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 ...

but more like a cross between remoulade sauce and mustardy stone crab sauce. And the best part? It takes less than 10 minutes ...

This Creole remoulade sauce recipe is extremely versatile and so delicious with so many things! It goes really great with all ...