Scoop the crab mixture into 12 portions (about 1/3 cup each) and pat each into a 2½-inch patty. Arrange on the pan and brush ...

These tasty crab cakes are packed with plenty of seafood and topped with a creamy, tangy Old Bay sauce that you'll want to ...

Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle/Chronicle Books, 2011.

Place one poached egg on each crab cake. Drizzle the hollandaise over the top and serve. Recipe courtesy of My Family Table by John Besh/Andrews McMeel Publishing, 2011.

(NEXSTAR) — Executive Chef and owner of Café Sbisa, Alfred Singleton, joined Nexstar Media’s Alyssa Orange on Big Game Cajun Cookin’ to show us how to make Bayou Crab Cake Sliders ...

Step To serve, arrange the crab cakes on serving plates, and decorate with a handful of mixed salad dressed with your favourite piquant dressing.