A proper crab cake is one of those dishes that is too often associated with fancy meals. Yet, there’s no reason why you can’t serve crab cakes any night of the week. They’re perfect for a light summer ...

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 ...

Place 1/4 cup of the breadcrumbs, along with 1 tablespoon light mayonnaise, 1 tablespoon light sour cream, egg substitute, 2 teaspoons Dijon mustard, green onions, Worcestershire sauce, and Old Bay ...

Add first seven ingredients (plus optional 1 TB breadcrumb) to a mixing bowl, stirring to combine. Stir in lump crab meat until thoroughly combined. Shape cakes to a desired size, and set aside.

Fresh seafood and famous crab cakes make this Florida coastal café a must-visit, with locals claiming Maryland-level flavor.

Seattle chef Tom Douglas likes to recount how he moved to that hotbed of Dungeness crab in 1977 and could not find a crab cake to save his mid-Atlantic soul. He put one on his first menu, adapting a ...