Crab Cake Rémoulade

Crab Cake Rémoulade

Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes.

• ⅔ C mayo

• 1 T Dijon mustard

• 1 T lemon juice

• 1 T chopped chives

• 1 t Worchestershire sauce

• 1 t lemon zest

• ½ t smoked paprika

• ⅛ t cayenne pepper

• Salt & pepper to taste

1. Mix all ingredients together in a bowl and serve as a condiment.