Sun-Dried Tomato Remoulade

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

• Ready In: 30 mins
• Serves: 25

Ingredients

• 3  stalks celery, minced
• 1⁄4 cup  red pepper, minced
• 1⁄4 green pepper, minced
• 1⁄4 cup  red  bermuda onion, minced
• 1⁄4 cup parsley, chopped
• 1⁄2 cup green onion, minced
• 2 1⁄2 cups mayonnaise
• 1 1⁄2 cups creole mustard
• 1⁄4 cup paprika
• 1 1⁄4 teaspoons cayenne pepper
• 1⁄2 teaspoon white pepper
• 1⁄3 cup sun-dried tomato packed in oil, drained and minced

Directions

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).