JUMBO LUMP BLUE CRAB CAKES
Steps:
- Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
- Refrigerate the cakes for at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
- Serve with a red Cocktail Sauce and/or a flavored aioli.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
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.
EASY SOUTHERN BLUE CRAB CAKES
If you like crab cakes, you will love my easy recipe for Southern Blue Crab Cakes. It's a simple, delicious combination of fresh blue crab lump crabmeat, and just enough mayonnaise, egg, and cracker crumbs to bind it together.
Provided by Sharon Rigsby
Categories Appetizer Lunch Main Dish
Time 1h22m
Number Of Ingredients 8
Steps:
- Pour the meat out on a clean sheet pan or plate and pick through it with your fingers to remove any remaining small pieces of shell. Handle it carefully and try not to break up the lumps. It's hard to see the bits of the shell but you can feel them with your fingers.
- Add the "picked over" crabmeat and crushed saltines to a medium-size bowl and mix gently. Set aside.
- Add the mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce to a small bowl and whisk until smooth.
- Combine the two mixtures and gently toss the ingredients together.
- Cover the bowl and place it in the refrigerator for 30 minutes.
- To form the cakes, roughly divide the mixture and then, using your hands, lightly shape it into one-half inch cakes about three inches wide, just until it holds together. I like to use a one-third cup measuring cup to make sure all of the cakes are the same size. Do not pack the mixture tightly.
- Place the cakes on a plate lined with a sheet of wax paper or parchment paper. Cover and refrigerate for at least 30 minutes.
- Add the olive oil to a large skillet over medium heat. When the oil is hot, add four of the cakes. Cook for about three minutes or until they are golden brown and gently turn them over using a slotted fish turner or pancake turner. I usually hold the top of the cake lightly with my fingers when turning them over to make sure they don't fall apart.
- Cook them for another three minutes or until they are golden brown on the other side. Remove from the skillet. Drain on a wire cooling rack. Repeat with the remaining cakes.
- Serve warm with plenty of remoulade, tartar, or cocktail sauce.
Nutrition Facts : Calories 155 kcal, Carbohydrate 9 g, Protein 14 g, Fat 16 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 406 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
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.
CRAB CAKES OR FRITTERS
Provided by Alton Brown
Categories appetizer
Time 22m
Yield 4 to 6 cakes, 16 fritters
Number Of Ingredients 7
Steps:
- If using a deep fryer, heat vegetable oil to 375 degrees F.
- In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.
CAROLINA BLUE CRAB CAKES RECIPE - (4.5/5)
Provided by jenlin
Number Of Ingredients 12
Steps:
- 1. In a large bowl, mix together all ingredients except for crabmeat and vegetable oil. 2. Gently fold in crabmeat and combine. 3. Form into patties, using about ½ cup of mixture for each patty. 4. Heat oil in a large, nonstick skillet over medium or medium-high heat 5. Gently place crab cakes in skillet. Fry approximately 3-4 minutes on each side or until golden brown. 6. Place on plate lined with paper towels to absorb any excess oil. Serve immediately.
CRAB CAKES
Provided by Robin Miller : Food Network
Categories appetizer
Time 40m
Yield 4 servings, plus enough mixture for 2 more meals and a snack
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
- Take 1/3 of the mixture and shape into 4 crabcakes, each about 1-inch thick. Freeze (up to 3 months) or refrigerate remainder of filling (up to 24 hours) for another use. Heat oil in a large, oven-proof skillet. Add crab cakes and saute 2 to 3 minutes per side, until golden brown. Transfer pan to oven and bake 20 minutes, until crab cakes are cooked through.
- Serve 4 cakes for this meal and reserve remaining crab cakes for later in the week.
THE ULTIMATE CRAB CAKES
Provided by Tyler Florence
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
- Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
- To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
- Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
- Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.
QUICK CAROLINA CRAB CAKES
I never used to make crab cakes at home until I created this recipe. They're spiced just right, and the mustard-mayo sauce is the perfect accent. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the first 5 ingredients. Cover and refrigerate., In another bowl, combine the first 10 crab cake ingredients. Fold in crab. Refrigerate for 30 minutes., In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook until golden brown, 3-5 minutes on each side. Serve with sauce.
Nutrition Facts : Calories 553 calories, Fat 46g fat (8g saturated fat), Cholesterol 206mg cholesterol, Sodium 875mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein.
SPICY JALAPENO CRAB CAKES
This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree.
Provided by Gay Gilmore
Categories Crab
Time 30m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Butter or canola oil for frying cakes.
- Squeeze all excess liquid from crab.
- Mix rest of ingredients together, up to bread crumbs.
- Add to crab, mix gently.
- Add bread crumbs and mix.
- Add a bit more bread crumbs to form cakes of whatever size you like.
- Fry small cakes for a few minutes until brown on each side.
- Drain on paper towels.
- If you are making entrée size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
- Flip cakes and bake another 5 minutes until center of cakes is hot.
- Crab cakes can be held in a warm oven for about an hour if needed.
Nutrition Facts : Calories 72.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 34, Sodium 183.7, Carbohydrate 4.2, Fiber 0.1, Sugar 0.7, Protein 6.1
CAROLINA CRAB CAKES
Make and share this Carolina Crab Cakes recipe from Food.com.
Provided by kyle martin
Categories Crab
Time 10m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Gently mix first 5 ingredients.
- Whip cream, chives and capers in a food processor.
- Gently fold cream mixture into crab mixture.
- Form into two cakes.
- Coat lightly with breadcrumbs.
- Saute to golden brown.
- Serve over rice and collard greens.
- Drizzle with whole grain mustard vinaigrette.
Nutrition Facts : Calories 1440.6, Fat 133.8, SaturatedFat 29.1, Cholesterol 253.7, Sodium 1095.3, Carbohydrate 9.5, Fiber 2.9, Sugar 1.1, Protein 53.6
CRAB CAKES (WEIGHT WATCHERS)
Make and share this Crab Cakes (Weight Watchers) recipe from Food.com.
Provided by Marsha D.
Categories Crab
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine crab meat, bread crumbs,onions,milk, mayonnaise, parsley,salt and pepper. Moisten hands and form mixture into 8 small round cakes.
- Cover with plasic wrap and refrigerate 1 hour.
- Place flour on wax paper and lightly coat each cake on both sides.
- Heat a large skillet, add margarine.
- Place crab cakes in skillet and cook until crispy 4-5 minutes on each side.
- Place lettuce leaves on platter and add crab cakes and serve.
More about "carolina blue crab cakes recipe 455 food"
CAROLINA BLUE CRAB CAKES RECIPE | OUR STATE
From ourstate.com
Estimated Reading Time 1 min
HOMEMADE CAROLINA CRAB CAKES RECIPE :) - HOME - MY …
From carolinejarvis.com
MARYLAND STYLE BLUE CRAB CAKES - SIMPLE SEASONAL
From simpleseasonal.com
CAROLINA CRAB CAKES RECIPE | SEAFOOD RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
HOW TO MAKE CRAB CAKES - BEST RECIPE | CHARLESTON MAGAZINE
From charlestonmag.com
CRAB CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CRISPY HERBED CRAB CAKES RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST CRAB CAKES RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
QUICK CAROLINA CRAB CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
MINI CRAB CAKES - CTV
From more.ctv.ca
CATCH CLEAN AND COOK BLUE CRAB - HOW TO MAKE CRAB CAKES
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love