This week we featured a two-part interview with chef and author Michael Schwartz, who’s latest book, “Michael’s Genuine Food”, will hit stores this week. Check out the other parts here and here. Linda ...

When it comes to that quintessential Western U.S. dish – crab cakes – sometimes less is more. Related Articles Add a splash of Irish stout to your stew for St. Patrick’s Day This smoky lentil sloppy ...

MINNEAPOLIS — To kick off Lent, a couple of local chefs have created delicious make-at-home, gluten-free, lump crab cakes. It's easy to make in a cast-iron skillet, even easier in the oven and great ...

Our tender flaky copycat Ruth's Chris sizzling crab cakes are delicate, crispy, full of crab flavor, and served with a simple ...

1 pound jumbo lump crab meat, picked over to remove cartilage or shell Instructions: Using a rubber spatula, gently mix crab meat, Old Bay, green onions, cilantro, parsley, Hatch chiles and mayonnaise ...

Add Yahoo as a preferred source to see more of our stories on Google. Prepare crab cakes, gumbo, and more with the beautiful savory swimmer. Matt Taylor-Gross / Food Styling by Barrett Washburne Blue ...

Reader Margaret Neldner can’t stop thinking about the crab cakes she’s enjoyed over the years at Gulfstream in Newport Beach. “I eat crab cakes everywhere and these are by far the outstanding ones,” ...

As I wrote in my latest column, for me, the feeling of spring (and now early summer) is brought about by eating crab more than any baby green vegetable. At restaurants in L.A., crab exists, of course, ...