This recipe was super easy! I traded Cholula hot sauce for the Tabasco for a less vinegar-y taste in the remoulade. I also used crushed club crackers for the buttery-ness in the crab cakes. They came out AMAZING! I served with a spinach salad dressed with Hatch Chili Vinaigrette.
We made the remoulade sauce only - it was good! Seemed intense - only used about 1/2 of the paprika but it was good!
I used this recipe specifically for the remoulade sauce and it was DELICIOUS! Loved the mixture of ingredients ~ will use this anytime I need remoulade!
WOW! This recipe is definately worth the time! The roumelade is also good for many other uses, use your creative mind and let it roll. I keep it on hand in my fridge like all my other condiments. Try it as a dipping sauce for Shrimp......YUM!!!!
This was great! I used steamed fish instead of crabmeat. I didn't have cracker meal so used panko instead. We loved the remoulade sauce. Will make it again. Its delicious when served piping hot.
These were served as part of my Super Bowl Menu. Everyone loved them. A creole mustard was used for the cakes and the sauce. My yield was 24 appetizers which quickly disappeared.