I made this little jewel up. I like to make the remoulade and then put a dab on pieces of avocado with a cocktail pick in each. This also can be great for lunch. Take one half of an avocado and fill the center with the remoulade. Line a small plate with some lettuce leaves, throw in a couple of black olives, maybe a tomato wedge, and a hard boiled egg wedge on the side. With the addition of some french bread, call it lunch. Don’t forget the Chardonnay!

• 1 1/2 cups mayonnaise
• 2 TBS. drained, minced capers
• 1/4 cup grated onion
• 1 clove garlic, finely minced
• 2 tsp. fresh parsley, chopped
• 2 tsp. fresh chives, chopped
• 1 tsp. tarragon
• A dab of anchovy paste
• Lemon juice to taste
• 1 package of “Wakefield” frozen crabmeat or fresh crabmeat, whichever the “present cash flow dictates”

Mix all of the ingredients, making sure the crabmeat has been well drained. I think it tastes the best when it is “cool” not cold, just like the Chardonnay!