Plant-based "crab" cakes are a fantastic vegan alternative to traditional crab cakes, using ingredients like hearts of palm and chickpeas to mimic the flaky texture of crab meat. Prepare the "Crab" ...

Ingredients: 1.25 cups mayo 1/2 cup eggs WHOLE liquid 1 TBSP. Florida bay seasoning 2 tsp. Dijon mustard 2 tsp. Worcestershire sauce 1 tsp. Black pepper 1 tsp. Colemans dry English mustard crab mea… ...

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting ...

Canned crab meat has many variations, from lump to claw to special. Here’s how to use and store pasteurized crab, as well as recipe ideas for canned crab.

The crab cakes call for mayonnaise, a lightly beaten egg, parsley, scallion, Old Bay seasoning, Dijon mustard, Worcestershire sauce, crab meat, and breadcrumbs.

Fry crab cakes until golden. Drain on paper towel and serve. Per serving: 233 calories, 15 grams fat, 7 grams saturated fat, 9 grams carbohydrates, 13 grams protein, 1 gram fiber, 100 milligrams ...

Aside from using 100% Jumbo lump crab meat, Shufford doesn’t load the delicate cakes down with fillers often found in other recipes. Pure and simple, just the way we like it.

To bake, place the crab cakes on a baking pan coated with nonstick spray and bake in a preheated 375-degree oven for 10 to 12 minutes. To pan-fry, heat butter or oil in a skillet and gently fry ...