You come expecting barbecue excellence and leave having discovered one of the best crab cake experiences in Florida. It’s like finding a hidden treasure in your own backyard, except the treasure is ...

While Florida’s Gulf Coast boasts no shortage of waterfront restaurants with million-dollar views and menu prices to match, locals know that the real seafood magic often happens in modest neighborhood ...

Seafood industry insiders tell Inside Edition that some Baltimore, Maryland restaurants are serving a mish-mash of crab meat ...

In a bowl, gently mix crab meat, panko, mayo, Dijon, Old Bay, Worcestershire, chives, shallots, and egg until just combined. Form into 4 small patties and refrigerate for 20-30 minutes to set.

These thick, crab-forward crab cakes are deep-fried and served with a rich hollandaise sauce. Markets plummet as Trump rips Powell 13 Things That Totally Annoy TSA Agents—and What to Do Instead ...

When I can’t get my hands on a whole crab, I turn to the pasteurized tinned stuff. Sure, it’s not as fun as carefully extracting meat from a crab’s long legs or slurping up the crab mustard ...

Shallow-fry your crab cakes with 1 tablespoon of butter and olive oil. For tartar sauce – Add mayo, labne and or sour cream, capers, fresh dill, ketchup, garlic powder, lemon juice, Tobasco ...

Ingredients Crab Cakes 1/3 c. mayonnaise 1 large egg, beaten 2 tbsp. Dijon mustard 2 tsp. Worcestershire sauce 1/2 tsp. hot sauce Kosher salt Freshly ground black pepper 1 lb. jumbo lump crabmeat, … ...

By hand or with ring molds, form the mixture into cakes that are roughly 1 inch (2.5 centimeters thick). You should get 10 to12 cakes. 5.