RECIPES FOR LARGE QUANTITIES
Creole Remoulade Sauce

24 oz. Mayonnaise or light mayonnaise
1/4 t salt, or to taste
2 oz. Capers, drained and chopped
1/4 t white pepper, ground
2 oz. Sweet gherkins, chopped
4 T fresh lemon juice
3 T fresh chives, chopped
4 T prepared horseradish
3 T fresh chervil, chopped
2 t paprika
3 T tarragon leaves, chopped2 T ketchup
2 T Crystal Spicy Brown Mustard
1 cup celery, chopped fine
1 t anchovy paste
1/2 cup green onions, minced
1 T Crystal Classic Cayenne with Garlic
1/2 cup flat leaf parsley, chopped
1 T Crystal Worcestershire Sauce

Combine all ingredients, mixing vigorously. Cover and let stand in refrigerator overnight before serving. This versatile sauce can be served over boiled shrimp, crabmeat, roast beef or pork. Also makes a great salad dressing. Serves 12.
Crawfish and Corn Chowder

4 T butter
4 cups seafood or chicken stock
1 large onion, chopped fine
1 bunch green onions, chopped fine
1/2 cup celery, chopped fine
1/4 cup chopped parsley
2 cloves garlic, chopped fine
2 T Crystal Hot Sauce
4 T flour
1 lb. Cooked crawfish tail meat
4 cups fresh or frozen corn
2 cups heavy cream

Saute onions and celery in butter over medium heat until translucent or soft. Whisk in garlic and flour, stirring until well blended. Add corn and stock and stir until soup comes to a soft boil and thickens. Add green onions, parsley and Crystal Hot Sauce. Simmer 20 minutes. Add crawfish and cream. Simmer 5 minutes more. Salt and pepper to taste. (Note: Half-and-half or no-fat half-and-half can be substituted for heavy cream. Crabmeat or shrimp can be substituted for crawfish.) Serves 8.

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