1 pound jumbo lump crab meat, picked over to remove cartilage or shell Instructions: Using a rubber spatula, gently mix crab meat, Old Bay, green onions, cilantro, parsley, Hatch chiles and mayonnaise ...

By swapping ingredients in crab cakes, playing with texture, or serving them in different ways, you can turn a delicious dish ...

1. In a large bowl, add 2 teaspoons lemon juice, 3 tablespoons finely chopped parsely, and 1 large egg. Whisk with a fork until broken up. Add 1/4 cup mayonnaise, 1 tablespoon mustard, 1 teaspoon hot ...

About the time my lawn emerges from winter's snowy blanket, my dad flies in from sunny Scottsdale, Ariz. Weeks before his arrival -- but seemingly right on schedule -- my friends begin requesting his ...

While I am a big fan of traditional pan-fried crab cakes, it’s hard to beat the ease that comes with baking them. Skip standing over a hot stove and instead, bake the whole batch at once on a sheet ...

crab cakes Crab cakes: The new mozzarella sticks? Until recently, it was a little hard to find a restaurant that had crab cakes on the menu. But sometime in the last two years crab cakes started ...

The shapes of HanEuem’s modeum jeon — a platter of various meat, seafood and vegetable flatcakes — are soothing and striking in their unevenness: rough circles, tapering oblongs and wobbly rectangles, ...