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Creamy Cajun Sauce
from Cruising Compass, For the Hungry Crew
By Kathy and Ernie Martin, S/V Stonecutter II.
From Seven Seas Culinary Adventures
available at: www.ssca.org
Great Sauce for dipping crab cakes, fritters, etc.
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1/4 cup yogurt
- 1/4 cup sour cream
- 1 Tbsp finely chopped parsley
- 1 lemon, juiced
- 1 tsp Cajun spice
Directions: 1. Combine all ingredients and mix well.
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