If you're cooking for more than a couple of people, you're going to be standing over a pan cooking batch after batch, while ...

In a large bowl, combine all the ingredients except for the oil. Form the crab mixture into eight small cakes about 2-3 inches in diameter. Heat 2 tablespoons oil in a large nonstick skillet over ...

These are an impressive yet easy dish for any occasion ... 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 ...

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 ...

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 ...

Combine all the crab cake ingredients in a bowl (reserving one cup of Panko for the coating). Form into 4 patties, about 1 inch thick. Place remaining Panko in a bowl. One at a time, place the ...

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.

Malls have grab-and-go stands, food courts and sit-down, fine-dining restaurants serving everything from freshly baked cookies and multicultural dishes to crab cakes and salmon crepes. The Bowl ...