Crab Louis Cocktail

What could be better with champagne (especially a French 75) than another “cocktail”? This dish reminds me a bit of dining at New Orleans’ Galatoire’s as a child, enjoying their Crabmeat Maison cocktail and seeing crisp white everywhere—from the tablecloths to the waiters’ jackets to the fresh fish being set in front of me. This more delicate sauce, which my grandmother adored with fried fish, has a milder flavor than most rémoulades (and than Galatoire’s