My Cajun crab cakes with Louisiana remoulade sauce are a sweet and succulent Gulf ... veggies into a large skillet with about half of the butter and oil. Cook until the veggies are browned ...

What sets Mr. Shuck's apart is its incredibly popular garlic-butter sauce, sold by the half-gallon. Yelp said it is the ...

When all the butter has been added, season with cayenne, salt, and Tabasco, and keep the sauce in a warm place near the stove. Remove the crab cakes from the oven and transfer to a large serving ...

Melt the butter in a pot on the stove ... Poach the eggs in simmering water. Place one crab cake on each plate, top with poached egg, then sauce.