Seattle — If you've been trying to find some Cajun food in the South Sound, look no further! Jeremy Pousson was born and raised in southwest Louisiana and now cooks at the Nisqually Red Wind Casino.

There’s not much cake-like about a crab cake. Without leavening, sweeteners or a birthday candle, it’s not really a cake but a pan-fried patty made with naturally sweet crabmeat tossed with a few ...

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.

Place crab meat in separate large bowl. Gently fold in about 5 oz of crab mayo mixture. Add panko bread crumbs and gently "fold" mixture by hand. Be careful not to break up large crab lumps. Hand-form ...

Discover Newport brought us Executive Chef Nicholas Violette of La Forge Casino Restaurant to show us how to make their Lump Crab Cakes with Cajun Remoulade. Mix all ingredients, adding crabmeat last ...

Cajun food is all about big flavor and fun cooking. Every bite comes with a mix of spice, heat, and heart that keeps you ...

Heat buttter in a saute pan over medium/high heat. Add onions, red bell peppers and green onions. Cook until tender, then remove from the pan and cool completely. In a large bowl, combine salt, ...

More than Just Books: Looking ahead to Literacy Day at the Syracuse Crunch Literacy Day at the Syracuse Crunch is taking place on Monday, January 19th at 1:00 p.m. at the Upstate Medical University ...