Crab Cake Sauce / Remoulade

• servings: 8 servings
• active time: 5 minutes
• total time: 5 minutes

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

⅗ g paprika

2 ⅖ g white granulated sugar

9 g capers (no juice)

12 ½ g garlic (minced)

3 g chives (sliced into thin pieces)

Directions

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.

Nutrition

• Calories: 200.36 kcal
• Total Fat: 21.26 g
• Saturated Fat: 3.32 g
• Trans Fat: 0.05 g
• Cholesterol: 11.76 mg
• Sodium: 334.79 mg
• Total Carbohydrate: 2.07 g
• Dietary Fiber: 0.46 g
• Total Sugars: 1.13 g
• Protein: 0.65 g