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This spicy sauce is the perfect topping for crab or salmon cakes, or any other seafood you might be serving. To cut calories, use reduced-fat mayonnaise and sour cream.
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INGREDIENTS |
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- 1 cup mayonnaise
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3 tablespoons grainy mustard (such as Creole or moutarde de Meaux)
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3 tablespoons sour cream
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1 tablespoon seeded and finely chopped green or red bell pepper
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1 tablespoon peeled, seeded, and finely chopped cucumber
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1 tablespoon minced capers
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1 tablespoon chopped fresh parsley
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1/4 teaspoon hot red pepper sauce, or more to taste
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Freshly ground black pepper
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Stir all of the ingredients in a small bowl, using plenty of hot sauce and pepper. Cover and refrigerate for at least 1 hour for the flavors to blend.
The sauce can be prepared up to 3 days ahead, covered and refrigerated.
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