PAN-FRIED HATCH CHILE CRAB CAKES RECIPE - (4.5/5)
Provided by Sandyhstn
Number Of Ingredients 12
Steps:
- Using a rubber spatula, gently mix first seven ingredients in a medium bowl, being careful not to break up lumps of crab. In a separate bowl, whisk egg and fold into the crab mixture. Add bread crumbs, folding gently. Make six balls (you may need more bread crumbs to hold wet mixture together). Place balls in a shallow dish, cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. Just before cooking, remove cakes from refrigerator. Place panko in a hallow dish and dredge each cake in the flaked crumbs, pressing slightly on each ball to create a cake. You may need to pack the panko on the cakes to adhere. Gently shake off excess. Heat oil in a large skillet, over medium-high heat. Gently place cakes in skillet and pan-fry until outsides are crisped and brown, about 3-4 minutes per side. Drain cakes on a paper towel and serve immediately.
EASY FRIED CRAB CAKES
A really easy and very tasty crab cake recipe I put together with my 5-year-old son.
Provided by John Houghton
Categories Crab Cakes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Mix crushed crackers, bell pepper, green onions, egg, mayonnaise, and Dijon together in a large bowl. Gently fold in crabmeat, seafood seasoning, and black pepper using a wooden spoon or spatula. Form crabmeat mixture into 1/2-inch-thick patties, 2 to 3 inches in diameter.
- Put bread crumbs on a plate. Coat patties with bread crumbs.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Nutrition Facts : Calories 312.3 calories, Carbohydrate 18 g, Cholesterol 153.6 mg, Fat 11.4 g, Fiber 1.5 g, Protein 31 g, SaturatedFat 1.2 g, Sodium 1215.5 mg, Sugar 1.1 g
FRIED CRAB CAKES
This is a recipe I came up with after trying so many crab cake recipes. I think it is fantastic, and the sauce complements the fried crab cakes. Enjoy! I'm sure you will make this recipe again and again.
Provided by Nancy Gibson
Categories Crab Cakes
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
- Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
- While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
- Serve crab cakes with sauce on the side.
Nutrition Facts : Calories 868.9 calories, Carbohydrate 28 g, Cholesterol 205.4 mg, Fat 73.7 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 21.2 g, Sodium 1652.8 mg, Sugar 1.2 g
MRS. DUVALL'S PAN-FRIED CRAB CAKES
This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.
Provided by xtine
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
- In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.
Nutrition Facts : Calories 468.8, Fat 29.7, SaturatedFat 7.5, Cholesterol 198.2, Sodium 916.9, Carbohydrate 19, Fiber 0.7, Sugar 1.9, Protein 30.5
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.
PAN-FRIED SPICY CRAB CAKES
Steps:
- Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.
- To serve, place Creole Meuniere sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CRAB CAKES
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.
Provided by Ian Knauer
Categories Egg Quick & Easy Lunch Mayonnaise Crab Summer Pan-Fry Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
- Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
- Serve with:
- french fries and/or baby greens tossed with lemon vinaigrette.
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