Aioli is also dear to my heart," he stated. Zakarian pairs his crab cakes with homemade aioli made from egg yolk, piquillo ...

These crab cakes taste best with my homemade lemon dill aioli – and I’m sharing the recipe for both of them with you! Have ...

For a plant-based seafood dish, try these vegan crab cakes, which utilize only hearts of palm to make the meaty texture.

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 ...

Make the Old Bay mayo: In a small bowl, mix mayonnaise with Old Bay. Make the crab cakes: In a medium bowl, mix crab, mayonnaise, mustard, red pepper and parsley until well combined. Scoop 2 ...

Add a little crumb and if it fizzles add the crab cakes in batches ( have the oven on to keep them warm) – don’t over crowd the pan and cook until golden and crisp. Drain on kitchen paper and ...

Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes. Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and ...