It’s not exactly a remoulade, but more like a cross between remoulade sauce and mustardy stone crab sauce. And the best part?

Crab cakes are especially popular along the Chesapeake Bay in Maryland and along the Mid-Atlantic coast. Some Maryland-style purists have very specific ideas about what can and cannot go in a crab ...

When all the butter has been added, season with cayenne, salt, and Tabasco, and keep the sauce in ... egg on each crab cake. Drizzle the hollandaise over the top and serve. Recipe courtesy of ...

This recipe brings out the best in the crab's flavor ... Serve the crab cakes hot with your favorite sauce for crab cakes. Popular choices include tartar sauce, remoulade, or a spicy aioli. Add a ...

Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle/Chronicle Books, 2011.

Serve these Salmon & Crab Cakes as an appetizer or as a main course with a side of tartar sauce and a fresh salad. Make sure to remove any skin and bones from the salmon before dicing it. Chilling the ...

Dungeness crabs are back on the dock in Astoria and fishermen are back in business following a near two-month delay. The ...

I became a crab cake snob after my youngest daughter moved to Baltimore. I love Maryland crab cakes; the best have big lumps of crab meat and very little filler. Makes 24 small or 12 large crab cakes.