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.
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
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees. In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, eggs, peppers, cilantro, and scallions; mix well. Season with salt and pepper. Shape mixture into twenty-four 2-inch-round patties.
- Heat 1/2-inch of oil in a large skillet over medium high heat until hot but not smoking. Working in batches, add crab cakes, and cook until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined baking sheet to drain, and place in oven to keep warm. Repeat with remaining crab cakes. Serve with Cilantro-Lime Mayonnaise, if desired.
BAKED CRAB CAKES
These are fall apart tender! So baking them not just keeps them lower in fat but less chance of falling apart. Use lump crab meat and be sure not to mix it for you want chunks of the sweet tender crab meat.
Provided by Rita1652
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Mix all cake ingredients together but crab meat and oil.
- Gently toss in crab meat and form 8 patties.
- Place on sprayed sheet pan then sprinkle each lightly with olive oil.
- Bake for 15 minutes.
- Serve on a bed of lettuce with choice Recipe #87124 Recipe #179420 Recipe #120370.
EASY CRAB CAKES
Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
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
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
MARYLAND CRAB CAKES
I found this recipe in Cook's Country. It's delicious! Nice and crabby with a little kick. I made these appetizer size for Memorial Day and got 16 little cakes from this recipe. Deelish and easy!
Provided by Yia Yia
Categories Crab
Time 1h27m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Process crackers in food processor until finely ground.
- Dry crabmeat well with paper towels.
- Using rubber spatula, gently combine crabmeat, 1/4 c cracker crumbs, scallions, melted butter, mayonnaise, egg yolk, mustard hot sauce and Old Bay in a large bowl.
- Divide mixture into 4 equal portions and shape into tight, mounded cakes. Press top of each cake in remaining crumbs.
- Transfer crumb side down to a large plate and refrigerate, covered, for at least 1 hour, or up to 8 hours.
- Adjust oven rack to upper-middle position and heat broiler. Grease an 8" square area in center of rimmed baking sheet with softened butter.
- Transfer crab cakes to prepared baking sheet, crumb side down. Broil until crab cakes are golden brown, 12-15 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 300, Fat 15, SaturatedFat 6.6, Cholesterol 163.3, Sodium 702.9, Carbohydrate 14.5, Fiber 2, Sugar 0.9, Protein 27.8
MARYLAND CRAB CAKES
Make and share this Maryland Crab Cakes recipe from Food.com.
Provided by KathyP53
Categories Crab
Time 2h24m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- RInse drain, and flake crabmeat, being careful not to break up lumps, remove any bits of shell.
- Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.
- Stir together green onion mixture, breadcrumbs, and next 6 ingredients. Gently fold in crabmeat. Shape mixture into 36 (1 1/2") patties, about 1 1/2 tablespoons each. Place on an aluminum foil-lined baking sheet; cover and chill 2-8 hours. Can make up to one week in advance and freeze on a parchment paper-lined cookie sheet. Thaw overnight.
- Melt butter in a large nonstick skillet over medium heat. Add patties, and cook, in batches, 3-4 minutes per side, or until golden. Drain on paper towels. Keep warm on a wire rack in a 200 degree oven.
Nutrition Facts : Calories 580.5, Fat 30.5, SaturatedFat 8.7, Cholesterol 328.3, Sodium 1343.3, Carbohydrate 16.2, Fiber 1.3, Sugar 4.4, Protein 58.4
EASY FRIED CRAB CAKES
A really easy and very tasty crab cake recipe I put together with my 5-year-old son.
Provided by John Houghton
Categories Crab Cakes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Mix crushed crackers, bell pepper, green onions, egg, mayonnaise, and Dijon together in a large bowl. Gently fold in crabmeat, seafood seasoning, and black pepper using a wooden spoon or spatula. Form crabmeat mixture into 1/2-inch-thick patties, 2 to 3 inches in diameter.
- Put bread crumbs on a plate. Coat patties with bread crumbs.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown, 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 312.3 calories, Carbohydrate 18 g, Cholesterol 153.6 mg, Fat 11.4 g, Fiber 1.5 g, Protein 31 g, SaturatedFat 1.2 g, Sodium 1215.5 mg, Sugar 1.1 g
CRAB CAKES RECIPE
Make and share this Crab Cakes Recipe recipe from Food.com.
Provided by tried-and-tested
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Take a medium pan, put p potatoes there and cover with water. Add salt and bring to boil.
- In another medium pan, pour two spoons of oil and put over medium heat. Add pepper and onion. Cook till becoming tender.
