Roast the crab cakes undisturbed until the undersides are golden brown, about 10 minutes, or until the tops are golden brown and the crab cakes are firm to the touch.

Use a small scoop (or large scoop if serving as an entree) to scoop the crab mixture into a ball & place onto the pan. 6. Cook the crab cakes in the oven for 15 minutes, or until golden brown.

Pickled Celery: 4 1/2 cups sliced celery, cut into 1/2-inch pieces, diced, about 7-9 ribs 1/2 cup white wine vinegar 1/2 cup water 3 tablespoons granulated sugar ...

1. In a bowl, whisk 1/4 cup of the mayonnaise with 1/2 teaspoon of the curry paste; chill. 2. In another bowl, combine the remaining mayonnaise with the crème fraîche, lemon juice, chives ...

Editor's note: The Mr. John's Steakhouse recipe has been corrected. It calls for 3 ounces of mayonnaise, not 1 as previously published.

Crab cakes, salads, soups or gratins? Those are for leftovers. The menu here is elemental in the extreme: salad, cracked crab, ... This recipe is adapted from one by chef Nicholas Petti at Fort ...

Crab cakes are a delicious food to serve but adding a flavorful side dish truly makes it a meal. Here are some excellent options if you're making them.

Shape the mixture into 30 mini crab cakes, about 1 1/2 inches in diameter. In a large nonstick skillet, heat the oil over medium heat. When the oil is hot, add the crab cakes and cook until they ...

Makes 8 cakes. 1 pound jumbo lump crab meat, with shells cleaned out. 1/2 medium red bell pepper, diced fine. 1/2 medium green bell pepper, diced fine ...