Friday, March 22, 2013


great served on the Faux Crab Cakes


1 cup vegan mayonnaise
1 Tbsp. ketchup
1 Tbsp. Dijon mustard
1/2 tsp. hot pepper flakes
1 tsp. Worcestershire sauce
1 Tbsp. fresh squeezed lemon juice
1/4 tsp. sea salt
2 tsp. capers
2 tsp. chopped shallots
1 tsp. fresh parsley
2 tsp. red bell pepper


Place all the ingredients in a food processor or blender and blend on high for 1 minute. 

Serve OR store in the refrigerator for up to one week.

this sauce really enhances the crab cake flavor

No comments: