We were crabby today, and we mean that in the best way possible. Chef Janet Loughran cooked up an impressive meal including ...

The garlic, black pepper, and Dijon mustard in the crab cake mixture adds other essential flavors not in the mix itself. When cooking recipes like soups, the bay leaves are left whole and fished ...

These tasty crab cakes are packed with plenty of seafood and topped with a creamy, tangy Old Bay sauce that you'll want to ...

Jane Bradley says, in her book Southern Style, “This recipe, Dixie Deviled Crab, was given to me by my Great-Aunt Florence ...

Season with salt and white pepper and puree in a blender until smooth. Set aside. For the crab cake: Mix crab meat with creme fraiche, set aside. Meanwhile, heat a saute pan over medium heat ...

In a bowl, mix together all the ingredients for the crab cakes, except the egg and oil. Once combined, mix in 1 lightly beaten egg and season. Heat 115ml peanut (groundnut) or olive oil in a ...

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.