Crab cakes are a delicious food to serve but adding a flavorful side dish truly makes it a meal. Here are some excellent options if you're making them.

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Crab cakes may look simple, but opinions about them are anything but. Too much filler, not enough crab, or a poorly balanced ...

Makes 6 crab cakes. 2 pounds Louisiana jumbo lump crab. 1 ounce parsley, finely chopped. 6 ounces ravigote sauce (see recipe below) 1/2 red onion, diced. 1/2 small red pepper, diced.

Form the cakes by hand or with an ice cream scoop into 8 mounds about 3 inches in diameter and 3/4-inch thick. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet ...

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Scoop the crab mixture into six mounds and lightly pack into patties, about 1½-inches thick. In the skillet, heat the oil until simmering, and sear the crab cakes on both sides until golden brown ...

Place crab cake patties in the refrigerator for 30 minutes. When ready to cook, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

Eatin' Crabcakes: The Best I Ever Had. Special | 27m 47s Video has Closed Captions | CC. From goliath-sized crab cakes to time tried-and-true recipes that have survived kitchen-based tests and ...