Why You’ll Love This Recipe If you love light, creamy, and seafood-packed salads, Grandma Rose’s Crab Seafood Salad is ...

Taste and season with salt and pepper. Fold in the avocado and crab. Pile onto plates or into jars and serve with toast. Mix the mayonnaise, lime juice, finely sliced coriander and chives ...

Line a pre-chilled salad bowl with the lettuce leaves. Add chilled tomato and cucumber. Toss lightly. Add crab meat and pour in mayonnaise. Toss lightly again with salt and pepper. Border the ...

Scoop the crab mixture into 12 portions (about 1/3 cup each) and pat each into a 2½-inch patty. Arrange on the pan and brush ...

Add the apple matchsticks and cilantro and toss. Serve the crab cakes with the curry mayonnaise and apple salad.

Nick & Dougie in the food van Whilst the crab is cooling you can make the mayonnaise. Mix the egg yolk and mustard together in a small clean bowl using a good whisk. You can stand the bowl on a ...

Make the Old Bay mayo: In a small bowl, mix mayonnaise with Old Bay. Make the crab cakes: In a medium bowl, mix crab, mayonnaise, mustard, red pepper and parsley until well combined. Scoop 2 ...

Mix together the mayonnaise with the apple, celery, red onion, celery salt, Old Bay and herbs. Add in the crab and mix to combine, breaking up some of the crab into small pieces. Season to taste ...

Mix well and season to taste. Allow 3 crab cakes per person for a starter. Serve the crab cakes on a mound of the celeriac slaw and top with a small dollop of the dill mayo.