- Active Time 5m
- Total Time 5m
Makes 1 cup
Serve this tangy sauce with crab cakes.
- 2/3 cup mayonnaise
- 2 scallions, white and green parts chopped
- 2 tablespoons finely minced fresh flat-leaf parsley
- 2 tablespoons minced fresh dill
- 1 teaspoon fresh lemon juice
- 2 tablespoons drained white horseradish
- 4 tablespoons whole-grain mustard
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1 tablespoon sweet paprika
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Tabasco to taste
Companion recipe: Mini Crab Cakes with Remoulade Sauce
In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
159 calories; 15g total fat; 11mg cholesterol; 375mg sodium; 5g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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