Place the crab out on a sheet tray and pick through the meat for any shells. Using paper towels, gently press out any excess water from the crab, but don't overdo it. The meat shouldn't be dry, you’re ...

The key to a mouth-watering crab cake can be found in the texture. Ensure a golden outside and a tender inside by using this ...

As with different kinds of salmon, Alaskans love to debate the best kind of crab. Whether it’s nostalgia, or that perfect texture and slight sweetness, I’m a Dungeness girl myself. A few years ago a ...

Chad Kirtland with Rouses Markets is showing us his spin on crab cakes with a zesty remoulade as the perfect complement. 1. Place the crabmeat in a bowl and pick through it, removing any shells. Set ...

Reader Margaret Neldner can’t stop thinking about the crab cakes she’s enjoyed over the years at Gulfstream in Newport Beach. “I eat crab cakes everywhere and these are by far the outstanding ones,” ...

Perfect Crab Cakes are super easy to make. Use real lump or imitation crab and put together a gourmet crab cake in under 15 ...

"I've made them with the best crab you can get and with pasteurized canned crab during the pandemic lockdown. They're still pretty great," says the New York Times food editor about this recipe ...

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a ...