CRAB CAKES
These are the best crab cakes I've ever eaten. I got the recipe from Cuisine magazine. Every time I make them I hear alot of oohs and ahhs and requests for the recipe. There's a local family-owned restaurant in town known for their crabcakes. My teenage niece said they were the only crabcakes she likes, until she tried these. These are even better.
Provided by ckambic
Categories Crab
Time 28m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Sautee the red pepper, celery, and onion in the butter 5 minute.
- or until tender.
- Cool slightly.
- In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
- Combine sauteed vegetables with mixture.
- Pick through crabmeat for shells or cartlidge.
- Using your fingers, gently blend the crab into the mixture.
- This helps preserve the large pieces of crab.
- Shape crab mixture into cakes.
- Chill in the refrigerator for at least 1 hour.
- I've made the the day before and left in frig overnight.
- Broil cakes for 3-4 minute.
- or until browned.
- Turn them over carefully.
- I use a spatula and my fingers so they don't fall apart.
- Broil other side for 3-4 minute.
- I place them on a platter and garnish with parsley and lemon.
- I serve cocktail sauce and tartar sauce with them.
- I've also made the cakes much smaller and served them as appetizers.
Nutrition Facts : Calories 116.6, Fat 4.9, SaturatedFat 2.5, Cholesterol 62.2, Sodium 380.4, Carbohydrate 5.9, Fiber 0.6, Sugar 1.1, Protein 11.8
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
MARINO'S BEST CRAB CAKES
These are delicious. My DH loves these. I adapted this from a NY Times Magazine recipe. *I use the 1 lb. Phillips brand lump crab meat from Costco which is in the refrigerator section. If you don't have tarter sauce use mayonnaise.
Provided by Oolala
Categories Crab
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, beat eggs and whisk in onion flakes, celery, parsley, tartar sauce, Worcestershire sauce, Old Bay, pepper and mustard.
- Add crab meat gently with a spoon so that the lumps remain without seperating too much. Gently mix in the bread crumbs.
- Make the mixture into 4-5 crab cakes with your hands. Try not to make them too fat.
- Put them on a plate and cover with plastic wrap. Refrigerate from 15 minutes up to 3 hours.
- Melt butter and oil in a skillet over medium heat and saute the crab cakes till golden brown, no longer than 3 minutes per side.
- Place on paper towels to drain and serve with lemon wedges.
Nutrition Facts : Calories 307.9, Fat 13.3, SaturatedFat 6.6, Cholesterol 214.7, Sodium 647.6, Carbohydrate 16.7, Fiber 2.2, Sugar 2.2, Protein 30.9
CRAB CAKES
This recipe is slightly altered from Amanda Hesser's Grandmother's Crab Cake recipe. It is featured in her book "Cooking for Mr. Latte". She doesn't suggest any sauces to be served with this, as 'she likes them plain so you can taste the crab meat'. My first ever batch of crab cakes, from this recipe, were absolutely fantastic. Prep time includes sitting time.
Provided by skat5762
Categories Crab
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place crab meat, bread, cayenne and herbs into bowl and combine.
- In another bowl, whisk together the mayo, mustard, egg and additional yolk.
- Season with pepper to taste.
- Slowly pour dressing into the crab meat mixture, using a fork to gently lift and fluff the texture.
- Use only enough liquid to cause the mixture to just cling together; don't overwork.
- Form into cake about 3 inches in diameter and 3/4 inch high.
- Lay onto plate, cover, and refrigerate for at least one hour, until firmed up.
- To get superfine cracker crumbs and breadcrumbs, whir everything up in a food processor.
- Before cooking, dip cakes into cracker crumbs to coat.
- This prevents the crab meat edges from getting tough and chewy when sauteeing.
- Heat butter in frying pan until foamy.
- Add crab cakes, and let saute until browned on the bottom.
- Turn them just once, and brown the other side.
- Keep warm until all cakes have been sauteed.
- Arrange on platter with wedges of lemon.
- Please note that I served these on top of a bed of MEAN CHEF's Texas Caviar from the Cowgirl Hall of Fame Restaurant (#27742).
- the flavors melded together perfectly, although you may want to make sure to not go overboard on the jalapenos, so as not to overwhelm the crabcake.
Nutrition Facts : Calories 381.6, Fat 11.9, SaturatedFat 5.1, Cholesterol 163.9, Sodium 1292, Carbohydrate 39.9, Fiber 3, Sugar 2.5, Protein 28.7
MARYLAND CRAB CAKES
If you have ever been to the Maryland area or once lived there you would know how AWESOME the seafood is! This recipe will not disappoint you! It was handed down to me from my Mommom, who has lived in Delaware ( Maryland's Neighbor) her entire life. Please try it and I hope you enjoy it as much as I have over the years!
