Add Yahoo as a preferred source to see more of our stories on Google. Egg & Mayonnaise: Crabmeat needs a binder to hold together, and nothing does it better than good ol' egg and mayonnaise. Dijon ...

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, ...

I used to think of crab cakes as too fancy for my humble kitchen, but this easy recipe proves they’re for anyone. My mother-in-law is a former chef, so the meals we eat at her home are always ...

It’s the most wonderful time of the year—for TV watching! With the return of football, new primetime lineups and finales of some of our favorite shows, we have a permanent date with our couch—but, we ...

"I've made them with the best crab you can get and with pasteurized canned crab during the pandemic lockdown. They're still pretty great," says the New York Times food editor about this recipe ...

I have a lot of experience with different types of cakes — layer, pan-, sheet, cup-, pops — but there’s one that has remained relatively elusive: Crab. Whether that’s because they’re not of the baked ...

One of the best ways to enjoy the fresh taste of the sea is by whipping up a batch of authentic crab cakes. These savoury patties are packed with delicious crab and fried to golden perfection, then ...

Crab season’s well underway around these parts, and when you’re not up for picking at a few dozen and getting Old Bay Seasoning under your fingernails, picking up a pound of cooked, Maryland ...

Craving delicious crab cakes? Here's a list of where to find the best in every U.S. state, from small seafood shacks to ...

John Shields, Chesapeake culinary expert, is the featured guest on the latest episode of the Roughly Speaking podcast. Here is John’s essay on the “care and handling of crab cakes,” excerpted from, ...