Zucchini Un-crabby Cakes

Last night’s appetizer course consisted of these “crab cakes” (click the link for the recipe!) and remoulade sauce from Skinny Bitch in the Kitch.

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Here’s the recipe for the remoulade sauce. If you’re like me, you’ll half it – ’cause this will make a lot of sauce!

Ingredients
1 cup vegan mayo (VEGENAISE FOREVER)
2 tbsp lemon juice
2 tbsp finely chopped chives
1 tbsp Dijon mustard
1 tbsp prepared horseradish (I used Bubbie’s. It was hard to find prepared horseradish that didn’t contain egg, so I figured this was worth mentioning.)
1 tbsp tomato paste
1 tbsp sweet paprika
1/2 tsp fine sea salt
1/4 tsp white pepper

The How To
Whisk all ingredients together in a medium bowl and store in refrigerator until ready to serve!

Tips:
Skinny Bitch in the Kitch also has a recipe for vegan crab cakes. I was going to try it out, but it called for some ingredients I couldn’t easily get my hands on (kelp powder and parsnips), but I really liked the recipe I found online!

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