MINNEAPOLIS — To kick off Lent, a couple of local chefs have created delicious make-at-home, gluten-free, lump crab cakes. It's easy to make in a cast-iron skillet, even easier in the oven and great ...

These simple crabcakes are easy to make and luxurious to eat. Serve them as appetizers or alongside a big, crisp salad and some garlic bread for a meal that feels celebratory. This recipe is all about ...

In a mixing bowl, place crabmeat, cayenne, mayonnaise and lemon juice. Slice off the crust of the bread. Toast the bread, without the crust, in the oven. In a food processor, process to fine crumbs.

Drain and pick the crab meat, removing any shell fragments. In a large mixing bowl, mix together the mayonnaise, mustard, Worcestershire, hot sauce, lemon juice and Old Bay. Whisk in the eggs, then ...

1. Preheat oven to 350F. 2. In a medium mixing bowl mix everything together except the jumbo lump crab & panko breadcrumbs. 3. Gently stir in the crab & panko using a rubber spatula to fold the crab & ...

Don’t you sometimes wish you could make a meal out of a great crab cake appetizer, rather than ordering off the main menu? We’ve compiled eight of our favorite recipes for the dish, many easy enough ...

For 30 years, these deviled crab cakes were a fixture at Alexander Smalls’ five restaurants, starting with Café Beulah. The recipe comes from his newest cookbook, “Meals, Music and Muses: Recipes From ...