Sun-Dried Tomato Remoulade

READY IN: 30mins
Recipe by Kirstin in the Couv

Perfect with crab cakes! From Matthew Lasof, former chef at the Avalon hotel in Portland, OR

Top Review by Mirj2338

Even with plain spicy mustard instead of creole, and a large red onion instead of Bermuda, this came out great. We had it with chicken breasts, and it was totally yummy. I did the whole thing directly in the food processor, which was a mistake, because the string from the celery got caught in the blade. Next time I will just pre-chop the celery before tossing everything into the bowl for a whizz.

Ingredients Nutrition


  1. mince all vegetables in food processor or by hand, place into a large bowl and mix in other ingredients with a thin wire whip til well mixed (you can use whole ground or brown mustard as a sub for the creole).

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