Remoulade Sauce (for crab cakes)

1/2 cup mayonnaise
2 tsp Dijon mustard
2 tsp sweet relish
1/2 teaspoon Worcestershire sauce
1 tsp chili sauce
1/2 tsp minced garlic
1/2 tsp paprika
1/4 tsp Creole seasoning
Couple dashes of hot sauce
Squeeze of lemon

1. Put all ingredients in a bowl and whisk together until well combined.

2. The remoulade can be served immediately with crab cakes, and is even better if refrigerated for a couple of hours to allow flavors to marry. Keep refrigerated.

Makes approximately 2/3 cup sauce.