FOR THE CRAB CAKES: Pick the crabmeat over for shells and cartilage. Cut it into 1/4-inch pieces. (You should have 1 1/2 loosely packed cups.) Gently mix the crabmeat with the salt, pepper, thyme ...

The shaped crabcakes need to be refrigerated for at least 30 minutes, and up to 1 day in advance. Reheat cooked crabcakes on a baking sheet in a 350-degree oven for about 20 minutes before serving ...

Makes: 15 to 16 appetizers or approximately 10 entrée-sized cakes (four to six servings) Ingredients: 1 pound jumbo lump crab meat (canned salmon or fresh fish like walleye also work well) ...

Add the crab cakes and cook for 2 minutes; cover and cook for 1 minute, or until browned on the bottom. Coat the tops with no-stick spray and turn over. Cook for 2 to 3 minutes, uncovered, or ...

Contact Susan Selasky at 313-222-6872 or sselasky@freepress.com. Follow @SusanMariecooks on Twitter. Lump Crab Cakes with Avocado Aioli and Cilantro Butter Sauce ...

O ur Maryland-style Old Bay Crab Cakes recipe is one of our favorite seafood dishes, and we think we've perfected it here.

First, you need to prepare your wallet. Crab is pricey depending on what you buy. The cost is high not because of a shortage of crab but because of a shortage of crab pickers.

Combine the tomatillos, cilantro, onion, chile, avocado and lime juice in a blender along with 1 teaspoon kosher salt. Puree until smooth. Serve immediately.

Maryland Crab Cakes Recipe. By ABC News. November 12, 2002, 9:05 AM. Nov. 12 -- Maryland has been called the "capital of crab." ... • 1 pound crabmeat• 1 egg• 1 teaspoon Worcestershire Sauce ...