce
Directions :
- Mix all the ingredients together in a small bowl.
- Cover and refrigerate for at least an hour so the flavours can meld together.
Champagne Vinaigrette
Ingredients :
- 2 teaspoons Dijon mustard
- 1/4 cup champagne vinegar
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoon sea salt
- a few grinds of fresh black pepper
Directions :
- Combine the mustard and vinegar, then, while whisking constantly, slowly drizzle in the olive oil.
- Season with salt and pepper.
Whether you decide to spend it with friends and family or have a private party for two, I hope you all have a wonderful New Year's Eve.
“Life isn't about finding yourself. Life is about creating yourself.” - George Bernard Shaw


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