These crunchy fried oysters are an elegant, fun appetizer. They are served with a creamy remoulade made with mayonnaise, horseradish, capers, hot sauce, and Creole mustard— the perfect dipper for the ...

The Meal: The Best-Selling scratch-made crab cakes from Anthony Bonett, Executive Chef of the Moshulu, The Deck. 1 lb. Jumbo crab will yield 2 large or three medium crabcakes. 1 lb fresh jumbo lump ...

Crab cakes are a popular menu staple, especially along the Eastern U.S. coast. When made with lump crabmeat and minimal other ingredients, the crab flavor and texture is hard to resist.

Remoulade, a mayonnaise-based condiment with French origins, is similar to a tartar sauce and typically flavored with garlic and pickle relish. Some recipes include horseradish, paprika, anchovies, ...

Fat Tuesday is here, so let’s celebrate with a delectable dish straight out of New Orleans. These cork-shaped crawfish cakes with a garlic-caper remoulade for dipping are super easy to make ahead of ...

Just as an order of french fries is almost always served with a side of ketchup and tortilla chips automatically come with a dish of salsa, so fried seafood is usually accompanied by a bit of rich, ...

The TV chef at Cook’s Country says getting a little puff in the breading is what makes schnitzel different, and this piece had plenty of puff. The secret is a little vegetable oil in the beaten egg ...