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 ...

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 ...

In Good Taste Lump Crab cakes with avocado aioli and Cilantro tomato butter sauce. (Jessica J. Trevino/Detroit Free Press/TNS) Jessica J. Trevino ...

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) ...

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.

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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 ...

Preheat oven to warm, about 200 degrees. Whirl avocado, sour cream, lemon juice, and salt in a food processor to a smooth, thick puree. Taste and adjust seasoning with lemon juice or salt; it ...

Maryland Crab Cakes With Old Bay Tartar Sauce. Pair with a white Languedoc-Roussillon blend, such as Hecht & Bannier Languedoc White 2013 (89 points, $16). Total time: 30 minutes Prep time: 15 minutes ...