Crab cakes, particularly popular along the Eastern U.S. coast, are made best with lump crabmeat and few ingredients, allowing the crab flavor to shine. Often served with a remoulade sauce, originally a French creation, this condiment has been adapted into a distinct Louisiana version, integrating influences from Creole and Cajun cuisines. The sauce is versatile, used with various Southern dishes, especially crab cakes. Recipe developer Michelle Bottalico has created a Maryland-style crab cake sandwich, incorporating Old Bay seasoning and pairing seamlessly with the Louisiana remoulade, creating a fusion of flavors.
Crab cakes, especially when made with lump crabmeat and minimal ingredients, are beloved along the Eastern U.S. coast for their irresistible flavor and texture.
Remoulade, influenced by Cajun and Creole cuisine, varies by family recipes but consistently offers a punchy flavor with ingredients like capers, pickles, and hot sauce.
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