How to Cook Half-Inch Crab Cakes

This crab cake recipe contains no filler—just crabmeat bound with a light aioli, then topped with a light coating of panko for a crispy coating.

Crab cakes recipe with fresh Dungeness lump crab meat, formed into patties, breaded, and fried.

Frying crab cakes in a pan is the best method of cooking this tasty dish. The size of the cakes varies from about 1-inch-diameter cakes for an appetizer, to 3 inches wide for a main dish. Cooking the cakes is not difficult, as long as there is enough moisture to hold them together so they do not crumble when flipping. While the process of cooking...

Find the recipe for Crab Cakes and other crab recipes at Epicurious.com

Make and share this Red Lobster Crab Cakes recipe from Food.com.
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Meat-and-Potatoes-Guy mentioned yesterday that we needed to figure out our Labor Day plans. Which prompted three thoughts: 1.) That slight heartache in watching the last breezy days of summer slip your fingers? It never really goes away, even after your back-to-school days are long over. 2.) Is there some way (and how?) to bottle that …