'crab cakes' on Serious Eats

Crab and Corn Cakes

Feel free to makes the cakes ahead of time and hold them in the fridge overnight. You can even take them from the fridge straight to the pan, although if you do, I'd recommend letting the cakes sit in a warm oven for a few minutes to let the center of the cakes get up to temperature. Some sour cream or Greek yogurt, lemon wedges, cold beer, and a green salad, and brunch is ready to serve. More

Sunday Brunch: Crab Cakes with Lemon Mayonniase

Crab cakes are simple to bring together and make a great last minute brunch because most of the items you can keep in your pantry. This recipe is for very simple crab cakes, but a few great additions would be any fresh herbs you've got in the garden, capers, or even bits of smoked salmon. A dry white wine would be the prefect thing to round out this simple brunch. More

'The Food Matters Cookbook': Mark Bittman's New Crab Cakes

Embracing a less-is-more philosophy when it comes to animal products, these New Crab Cakes are made with equal parts lump crab (preferably responsibly caught and American-sourced) and creamy, mild celery root. If it sounds like an odd combination, all I can say is, don't knock it until you try it. There's something about the sweet shredded celery root that mimics the texture of crab beautifully. More

Essentials: Crab Cakes

Crab cakes are one of those things that always look powerfully enticing on a menu but that I almost never order. They’re too expensive, or I’m feeling too fat to eat fried food, or—and this is usually the dealbreaker for... More

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