Tangy cajun tartar sauce is perfect for crab cakes that need a little extra zing. Mayonnaise based tartar sauce with parsley, relish, chow chow, worcestershire, green and white onions, and hot sauce. For
best results, allow the tartar sauce to chill 24 hours.
Ingredients -
4 cups Mayonnaise
1 cup Fresh Parsley, chopped fine
1 cup Sweet Relish, chopped and drained
1 dash Lea & Perrins Worcestershire Sauce
1 cup Chow Chow, sour, drained
1 bunch Scallions, chopped
1 dash Louisiana Hot Sauce
1 medium White Onion, chopped fine
Preparation:
1. Combine mayonnaise, parsley, sweet relish, worcestershire sauce, chow chow, scallions, hot sauce, and white onion in medium serving bowl.
2. Refrigerate overnight.
Variations and Recipe Ideas:
Crab Cake Tips -
Fresh Parsley
Substitute fresh cilantro, basil, dill or your favorite herb for the chopped fresh parsley.
Crab Cake Tips -
Hot Sauce
Substitute chopped jalapeno or chipotle peppers for the hot sauce for a slightly different heat and taste.
