1 pound jumbo lump crab meat, picked over to remove cartilage or shell Instructions: Using a rubber spatula, gently mix crab meat, Old Bay, green onions, cilantro, parsley, Hatch chiles and mayonnaise ...

Chef Gerald with Cafe Acadiana makes this classic coastal dish with Gulf jumbo crabmeat mixed with seasonings and formed into “cakes”, then fried or grilled. Remove from heat, let cool, then add raw ...

As I wrote in my latest column, for me, the feeling of spring (and now early summer) is brought about by eating crab more than any baby green vegetable. At restaurants in L.A., crab exists, of course, ...

Our tender flaky copycat Ruth's Chris sizzling crab cakes are delicate, crispy, full of crab flavor, and served with a simple ...

Crab cakes are a popular menu staple, especially along the Eastern U.S. coast. When made with lump crabmeat and minimal other ingredients, the crab flavor and texture is hard to resist.