Yesterday I walked down Cerro Placeres all the way to Caleta Portales to get some exercise. Since I was there, I picked up a small package of crab meat to make these delicious crab cakes. My wife loves them, so I scored some points by making these today.Most people like to pair fish or seafood with white wine, but I prefer red—drink what you like! Ha ha ha ha

These crab cakes are incredibly delicious, and the remoulade sauce is easy to make using common ingredients you likely have at home. Highly recommended!The origin of this recipeIt's a family favorite! We've tried adding and removing ingredients, and this combination turned out to be the best.

Little filler crab cakes. They are pretty much all crab and very little filler. I implore you to only use quality jumbo lump crab for best results.

I love my crab cakes with not a lot of filler. This is the closest I have gotten to my fav Md Cake!

This recipe was inspired by Phillips Seafood in Maryland.

These are yummy scrummy! Gotta love a good crab cake :-)

NONE really besides me and my hubby love a good crabcake yet unfortunately not everyone can make them or don't use real crab meat.

Love experimenting with food

I’m a seafood lover through and through, and crab cakes have become a go-to favorite in my kitchen. This recipe makes 8 crab cakes. Serve 1–2 per person, depending on whether you're enjoying them as an appetizer or main dish.

A dish often seen as an appetizer in American restaurants. Great as a snack with drinks or as a starter.The origin of this recipeI decided to make this when crab was on sale, and it turned out to be quite easy with a restaurant-like taste.