1. In a large, nonstick frying pan, melt 2 tablespoons butter. Add green onions and celery. Cover and cook, stirring occasionally, 7-10 minutes or until soft. 2. Using a slotted spoon, transfer to a ...

In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo ...

Sheri prepares baked crab bites with rémoulade sauce, perfect for holiday celebrations. Join Sheri in the kitchen as she prepares baked crab bites with a delicious rémoulade sauce. Not only are these ...

Crab cakes are a popular menu staple, especially along the Eastern U.S. coast. When made with lump crabmeat and minimal other ingredients, the crab flavor and texture is hard to resist.

1. In a mixing bowl combine all ingredients except the bread crumbs and oil. Blend carefully, being careful not to break the lumps of crab meat. 2. Dust in enough bread crumbs to hold the mixture ...

Instructions: Pick over crabmeat to remove any bits of shell. Mix together the bread crumbs, mayonnaise, egg, mustard, Worcestershire sauce, salt, pepper, parsley and green onions. Fold in crabmeat.

Chad Kirtland with Rouses Markets is showing us his spin on crab cakes with a zesty remoulade as the perfect complement. 1. Place the crabmeat in a bowl and pick through it, removing any shells. Set ...

In a mixing bowl, whisk together the egg, mayo, parsley, Dijon, Worcestershire, old bay, lemon juice, salt and pepper. Once it’s mixed, add the crab and cracker crumbs. Using your hands or a rubber ...

Makes 6 crab cakes. Recipe is from "Prime Meridian Cookbook-A Culinary Tour of a Southern Queen City," published by the Lamar School patrons. Crab Cakes: 6 tablespoons butter, divided 6 green onions, ...