[Then I'm going to crown the sandwich with my two crabs. I come back with the Ramano and do a little top garnish. Hot sauce, red onions and then finally a signature remoulade sauce. It's mainly a mayonnaise-based sauce, Creole mustard, dark chili powder, salt, pepper, fresh brown garlic, green onion, chopped celery, sliced kalamata olives, olive oil, fresh lemon juice, a Louisiana hot sauce, Worcestershire sauce and then Sriracha.]












