Recipe: Bon Temps Crab Crakes with Remoulade

Who needs boring old tartar sauce when you can “laissez les bon temps rouler” with this classic Louisiana sauce? A rémoulade is like a vinaigrette, but jazzed up Bourbon Street-style with Creole mustard, capers and cornichons. It’s the perfect complement to our spicy crab cakes. Make the effort to prepare or buy fresh lump crab meat and you’ll be rewarded with the best possible texture of crab cake.