This delicious Spicy Creole Rémoulade goes great with our Lion’s Mane “Faux” Crab Cakes as well as many other foods such as fried calamari, fish — think grown up fish sticks, or even french fries. It’s basically a condiment, so put in on anything you want. You can adjust the heat to as much or as little as you want.
OK, this is not just a plug, really. My grandmother bought me a little chopper back in 1994 and I use it for more things that you can imagine. I use it to slightly pull my cooked chicken apart for my Curry Chicken Salad (think pulled pork kind of texture). It’s also great for chopping nuts when you need a smaller cut such as for my Pecan Crusted Cheese Ball that looks like a turkey I make for Thanksgiving.
Here are a few Mini Choppers to choose from: Click here
I also have a small Ramekin addiction
Seriously, I use them to measure food out in advance for cooking, I store small amounts of stuff in them and of course they are great for condiments, because sometimes you want your sauce contained and not all over your plate. Pictured above is the Spicy Creole Rémoulade with our Lion’s Mane “Faux” Crab Cakes.
Spicy Creole Rémoulade
- 1/2 Cup Mayonnaise
- 1/4 Cup Celery
- 1/4 Teaspoon Ground Ginger
- 1 Teaspoon Sweet Pickle Relish
- 1/2 Teaspoon Prepared Horseradish
- 1/2 Teaspoon Worcestershire Sauce
- 1 Teaspoon Sriracha Sauce optional
- 1/2 Teaspoon Grainy Mustard
- 1/4 Teaspoon Cayenne Pepper ground
- 1/8 Teaspoon Garlic Powder granulated, not garlic salt
- 2 Teaspoons Lemon Juice
- Pinch of White Pepper or black
- Chop celery into smaller pieces before blending all together just to make it fit in mini chopper easier (optional). Purée all ingredients together until smooth. I used a mini chopper, but a blender or something you would make a smoothie in would work as well. Store in a jar in the refrigerator.