After years of refining his crab cake recipe, the cook focuses on one important principle - keeping the filler to a minimum so quality lump crab meat remains the star. Crushed saltine crackers provide ...

Crab cakes definitely fall into a category of food I love to eat, but hate to pay for in restaurants. They almost always feel too expensive to order (see also: shrimp cocktail). Luckily for me, ...

One of the best ways to enjoy the fresh taste of the sea is by whipping up a batch of authentic crab cakes. These savoury patties are packed with delicious crab and fried to golden perfection, then ...

"I've made them with the best crab you can get and with pasteurized canned crab during the pandemic lockdown. They're still pretty great," says the New York Times food editor about this recipe ...

The Dungeness crab is the sweet-meated foundation of San Francisco's culinary scene, driving a multi-million-dollar industry for local families and serving as the star ingredient at iconic places like ...

Mayo haters, rejoice—hers is made of corn.

Simple, elegant, and packed with sweet crab meat, this crab cake recipe from Food Network chef Tyler Florence is the only one you’ll turn to for this classic dish. Florence reveals what makes the ...

His Restaurants: Seabird and Zora’s Market and Kitchen, both in Wilmington, N.C. What he’s known for: Co-owning a locally focused fine-dining seafood restaurant with his wife, Lydia Clopton. Inventing ...

Make the sauce: In a blender or food processor, blend 1 cup basil, 1 cup parsley and water, 30 seconds. Scrape down sides and pulse until smooth. Pulse in ¾ cup mayonnaise, 3 tablespoons lemon juice ...

John Shields, Chesapeake culinary expert, is the featured guest on the latest episode of the Roughly Speaking podcast. Here is John’s essay on the “care and handling of crab cakes,” excerpted from, ...

Mix together the mayonnaise with the apple, celery, red onion, celery salt, Old Bay and herbs. Add in the crab and mix to combine, breaking up some of the crab into small pieces. Season to taste with ...