Gently flatten each crab ball to make a round, flat cake. Cook in batches of about 6-8 at a time. Fry on one side for about 2 minutes, then turn over and fry on the other side for another 2 ...

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 ...

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 ...

Crab cakes definitely fall into a category of food I love to eat, but hate to pay for in restaurants. They almost always feel too expensive to order (see also: shrimp cocktail). Luckily for me, ...

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.