Chef Michelle Weaver makes classic Southern shrimp and grits, crab cakes, deviled eggs and hummingbird cheesecake for the Charleston Wine + Food festival. I like to watch people eat this dish as much ...

Crab cakes are a classic for a reason, but if you haven't tried shrimp cakes yet, you'll want to add them to your repertoire. Food & Wine Culinary Director at Large Justin Chapple whips up a batch on ...

Indulge in the delightful flavors of Shrimp Cakes with a delectable Roasted Garlic and Parmesan Aioli. This recipe, provided by Chef Bryan Woolley, brings together succulent shrimp and a rich aioli ...

These shrimp and corn cakes are a cross between a traditional crab cake and a fritter. Use neutral oil such as grape seed or canola to sauté the cakes. Prepare citrus mayonnaise and avocado garnish.

Preheat oven to 350 degrees. Make tartar sauce: Mix all ingredients until evenly combined. Cover and chill in refrigerator until ready to serve. Make shrimp cakes: Place all ingredients except canola ...

Fish cakes have many versions and types of fish used. The most popular are crab cakes. Here's a variation using bought, cooked shrimp, which takes only minutes to make. The base recipe for fish cakes ...

In my eternal search for the perfect fish cake, I find the best way to get the results I crave is to create my own recipe that has all the right elements (in my opinion). My ideal cake is packed with ...

To keep the first batch of cakes warm while the second cooks, place them in a 200 F oven. A wasabi-spiked mayonnaise or sour cream would make an excellent dipping sauce for these fried cakes. Heat the ...

What’s the secret? It’s using pulverized rice cakes as a binder, Melissa Clark writes. By Melissa Clark Whether bite-size Thai shrimp patties spiked with fish sauce, Vietnamese shrimp paste packed ...

We are just about halfway through the Lenten season, when many area Christians are forgoing meat on Fridays. And in some personal observances, people avoid meat altogether. Fish is the popular go-to ...

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They’re “shrimply the best” according to Justin Chapple. The first step of this recipe is the easiest because all you need to do is whisk together prepared mayonnaise with a little bit of hot sauce.