The healthy crab cake accompaniment thread prompts me to ask about remoulade sauce, which when well done is high in fat, I know. We made crab cakes last night and served them with just a dab of remoulade. Most times, we eat them with nothing or lemon, but I tried the Joy of Cooking remoulade, adding a bit of cayenne for some zip. It was OK, but not as good as I've had when eating out. Anyone have a good recipe?