Crab Cake Mix Food

CRAB CAKES

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.

PHILLIPS CRAB CAKES

Steps:

• In a medium mixing bowl, combine all ingredients except the crab meat.
• After mixing ingredients, add crab meat and mix together well with a spatula.
• Form into desired size cakes, I get 6-8 from this recipe.
• pan fry on each side over medium heat until golden brown (about 5-7 minutes each side) Serve with desired sauce, I mix together a little mayo, ketchup, old bay, and vinegar, but that's just a personal thing.

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.

CRAB CAKE MIX

Steps:

• In a medium skillet, melt the butter and sauté the onions, garlic, parsley and peppers until soft. Let cool.
• In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed.
• Shape into patties and dust with flour. Fry in peanut oil about 5 minutes per side, or until golden brown.
• Makes 24 ounces

DELICIOUS CRAB CAKES

Steps:

• In a bowl combine all ingredients except the breadcrumbs and vegetable oil; mix until well mixed.
• Form into 3-oz cakes/patties.
• Roll each cake/patty into the bread crumbs.
• Place the cakes in the freezer for 1 hour to set.
• Remove from freezer, and saute on medium heat until each cake is golden brown and heated through.
• For the Honey-Mustard sauce; combine 1 cup mayonnaise with 1/2 teaspoon mustard powder, 2 tablespoons honey and pinch cayenne peper; mix and chill until ready to use.

AUTHENTIC MARYLAND CRAB CAKES

Steps:

• Whisk together the first 5 ingredients.
• Stir in the bread and cracker bits.
• Gently fold in the crab meat.
• Portion into 4 medium to large mounds on a lined and greased quarter or half sheet pan. Don't pack it but do smooth it down and shape; make sure it is just barely tight enough to hold together.
• Refrigerate on the sheet for 20 minutes to 6 hours.
• Broil for 6 minutes on the highest setting then bake at 400 for 6 minutes or until internal temp is 120F when checked with an instant read probe.
• I think all crackers would be fine, maybe even all bread, I used what I had open and was close to having to be tossed. I would add fresh parsley if I had it. I made sauces but they were not needed. Also, don't add salt, these were on the edge of being too salty for some, but were perfect for my taste. The best way to reduce salt, if you are worried, is to reduce the amount of Old Bay, maybe add a dash of hot sauce if you want the heat but not the salt. This is just how I made it, I'm sure there are substitutions or improvements possible.

CRAB CAKES

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.