Cajun Remoulade

TLW takes great pride in her Cajun Remoulade and Crabcakes recipes which she may post later…if I can bribe her. But here is one that is quick, simple and good. It was given to us by our neighbor, Ernie, and it is a replica of the sauce used at the Longfellow House (TG thinks in New Orleans). Apparently one of Ernie’s relatives had been searching for this recipe for over 25 years. It is supposed to be used with shrimp, but it tasted great with some frozen crab cakes we thawed the other night.

1 C Mayo – We prefer Hellman’s

1/4 – 1/2 C Creole Mustard – Zatarain preferred

1 T Horseradish

Juice of 1 lemon

2 shakes Worcestershire sauce

1 Garlic clove, smashed


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