ETTA'S CRAB CAKES (TOM DOUGLAS)
Living in Seattle, and having eaten these at Etta's, I can attest that Etta's Crab Cakes are superb. They are included in "I Love Crab Cakes: 50 Recipes for an American Classic" by Tom Douglas with Shelley Lance and have been "rereleased" (so to speak) on numerous other websites. One hour of the estimated preparation time is chilling time. Timing is based on buying (admittedly pricey)Dungeness crab meat. If buying cooked crabs and planning to extract crab meat yourself, add at least an hour.
Provided by BarbryT
Categories Crab
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
- Pulse to mince the vegetables and combine the ingredients.
- With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
- Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
- Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
- Put the fresh bread crumbs in a shallow container and stir in parsley.
- Lightly dredge the crab cakes on both sides in the bread crumbs.
- Chill for at least 1 hour (preferably longer).
- Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
- Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
- Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.
Nutrition Facts : Calories 794.3, Fat 36, SaturatedFat 12.7, Cholesterol 151, Sodium 1301.8, Carbohydrate 80.3, Fiber 5.3, Sugar 7.5, Protein 35.6
MRS. DUVALL'S CRAB CAKES
In the past, Robert DuVall owned a restaurant just outside Washington,DC in The Plains, VA, called The Rail Stop with excellent food and ambience! The crab cakes on the menu were from his Mom's recipe box. So very good...and the sauce below? Included as one that I use to compliment DuVall's crab cakes. I use fresh garlic chives from the garden in place of the chives AND the garlic. Will post photo when approved.Note: Time does not include refrigeration.
Provided by Caroline Cooks
Categories Crab
Time 35m
Yield 14-16 crab cakes
Number Of Ingredients 20
Steps:
- In a large bowl, combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
- Fold in crabmeat and 1/4 cup of cracker crumbs.
- Shape mixture into 16 cakes about 1" thick. Coat crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
- Refrigerate for at least 2 hours or overnight to "set" cakes.
- *About 10 minutes before cooking cakes,* MAKE SAUCE.
- Heat oil in small heavy sauce pan over medium-low heat.
- Add chives and garlic; sauté until tender, about 3 minutes.
- Add chili sauce and stir 1 minute. Immediately, add cream, wine and lime juice. Simmer until sauce is slightly thickened, about 5 minutes.
- Remove from heat, cover and keep warm over hot water.
- MAKE CRAB CAKES:(Handle crab cakes gently with wide-thin metal spatual, for best results).
- When ready to serve:.
- In cast iron skillet, melt 1 tablespoon of butter in 2 tablespoons of oil.
- When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.
- Drain crab cakes on paper towels; then keep warm in a low oven.
- Repeat with remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.
- Serve with lemon wedges and Garlic-Chili Sauce.
Nutrition Facts : Calories 178.9, Fat 12.5, SaturatedFat 4.2, Cholesterol 65.1, Sodium 313.4, Carbohydrate 6.9, Fiber 0.5, Sugar 1, Protein 8.9
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
CHESAPEAKE BAY CLASSIC CRAB CAKES
Make and share this Chesapeake Bay Classic Crab Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 38m
Yield 8 large crab cakes
Number Of Ingredients 15
Steps:
- Add the yolk, Old Bay, mustard, lemon zest, lemon juice, and vinegar to the bowl of a food processor or blender; process until smooth.
- Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise.
- Season with the salt and pepper (this quantity of mayonnaise will not emulsify in the bowl of the largest food processor; use a medium food processor, a mini processor, or a blender).
- Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
- Combine the bread crumbs and the parsley in a shallow container.
- Form the crab mixture into 8 patties about 3 inches wide and 3/4 inch thick and drop them into the bread crumb mixture.
- Dredge the crab cakes on both sides; if you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or so.
- When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat.
- Add about 2 tablespoons butter to each pan; when the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first.
- Slowly fry the cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side.
- If the crab cakes are browning too quickly, reduce the heat.
- The internal temperature of a cooked crab cake should be 155° on an instant-read thermometer.
- Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
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