Start your morning with coastal flare. Our tasty crab cake version of eggs benedict features tangy horseradish that adds a burst of flavor.
These irresistable bite-size, Asian-inspired appetizers will have your guests talking. For easy prep, form and refrigerate in the morning. After cooking, keep in a warm oven until ready to serve.
Fresh parsley, chopped dill, and ground black pepper pack this former plain crab cake full of flavor. Topping a cool radish-and-avocado salad, this dish will be your next go-to for impressing guests.
Infuse Cuban flavors into your crab cakes with this tasty recipe. Plantains are usually served as a side dish in the form of crispy chips or sweet slices, but here, they take center stage with jumbo lump crabmeat.
- Buy fresh: Shop at a reputable market or store, and check the package expiration date. Cook crabmeat the day of purchase for best results, or keep in the coldest part of your refrigerator no longer than three days.
- Pick thoroughly: Nobody wants to bite down on a shard of crab shell, so gently run your fingertips through all of the crabmeat.
- Be delicate: Don't manhandle the mixture when forming patties. Fold in ingredients gently to prevent a tough texture, and use a spatula when transferring patties in and out of the skillet.
- Chill first: Place uncooked patties on a sheet pan lined with parchment or wax paper and refrigerate about an hour. This helps keep crab cakes in one piece when you cook them.
- Fry gently: Saute lump and jumbo lump crab cakes in a small amount of oil. Delicate crab cakes with little breading like ours will fall apart if deep-fried.