Few things beat a crab cake ordered at a great restaurant. If you're making your own at home, take this advice from a chef to ...

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

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 ...

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 ...

Transfer to a baking sheet. The crab cakes may be cooled and refrigerated, then reheated or kept warm in a 200? oven. For the hollandaise, combine the satsuma juice, vinegar, ginger, shallots ...

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 ...

Cook the crab cakes until the egg sets up and the bottom ... Serve immediately with cocktail, tartar or Remoulade sauce. 1. Preheat the oven to 400 Fahrenheit. 2. Remove the container and wrapper ...

segment on Weekend Today in Central York, viewers learn how to make Cajun Crab Cakes ... lined baking sheet - Bake in oven for 6-8 minutes at 350 to firm up cakes - While in the oven, mix the ...