- Transfer the potatoes to a larger bowl, and smash well.
- Mix with cooked vegetables and little by little add crab meat. Season to with salt and pepper for taste. Give them hamburgers size and form. Dip in egg.
- In a large skillet pour oil and put over medium heat. Add crab cakes and fry in oil till becoming brown, turning occasionally.
Nutrition Facts : Calories 275.1, Fat 9.3, SaturatedFat 1.5, Cholesterol 113.4, Sodium 651.2, Carbohydrate 23.7, Fiber 3.4, Sugar 2.8, Protein 24
GRAMMY'S CRAB CAKES
Enjoy these simple and savory crab cake taste sensations. I learned to make these from my beloved mother-in-law, but Grammy never uses a recipe. I measured every pinch and dash while she made them. This is one of our all-time family favorites. There are never any leftovers. Crab cakes are best if made with fresh crab, but they are great with canned crab as well.
Provided by mglarson
Categories Crab Cakes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.
- Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.
- Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.
- Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.
Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 189.8 mg, Fat 13.2 g, Fiber 0.2 g, Protein 36.6 g, SaturatedFat 4.1 g, Sodium 695.5 mg
More about "crab cakes recipe 15 food"
CRAB CAKES - BEST MELT-IN-YOUR-MOUTH RECIPE
From everydaydishes.com
EASY CRAB CAKES RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES
From delish.com
EASY CRAB CAKES (FRESH, CANNED, CLAW, OR LUMP MEAT)
From bowlofdelicious.com
OUR BEST CRAB CAKE RECIPES | CRISPY, TENDER, DELICIOUS
From tasteofhome.com
CRAB CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
27 BEST CRAB CAKE RECIPES – FOOD.COM
From food.com
CRAB CAKES - DINNER, THEN DESSERT
From dinnerthendessert.com
CRAB CAKES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
13 BEST CRAB CAKE RECIPES | HOW TO MAKE CRAB CAKES AT HOME
From foodnetwork.com
Author By
CRAB CAKES - MAKES 15 RECIPE - CUISINART.COM
From cuisinart.com
Estimated Reading Time 2 mins
GOOD EATS CRAB CAKE RECIPE: TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
EASY BAKED CRAB CAKES (MUFFIN PAN) LEFTOVERS THEN BREAKFAST
From leftoversthenbreakfast.com
CRAB CAKES | FOOD & WINE
From foodandwine.com
BEST CRAB CAKES RECIPE - CREME DE LA CRUMB
From lecremedelacrumb.com
BEST MARYLAND CRAB CAKE RECIPE - WITH JUMBO LUMP CRAB! - JZ EATS
From jz-eats.com
MINI CRAB CAKES – CLOVER LEAF
From cloverleaf.ca
15 EASY OLD BAY CRAB CAKE RECIPES TO MAKE AT HOME
From whatkatebaked.com
12 BEST CRAB CAKE RECIPES - INSANELY TASTY | RECIPES8
From recipes8.com
WHAT TO SERVE WITH CRAB CAKES: 30 SIDE DISHES | ALLRECIPES
From allrecipes.com
CRAB CAKES (THE BEST) | RICARDO
From ricardocuisine.com
CRAB CAKE RECIPE | BALTIMORE STYLE CRAB CAKES RECIPE | FOOD & WINE
From foodandwine.com
GLUTEN FREE CRAB CAKES • DISHING DELISH
From dishingdelish.com
BEST CRAB CAKES RECIPE: EASY 15-MINUTE OLD BAY CRAB CAKE RECIPE …
From flipboard.com
CRAB CAKE RECIPES | ALLRECIPES
From allrecipes.com
OLD BAY CRAB CAKES RECIPE - MSN.COM
From msn.com
VEGAN CRAB CAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRAB CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY CRAB CAKES [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
GOURMET CRAB CAKES – CLOVER LEAF
From cloverleaf.ca
PIONEER WOMAN CRAB CAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PERFECTLY EASY CRAB CAKES - THE STAY AT HOME CHEF
From thestayathomechef.com
MARYLAND CRAB CAKES RECIPE (LITTLE FILLER) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BEST BAKED CRAB CAKES (MINIMAL FILLER!) | HEALTHY DELICIOUS
From healthy-delicious.com
MARYLAND STYLE CRAB CAKES
From msn.com
HOMEMADE CAROLINA CRAB CAKES RECIPE :) - HOME - MY BLOG
From carolinejarvis.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