In a bowl, mix together both lump and king crab, gently (careful not to mash up the crab, whole pieces are good!). In a separate bowl, combine breadcrumbs, eggs, mustard, mayonnaise, Worcestershire, ...

Make the sauce: In a blender or food processor, blend 1 cup basil, 1 cup parsley and water, 30 seconds. Scrape down sides and pulse until smooth. Pulse in ¾ cup mayonnaise, 3 tablespoons lemon juice ...

These crab cake sliders feature lump crab meat with a smoky-spicy Cajun seasoning along with a creamy remoulade sauce to top ...

The U.S. Open is coming to Oakmont and Rania Harris has a couple of recipes that are perfect to celebrate the occasion! To make the crab cakes, in a large bowl, whisk together the mayonnaise, egg, Old ...

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 a ...

New Orleans is home to two distinct styles of crab cakes. The more prevalent are the deep-fried discs of crab dressing, a relatively affordable delivery system for crab flavor. The other is a showcase ...

Crab season’s well underway around these parts, and when you’re not up for picking at a few dozen and getting Old Bay Seasoning under your fingernails, picking up a pound of cooked, Maryland ...