In a small bowl, stir together all sauce ingredients. Cover and refrigerate at least 1 hour or until serving time. (Makes about 1 ¼ cups sauce). Preheat oven to 400°F. In a medium bowl, combine all ...

I used to think of crab cakes as too fancy for my humble kitchen, but this easy recipe proves they’re for anyone. My mother-in-law is a former chef, so the meals we eat at her home are always ...

Many hosts celebrate the holidays with elaborate appetizer spreads, either as prelude to a large festive dinner or all by themselves for a Christmas open house or New Year's Eve gathering. Pick ...

Mix all ingredients thoroughly in a stainless steel mixing bowl using a wire whip. You will use 2 Tbsp. to prepare crab cakes, and the balance will be served on the side. Drain crabmeat of all excess ...

Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, green onions, soy sauce, 1/2 teaspoon wasabi paste and lime zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; ...

YORK, Pa. — It might be winter, but Olivia's is taking your taste buds on a balmy trip to the beach. Their Crab Cakes Saltimbocca with Serrano ham and asparagus, served over fettuccini pasta, will ...

These light but sumptuous two-bite treats stand miles apart from the mayo-heavy, crab-flavored bread-crumb mounds that often pass for crab cakes nowadays. Here, they are all about the succulent crab, ...

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 ...

2. Drain crabmeat and put in a medium below. Add breadcrumbs and toss until distributed evenly. 3. In a small bowl, whisk together the egg, 2 tablespoons of the Mustard-Mayonnaise Sauce, the parsley, ...

"Is there any one food belonging especially to Washington?" we wanted to know. Mary Turner said, "Yes, the blue crab of the Chesapeake." So wrote Clementine Paddleford in How America Eats, a cookbook ...