Crab cakes are a popular menu staple, especially along the Eastern U.S. coast. When made with lump crabmeat and minimal other ingredients, the crab flavor and texture is hard to resist.

Classic crab cakes are transformed using calorie-saving ingredients, and the results are restaurant-worthy. Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, ...

If you're seeking a methodically soothing holiday kitchen activity that doesn't involve wrangling seven different fishes or stockpiling stacks of cookies that will haunt your countertop and your ...

Dear SOS: I dined at a little restaurant in Monrovia recently called Cafe Mundial. They had the nicest crab cakes with a lovely lemon-type sauce, that I would love to make at home. Thanks for your ...

2 ounces (about 2 large) peeled, deveined shrimp, cut up 1 tablespoon whole milk Fine sea salt and freshly ground black pepper Cut kernels off corncobs with a sharp knife. You will need about 2-1/2 ...

Simple, elegant, and packed with sweet crab meat, this crab cake recipe from Food Network chef Tyler Florence is the only one you’ll turn to for this classic dish. Florence reveals what makes the ...

“My recipe (is) called ‘my’ only because I have made it many times in the past,” says Payne, who borrowed the basics of his preparation from other recipes he’s seen, including one which five years ago ...

Dear SOS: The best crab cakes I have ever tasted are from the Boathouse on the Isle of Palms in South Carolina. Can you obtain the recipe? Dear Karen: This recipe calls for panko, Japanese bread ...