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 ...

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 ...

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

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.

Parsnips are beautiful coarsely grated into red cabbage slaws to serve with sausages, while a classic celeriac remoulade makes a fine side to steak, roast chicken, grilled salmon or festive ham.

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 ...

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

If your sauce is too thick, add water to thin, about a teaspoon at a time. Poach the eggs in simmering water. Place one crab cake on each plate, top with poached egg, then sauce.

Both businesses will be open during regular hours, and the restaurant's full menu will be served along with stone crab claws ...