Combine the crab meat, mayonnaise, Dijon mustard, whole-grain mustard, carrot, lime juice, green onions, potato, cilantro, soy sauce and bread crumbs. Form into patties about 3 inches in diameter.

The Pioneer Woman Ree Drummond has a brand-new recipe to share. Here's how to make her crab cakes and sauce.

This crab cake burger is tender on the inside, crispy on the outside with the addition of potato chips and lemon.

Easy Old Bay Aioli Crab Cakes made with canned crab and pan-fried to golden perfection with a zesty homemade sauce.

Try these easy crab cake stuffed mushroom caps for a New Year's Eve appetizer to serve to family and friends. This recipe makes six servings and takes 15 minutes of cook time.

For a treat that's delicious with a lower price tag, opt for this canned ingredient instead of pricey crab when making "crab" ...

Crab Cakes with Remoulade SauceSmith's Chef Jeff Jackson's recipe, as presented on Good Day Utah! For the Crab Cakes: 1 lb. fresh lump crab meat 1 large egg ¼ cup mayo 1 tbsp. chopped parsley 1 ...

1 tablespoon Worcestershire sauce 1 teaspoon black pepper 1 teaspoon dry mustard 1 pound Lump Blue or Dungeness crab meat 1 tablespoon chopped parsley 1 tablespoons minced celery 1 tablespoons ...

Add the crab cakes and cook until the bottoms are golden brown (about 3 minutes.) Gently flip them over and brown the other side (about 3 minutes more). Serve with the Quick Jalapeno-Lime Sauce.

Crab cakes are always a reader favorite and it’s fun to compare recipes from different restaurants and chefs. Stoney River Steakhouse and Grill in Duluth offers these crab cakes as an appetizer ...

Although tartar sauce is the classic partner for crab cakes, Wild Ginger’s are meant to be dunked into a spicy blend of Asian fish sauce spiked with chile paste and perfumed with minced mint ...