Photo: Iain Bagwell; Styling: Rachael Burrow
Yield
Makes 1 1/2 cups

Whip up this delicious Remoulade to serve with The Best-Ever Crab Cakes

How to Make It

Combine mayonnaise, shallots, pickles, capers, parsley, mustard, lemon juice, and sriracha in a bowl; stir well to combine.

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