1. For the aioli: Place the egg yolks, garlic, lemon juice, salt and Tabasco in a food processor or blender, then blend. Pour in hot water, and process for 15 seconds. With machine running, slowly ...

3/4 cup panko breadcrumbs, plus more for outer coating 2 green onions, finely chopped 1/2 to 3/4 cup of the tarragon aioli Oil for sauteing For the aioli: Place the egg yolks, garlic, lemon juice ...

“Just follow my recipe and enjoy the results.” Minitas Beach Club’s Crab Cakes. Yields 21 crab cakes. Ingredients: 450 grams of crab meat (boiled, shelled, and thoroughly cleaned) 25 grams ...

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting ...

Transfer the crab cakes to a plate, top with the eggs, salt and pepper, to taste, and more chives, if desired. Makes 2 servings. Nutrition per serving: 257 calories, 31g protein, 7g carbs (0g ...

Few things beat a crab cake ordered at a great restaurant. If you're making your own at home, take this advice from a chef to ...

Marie Geletkanych always said she’d take her recipe for crab cakes — a signature dish at the former Cossie Snyder’s Corner in Allentown — with her to the grave. She closely guarded her ...

Try these easy crab cake stuffed mushroom caps for a New Year's Eve appetizer to serve to family and friends. This recipe makes six servings and takes 15 minutes of cook time.

1. In a heavy bottomed saute pan, heat the clarified butter. Add the cloves and orange zest; warm for a few minutes so the flavors mingle. Off heat, toss the crabmeat in the flavored butter; stir ...