My All Time Favorite Crab Cakes Recipe 445 Food

BEST EVER CRAB CAKES

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.

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.

MY ALL TIME FAVORITE CRAB CAKES RECIPE - (4.4/5)

Steps:

• Mix all ingredients except crab and Ritz Crackers. Fold into crab meat. Crush Ritz Crackers and gently fold into crab mixture. Pat into crab crakes and deep fry, pan fry or broil until golden brown. NOTES: Refrigerate crab cakes for one hour before frying or broiling to help reduce separation during cooking. Using 3.5 inch diameter by 1 inch deep cooking rings is an alternative to refrigerating the crab cakes before cooking ...they work great. Go first class and use jumbo lump crab meat rather than back fin ...or use a mixture of both.

AUTHENTIC MARYLAND CRAB CAKES

Steps:

• Whisk together the first 5 ingredients.
• Stir in the bread and cracker bits.
• Gently fold in the crab meat.
• Portion into 4 medium to large mounds on a lined and greased quarter or half sheet pan. Don't pack it but do smooth it down and shape; make sure it is just barely tight enough to hold together.
• Refrigerate on the sheet for 20 minutes to 6 hours.
• Broil for 6 minutes on the highest setting then bake at 400 for 6 minutes or until internal temp is 120F when checked with an instant read probe.
• I think all crackers would be fine, maybe even all bread, I used what I had open and was close to having to be tossed. I would add fresh parsley if I had it. I made sauces but they were not needed. Also, don't add salt, these were on the edge of being too salty for some, but were perfect for my taste. The best way to reduce salt, if you are worried, is to reduce the amount of Old Bay, maybe add a dash of hot sauce if you want the heat but not the salt. This is just how I made it, I'm sure there are substitutions or improvements possible.

CRAB CAKES

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.

CRAB CAKES

Steps:

• Saute onion, garlic, and bell pepper until tender, and cool slightly.
• Mix 1/3 cup bread crumbs, mayonnaise, sour cream, egg, Worchestershire sauce, mustard, lemon juice, horseradish, hot sauce, salt and pepper together in a mixing bowl.
• Stir in sauted onion mixture, and crab meat, combining carefully.
• Form into 5 cakes (1/2 cup measuring cup works well).
• Combine remaining bread crumbs and cayenne pepper on a plate, and carefully coat crab cakes with mixture.
• Saute cakes in non-stick pan coated with oil until golden brown, turning once.
• Serve with favorite dipping sauce.

REBECCA'S FAVORITE CRAB CAKES

Steps:

• Crush saltines and set half aside to coat top and bottom of crab cakes.
• Chop fresh basil and dice crab flakes to 1/4 inch minus.
• Toss first eight ingredients together in large bowl.
• Cover small cookie sheet with wax paper or parchment, sprinkle with reserved cracker crumbs and set 3" round open metal ring or cookie tin on crumbs.
• Spoon mixture into round cookie tin and press to shape. Sprinkle with more cracker crumbs.
• Gently move cookie tin to next spot and repeat until mixture is used up.
• Makes about 7 crab cakes 3" x 5/8".
• Freeze on cookie sheet for about 1/2 hour.
• Fry until golden brown on each side.
• For best results do not use food processer, and use FRESH basil!