Every crab cake needs a great crab cake sauce, and we think this one is pretty perfect. It’s creamy, tangy, and has a hint of spice. It’s not exactly a remoulade, but more like a cross between ...

Learn how to blend traditional spices and ingredients to create a sauce that’s bursting with flavor, ideal for adding a Louisiana-inspired kick to shrimp, crab cakes, and po’ boys. Celebrates Creole ...

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 ...