I had crab cakes at a local restaurant here (Shucks Oyster Bar) and tried desperately to get their recipe. After several email, phone, and in person attempts, I decided to try and recreate these fabulous cakes. With luck, I was able to perfect the cakes as well as the Remoulade. The pictures posted are before and after sautéing the cakes in olive oil. The after pictures were smaller cakes as I decided to make these as an appetizer for this Thanksgiving. I made them, cooled in the fridge, froze in freezer, then food savered them to have throughout the holidays.