I think God created horseradish specifically for seafood (even more specifically for steamed oysters). Needless to say, great seafood is easily complemented by a great sauce. Intro the Cajun remoulade. While it goes best with crab cakes, several Southern seafood dishes can get a flavor boost with this sauce. I've experimented with this one several times, and to be honest I wasn't satisfied. This recipe was the keeper. Tweak this one as you will, keeping in mind that the horseradish, mayonnaise, and Dijon mustard are the key flavors here.
Cajun Remoulade
1/2 c. mayonnaise
1/4 c. celery, roughly chopped
2 cloves of garlic, roughly chopped
2 t. parsley
1 t. paprika
2 t. prepared horseradish
2 t. Dijon mustard
2 t. ketchup
2 t. lemon juice
2 t. Worcestershire sauce
2 t. cider vinegar
2 t. Tabasco sauce
1/2 t. salt
This one is a breeze. Everything goes into a food processor or blender and pulse it down until it's smooth. It's hard to open the refrigerator and not steal a little taste of this. Try it with shrimp, fried catfish, or crab cakes.
Enjoy!
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