Combine crab, bread crumbs and green onions. Add 1/2 cup aioli and test mixture to see how well it holds together. If needed add additional aioli. Do not overwork ingredients. Cakes should be loose ...

3 Mendocino chefs dish on the delights of Dungeness Dungeness Recipe: Little River Inn’s Crab Pot Pie Dungeness recipe: Mendocino’s First Prize Crab Cakes 24 ounces lump crabmeat 1 cup panko ...

The Downwind Restaurant is a hidden gem located inside the Dekalb-Peachtree Airport off Clairmont Road. This family-owned restaurant has been cooking great food for more than twenty-five years. The ...

Mix all ingredients together and form into 2-ounce cakes, slightly bigger than a golf ball. Heat a large skillet over medium heat, and coat with olive oil. Saute crab cakes on each side until golden ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Chef Sarah French Bowman Yield: 10 servings. For slaw: 1 pound jicama, julienned (cut into matchstick-size pieces)> To prepare ...

In a large bowl mix together all the ingredients except for the olive oil. Heat oil in a large skillet over medium heat. When oil is hot , carefully place crab cakes in batches in the pan and fry ...

1. Poke the potato all over with a fork. Microwave on high until completely tender, six to 10 minutes depending on your microwave. Allow the potato to cool until easily handled, then peel and mash. 2.

This sando is San Francisco on a plate. The in-season Dungeness crab plus good old sourdough makes this dish feel like home every time. Technique tip: Make your crab cakes first so that you have ...

Poke the potato all over with a fork. Microwave on high until completely tender, 6 to 10 minutes depending on your microwave. Allow the potato to cool until easily handled, then peel and mash. While ...

Poke the potato all over with a fork. Microwave on high until completely tender, 6 to 10 minutes depending on your microwave. Allow the potato to cool until easily handled, then peel and mash. While ...