Cook until the crab cakes are completely heated through, about 10 minutes. Serve the crab cakes with the tartar sauce and lemon wedges.

Shape into bite-sized crab cakes. Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.

Crab Cakes: 1 pound lump Dungeness crabmeat, drained. 3 cups fresh bread crumbs, divided. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon hot sauce. 3 eggs, divided

Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root. Garlic Aioli with Celery Root:

Step 1, Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. Step 2, In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil ...

When you are ready to cook, place a large, heavy-bottomed saute pan over medium-high heat; the pan should have enough room for 3 crab cakes. Add enough lard and vegetable oil (in fifty-fifty ...

Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice.

Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.

Step 1, In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and …