Cook until the crab cakes are completely heated through, about 10 minutes. Serve the crab cakes with the tartar sauce and lemon wedges.

Step 1, Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. Step 2, In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil ...

Shape into bite-sized crab cakes. Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.

Crab Cakes: 1 pound lump Dungeness crabmeat, drained. 3 cups fresh bread crumbs, divided. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon hot sauce. 3 eggs, divided

Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root. Garlic Aioli with Celery Root:

These deliciously crisp cakes are loaded with sweet crab. Not overmixing and allowing the mixture to rest before cooking helped the crab cakes hold their shape better, as did cooking them in an ...

These Low Country deviled crab cakes are a twist on my classic Deviled Crab recipe. The trinity is sautéed, then mixed with crabmeat, crushed butter crackers and seafood seasoning for a fried ...

When you are ready to cook, place a large, heavy-bottomed saute pan over medium-high heat; the pan should have enough room for 3 crab cakes. Add enough lard and vegetable oil (in fifty-fifty ...

Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning. Serve with Maw-Maw's Slaw and Creole Tartar Sauce.