Curry & Mango Remoulade Sauce

In Crab Cakes, Recipes, Robert Irvine Foods Complements, Sauces by Robert Irvine


1/4 cup mango chutney (store bought)

1/2 cup plain yogurt

2 tsp yellow curry powder

1/2 lemon, juice only

1 dash sriracha

1 tbsp celery, minced

1 tbsp onion, minced

1 dill pickle, minced

1 tsp parsley, chopped

salt and pepper, to taste


Mix all ingredients together with a spoon and refrigerate until ready to serve.


Serve this as a side with Robert Irvine Foods Gourmet Crab Cakes