Whisk 1 finely diced medium celery stalk, 1/4 cup mayonnaise, 2 tablespoons chopped fresh parsley leaves, 1 large egg, 1 ...

Wait until the crab cake sauce is completely mixed to add the salt. How to Store Leftovers Refrigerator: Store leftover crab ...

Crab cakes definitely fall into a category of food I love to eat, but hate to pay for in restaurants. They almost always feel ...

Hear us out, here at Tasting Table we have original recipes for classic Maryland crab cakes and even crab cake sliders with a ...

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 ...

Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle/Chronicle Books, 2011.

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.

There are many to choose from. Here’s my case for the best two crab cakes available in the Atlantic City, New Jersey area.