Scoop the crab mixture into six mounds and lightly pack into patties, about 1½-inches thick. In the skillet, heat the oil until simmering, and sear the crab cakes on both sides until golden brown ...

1 pound crabmeat. 2 to 4 tablespoons unseasoned bread crumbs, plus more for dredging. Vegetable oil for frying. 1. Combine mayonnaise, mustard, Old Bay Seasoning and parsley in a bowl.

It’s Friday. Why not celebrate with crab cakes? It’s almost pointless ordering a main course at a restaurant when you can make a meal off of an appetizer plate of these delights. And they’re ...

1. In a medium bowl, combine crabmeat, bell pepper, parsley, mayonnaise, worcestershire sauce and Creole seasoning tossing gently. 2. Add bread crumbs and gently toss until just combined.

1. Stir the crabmeat, onion, bell pepper, cilantro, lemon juice, soy sauce, and sesame oil together in a medium bowl. Stir in the apple. Add the mayo, mixing until all of the ingredients are ...

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Ingredients: 16 ounces lump Alaskan crab meat, fresh or canned1 small red onion, finely chopped1/2 red bell pepper, finely chopped2 tablespoons finely chopped cilantroJuice of 1 lemon1 tablespoon ...

This crab cakes recipe comes together quickly, but also is do-ahead easy. The patties can be prepped up to a day ahead, then refrigerated until ready to fry.