You can form the crab cakes ahead of time and refrigerate them — for 30 minutes or up to several hours — before baking. The resting period helps them firm up and lets the flavors meld.

If you love the flavors of classic crab cakes and crave the cheesy garlic goodness of Cheddar Bay biscuits, this is your ...

If you’re craving a crispy seafood dish that’s cheesy, garlicky, and kissed with lemon, look no further. These Cheddar Bay ...

Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.

Many of our galleries curate recipes or guides from a variety of ... The late chef Patrick Clark's crab cakes at Tavern on the Green are legendary, taking on a pop of flavor from chopped fresh ...

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 ...

The lesser grades of crabmeat, such as "regular" and "special," are more suitable for the stretchers, binders, and seasonings used to make crab cakes. Through family recipes in Maryland's Way, a great ...

Sheri prepares baked crab bites with rémoulade sauce ... Now, one of the things that makes these crab cakes so delicious is there's not a lot of binder. There's not a lot of bread that's going ...