How to Make Crisp and Tender Crab Cakes

In this recipe,Thomas Joseph uses a small amount of crushed lightly salted oyster crackers and folds them into the the crab mixture before pan-searing the cakes.They’re loaded with lots of sweet crab meat and flavor.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.


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One Thought to “How to Make Crisp and Tender Crab Cakes”

  1. Ok, I have been looking for a great crab cake recipe. I am going to check out your website and see what great things I can find.

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