I may live in Ohio now but I grew up in Maryland so I am kind of a crab cake ... these Maryland style crab cakes. 1 Pound Lump Crab Meat. 1/4 Cup Mayonnaise. 1 Large Egg. 2 tsp Dijon Mustard. 1 1/ ...

In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, three-fourths teaspoon Old Bay Seasoning, tarragon, onion and celery to make a dressing. 3 ...

Contact Susan Selasky at 313-222-6872 or [email protected]. Follow @SusanMariecooks on Twitter. Lump Crab Cakes with Avocado Aioli and Cilantro Butter Sauce ...

On a recent trip to southwest Florida, I set out to eat plenty of seafood. I enjoy most all seafood and fish, but one of my favorites is crab. And one ...

Preparation. Step 1. Toss 8 oz. store-bought slaw mix, ¼ cup apple cider vinegar, 1 tsp. sugar, 1 Tbsp. extra-virgin olive oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large ...

First, you must use a lot of crab meat, and Tony recommends following at least a 2-to-1 ratio of crab to breading. Otherwise your cakes could be dry and tasteless.

Each crab cake: 231 calories; 14 grams protein; 8 grams carbohydrates; 0 fiber; 16 grams fat; 3 grams saturated fat; 100 mg. cholesterol; 1 gram sugar; 360 mg. sodium. More to Read These are the ...

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.

The crab cake mixture needs to rest, covered, in the refrigerator for 1 hour before using. You’ll have a lot of leftover aioli, which can be refrigerated for up to 1 week, plastic wrap placed ...