A spicy alternative to tartar sauce.
Whether you’re serving up delicious fried crab cakes or stacked po’ boy sandwiches, a little extra “somethin’ somethin'” is well in reach with a tangy and spicy Cajun remoulade. Think of it like an aioli on steroids, perfect for swapping in when tartar sauce just isn’t enough as a dip or spread. The heat comes in many ways from this recipe: chili sauce, Cajun seasoning, cayenne pepper powder, spicy brown mustard, and horseradish. It’s a lot of big flavor hidden in that unassuming exterior.
- In a bowl, mix all ingredients thoroughly, then refrigerate covered for 1 to 2 hours. For best flavor allow the remoulade to chill overnight.