Smoky onion remoulade is a terrific accompaniment to these crab-studded cakes from Marc Forgione at American Cut in Manhattan. At the restaurant, he smokes onions, but the sauce is also great made with charred onions and smoked salt. read more
Make oversized cakes to serve on brioche bread or buns with spicy mayo and kimchi. 7. In a salad. Upgrade any salad with a crab cake, like this lovely apple salad from Seattle chef Jason Franey. 8. With mango puree. Asian- or Caribbean-spiced cakes are especially good with a fruity sauce, like this one from Ming Tsai. read more