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Cajun Remoulade Sauce


We served this with Savannah Crab Cakes and it paired wonderfully. The remoulade sauce does have a little bit of a bite and that gives it the feel and taste that makes it go well with Cajun food. Served on seafood, I think this is a big step above of ordinary tartar sauce, and I wouldn't serve crab cakes with anything else but remoulade.


1/3 cup light mayonnaise
2 tablespoons chili sauce
2 teaspoons spicy brown mustard
1 teaspoon Worcestershire sauce
1 green onion, minced
1/4 teaspoon cayenne pepper
2 teaspoons lemon juice
1 teaspoon horseradish
1 -2 garlic clove, chopped
1/4 teaspoon paprika
1/2 teaspoon creole seasoning (Tony Chachere's)



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