Chef Way: Bruce Sherman places crabs and pancetta on small rounds of brioche slathered with homemade remoulade (mayonnaise mixed with mustard, capers, cornichons and herbs). He then sprinkles them ...

1. Light a grill. In a mini food processor, pulse the cornichons with the parsley leaves, capers and garlic clove until finely chopped. Add the mayonnaise and mustard and pulse until blended. 2. In a ...

For the rémoulade: In a small bowl whisk together the mayonnaise, sour cream, and lemon juice. Stir in the capers. Season with the salt and pepper to taste. Cover and refrigerate until ready to serve.

Fat Tuesday is here, so let’s celebrate with a delectable dish straight out of New Orleans. These cork-shaped crawfish cakes with a garlic-caper remoulade for dipping are super easy to make ahead of ...