Provided by Leslie O
Categories Crab
Time 20m
Yield 6-9 cakes, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together eggs, mayo, OLD BAY, pepper, worcestershire sauce, and mustard, until creamy.
- Add bread crumbs, mixing evenly.
- Add in the crab meat, being sure to mix evenly.
- Shape into cakes.
- Makes 6 large or 9 medium crabcakes.
- Saute in pan with a little oil for about 5 minutes on each side.
- You can also broil them until brown. This may require you to flip them, depending on your pan.
- Serve with tartar sauce and lemon.
- Tip: Try a crabcake sandwich. I use a Martin's Brand potato roll topped with tartar sauce and crisp lettuce.
Nutrition Facts : Calories 297.6, Fat 6.2, SaturatedFat 1.5, Cholesterol 238.8, Sodium 861.1, Carbohydrate 17.1, Fiber 0.9, Sugar 2.4, Protein 40.5
WHAT TO SERVE WITH CRAB CAKES ( +TOSSED GREEN SALAD WITH HERBS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl.
- Serve with dressing.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
CRAB CAKES
The key to an authentic crab cake recipe is the ratio of crabmeat to filling. It should be packed with crab and spices but not weighed down by breadcrumbs.
Categories appetizers fish fried seafood
Time 50m
Yield 3-4 servings
Number Of Ingredients 19
Steps:
- For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old Bay seasoning and mix well to combine. Add the crab meat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with 1/3-cup measuring cup. Place on a greased sheet tray and refrigerate for 30 minutes.
- For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, lemon juice, salt and pepper. Refrigerate until ready to use.
- Place an oven rack 8 inches from the broiler element. Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with lemon wedges and spicy remoulade.
CRAB CAKES AND 5-INGREDIENT REMOULADE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
- Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
- Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
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.
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THE BEST CRAB CAKES EVER - COMFORTABLE FOOD
From comfortablefood.com
Cuisine AmericanTotal Time 20 minsCategory Appetizer, LunchCalories 88 per serving
- Put the crab meat in a bowl and add the saltines. Beat the egg yolks, then pour them on top. Add the remaining ingredients and gently fold everything together, being careful to not break up the crab pieces too much.
- Use an electric mixer to beat the egg whites to soft peaks, then gently fold this into the crab mixture.
- Fry in a heavy bottomed saucepan in a mixture of butter and olive oil over medium-high heat until lightly browned on both sides. Be careful not to overcook.
BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES - DELISH
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5/5 (67)Total Time 30 mins
- In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
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- Avocado Pasta. What can better complement crab cakes than a creamy dish that’s made in just 15 minutes?! Avocado pasta combines avocado, basil, garlic, lemon, and olive oil to make a flavorful meal.
- Creamy Lemon Pasta. Another dish that is packed full of flavor is this creamy lemon pasta, and the best part is that it’s made all in one pot. Be sure to use the zest of a lemon for a better flavor and always use fresh parmesan to melt the pasta correctly.
- Potato Salad. It doesn’t matter where you grew up, potato salad is or has definitely become a staple in every household. The secret to this dish is the creamy sauce, which consists of mayonnaise, buttermilk and just a splash of pickle juice.
- Roasted Potatoes. Biting into those warm, crisp, potatoes with a soft inside is completely satisfying and tasty! The trick to getting these potatoes to stay crispy and not overdone is simply cutting them all around the same size, don’t overcrowd the pan and be sure to add some of your favorite spices.
- Crispy Potato Fries. These potato fries are perfectly golden and crisp on the outside and fluffy and tender inside. Pair them with crab cakes and the result is always amazing!
- Fried Over Medium Egg. Over medium eggs can be a tricky dish that may take some practice, but don’t fret, just follow these steps and you will be on your way to the perfect egg that you can dip your crab cake into!
- Grilled Avocado. You can never go wrong with a healthy side such as grilled avocados. They are nice and smokey on the outside and creamy on the inside!
- Corn Chowder. Do you have 15 minutes to spare and look for the ultimate side to serve with your crab cakes? Then look no further than corn chowder. This dish provides a creamy texture that not only complements the crab cakes but makes the meal extra hearty!
- Corn Salad. This simple recipe will not have you slaving over the stove or even take up much of your time, in fact you’ll probably make this your go-to dish to bring to family gatherings.
- Grilled Summer Salad. Grab the corn, tomatoes, bell peppers, cucumbers and radishes and grill them over the stove for about 15 minutes with some olive oil and you will be on your way to a salad with a twist.
BEST BAKED CRAB CAKES (MINIMAL FILLER!) | HEALTHY DELICIOUS
From healthy-delicious.com
4.6/5 (21)Total Time 1 hrCategory Healthy Weeknight Dinner RecipesCalories 113 per serving
- In a large mixing bowl, whisk together the eggs, mustard, Worchestershire, Old Bay, and paprika until smooth. Stir in the cracker crumbs until fully incorporated, then fold in the fold in the crab meat.
