Louisiana remoulade sauce is the ideal pairing for the crab cakes. They are still very good without it. But, it's worth going out of your way a bit to experience them with the sauce.

In a large bowl, combine all the ingredients except for the oil. Form the crab mixture into eight small cakes about 2-3 inches in diameter. Heat 2 tablespoons oil in a large nonstick skillet over ...

Crab cakes are a popular menu staple, especially along the Eastern U.S. coast. When made with lump crabmeat and minimal other ...