If you're cooking for more than a couple of people, you're going to be standing over a pan cooking batch after batch, while ...

This quick and easy recipe makes a creamy and slightly spicy sauce that perfectly complements crab cakes and other seafood ...

Make the crab cake mixture. Whisk finely diced celery, mayonnaise, chopped parsley, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot sauce if using, and kosher salt together in a ...

If your sauce is too thick, add water to thin, about a teaspoon at a time. Poach the eggs in simmering water. Place one crab cake on each plate, top with poached egg, then sauce.

In a large bowl, combine all the ingredients except for the oil. Form the crab mixture into eight small cakes about 2-3 inches in diameter. Heat 2 tablespoons oil in a large nonstick skillet over ...

Fold in the crab, form into 4 patties and coat with the panko . Transfer the crab cakes to a lightly oiled baking sheet; chill. 3. Preheat the broiler and position a rack 8 inches from the heat.

Add a little crumb and if it fizzles add the crab cakes in batches ( have the oven ... into the celeriac mixture with the Worcestershire sauce, paprika, mustard, mayonnaise and sour cream.