Crab Cake Sauce / Remoulade
A creamy and rich crab cake sauce that you can customize to fit your personal taste in under 5 minutes.
Equipment
- Mixing Bowl
Ingredients
- 224 g mayonnaise
- 17 g dijon mustard
- 8 g lemon juice
- 7 g Worcestershire sauce
- 28 g Crystal hot sauce
- 7 g Creole seasoning Tony Chachere’s preferred
- 1 g cayenne
- .6 g paprika
- 2.4 g white granulated sugar
- 9 g capers no juice
- 12.5 g garlic minced
- 3 g chives sliced into thin pieces
Instructions
- In a mixing bowl, combine all the ingredients and stir until incorporated.
- Drizzle onto your crab cakes and serve immediately.
- For leftover sauce, transfer it into an airtight container and fridge. This sauce will last up to 3 days in the refrigerator.
Notes
You can customize this recipe in the following ways: add more hot sauce and creole seasoning for heat, more mayonnaise for fattiness, more lemon for tartness, or add other ingredients like flat-leaf parsley, sweet relish, horseradish, and other types of pickles.
Nutrition
Serving: 1cupCalories: 200.36kcalCarbohydrates: 2.07gProtein: 0.65gFat: 21.26gSaturated Fat: 3.32gTrans Fat: 0.05gCholesterol: 11.76mgSodium: 334.79mgPotassium: 51.28mgFiber: 0.46gSugar: 1.13gVitamin A: 497.19IUVitamin C: 4.67mgCalcium: 10.03mgIron: 0.3mg
Tried this recipe?Let us know how it was!