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

Whisk 1 finely diced medium celery stalk, 1/4 cup mayonnaise, 2 tablespoons chopped fresh parsley leaves, 1 large egg, 1 ...

There’s something undeniably delightful about mini crab cakes, especially when paired with a zesty lemon aioli. In this ...

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.