My Cajun crab cakes with Louisiana remoulade sauce are a sweet and succulent Gulf Coast seafood spectacular dish, y'all!!

It’s Friday. Why not celebrate with crab cakes? It’s almost pointless ordering a main course at a restaurant when you can make a meal off of an appetizer plate of these delights. And they’re ...

1 container (typically 8 oz or 1 lb) lump crab meat, picked over for shells 1/2 cup mayonnaise; 1/2 onion, finely chopped; 1/2 red bell pepper, finely chopped; 1 tsp garlic, minced; Fresh parsley ...

1. In a medium bowl, combine crabmeat, bell pepper, parsley, mayonnaise, worcestershire sauce and Creole seasoning tossing gently. 2. Add bread crumbs and gently toss until just combined.

Crabcake Sauce (see note) 1. Preheat the broiler. 2. Pat the crab meat dry and set it aside. 3. In large mixing bowl, mix together the egg, salt, pepper, Old Bay Seasoning, Dijon, mayonnaise ...

First, you must use a lot of crab meat, and Tony recommends following at least a 2-to-1 ratio of crab to breading. Otherwise your cakes could be dry and tasteless.

1. Stir the crabmeat, onion, bell pepper, cilantro, lemon juice, soy sauce, and sesame oil together in a medium bowl. Stir in the apple. Add the mayo, mixing until all of the ingredients are ...

It’s Friday. Why not celebrate with crab cakes? It’s almost pointless ordering a main course at a restaurant when you can make a meal off of an appetizer plate of these delights. And they’re ...