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 ...

[feast_advanced_jump_to] I’m lucky to live in northern Virginia where I have easy access ... sweetness of crab cakes. This crab cake sauce from JZ Eats is a combination of remoulade and tartar ...

Remoulade sauce is originally from France, but has been adapted in Louisiana to become a staple that is paired with so many ...

Add the remoulade and continue to saute for 2 minutes. Remove from the heat. To serve, spoon the sauce in the center of each plate. Lay two cakes in the center of the sauce. Pile the fried sweet ...