3/4 cup mayonnaise 1 tsp. Old Bay seasoning 1 tsp. lemon juice 1 1/2 tsp. lemon zest 1/4 tsp. white pepper 3 whole eggs 2 tsp ...

Whether you opt for Maryland, Louisiana, or your own local twist, there's nothing quite like a crab cake. Delightfully crispy, but also light, it's the hallmark of any good seafood restaurant.

Arrange on the pan and brush the tops with the remaining melted butter. Broil the crab cakes on the middle oven rack until the tops are golden and crisp, 5 to 7 minutes. Meanwhile, for the ...

Add a little crumb and if it fizzles add the crab cakes in batches ( have the oven on to keep them warm) – don’t over crowd the pan and cook until golden and crisp. Drain on kitchen paper and ...

cook the crab cakes, in batches, until golden on both sides. Transfer to a baking sheet. The crab cakes may be cooled and refrigerated, then reheated or kept warm in a 200? oven. For the ...