Instructions Crab Cakes: Cucumber Salad: **If you enjoyed today's recipe, visit Living the Gourmet for more delicious ...

This will help ensure that the crab cakes don’t break apart. While the crab cakes are baking, stir together the spicy mayo ingredients in a bowl. To serve, scoop some corn salsa (recipe follows ...

Crab cakes at Palm Beach’s restaurants have improved over the years as chefs have endeavored to increasingly emphasize lump crab and use as few other ingredients as possible. Bread-related and ...

Classic crab cakes are made with a creamy ingredient (like half and half or mayo), a crunchy element (like breadcrumbs or crushed crackers), flavorings (such as Dijon mustard), an egg for a binder ...

Heat oil in a large sauté pan over medium heat. Once oil is shimmering but not smoking, fry crab cakes until golden brown on underside, 2-3 minutes, then flip and fry 1-2 minutes more.

Crack in one egg and mix well, then stir in 4 tablespoons of ... Repeat with the remaining crab cakes. Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side ...

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 ...

Combine all ingredients until thoroughly mixed. Shape into 8 patties, then coat with additional bread crumbs. Cook over medium-high heat in 1/8-inch hot oil 5 minutes, turning halfway through ...