Crab Remoulade with Jicama, and Mango Vinaigrette

Crab Remoulade with Jicama
Photo by Rush Jagoe

Executive Chef Rushing’s chapter at Brennan’s includes adding dimension to a traditional Crab Remoulade with Jicama, and Mango Vinaigrette.

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8 servings

  • 1 jicama, peeled
  • 1 pound crabmeat, picked 
  • 1 cup Chive Remoulade Dressing (recipe follows)
  • ½ cup Mango Vinaigrette (recipe follows)
  • 1 bunch cilantro leaves, picked, washed, and dried
  • 1 teaspoon espelette or Korean chili flakes
  • ½ bunch chives, cut in 1-inch batons
  • 1 teaspoon fleur de sel
  • Chive Remoulade Dressing
  • ¼ cup prepared horseradish
  • 1 cup chopped chives
  • 4 egg yolks
  • 1 teaspoon chopped garlic
  • 1 teaspoon lemon juice
  • 1 tablespoon Champagne vinegar
  • ¼ cup Worcestershire sauce
  • 1½ teaspoons Dijon mustard
  • 1 teaspoon Sriracha
  • 1½ cups canola oil
  • Mango Vinaigrette
  • 1 ripe mango, peeled and pitted
  • ¼ cup sugar 
  • ¼ cup water
  • ¼ cup Champagne vinegar
  • ½ cup blended oil
  1. Slice jicama into 16 round, paper-thin slices using very sharp mandoline.
  2. Place crabmeat in medium mixing bowl and toss with 1 cup Chive Remoulade Dressing.
  3. Using 8 chilled plates, spoon 1 tablespoon of Mango Vinaigrette in center of each and lay 1 slice jicama atop dressing. Divide crabmeat into 8 portions and place atop each jicama slice. Top each crabmeat mound with second slice of jicama, garnish with cilantro, chili flakes, chives, and fleur de sel.

Chive Remoulade Dressing

  1. Place all ingredients in blender, except oil, and blend on medium. Slowly drizzle oil in slow, but constant, stream until ingredients are completely emulsified. Reserve in fridge until needed.

Mango Vinaigrette

  1. Place all ingredients in blender and blend on high until creamy and emulsified.
  • from Executive Chef Slade Rushing of Brennan's, New Orleans, Louisiana

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