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  • How to Make Deviled Crab Cakes(05:01)
  • Author Debbie Macomber shares her recipe for angel crab cakes with a chive cream sauce. From her Christmas cookbook, Debbie’s recipe can be made with ...
  • Date: July 13, 2014
  • Source: Hallmark Channel
  • How to Make ‘Taste of Home’ Magazine’s Hea...(06:39)
  • ‘Home & Family’ co-host Cristina Ferrare shows how to make ‘Taste of Home’ Magazine’s crab cakes with peanut sauce. Originally created by registered d...
  • Date: June 10, 2014
  • Source: Hallmark Channel
  • How to Make Thimble Island Vegan 'Crab' Ca...(05:27)
  • Mark Shadle, an executive chef of a restaurant in Connecticut, kicks off World Vegetarian Day by demonstrating his recipe for vegan crab cakes.
  • Date: October 01, 2013
  • Source: FOXCT
  • Crab Cake Recipe(03:53)
  • April demonstrates how to make flavorful crab cakes.
  • Date: August 19, 2013
  • Source: CookWithApril
  • Crab Cakes Recipe(01:47)
  • You don't have to live on Chesapeake Bay to enjoy wonderful crunchy crab cakes. The Food Channel's Cathy shows you how to enjoy this traditional Ameri...
  • Date: June 02, 2013
  • Source: The Food Channel
  • Jumbo Lump Crab Cakes(03:26)
  • Chef Bryan Davis and Rob Carson show how to make delicious jumbo lump crab cakes with aioli.
  • Date: July 07, 2013
  • Source: MonkeySee.com - Food
  • How to Make Easy Crab Cakes(04:21)
  • These delicious crab cakes are very easy to make, and packed full of aromatic Asian inspired flavours. Flip and Hoops, from Main Ingredients catering ...
  • Date: August 01, 2012
  • Source: Videojug Food
  • How to Make Crab Cakes Part 2/2(03:59)
  • Around the World in 80 Dishes takes you to the Chesapeake Bay with a demonstration of a classic recipe for crab cakes, prepared by Chef Bruce Mattel o...
  • Date: December 06, 2011
  • Source: epicurious
  • How to Make Crab Cakes Part 1/2(04:33)
  • Around the World in 80 Dishes takes you to the Chesapeake Bay with a demonstration of a classic recipe for crab cakes, prepared by Chef Bruce Mattel o...
  • Date: December 06, 2011
  • Source: epicurious

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