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[use with FOOLPROOF CRAB CAKES]
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1/2 C mayonaise
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1/2 t capers, drained
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1/2 t Dijon mustard
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1 anchovy fillet, chopped coasrse
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1 garlic clove, chopped
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1 1/2 t sweet pickle relish
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1 t hot pepper sauce, Louisiana style
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1 t fresh lemon juice
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1 t minced fresh parsley
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salt & pepper
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