The 100-year-old white clapboard walls of the Portuguese Assn. Crown Hall seem almost to bulge outward, swelling with the sheer joy inside on this late January evening. A couple of hundred happy ...

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 ...

Crab season is well underway, and if you're not up for picking at a few dozen and getting Old Bay Seasoning under your fingernails, picking up a pound of cooked Maryland jumbo-lump will satisfy. I'm ...

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 ...

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 ...

I'm partial to crab cakes, and bow in the direction of those who continue to raise the bar with ways that highlight the main ingredient's simple, natural sweetness. So here's to Matt Adler, executive ...

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 ...

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 ...