These simple crab cakes are easy to make and luxurious to eat. Serve them as appetizers or alongside a big, crisp salad and some garlic bread for a meal that feels celebratory. This recipe is all ...

It’s the most wonderful time of the year—for TV watching! With the return of football, new primetime lineups and finales of some of our favorite shows, we have a permanent date with our couch—but, we ...

While I am a big fan of traditional pan-fried crab cakes, it’s hard to beat the ease that comes with baking them. Skip standing over a hot stove and instead, bake the whole batch at once on a sheet ...

Our one year anniversary is quickly approaching here at Food Safety News, and despite the fact that we’ve only met in person twice during the last year we’ve held 2 successful virtual picnics–one on ...

Ed Brown, chef and owner of Ed's Chowder House in New York City, shares his secret to crispy crab cakes that don't require any frying. And since we can't live on crab cakes alone, he also shares ...

These golden, crispy crab cakes are made right on the Blackstone 22-inch griddle, a summer classic packed with flavor and perfect texture. A simple recipe that delivers restaurant-quality results ...

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, ...

1. Preheat oven to 350F. 2. In a medium mixing bowl mix everything together except the jumbo lump crab & panko breadcrumbs. 3. Gently stir in the crab & panko using a rubber spatula to fold the crab & ...

Looking to give your crab cakes a bit of cheesy zing? Just replace the breadcrumbs in your recipe with this snacktime fave ...

These simple crab cakes are easy to make and luxurious to eat. Serve them as appetizers or alongside a big, crisp salad and some garlic bread for a meal that feels celebratory. This recipe is all ...