So, it turns out you dont have to make your own crabcakes to get some really good ones...

One of the greatest things about where we live is Fairway (i'm sure i've said it many times before, but its really true) and one of the hardest parts about one day leaving where we live will be the lack of Fairway...

and one of the best parts of fairway is their seafood counter...

Not only do they have great fresh seafood, they also have a lot of pre-cooked stuff...  We'd noticed the crab cakes one day and thought that we might try them one night when we were too lazy to make our own...

Generally, i'd top my crab cakes with cocktail sauce or tartar sauce, but a night when we were being to lazy to actually do anything more than heat our dinner up seemed like a good night to experiment with toppings - especially one that, while it has a long list of ingredients, requires VERY little actual work...


I'm not sure if this qualifies as a traditional remoulade, but whatever it is, it definitely adds a little something that makes your supermarket prepared dinner seem just a little fancier...

courtesy of me

3/4 c light mayo
2 tsp dijon mustard
1.5 tsp whole-grain mustard
1.5 tsp ketchup
1 tsp red wine vinegar
1 tsp garlic cholulah (or other hot sauce of your choosing)
1 tbsp fresh flat-leaf parsley leaves (or 1 tsp dried)
1 scallion - most of the white and the light green parts
2 tbsp spanish onion
1/2 tbsp horseradish
2 tsp capers
1/2 tsp paprika
1/4 tsp chili powder
salt & pepper to taste


Place all ingredients in a mini-chopper (or blender or small food processor) and process until well combined and mostly smooth.

If possible, chill before serving to allow flavors to meld.

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