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

For seafood lovers beyond the crab cake devotees, the linguine with clam sauce – available in both red and white varieties – ...

Let’s be honest, Florida has no shortage of seafood joints claiming to have the “best” this or the “freshest” that. But there’s something different about this vibrant little spot on Via De Luna Drive ...

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 ...

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.

All you need is one really great recipe and a delicious dipping sauce beyond the basic store-bought tartar. From sweet mango puree to smoky chipotle mayo, here are five terrific sauces for crab cakes.