BEST EVER GLUTEN FREE CRAB CAKES
These gluten free crab cakes are the best you'll ever have, gluten free or not! They're thick, full of lump crab meat and hardly any filler, and are so easy to make.
Provided by Kim
Categories Main Course
Number Of Ingredients 8
Steps:
- In a large bowl, whisk mayonnaise, Dijon mustard, Worcestershire sauce, and egg until smooth. Shake in a couple of drops of hot sauce, or more to taste. Stir in cracker crumbs.
- Add crab meat and fold in very gently so as not to break up large lumps.
- Line a baking sheet with foil and spread with some of the softened butter. Set aside.
- Using your hands, carefully mold each cake, using about ½ cup mixture per each crab cake. Place them on the buttered baking sheet a few inches apart.
- Chill crab cakes for at least one hour, or up to 4.
- Preheat oven to 450° F. Remove crab cakes from the fridge. If desired, brush or drizzle each crab cake with the rest of the butter that's been melted and bake for about 12 minutes, or until lightly golden brown and sizzling.
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.
GLUTEN-FREE CRAB CAKES {DAIRY-FREE}
An easy recipe for gluten-free crab cakes. These are classic Maryland-style crab cakes and can be either baked or fried. This gluten-free dinner recipe is also dairy-free.
Provided by Audrey from Mama Knows Gluten Free
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the egg, mayonnaise, gluten-free Dijon mustard, gluten-free Worcestershire sauce, Old Bay, lemon juice, and salt.
- Add the parsley, gluten-free bread crumbs, and then the crab meat on top. With a rubber spatula or large spoon, very gently fold together the ingredients, so you do not break up the crab meat.
- Cover the crab cake mixture with plastic wrap and place in the refrigerator for at least 30 minutes or up to 24 hours.
- Spray a baking sheet with gluten-free cooking spray. I used olive oil spray.
- Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. If you are baking the crab cakes, do not flatten them. Use your hands or a spoon to compact each crab cake. If you are frying the crab cakes you will need to flatten them into patties.
Nutrition Facts : ServingSize 1 crab cake, Calories 184 kcal, Carbohydrate 9 g, Protein 16 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 67 mg, Sodium 839 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
GLUTEN-FREE CRAB CAKES
Steps:
- Gather the ingredients.
- Place crackers in a plastic bag and coarsely crush with a rolling pin or bottle. Reserve.
- Place flour in a shallow dish. Add salt, pepper, and paprika, if using. Reserve.
- Heat olive oil in a medium-sized pan over medium heat. Add bell pepper, onion, and garlic and sauté for about 4 minutes. Do not brown. Remove from heat and reserve.
- In a large mixing bowl, combine crabmeat, sautéed vegetables, and crushed crackers with egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Thoroughly combine using a large spatula.
- Line a baking sheet with parchment paper. Shape crab cakes by grabbing 2 spoonfuls of mixture and making patties with your hands. Place each patty on prepared sheet. Repeat process until you've used all the mixture; you should have 9 crab cakes, or 18 small ones if making appetizers.
- Dust each cake lightly with prepared seasoned flour. Turn cakes and dust on other side.
- Heat olive oil in a large frying pan and add 3 to 4 cakes. Do not overcrowd pan. Allow cakes to brown at the bottom, from 2 to 3 minutes. Turn and brown other side. Repeat frying process until you've cooked all the cakes.
Nutrition Facts : Calories 182 kcal, Carbohydrate 15 g, Cholesterol 71 mg, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, Sodium 440 mg, Sugar 3 g, Fat 8 g, ServingSize 18 small crab cakes (9 servings), UnsaturatedFat 0 g
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
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.
PALEO MARYLAND CRAB CAKES
Feel free to get creative! Add celery, jalapenos, or other ingredients. You can also use chopped shrimp in this recipe for shrimp cakes.
Provided by sammyc14
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Grease a baking sheet.
- Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.
- Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. Mix in 1/4 cup almond flour, peppers, green onions, and parsley.
- Form mixture into 6 patties. Place 1/3 cup almond flour in a shallow bowl. Dredge each cake in almond flour and set on prepared sheet pan; refrigerate for at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake crab cakes in the oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 114.1 calories, Carbohydrate 4.3 g, Cholesterol 46.9 mg, Fat 6.8 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 1 g, Sodium 272.6 mg, Sugar 0.3 g
EASY CRAB CAKES WITH PANKO
Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.
Provided by wolfnet
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
- Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g
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
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