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

Whisk 1 finely diced medium celery stalk, 1/4 cup mayonnaise, 2 tablespoons chopped fresh parsley leaves, 1 large egg, 1 ...

Crab cakes definitely fall into a category of food I love to eat, but hate to pay for in restaurants. They almost always feel ...

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 ...

If you don’t have time to make the mayo for the tartare sauce, substitute with a good-quality bought mayonnaise. For the fish cakes, put the mashed potato in a bowl and break up with a fork.

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 ...