Louisiana remoulade sauce is the ideal pairing for the crab cakes. They are still very good without it. But, it's worth going out of your way a bit to experience them with the sauce.

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 ...

Worchestershire sauce, scallion, and parsley. This fusion works, as the crab cakes pair well with the Louisiana-style remoulade, as the sauce contains some of the same ingredients. Use lump crab ...

S&D waitpersons are accomplished in the art of table-made remoulade and spicy cocktail ... light on the hot sauce, a splash of soy. However you want it, that's how they're going to make it.