Sriracha and Horseradish give this sauce a one-two punch.  
	
Enliven gourmet sandwiches, wraps and burgers.  
	
Use as a dip for calamari, onion rings, and sweet potato fries.
	
 Add interest to tuna salad, potato salad & cole slaw.   
 
Gluten Free. Keto Friendly.  Low Carb. Low Sugar. Dairy Free. 
 
Crab Stuffed Deviled Eggs with Sriracha Horseradish
Ingredients: 
8 eggs
1(6-oz.) can crabmeat, drained, flaked
1/4 cup Terrapin Ridge Farms Sriracha Horseradish Garnish Squeeze
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper (cayenne
1/4 teaspoon ground red pepper (cayenne)
16 sprigs parsley
 
Directions: 
Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat to low; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking.
Peel eggs; cut in half lengthwise. Scoop yolks from 4 eggs into medium bowl. Remove remaining yolks; reserve for another use.
 
Add crab meat, Terrapin Ridge Farms Sriracha Horseradish Garnish Squeeze, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended. Mound yolk mixture into center of each cooked egg white. Garnish each with parsley sprig.
Cover; refrigerate until serving time.
 
Ingredients: horseradish sauce (soybean oil, water, corn syrup, vinegar, egg yolks, modified cornstarch, horseradish, salt, flavorings, potassium sorbate, xanthan gum, calcium disodium EDTA), water, sunflower oil, sriracha hot sauce ( chili pepper, vinegar, garlic, sugar, salt, water, natural flavors, xanthan gum, potassium sorbate, sodium benzoate), egg yolks, sugar, white vinegar, granulated garlic, granulated onion, crushed red pepper, xanthan gum, citric acid, natural flavor.  Allergens: Eggs