The garlic, black pepper, and Dijon mustard in the crab cake mixture adds other essential flavors not in the mix itself. When ...

Served as either an appetizer or as part of a full dinner, these Cajun crab balls with a spicy remoulade are full of winning textures and flavors.

For the crab cakes, gently mix together the crabmeat ... Drizzle the hollandaise over the top and serve. Recipe courtesy of My Family Table by John Besh/Andrews McMeel Publishing, 2011.

Combine all the crab cake ingredients in a bowl (reserving one cup of Panko for the coating). Form into 4 patties, about 1 inch thick. Place remaining Panko in a bowl. One at a time, place the ...

And speaking of crab cakes, her advice is keep it simple: A half cup of mayo for every pound of crabmeat. Her family’s mix includes some cracker meal to help bind everything together.