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
CRAB CAKES
Provided by Andy Harris
Categories Quick fixes Jamie Magazine Seafood American Starters Potato
Time 25m
Yield 10
Number Of Ingredients 11
Steps:
- Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
- Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
- Refrigerate for 30 minutes, then shape into 6cm cakes.
- Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
- Serve with pinches of watercress and a dollop of tartare sauce.
Nutrition Facts : Calories 221 calories, Fat 14.1 g fat, SaturatedFat 2.7 g saturated fat, Protein 14.7 g protein, Carbohydrate 9.4 g carbohydrate, Sugar 1 g sugar, Sodium 1.3 g salt, Fiber 0.7 g fibre
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
CRAB CAKES
Make and share this Crab Cakes recipe from Food.com.
Provided by Chickee
Categories Crab
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pick meat from crabs.
- Combine egg, mayonnaise, Tabasco, mustard, Worcestershire sauce, cayenne, salt and pepper in a large bowl.
- Add crabmeat, breadcrumbs and parsley and mix well, but gently so as not to break up the crab meat too much.
- Form mixture into 12 balls, place on a plate and refrigerate for 1 hour.
- In the palm of your hands, flatten balls into discs and coat well with breadcrumbs.
- Melt clarified butter in a frying pan and fry crab cakes, in batches if necessary, turning once until golden on both sides. Keep warm in a low oven while cooking remaining batches if necessary.
- Notes: You can use other types of crabs for this recipe, or 500g fresh crabmeat if you don't want to pick your own. Frozen crabmeat won't work as well, as the texture of these cakes relies on the large, succulent chunks of crabmeat. If using frozen crabmeat make sure you drain it well, squeezing to extract as much excess moisture as possible. Make breadcrumbs by pulsing stale bread in a food processor until crumbed.
Nutrition Facts : Calories 76.3, Fat 3.1, SaturatedFat 0.6, Cholesterol 37.7, Sodium 165.9, Carbohydrate 8.2, Fiber 0.7, Sugar 1, Protein 3.8
CRAB CAKES
This recipe is from Ray's Boathouse in Seattle, WA. I've tried several crab cake recipes and this is my favorite by far. Note: prep time includes 1 hour chilling.
Provided by Susan Dillard
Categories Crab
Time 1h40m
Yield 8-10 crabcakes
Number Of Ingredients 15
Steps:
- In bowl, mix together 3/4 cup of the panko, bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, Tabasco, celery salt and paprika.
- Combine thoroughly.
- Add crab and mix well.
- Shape into 8 to 10 patties and coat with remaining panko.
- Refrigerate until chilled, about 1 hour.
- In skillet heat butter&/or oil over medium heat.
- When nice and hot add crab cakes.
- Sear until coating is golden brown and lightly crispy, about 3 to 4 minutes on each side.
- Add more oil or butter as needed to the pan to prevent the cakes from sticking.
Nutrition Facts : Calories 219.3, Fat 10.6, SaturatedFat 5.9, Cholesterol 75.7, Sodium 695.5, Carbohydrate 16.3, Fiber 1.1, Sugar 1.6, Protein 14.3
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.
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
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
CRAB CAKES
Whip up delicious ginger and coriander-tinged crab cakes when you're pressed for time.
Provided by Angela Hartnett
Categories Starters & nibbles
Yield Serves 2
Number Of Ingredients 13
Steps:
- Place the ginger and chilli into a mini food processor and pulse until finely chopped.
- In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs.
- Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes.
- Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.
- Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.
- Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.
CRAB CAKE SAUCE
Steps:
- Gather the ingredients.
- Combine all of the ingredients in a food processor or high-speed blender. Blend until completely smooth.
- Garnish with fresh chopped parsley or dill, if using, and serve alongside crispy crab cakes and lemon wedges for squeezing. Enjoy.
Nutrition Facts : Calories 332 kcal, Carbohydrate 4 g, Cholesterol 19 mg, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, Sodium 930 mg, Sugar 3 g, Fat 35 g, ServingSize 1 bowl (serves 6), UnsaturatedFat 0 g
DELICIOUSLY EASY CRAB CAKE RECIPE
Don't be intimidated by the idea of making crab cakes from scratch. This is an easy crab cake recipe and yours will be delicious.
Provided by Cassie Marshall
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Combine breadcrumbs, chopped fresh parsley, crab meat, and Old Bay Seasoning in a medium-sized mixing bowl.
- Mix until the ingredients are well incorporated. Don't over-mix.
- Put egg, mayo, and mustard in a small bowl and whisk together.
- Combine the ingredients of both bowls. Stir well without over-mixing.
- Place the mixture in the refrigerator and allow it to chill for 30 minutes. Meanwhile, grease a baking sheet or cookie sheet.
- Remove from refrigerator.
- Preheat oven or broiler to 450 degrees Fahrenheit.
- Form your crab mixture into cakes and place them on the baking sheet.
- Bake in the broiler or center oven rack for 10-15 minutes or until the crab cakes are light golden brown.
- Serve with tartar sauce, a lemon wedge, or remoulade sauce.
Nutrition Facts : Calories 235 kcal, ServingSize 1 serving
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.
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.
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- Form the crab mixture into patties, depending on how big you want the patties, I got 10 patties out of my mixture.
- In a skillet heat the olive oil over medium heat. Place the patties in the skillet, a few at a time, I did 5 at a time, and cook until golden brown, about 5 min per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties.
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- Grilled Veggies. Nothing tastes better with the sweet and savory flavors of tender crab meat than some grilled veggies charred to perfection. So go ahead and pair your crab cakes with some smoky grilled corn, eggplant, squash, asparagus, and onions.
- Roasted Veggies. While grilling gives your veggies a nice char and smokiness, roasting them will caramelize and bring out their natural sweetness. Roasted veggies give your crab cake a rustic but elegant feel, so if that’s the vibe you’re after, then go preheat your oven!
- Herbed Potatoes. Potatoes are a fantastic side dish for crab cakes because they’re soft, tasty, and filling. If you roast your potatoes – they’ll taste even better.
- Corn Salad. If you’re going for that summer vibe that crab cakes definitely evoke, then you might want to take it a step further by pairing it with a refreshing corn salad.
- Green Salad. Whether it’s arugula and radish or mustard greens in vinaigrette, green salad is always a fantastic dish to serve with crab cakes. It’s light, refreshing, loaded with health benefits.
- Colorful Slaw. Who says you have to limit your slaw veggies to cabbage and carrots? Come on, make this refreshing side dish more exciting by adding some color!
- Grilled Avocados. Just like crab cakes, avocados are rich and creamy, so it goes without saying that these two taste great together. And you know what makes avocados taste even more heavenly?
- Chickpea Salad. Here’s another colorful salad that goes perfectly well with crab cakes. It’s got chickpeas, parsley, and celery enveloped in a tangy lemon herb dressing.
- Gazpacho. Soup always works well with any fried food, that’s why gazpacho makes an excellent partnership with crab cakes. The smooth, sweet, and tart cold soup provides a nice contrast to the crispiness and richness of the crab cakes.
- Corn Chowder. Speaking of soup, here’s another one: corn chowder! It’s thick, creamy, sweet and savory, much like a crab cake. It’s a sweeter dish that pairs perfectly with the refreshing crab cakes.
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- 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.
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