Crisp Crab Cakes Food

CRISPY CRAB CAKES WITH TARTAR SAUCE

Steps:

• Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors.
• Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes.
• Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and lemon wedges.

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.

CRISPY CRAB CAKES

Steps:

• In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.
• Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.
• Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.
• In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
• In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.
• To Serve:
• Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.

CRAB CAKES

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.

CRISPY POTATO CRAB CAKES

Steps:

• Microwave potatoes as directed on package; place in large bowl. (Do not mash.) Cool slightly.
• Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add yellow onions, peppers and celery; cook 8 to 10 min. or until tender and lightly browned, stirring frequently. Add Worcestershire sauce and seafood seasoning; cook and stir 1 min. Remove from heat.
• Add mayo, parsley, mustard, garlic powder and 1 egg to potatoes; mash until potato mixture is smooth and well blended. Add cooked onion mixture, crabmeat and green onions; mix well. Refrigerate 1 hour.
• Shape crabmeat mixture into 20 patties. Place flour and bread crumbs in separate shallow bowls. Whisk remaining eggs in third shallow bowl until blended. Dip crab patties, 1 at a time, in flour, then eggs, then bread crumbs, turning to evenly coat both sides of each patty with each ingredient. Place on waxed paper-covered baking sheet.
• Melt 1-1/2 Tbsp. butter with 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 5 crab patties; cook 3 min. on each side or until firm and golden brown on both sides. Drain on paper towels. Repeat with remaining butter, oil and crab patties.

EASY CRISPY CRAB CAKES

Steps:

• In a bowl, combine red pepper, green onion, mayo, lemon juice, salt, garlic powder, and cayenne pepper.
• Stir in crab, egg, and 1/3 c of the breadcrumbs (may be sticky).
• Divide and form mixture into 4 balls.
• Roll crab balls in remaining breadcrumbs.
• Flatten into cakes about 1/2 inch thick.
• In a skillet, melt butter over medium heat and fry crab cakes 3-4 min per side, or until golden.