With so much going for it, trying to find ways to get more crab into your diet is a no-brainer. That's where this delicious gluten-free crab cakes with dill mayo recipe from the kitchen of Tasting ...

Try making tartar sauce with Japanese Kewpie mayo for a bit more umami. Crab cakes aren't just for dinner. Inventive brunch ...

Make the Old Bay mayo: In a small bowl, mix mayonnaise with Old Bay. Make the crab cakes: In a medium bowl, mix crab, mayonnaise, mustard, red pepper and parsley until well combined. Scoop 2 ...

Mix well and season to taste. Allow 3 crab cakes per person for a starter. Serve the crab cakes on a mound of the celeriac slaw and top with a small dollop of the dill mayo.

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 ...

In a large mixing bowl, whisk together mayo, egg, mustard ... then transfer to buttered baking sheet. If the crab cake is trying to fall apart, use your hands to press any stray pieces back ...

4. Take the pieces of crab out after 2 minutes or so. 5. In the same pan, add the onions, garlic, green pepper, red pepper, chillies, and the black beans and stir for a few seconds before adding the ...

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.

S.&D. Oyster Co. changed ownership about a year ago. The longtime Dallas spot hasn't changed much, short of a new bar.

When all the butter has been added, season with cayenne, salt, and Tabasco, and keep the sauce in a warm place near the stove. Remove the crab cakes from the oven and transfer to a large serving ...