Name: Chesapeake Crab Cakes—A Great Northeast Treat!
Yield: serves 2
Ingredients: 1 slice toasted stone-ground whole-wheat bread; 1 pound fresh, frozen (thawed), or canned (drained) lump crabmeat, (cartilage and shell picked out); 2 large eggs, beaten; 2 tablespoons sour cream; 1 tablespoon Dijon mustard; 1/4 teaspoon hot sauce; 1/4 teaspoon ground black pepper; 2 tablespoons olive oil

Cooks' Note

Everybody loves this Northeast regional specialty. Serve with lemon wedges and homemade salsa (see page 324) or prepared salsa. Pair the crab cakes with your favorite green salad or one of the slaws on pages 244 to 248. For an appetizer, form 8 little cakes using about 1/3 cup of the crab mixture for each, and cook them for only about 3 minutes per side.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Easy Banana Bread Recipe

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.