In a large bowl, combine all the ingredients except for the oil. Form the crab mixture into eight small cakes about 2-3 inches in diameter. Heat 2 tablespoons oil in a large nonstick skillet over ...

Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, a main course, or even a snack. But what ...

Learn how to blend traditional spices and ingredients to create a sauce that’s bursting with flavor, ideal for adding a Louisiana-inspired kick to shrimp, crab cakes, and po’ boys. Celebrates Creole ...

Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for ...

If the crab cake is trying to fall apart, use your hands to press any stray pieces back in and pack it more firmly into the scoop next time. Do not flatten. Space at least 2” apart on baking sheet.

Celeriac may not be beautiful but it has great versatility. This subtly celery-flavoured root vegetable makes a great mash, braises perfectly in slow-cooked dishes, roasts and can also be eaten ...

Mix together all the ingredients for the remoulade, folding in the whipped cream at the end. Serve alongside the frikadeller.

Serve with the celeriac remoulade and a green salad. Do you have a great recipe for eating well and cutting food bills? Email [email protected]. If we print it here, we’ll send you a bottle of ...

2. In a small bowl, whisk the fromage blanc with the mustard, lemon juice, Tabasco, cornichons, parsley and tarragon and season the remoulade with salt and pepper. 3. Light a grill or preheat a ...

In this recipe I pair the rich meat with a fresh salad and celeriac remoulade (a fancy name for what is essentially a French-style slaw). I find the juxtaposition of hot and cold elements liven ...