Bacon Crab Cakes Food

SNOW CRAB CAKES

Steps:

• Mix all ingredients well, remember to keep 1/4 cup panko crumbs aside.
• Form into 12 cakes and roll in panko crumbs.
• Heat skillet over medium heat with a bit of vegetable oil. Add snow crab cakes, but do not crowd skillet as you'll need to gently flip after 1-2 minutes or when golden on each side.
• Garnish with chopped dill and serve with sriracha dipping sauce.

THE BEST CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

BACON CRAB CAKES

Steps:

• 1. heat oil in large skillet.
• 2. Mix together mix, mustard, mayo egg and dill. fold in crab and bacon.
• 3. form 8 equal patties.
• 4. oil should be hot - Make sure the oil covers halfway up the patty.
• 5. fry patties over medium heat for about 9 minutes on the first side and 7 on the other side. I set mine on a paper towels to drain for a few moments before serving.

CRAB CAKES

Steps:

• Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
• Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

BACON CRAB CAKES WITH PIMIENTO-CORN RELISH

Steps:

• Place a large saute pan over medium heat and cook the bacon until golden brown and crisp, 7 to 8 minutes total. Reserve about 3 tablespoons of the bacon fat in a dish and 2 tablespoons of the bacon fat in the pan. Transfer the bacon to a paper towel-lined plate to cool.
• Return the pan to medium heat and add the celery, onion, corn and some salt and pepper. Cook the vegetables until beginning to soften, 3 to 4 minutes. Add the vinegar, sugar and pimientos to the pan and cook until the vinegar has reduced and the corn is tender, 3 to 4 minutes. Adjust the seasoning as needed and set the relish aside to cool.
• Place a large skillet over medium heat with about 1 1/2 tablespoons of the reserved bacon fat. In a large bowl, mix together all of the ingredients for the crab cakes, along with the reserved crisp bacon, adjusting the seasoning as needed with salt and pepper. Working in batches as needed, scoop out about 1/4 cup of mix for each crab cake and cook in the bacon fat, turning once, until golden brown and heated through, about 3 minutes per side.
• As batches finish cooking, reserve them on a plate; add more bacon fat to the pan as needed throughout cooking.
• Serve the warm crab cakes over warm or room temperature relish.

CRAB CAKES WITH REMOULADE SAUCE

Steps:

• Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
• In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
• Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

CRAB CAKE SLIDERS

Steps:

• Prepare the crab cakes: Tear 3 buns into small pieces to make about 3/4 cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the melted butter, egg, Old Bay, Worcestershire sauce, mustard and 1/4 teaspoon salt in another bowl. Add the mayonnaise mixture to the bun pieces and stir to combine; let sit 10 minutes, then gently fold in the crabmeat. Brush a baking sheet with butter. Tightly pack the crab mixture into 15 small patties and arrange on the prepared baking sheet; refrigerate at least 1 hour or overnight.
• Meanwhile, preheat the oven to 350 degrees F. Arrange the bacon on a rimmed baking sheet in a single layer and bake until golden and slightly crisp, about 20 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon of the drippings. Break each piece of bacon into thirds; set aside. Combine the remaining 1/2 cup mayonnaise, the lemon zest and the reserved bacon drippings in a bowl; season with salt and pepper.
• Preheat the broiler. Arrange the remaining 15 buns cut-side up on a baking sheet; brush with butter and broil until golden. Transfer the crab cakes to the broiler and cook, rotating the pan as needed, until golden and warmed through, about 6 minutes.
• Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles.

FRIED CRAB CAKES

Steps:

• Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
• Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
• While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
• Serve crab cakes with sauce on the side.

CHIVE CRAB CAKES

Steps:

• In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.