This quick and easy recipe makes a creamy and slightly spicy sauce that perfectly complements crab cakes and other seafood ...

If you're cooking for more than a couple of people, you're going to be standing over a pan cooking batch after batch, while ...

Make the crab cake mixture. Whisk finely diced celery, mayonnaise, chopped parsley, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot sauce if using, and kosher salt together in a ...

For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste.

If your sauce is too thick, add water to thin, about a teaspoon at a time. Poach the eggs in simmering water. Place one crab cake on each plate, top with poached egg, then sauce.