Rémoulade

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

By Darcy Lenz

By Darcy Lenz

Recipe by Coastal Living October 2015

Gallery

Credit: Iain Bagwell; Styling: Rachael Burrow

Recipe Summary test

Yield:

Makes 1 1/2 cups

Ingredients

1 cup mayonnaise
¼ cup minced shallots
¼ cup finely chopped pickles
2 tablespoons coarsely chopped capers
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons whole-grain mustard or Creole mustard
2 tablespoons fresh lemon juice
1 tablespoon sriracha

Directions

Step 1
Combine mayonnaise, shallots, pickles, capers, parsley, mustard, lemon juice, and sriracha in a bowl; stir well to combine.

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