|
With a fork, flake the crabmneat in a small bowl, remove any shells or cartiledge. In the bowl of an electric mixer, beat the cream cheese until smooth. Add the mayo and beat again until smooth. Place teh horseradish in a small strainer and , with the back of a spoon, press out and discard any liquid. Remove the bowl from the mixer and fold in the scallions, mustard, horseradish, hot sauce, parsley, tarragon adn black pepper. The remoulade should be made at least 2 hours, but no more than 8 hours, before servign. Keep in the fridge, covered. Place the chiled spread in a bowl and garnish with one or more of the options listed. Serve with small toasted French bread wedges, crackers, cucumber slices or spears of Belgian endive.
|
