These Crab Cakes are the perfect blend of rich, buttery crab meat and flavorful seasonings, all pan-fried to golden perfection. I found this fantastic recipe on ChefManiac, and it’s too good not ...

If no lemongrass paste is available, use the grated zest of 1 lemon. To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and ...

In a bowl, mix together all the ingredients for the crab cakes, except the egg and oil. Once combined, mix in 1 lightly beaten egg and season. Heat 115ml peanut (groundnut) or olive oil in a ...

I simply follow a classic quiche filling but add a little more cream than milk and put the crab meat in instead of bacon. Have you ever tried my way of making crab cakes. They are crisp and deeply ...

The key to making the absolute best smoked crab cakes is keeping the recipe heavy on the crab, light on the breading. We add a little bit of panko breadcrumbs and eggs to make sure that they stay ...

Fresh crabs should feel heavy for their size. You can buy a crab live and boil it yourself; alternatively, ask your fishmonger to kill it for you, or buy it ready-cooked. If buying cooked crabmeat ...

Place one poached egg on each crab cake. Drizzle the hollandaise over the top and serve. Recipe courtesy of My Family Table by John Besh/Andrews McMeel Publishing, 2011.