Crab cakes are a popular menu staple, especially along the Eastern U.S. coast. When made with lump crabmeat and minimal other ingredients, the crab flavor and texture is hard to resist.

Crab cakes have been a part of Southern seaside cooking for generations. I grew up eating a variety of this amazing delicacy. Crab cakes easily go from gourmet sandwich to perfect appetizer to ...

Two crab cakes on a plate garnished with chives - David Scott/Getty Images A well-made jumbo lump crab cake can steal the show on your dinner table all on its own, but a flavorful sauce that ...

Put capers, mayonnaise, creole mustard, lemon juice, Worcestershire, and horseradish in a medium mixing bowl and combine thoroughly. Add the other ingredients (except crabmeat) to the bowl and mix ...

The secret to perfect crab cakes is a crispy exterior and juicy center but enhance flavor with this North African paste for a unique twist to crab's sweetness.

In a mixing bowl, whisk together the egg, mayo, parsley, Dijon, Worcestershire, old bay, lemon juice, salt and pepper. Once it’s mixed, add the crab and cracker crumbs. Using your hands or a rubber ...

FOR THE CRAB CAKES: Pick the crabmeat over for shells and cartilage. Cut it into 1/4-inch pieces. (You should have 1 1/2 loosely packed cups.) Gently mix the crabmeat with the salt, pepper, thyme, ...

Reader Andrea Bardack can’t stop thinking about the crab cakes she and her mother had at the Watercolour Grillhouse at the Clearwater Beach Marriott Suites on Sand Key in Florida. And the preparation ...