- Spray a baking sheet with nonstick spray. Using a 1/2 cup measuring cup, divide the crab mixture into 6 equal portions. Use damp hands to press each portion gently into a loose patty.
12 WAYS TO MAKE THE BEST-EVER CRAB CAKES | FOOD & WINE
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Estimated Reading Time 2 mins
- Baltimore-Style Crab Cakes. According to Andrew Zimmern, this is the best crab cake recipe you’ll ever find.
- Crab Cakes with Horseradish Cream. These minimalist patties are made with only enough bread crumbs and mayonnaise to hold the crabmeat together.
- Crisp Crab Cakes with Chipotle Mayonnaise. Amazingly light and simple, these are bound with fish, not cracker crumbs, for a deep seafood flavor.
- Pretzel-Crusted Crab Cakes. Instead of bread crumbs, chef Stephanie Sokolove likes to use crushed pretzels to bind and crust her chunky crab cakes.
- Crisp Cayenne-Spiced Crab Cakes. Both blue crab and Dungeness crab work for these.
- Spicy Crab Cakes with Mango Puree. Spiked with red chili sauce, these crab cakes are delicious with the sweet mango puree.
- Crab Cakes and Curry Mayonnaise with Apple Salad. These patties are bound with a luxe mix of crème fraîche, lemon juice, chives, parsley, tarragon and diced apple.
- Bambou Crab Cakes. A drizzle of molasses glaze gives these patties a sweet Caribbean flavor.
- Moroccan-Spiced Crab Cakes. These crab cakes are spiced with ginger, cumin, turmeric and cardamom.
- Pride of Baltimore Crab Cakes. This recipe features lots of crabmeat, lightly held together by saltine cracker crumbs, Tabasco sauce and mayonnaise.
THE BEST-EVER CRAB CAKES RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (6)Total Time 1 hr 15 minsServings 6
- Whisk together first 5 ingredients in a bowl. Gently stir in crab, panko, and parsley. Shape mixture into 12 (3-inch) patties, pressing gently to flatten. Place patties on a baking sheet; cover with plastic wrap. Refrigerate 1 hour.
- Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add 6 patties to pan; cook 2 1/2 minutes on each side or until golden brown. Remove crab cakes from pan; repeat with remaining 1 1/2 tablespoons butter and remaining 6 patties.
CRAB CAKE RECIPE | BALTIMORE STYLE CRAB ... - FOOD & WINE
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4/5 Category Crab
- In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
- In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
- Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
5 BEST FROZEN CRAB CAKES (REVIEWS UPDATED 2022) - POKPOKSOM
From pokpoksom.com
- Gorton’s Maryland Crab Cakes. If you are looking for a delicious yet affordable frozen crab cake, Gorton’s Maryland Crab Cake is a perfect pick for you.
- Whole Catch Crab Cakes. The second item on our list is Whole Catch Crab Cake. This Maryland style cake weighs about 0.47 pounds and is made of blue crab, salt, yeast, sugar, wheat flour, breadcrumbs, mustard seed, garlic, cardamom, and organic cinnamon.
- Phillips Frozen Crab Cake. You cannot complete a seafood list without at least one Phillips product. If you have eaten other Phillips seafood, you surely know that they are finger-licking good and worth every penny.
- Cameron’s Maryland Crab Cakes. Another product that deserves a spot on our list is Cameron’s Seafood Crab Cakes. This economical pack contains six four-ounce crab cakes, but if you have a hungry family, you can also buy a bigger pack.
- Premium Lump Crab Cakes. Last but not least, we have Premium Lump Crab Cake. As the name suggests, this product is made of premium ingredients with little to no fillers.
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- Russian Dressing. Delaware: Crabs. Crabs were born to be crab cakes and we think Delaware would agree. Andrew Zimmern’s Baltimore-style crab cakes are top notch.
- Mango Puree. Spicy Crab Cakes with Mango Puree. Give crab cakes an Asian-influenced spin with delicious, sweet-spicy mango puree.
- Chipotle Mayonnaise. 12 Ways to Make the Best-Ever Crab Cakes. You don’t have to be from Maryland to master this crispy-sweet seafood dish. Here, 12 easy and delicious recipes for restaurant-worthy crab cakes.
- Horseradish Cream. original-201204-r-qfs-crab-cakes-horseradish-cream.jpg. A mixture of sour cream and horseradish provides a lively accompaniment to these crispy crab cakes.
- Roasted Pepper Coulis. Tangy roasted red pepper sauce is a bright, fresh alternative to the usual crab cake's usual creamy accompaniment.
- Curry Mayonnaise. crab cakes and curry mayonnaise with apple salad. Upgrade classic mayonnaise with curry paste. this link is to an external site that may or may not meet accessibility guidelines.
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