Sautee shallot, garlic, and red pepper in pan with oil at medium heat until just translucent and fragrant, approx 5-10 min.

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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 ...

Editor's note: The Mr. John's Steakhouse recipe has been corrected. It calls for 3 ounces of mayonnaise, not 1 as previously published. Crab cakes seem simple enough to make. Get lump crab meat, add ...

I used to think of crab cakes as too fancy for my humble kitchen, but this easy recipe proves they’re for anyone. My mother-in-law is a former chef, so the meals we eat at her home are always ...

If you're seeking a methodically soothing holiday kitchen activity that doesn't involve wrangling seven different fishes or stockpiling stacks of cookies that will haunt your countertop and your ...

My Cajun crab cakes with Louisiana remoulade sauce are a sweet and succulent Gulf Coast seafood spectacular dish, y'all!! Delighting the senses with an enticing aroma and captivating presentation, ...

John Shields, Chesapeake culinary expert, is the featured guest on the latest episode of the Roughly Speaking podcast. Here is John’s essay on the “care and handling of crab cakes,” excerpted from, ...