- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon drained capers
- 8 ounces fresh crabmeat, picked over
- 1/2 cup finely chopped celery
- 3 tablespoons chopped fresh chives plus additional for garnish
- 1 tablespoon fresh lemon juice
- Purchased baked pita chips
- Whisk first 3 ingredients in medium bowl to blend. Stir in crabmeat, celery, 3 tablespoons chopped chives, and lemon juice. Season with pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Transfer remoulade to serving bowl; surround with pita chips. Garnish with additional chives and serve.