Shrimp & Crab Remoulade Recipe

Poach shrimp

Combine water, white wine, bay leaf, peppercorns, kosher salt, and halved lemon in a medium saucepan. Bring to a gentle simmer over medium heat (do not boil). Once simmering, add shrimp and poach 2–3 minutes until pink and just cooked through. Remove shrimp with a slotted spoon into an ice bath to stop cooking. Drain and pat dry; cut in half crosswise if desired for easier eating.

Prepare crab

Gently fold lump crabmeat into a bowl to remove any excess liquid or shells. Keep crab chilled until ready to toss with remoulade to maintain texture.

In a medium bowl, whisk together mayonnaise, Creole or whole-grain mustard, ketchup, horseradish, Worcestershire, lemon juice, hot sauce, paprika, cayenne, salt, and pepper until smooth.

Fold in capers, minced cornichons, minced shallot, and chopped parsley. Taste and adjust seasoning with more lemon, hot sauce, or salt as desired. Chill at least 15 minutes to allow flavors to meld.

When ready to assemble, gently toss the poached shrimp and lump crabmeat with about 3/4 of the remoulade (reserve 1/4 for drizzling) until evenly coated. Cover and chill briefly (5–10 minutes) while you finish other elements.

Make the vinaigrette: whisk together white wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Slowly whisk in the olive oil until emulsified.

Toss the mixed lettuce, halved grape tomatoes, and slivered red onion with enough vinaigrette to lightly coat (about 1–2 Tbs). Taste and adjust seasoning. Keep chilled until plating.

Cook bacon

In a skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain, then crumble or chop into bite-sized pieces.

Fry green tomato wedges

Heat vegetable oil in a heavy skillet or shallow pot to 350°F (175°C). Meanwhile set up a dredging station: bowl of buttermilk, and a mixture of flour, cornmeal, 1/2 tsp salt, and 1/4 tsp black pepper. Dip each green tomato wedge first into buttermilk, allowing excess to drip, then coat thoroughly in the flour/cornmeal mixture. Fry the wedges in batches for 2–3 minutes per side until golden brown and crisp. Remove to a wire rack or paper towels and season lightly with a pinch of salt. Keep warm in a 200°F (95°C) oven if desired.

Divide the dressed lettuce blend among 4 plates (about 1 cup per serving).

Top each bed of greens with equal portions of the remoulade-coated shrimp and crab (about 2 oz shrimp + 2 oz crab per plate).

Scatter crumbled bacon, halved grape tomatoes (if any left), and slivered red onion over each plate.

Place 2 fried green tomato wedges on the side of each salad.

Crumble feta evenly over the salads, sprinkle with chopped parsley, and finish with reserved remoulade drizzled over the seafood and a lemon wedge on the side.

Serve immediately while fried tomatoes are hot and seafood is chilled for contrast.