My Cajun crab cakes with Louisiana remoulade sauce are a sweet and succulent Gulf Coast seafood spectacular dish, y'all!! Delighting the senses with an enticing aroma and captivating presentation ...

Douglas Baum, Prince’s Bay Ingredients for crab cakes: 1 lump pound crab meat 2 cups seasoned panko bread crumbs 2 eggs, beaten well 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 2 ...

Set the coated crab cakes, evenly spaced, on an oiled baking sheet for 20 minutes to allow the crumbs to adhere. While the cakes sit, preheat the oven to 400oF.

Spread 1 1/2 cups panko in a wide shallow container. Divide the crab mixture into 8 mounds and gently squeeze out any excess liquid. Shape the crab mixture into patties, laying them in the panko.

SAVANNAH, Ga. (WTOC) - Easter is just two days away, and if you plan on celebrating at home this year with a nice family meal, we have a perfect recipe for you to try for brunch! Chef Shahin Afsharian ...

"I guarantee if you serve your mom the crab cakes with poached eggs and hollandaise sauce for breakfast, you will make her day," Emeril said. His mom prefers it with wild mushroom sauce, and that ...

Ravigote sauce. Makes enough for 6 crab cakes. 1 tablespoon chopped capers. 1 tablespoon horseradish. ... "We serve them all day long -- they're brunch under poached eggs with hollandaise, ...

For the poached eggs, combine 2 1/2 cups water, the vinegar, and salt in a medium saucepan and bring to a boil. Lower the heat to a barely bubbling simmer.

Clyde’s offers crab cake lovers plenty of variations at six locations around D.C. Eat this specialty all day long — from the hollandaise-smothered crab cake Benedict during weekend brunch to the ...