I’m posting this so I can find it! From the Bon Appetit Dec 09 issue.

Crab and Celery Remoulade
1/3 c mayo
1/4 c sour cream
1 T drained capers
8 oz crab meat (I used mock)
1/2 c finely chopped celery
3 T chopped fresh chives, addl for garnish
1 T lemon juice

Nom nom nom.