Brennan's Seafood Salad James

Brennan’s Seafood Salad James

A specialty at Brennan’s in New Orleans

2 lb. peeled boiled shrimp
2 lb. lump crabmeat
1 cup French dressing (ingredients below)
2 cups red cocktail sauce (ingredients below)
About 1 quart of mixed greens, rinsed, dried and crisped in the refrigerator

Ingredients for French dressing:
3 egg yolks
4 tsp. dry mustard
2 cups wine vinegar
6 cups salad oil
1 tsp. salt
1/2 tsp. white pepper
2 tbsp. lemon juice
1 tsp. Worcestershire sauce

Ingredients for red cocktail sauce:
1 3/4 cups ketchup
1/3 cup hot horseradish
1/3 cup lemon juice
1 tsp. Tabasco sauce

To prepare the French dressing, put the egg yolks and dry mustard in a large
stainless stell mixing bowl. Add the wine vinegar about 1/4 cup at a time,
followed by 1/2 cup of the salad oil. Repeat, alternating vinegar and salad
oil, until both have been completely added. Mix well after each addition.
Sprinkle in the salt and pepper, then add the lemon juice and
Worcestershire. Mix quite thoroughly this time, cover the bowl, and allow to
stand at room temperature for about half an hour before using.

To prepare the red cocktail sauce, combine all ingredients and chill until
time to use.

Place equal quantities of the mixed greens on eight plates, then top each
with 1/4 lb. boiled shrimp and 1/4 lb. lump crabmeat, mixed together.

Combine the French dressing and the cocktail sauce in a bowl and blend with
a whisk.

Spoon about 1/3 cup of the sauce over each portion.

Source: Brennan’s Souvenir Cookbook (1975)