These light but sumptuous two-bite treats stand miles apart from the mayo-heavy, crab-flavored bread-crumb mounds that often pass for crab cakes nowadays. Here, they are all about the succulent crab, ...

To make the avocado salsa: in a large bowl, mix all the ingredients thoroughly. Adjust the seasonings to taste. Set aside. To make the crab cakes, in a large bowl, mix the zucchini, celery, capers, ...

FOR THE CRAB CAKES: Pick the crabmeat over for shells and cartilage. Cut it into 1/4-inch pieces. (You should have 1 1/2 loosely packed cups.) Gently mix the crabmeat with the salt, pepper, thyme, ...

That ripe avocado on the counter doesn't generally inspire thoughts of dessert. Guacamole, yes; cake, well, no. A few of these rapidly softening fruits got me pondering the sweet potential of this ...

Historically, a pound cake was made with a pound each of butter, eggs, flour and sugar. This modern update has all the density and texture of the classic, but with less butter and a more interesting ...

A recent avocado warning from the Food and Drug Administration couldn’t have come at a worse time. While avocados are available year-round, we are heading into a popular time for them: February’s ...

These light but sumptuous two-bite treats stand miles apart from the mayo-heavy, crab-flavored breadcrumb mounds that often pass for crab cakes nowadays. Here, they are all about the succulent crab, ...