Recipe courtesy of Marlene LeBoeuf
Total:
1 hr 2 min
Active:
30 min
Yield:
4 to 6 servings or 10 to 12 ca
Level:
Intermediate

Ingredients

Zesty Remoulade Sauce:

Directions

In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.

Zesty Remoulade Sauce:

Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled. 

Yield: 1 3/4 cups of sauce

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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