But often a recipe will call for too much "stuff" and not enough crab. This one has the correct balance. Just enough "stuff" to bind the crabmeat and allow it to fry up into a tasty cake.

In the northwest, Dungeness crabs, hailing from the waters surrounding Alaska, are often used to make crab cakes. The meat of Dungeness crab is known to have a slight nutty taste which is evident in ...

Crab cakes are loved for their crispy tender texture and salty-sweet taste, but you don’t need actual crab meat to make them.

Eric Wolfinger Stephen Colbert and his wife Evie are serious about their crab cakes. In this week's PEOPLE Food section, which the couple guest-edited to promote their new cookbook, Does This ...

Whether Chesapeake Bay blue crab, Alaskan king, Florida stone ... one of the best ways to eat crab can get lost in the culinary shuffle. We're talking crab cakes here, but not just any ole version.

From entrees and side dishes down to drinks and desserts, read on for each state’s signature meal. Meal: Pulled pork sandwich ...

a flyover of the Tongass National Forest followed by an Alaskan lunch of crab cakes, soy-glazed salmon and baked halibut; and a seafood sampling at downtown Juneau restaurants. The redeployment ...

We went to Wellesley Square’s new black & blue Steak And Crab restaurant for the first time on a Monday night and ordered… ...

The new culinary creations for the 2024 North Carolina State Fair include many deep fried wonders, even spaghetti. Ethan ...