Something Traditional...With A Florida Twist

After praying to the "Gods of Mise En Place" for a bountiful work station, one of my friends at work (Chris) and I began to brainstorm on the nights specials...it all started with Chris wanting to make pretzel gnocchi...then swordfish with a horseradish crust was discussed....then a Gorgonzola Dijon sauce. After we decided on the components,an order for crab cakes came in, which made Chris reminisce about when he was in culinary school and making cod cakes......long story semi-shorter, I told him about a crab cake and Key Lime remoulade dish I served at the Caribbean place I had opened...so here is the recipe for...

Key Lime Remoulade

1 Gallon Mayonnaise
2 T Old Bay Seasoning
1 t Cayenne
1/2 C Key Lime Juice
14 oz Can Coco Lopez
1/4 C Capers, Minced
2 Red Bell Peppers, Minced
2 C Scallions, Minced

Mix all ingredients until well blended and refrigerate until needed.

Simple recipe, but so delicious...obviously home made mayo is better, and if you live in florida where you can get Key Limes easily, grate the zest into the remoulade,other wise bottled juice is fine.