Crab cakes definitely fall into a category of food I love to eat, but hate to pay for in restaurants. They almost always feel ...

Whisk 1 finely diced medium celery stalk, 1/4 cup mayonnaise, 2 tablespoons chopped fresh parsley leaves, 1 large egg, 1 ...

Heat ¼ cup of oil in a large non-stick pan over medium heat. Add the crab cakes, working in batches, and cook until golden ...

There’s something undeniably delightful about mini crab cakes, especially when paired with a zesty lemon aioli. In this ...

This year, skip the gigantic roasts and spiral-cut hams, and try something simpler but every bit as special. Crab cakes are ...

Hear us out, here at Tasting Table we have original recipes for classic Maryland crab cakes and even crab cake sliders with a ...

Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle/Chronicle Books, 2011.

To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli ...

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Fresh crabs should feel heavy for their size. You can buy a crab live and boil it yourself; alternatively, ask your fishmonger to kill it for you, or buy it ready-cooked. If buying cooked crabmeat ...

Combine all the crab cake ingredients in a bowl (reserving one cup of Panko for the coating). Form into 4 patties, about 1 inch thick. Place remaining Panko in a bowl. One at a time, place the ...