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When you need a simple and fun appetizer try these Baked Mini Cajun Crab Cakes. The Crab Cakes are baked instead of fried with a cajun twist.

Remoulade Sauce

Remoulade is a mayo based sauce invented in France. Versions of this sauce are used in dishes around the world. Some recipes are very extravagant but my version uses ingredients you should have on hand. This goes great with my mini crab cakes and many other seafood dishes:
Author Quinn Caudill

Ingredients

  • 1/2 lite mayo
  • 1 tablespoon Franks Hot Sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chili sauce
  • 1 tablespoon pickle relish
  • 2 teaspoon horseradish or 1 tablespoon prepared horseradish sauce
  • 1/2 teaspoon Old Bay Seasoning

Instructions

  1. Combine all ingredients in mixing bowl. Chill for one hour before serving.

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2013