Crab cakes are a popular menu staple, especially along the Eastern U.S. coast. When made with lump crabmeat and minimal other ...

Salmon & Crab Cakes are a delicious seafood twist on the classic crab cake. These cakes are made with a combination of fresh salmon and lump crab meat, mixed with breadcrumbs, mayonnaise, Dijon ...

Schultz’s jumbo lump crab cakes are the stuff of Maryland legend – generous ... and the evolution of the surrounding community. The recipes and techniques have been refined over decades, resulting in ...

portion the crab cake mixture into six mounds on the baking sheet — no need to flatten. Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or ...

Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle/Chronicle Books, 2011.

This is seafood architecture at its finest. Photo credit: Rob B. What arrives at your table is nothing short of a revelation: a 6-ounce jumbo lump crab cake that’s been broiled to golden perfection.

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 ...

There are as good as when I regularly got them fresh at the Margate store. The Bobby Chez lump crab cake is perfection. Big chunks of jumbo lump crabmeat and no filler whatsoever. There also is ...