COPYCAT RUTH'S CHRIS CRAB CAKES
Crab meat mixed with creole mustard and creamy mayo makes some absolutely scrumptious cakes. Great appetizer to turn a steak dinner into a surf and turf meal.
Time 20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Combine the parsley, eggs, cracker crumbs, mayo, mustard, salt, and pepper in a bowl and mix well. Add the crab to the mixture and mix gently. Drizzle the bottom of a large baking dish or rimmed baking sheet with the olive oil. Form the crab mixture into 1/3 cup size cakes and place in the baking dish. Place the baking dish in the oven and bake at 400 degrees F for 8-10 minutes, or until browned and firm. Remove the crab cakes from the oven and place on a serving platter or individual appetizer plates. Place a tablespoon of remoulade or tartar sauce, if desired, on each. Sprinkle the crab cakes with the diced bell peppers, if desired. Serve immediately.
Nutrition Facts :
FAIDLEY'S WORLD FAMOUS CRAB CAKES
These take a while to make, but are worth it. I got these from the newspaper years ago. Faidley's is in Lexington Market on Eutaw St. in Baltimore, MD.
Provided by Bliss
Categories Crab
Time 5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
- In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
- Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
- Let the mixture sit for 2-3 minute.
- before forming the cakes.
- Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
- Do NOT pack the mixture too firmly.
- The cakes should be as loose as possible, yet still hold their shape.
- Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
- Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
- Chill for at least 1 hour.
- To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
- Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
- on each side.
- Remove with a slotted utensil to a paper towel to drain.
- To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
- on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
- total cooking time.
- Serve at once with tartar sauce on the side.
- Makes 4 servings.
THE BOSS'S CRAB CAKES
Got this from my boss. He said they're especially good while fishing on a cold morning. They are delicious with tartar sauce or on their own.
Provided by RedWonder
Categories Crab
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients EXCEPT crab meat, flour, and oil.
- Lightly toss crab meat into mixture.
- Chill 1-2 hours (this helps it to stick together when forming the cakes.).
- Form into cakes approx 2 inches wide and 1/2 inch thick.
- Put flour in a shallow dish, flip each cake to coat.
- Heat oil in frying pan or skillet.
- Cook cakes in hot oil, 2-3 min per side till golden brown.
Nutrition Facts : Calories 562.7, Fat 35.5, SaturatedFat 11.2, Cholesterol 241, Sodium 826.7, Carbohydrate 29.3, Fiber 1.9, Sugar 4.1, Protein 31.1
BALTIMORE CRAB CAKES
Phillips seafood restaurant, in Baltimore's Inner Harbor, serves some of the best crab cakes I have ever had. Here is a copycat recipe for this traditional Maryland delicacy
Provided by Millereg
Categories Lunch/Snacks
Time 25m
Yield 4 crab cakes, 2 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together all ingredients except crab meat.
- Fold in crab meat.
- Divide mixture into 4 parts and shape into cakes approximately 3/4 thick.
- Pan fry the cakes in a little peanut oil or canola oil.
- Serve hot, garnished with lemon.
Nutrition Facts : Calories 221.7, Fat 7.5, SaturatedFat 3.2, Cholesterol 149.8, Sodium 1155.8, Carbohydrate 10.9, Fiber 0.8, Sugar 1.4, Protein 26
CAPTAIN BUDDY'S DEVILED CRAB CAKES
This recipe was in the Bon Voyage section of a September 1981 issue of Bon Appetit. It was contributed by Buddy's Seafood Restaurant in Charleston, North Carolina. For a traditional low country feast, serve with hush puppies and crisp,creamy coleslaw.
Provided by Leslie in Texas
Categories Crab
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Melt butter in large skillet over medium heat.
- Add celery,green pepper and onion and cook, stirring constantly until vegetables are soft, about 5 minutes. Do not let vegetables brown.
- Add crabmeat,chopped egg,mayonnaise,cracker crumbs and parsley and toss lightly.
- Season to taste with salt,pepper and hot sauce.
- (If mixture seems too thick, stir in milk one tablespoon at a time.).
- Butter scallop, blue crab shells or individual ramekins.
- Fill evenly with crab mixture.
- Bake until tops are golden brown, about 30 to 35 minutes.
- Serve immediately.
Nutrition Facts : Calories 390.6, Fat 25.9, SaturatedFat 9.8, Cholesterol 211, Sodium 657.6, Carbohydrate 15.1, Fiber 0.9, Sugar 3.3, Protein 24.2
"CHEESECAKE FACTORY" CRAB CAKES
Be careful not to stir the crab too much into the other ingredients. Best to fold the mixture gently with a spatula to combine everything. You want the big chunks of tasty crab to stay together as big chunks of tasty crab. Freshly cooked blue crab is the best choice for this recipe; however a good quality canned crab is an acceptable substitute.
Provided by - Momma Loon
Categories Crab
Time 10m
Yield 6 crabcakes
Number Of Ingredients 11
Steps:
- Measure all the ingredients for the crab cakes-- except the panko and vegetable oil-- into a large bowl.
- Use a spatula to carefully fold the ingredients together.
- Be sure not to over stir the mixture or those tasty lumps of crab will fall apart.
- The best crab cakes have nice big chunks of crab in'em.
- Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.
- Press down a bit on each crab cake so that the top is flat.
- Don't press too hard or the crab cakes will be hard to get out.
- Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours.
- This step will help the cakes stay together when they're browned in the oil.
- After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat.
- Fill a shallow bowl with the panko breadcrumbs.
- Carefully turn the crab cakes out onto a plate.
- Gently roll each crab cake around in the panko breadcrumbs.
- Each crab cake should be wearing a light coating of panko.
- Test the oil by dropping a pinch of panko into the pan.
- It should sizzle.
- Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
- Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
- Makes 6 small crab cakes.
- Serve with remoulade sauce.
Nutrition Facts : Calories 99.4, Fat 3, SaturatedFat 0.5, Cholesterol 47.6, Sodium 245.9, Carbohydrate 7.6, Fiber 0.5, Sugar 1, Protein 10.1
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
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