Why You’ll Love This Recipe If you love light, creamy, and seafood-packed salads, Grandma Rose’s Crab Seafood Salad is ...

Cut 2 of the endive cores crosswise into 1/4-inch slices and toss with the celery. Add crabmeat and dressing, season with 1/8 teaspoon salt and 1/8 teaspoon pepper, and fold gently with a rubber ...

Scoop the crab mixture into 12 portions (about 1/3 cup each) and pat each into a 2½-inch patty. Arrange on the pan and brush ...

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 ...

then assembled at the last minute. Sometimes if I can’t find crab meat I replace it with prawns or smoked snapper.

Add the parmesan and gently toss. Serve the crab cakes with the arugula salad, rémoulade and lemon wedges. Sprinkle with parsley.