The 100-year-old white clapboard walls of the Portuguese Assn. Crown Hall seem almost to bulge outward, swelling with the sheer joy inside on this late January evening. A couple of hundred happy ...

3 Mendocino chefs dish on the delights of Dungeness Dungeness Recipe: Little River Inn’s Crab Pot Pie Dungeness recipe: Mendocino’s First Prize Crab Cakes 24 ounces lump crabmeat 1 cup panko ...

Crab season is well underway, and if you're not up for picking at a few dozen and getting Old Bay Seasoning under your fingernails, picking up a pound of cooked Maryland jumbo-lump will satisfy. I'm ...

CONTINUING THROUGH THE WEEKEND. ♪ >> HI,, I AM CHEF PATRICK HALL. WHAT WE’RE GOING TO MAKE FOR YOU TODAY IS CRABCAKES. YOU WANT TO GET NICE MARYLAND HAVE MEAT. SOME FRESH BREADCRUMBS HERE AND ALSO SOM ...

Crab Cakes with a Lemon Aioli, and GF “Crab” Cakes with Lemon Aioli and Pineapple Smash. This week on Simply Ming, Chef Tsai is going big on the crab. Chef Tsai prepares delicious Crab Cakes with a ...

The secret to perfect crab cakes is a crispy exterior and juicy center but enhance flavor with this North African paste for a ...

I'm partial to crab cakes, and bow in the direction of those who continue to raise the bar with ways that highlight the main ingredient's simple, natural sweetness. So here's to Matt Adler, executive ...

Combine crab, bread crumbs and green onions. Add 1/2 cup aioli and test mixture to see how well it holds together. If needed add additional aioli. Do not overwork ingredients. Cakes should be loose ...

Mix all ingredients together and form into 2-ounce cakes, slightly bigger than a golf ball. Heat a large skillet over medium heat, and coat with olive oil. Saute crab cakes on each side until golden ...