Alton Brown never disappoints with his culinary savvy backed by food science that he manages to explain in the most ...

3/4 cup mayonnaise 1 tsp. Old Bay seasoning 1 tsp. lemon juice 1 1/2 tsp. lemon zest 1/4 tsp. white pepper 3 whole eggs 2 tsp ...

Place the flour in a shallow dish, place the eggs in another dish and the panko in a third dish. Have a plate or baking dish ready for the formed crab cakes. Using about ¼-1/3 cup of mix at a ...

Season with cayenne, salt and white pepper; mix in fines herbs, lemon zest, egg white, 1/2 cup of the panko, stir well to combine. Chef Bistrong forms his crab cakes into square rather than round ...

Fold in the panko and crabmeat until everything is combined ... brush the tops with the remaining melted butter. Broil the crab cakes on the middle oven rack until the tops are golden and crisp ...

Form cakes with the mixture, and coat with extra panko if they’re too wet ... and you can use lobster or scallops instead of crab, but the sweetness of the crab combined with the cajun really ...

In a bowl, gently mix crab meat, panko, mayo, Dijon ... Heat butter in a skillet over medium heat and cook crab cakes for 3-4 minutes per side, until golden brown. Keep warm.

Combine all the crab cake ingredients in a bowl (reserving one cup of Panko for the coating). Form into 4 patties, about 1 inch thick. Place remaining Panko in a bowl. One at a time, place the ...