March 7, 2019, 7:30 PM EST / Updated April 13, 2022, 6:17 PM EDT I love this recipe because these crabcakes are all crab, no cake. The herbed shrimp and tomato sauce amps up the seafood flavor and ...

I still remember the first time I had shrimp. I was 7 years old, and living in suburban Atlanta. Back then, in the early 1970s, there wasn’t a lot of fresh seafood in Atlanta, unless it was s… ...

Baby crab cakes, fried in batches so they can always be served hot, would be my substitute for the shrimp. Any sauce -- salsa, tartar or just a puree or roasted red peppers -- would be preferable ...

As the weather gets warmer, I cook lighter. And in my husband's taxonomy of food, crab cakes are relatively light. So I thought I'd employ a couple of seasonal stars — peas and radishes — to ...

Chef Michelle Weaver makes classic Southern shrimp and grits, crab cakes, deviled eggs and hummingbird cheesecake for the Charleston Wine + Food festival. March 7, 2019, 7:46 PM EST / Source : TODAY ...

Form into 6 cakes. Refrigerate for 15 minutes to help the cakes bind. To make the remoulade, beat the egg yolks in a bowl and add the liquid from the cornichons, then the lemon juice.