Crab Cake Sauce (Remoulade)

Adapted from https://www.hungryhuy.com/crab-cake-sauce/

Servings: 8 fl oz

INGREDIENTS

224 g ( 1 c) mayonnaise
17 g ( 1 tbsp) dijon mustard
8 g ( 2 tsp) lemon juice
7 g ( 1 tsp) Worcestershire sauce
28 g ( 2 tbsp) Crystal hot sauce
7 g ( 1 tsp) Creole seasoning Tony Chachere’s preferred
1 g ( ½ tsp) cayenne
.6 g ( ¼ tsp) paprika
2.4 g ( ½ tsp) white granulated sugar
9 g ( 2 tsp) capers no juice
12.5 g ( 1 tbsp) garlic minced
3 g ( 1 tbsp) chives sliced into thin pieces

STEPS

1) In a mixing bowl, combine all the ingredients and stir until incorporated.

2) Drizzle onto your crab cakes and serve immediately.

3) 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:

For more heat and spiciness: add more hot sauce and creole seasoning (note: adding more seasoning will also raise the saltiness so keep this in mind)

For more fattiness or to even out the saltiness and heat: add more mayonnaise

For more tartness: add more lemon.

Other ingredients you can add: flat-leaf parsley, sweet relish, horseradish, other types of pickles.