CHIVE CRAB CAKES
Most crab-cake recipes call for breadcrumbs or soda crackers; food editor Shira Bocar loves oyster crackers, so she crushes them up and folds them into the crab mixture before pan-searing the cakes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8
Number Of Ingredients 9
Steps:
- Combine mayonnaise, mustard, Worcestershire, chives, and 1/4 teaspoon salt in a medium bowl. Fold in crackers and crab just until combined. Using a 1/3-cup measuring cup, form mixture into 3-inch round patties.
- Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook half of patties until golden brown and crisp, about 2 minutes a side. Repeat with remaining oil and patties. Sprinkle with chives and serve, with lemon wedges.
CRAB CAKE SANDWICHES WITH OYSTER-CRACKER BREADING
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 crab cakes
Number Of Ingredients 20
Steps:
- Make the crab cakes: Tear the bread into very small pieces or rub between your hands into small crumbs. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add the breadcrumbs and a pinch each of salt and black pepper. Cook, stirring occasionally, until the breadcrumbs are toasted and crisp, about 3 minutes; transfer to a large bowl and let cool. Melt the remaining 2 tablespoons butter in the skillet; let cool slightly.
- Add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne and melted butter to the breadcrumb mixture; stir to combine. Add the crab and gently stir until just combined. Line a baking sheet with parchment paper. Form the crab mixture into eight 21/2- to 3-inch patties; transfer to the prepared baking sheet and refrigerate 1 hour.
- Meanwhile, grind the oyster crackers in a food processor to make fine crumbs; set aside.
- Make the sauce: Whisk the mayonnaise with the lemon zest and juice, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Stir in the chives. Refrigerate until ready to serve.
- Cook the crab cakes: Heat 1/2 inch vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Press the crab cakes into the ground oyster crackers, turning to coat. Working in batches, add the crab cakes to the skillet and fry, turning, until golden, 4 to 5 minutes. (Adjust the heat if the crab cakes are browning too quickly.) Drain on a paper towel-lined plate. Serve the crab cakes on the buns with lettuce and sauce.
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
FAIDLEY'S WORLD FAMOUS CRAB CAKES
These take a while to make, but are worth it. I got these from the newspaper years ago. Faidley's is in Lexington Market on Eutaw St. in Baltimore, MD.
Provided by Bliss
Categories Crab
Time 5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
- In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
- Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
- Let the mixture sit for 2-3 minute.
- before forming the cakes.
- Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
- Do NOT pack the mixture too firmly.
- The cakes should be as loose as possible, yet still hold their shape.
- Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
- Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
- Chill for at least 1 hour.
- To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
- Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
- on each side.
- Remove with a slotted utensil to a paper towel to drain.
- To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
- on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
- total cooking time.
- Serve at once with tartar sauce on the side.
- Makes 4 servings.
CRISP CRAB CAKES
Steps:
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.
Nutrition Facts : Calories 220, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 155 milligrams, Sodium 630 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 26 grams
CLASSIC MARYLAND CRAB CAKES RECIPE
Steps:
- Gather the ingredients.
- Drain the crabmeat and pick through it, discarding any shells and cartilage. Put the crabmeat in a bowl and set it aside.
- Crush the saltine crackers until very fine and mix with the egg, mayonnaise, Dijon mustard, Old Bay, Worcestershire sauce, and salt.
- Fold in the crab gently. Only mix enough to combine ingredients (take care not to break up the crab into fine shreds).
- Shape into 6 crab cakes, cover, and refrigerate for at least 1 hour.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Cook the crab cakes until golden brown, 3 to 5 minutes per side. Transfer to a plate.
- Serve the crab cakes with tartar sauce, rémoulade , or simply with a squeeze of lemon.
Nutrition Facts : Calories 176 kcal, Carbohydrate 4 g, Cholesterol 106 mg, Fiber 0 g, Protein 15 g, SaturatedFat 2 g, Sodium 485 mg, Sugar 1 g, Fat 11 g, ServingSize 6 servings, UnsaturatedFat 0 g
CRAB AND OYSTER BISQUE
French dinner ready in 20 minutes! Crab and oyster come together in this tasty bisque made using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 10
Number Of Ingredients 14
Steps:
- In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic and shallots in butter, stirring occasionally, until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes, stirring constantly, until thickened.
- Stir in Worcestershire sauce, Cajun seasoning, pepper and whipping cream. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl. Serve with oyster crackers; sprinkle with parsley.
Nutrition Facts : Calories 362, Carbohydrate 7 g, Fat 7, Fiber 0 g, Protein 4 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 219 mg
DORSEY'S FISH & OYSTER HOUSE CRAB CAKES
This recipe makes traditional crab cakes. Enjoy!
Provided by Dorsey Marshall, Jr.
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Mix together Old Bay™ seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.
- Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 1.7 g, Cholesterol 75.1 mg, Fat 26.5 g, Fiber 0.2 g, Protein 12.8 g, SaturatedFat 3.6 g, Sodium 367.7 mg, Sugar 0.2 g
MY CRAB CAKES
Great crab cakes with lots of flavor and spice. Serve with homemade aioli and a crisp white wine!
Provided by Rod Mowery
Categories Appetizers and Snacks Spicy
Time 30m
Yield 10
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
- Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
- Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 22 g, Cholesterol 72.9 mg, Fat 22.1 g, Fiber 0.8 g, Protein 10.5 g, SaturatedFat 3.7 g, Sodium 406.7 mg, Sugar 1.7 g
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