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 the South, remoulade is served with sandwiches such as po' boys, fried green tomatoes, fried shrimp, and French fries, and it's also widely served with crab cakes. Recipe developer Michelle ...

Bring restaurant-worthy crab cakes to the table in just 40 minutes tonight! We love the spice in our homemade rémoulade, but if you prefer a milder sauce, omit the red pepper. Serves 4 (serving ...

One of them that's gonna be in my repertoire every year are my delectable warm crab bites with creamy remoulade sauce ... the things that makes these crab cakes so delicious is there's not ...

These 5 chain restaurants in South Jersey serve crab cakes that rank among the nation’s best, according to customer reviews.

Once it’s mixed, add the crab and cracker crumbs ... lightly browning around the edges and on top. As the cakes bake, make the Remoulade sauce by combining its ingredients in a mixing bowl.

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 ...

Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side. Serve with lemon and tartar sauce.