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.
HEALTHY BAKED CRAB CAKES RECIPE
Healthy crab cakes make a delicious lunch on top of a salad or appetizer to share with friends. These are loaded with crab instead of fat and sodium.
Provided by Kaleigh McMordie, MCN, RDN, LD
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 400F.
- In a large bowl, whisk together eggs, 1 tbsp Dijon, juice from 1 lemon (about 3 tbsps), paprika, and 1/4 tsp black pepper.
- Form mixture into 8 patties and place on a baking sheet lined with parchment or a silicone baking mat. Lightly brush or spray the tops of each patty with olive oil.
- Bake for 15 minutes or until the tops are lightly golden. Remove from the oven and serve with sauce.
- To make the sauce, combine Greek yogurt, remaining tsp Dijon mustard, remaining lemon juice (about 1 tbsp), green onion, cayenne in a small bowl. Whisk together until smooth and add cracked black pepper to taste.
Nutrition Facts : Calories 101 kcal, Carbohydrate 4 g, Cholesterol 102 mg, Fiber 0 g, Protein 17 g, SaturatedFat 1 g, Sodium 301 mg, Sugar 2 g, Fat 2 g, ServingSize 4 (2 cakes each), UnsaturatedFat 0 g
HEALTHY CRAB CAKES FOR MY MOM
How do you make a decent crab cake for an elderly person on a restricted diet? By accident, I realized I had made quite a few changes when I prepared Maryland Crab Cakes #235084, so I decided to list them here as a separate recipe. I have made many crab cake recipes over the years, but this was a very tasty, but not too rich crab cake; because it was baked rather than fried. It has a whitish appearance rather than golden brown, because I forgot to add a lightly beaten egg. Omitting the egg and additional salt, and baking instead of frying prevented my Mom from being overwhelmed, however these crab cakes may not hold their shape as well sans the egg, which appears to bug my younger brother, but delights Baltimorons who like to brag about too much crab meat in their crab cakes. These crab cakes tasted clean and fresh, letting the crab meat take center stage
Provided by KateL
Categories Crab
Time 40m
Yield 4 cales, 4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly oil baking pan or cookie sheet.
- Gently mix, by hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps.
- Divide crab mixture into four portions and carefully shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Place on lightly oiled baking pan or cookie sheet so that none of the crab cakes touch. To "set" cakes, cover with plastic wrap and chill at least 30 minutes, and up to 24 hours in advance to this point.
- Preheat oven to 350 degrees Fahrenheit.
- Bake crab cakes for 12-15 minutes. They will brown only slightly due to the lack of egg or oil. On the bright side, all ingredients are precooked before baking. If you won't settle for less than a golden brown look, brush some lightly beaten egg whites on the exposed crab cake surfaces before baking.
- Serve hot with saltine crackers.
- NOTE: Don't use jumbo lump backfin for the all the crab meat, as the lumps are too big for the cake to hold together. If trying to impress, use Jumbo Lump Backfin Crab for half the crab meat, and use regular backfin for the other half. .
Nutrition Facts : Calories 200.3, Fat 6.5, SaturatedFat 1, Cholesterol 89.9, Sodium 560.2, Carbohydrate 8.2, Fiber 0.6, Sugar 1.5, Protein 26.2
MARYLAND CRAB CAKES
Nothing says Bawlmer, Murlin like crab cakes Hon! This is my take on a regional favourite. Based on a Cook's Illustrated recipe I don't pretend these would be considered "authentic" Especially if you use any of the various herbs I suggest. After all. I'm a DamnYankee transplant. However, they are good.
Provided by tonyp063
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Gently mix, by hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.
- Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.).
- Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot,.
- Chef's Notes.
- Use a *very* delicate hand when mixing. You don't want to break up the crab meat.
- Use the bare minimum of filler necessary to just hold the cakes together. These are Crab Cakes, not crab flavoured bread cakes!
- You can broil them rather than fry. In that case, omit the flour dusting. Be very careful when turning. You don't want them to fall apart.
Nutrition Facts : Calories 367.3, Fat 21.5, SaturatedFat 3.1, Cholesterol 142.8, Sodium 577.4, Carbohydrate 14.2, Fiber 0.8, Sugar 1.6, Protein 28.5
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