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
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE
A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield Makes 6 large crab cakes
Number Of Ingredients 17
Steps:
- Line a baking sheet with aluminum foil for easy clean-up.
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
- Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
- In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
- Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
- Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
- Note: The nutritional information does not include the tartar sauce.
Nutrition Facts : ServingSize 2 crab cakes, Calories 299, Fat 14 g, Carbohydrate 9 g, Protein 32 g, SaturatedFat 3 g, Sugar 1 g, Fiber 1 g, Sodium 1141 mg, Cholesterol 275 mg
CRISPY CRAB CAKES WITH TARTAR SAUCE
Steps:
- Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors.
- Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes.
- Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and lemon wedges.
PANKO CRAB CAKES AND TARTAR SAUCE (JESSUP LANE)
Found this recipe in a beach house that we had rented and I copied it down! It seems like someone had given a container with the crabcakes (and the recipe attached) to the owner or previous tenant. What a nice idea. I made them without the tarter sauce since I didn't have the ingredients but I took some mayo, mustard and hot sauce and made a dipping sauce.
Provided by Oolala
Categories Crab
Time 1h
Yield 20 small crabcakes, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, place crabmeat, scallions and bread crumbs. Mix very lightly.
- In a small bowl, mix mayonnaise, mustards, lemon juice, seasonings and egg and whip together until smooth.
- Pour mayonnaise mixture over the crab mixture and lightly fold together.
- Gently shape into 20 cakes (about 2 1/2 inches in diameter). Cover and refrigerate 30 minutes to an hour.
- Meanwhile make the tartar sauce by mixing all the tartar sauce ingredients together in a small bowl; cover and store in refrigerator until ready to use.
- To cook the crab cakes, put oil and butter in a skillet over medium heat and when small bubbles appear, add the cakes.
- Cook 2-3 minutes, per side, until golden brown.
- Serve with tartar sauce and lemon wedges.
Nutrition Facts : Calories 291.4, Fat 13.8, SaturatedFat 2.6, Cholesterol 76.5, Sodium 1233.6, Carbohydrate 23.8, Fiber 1.5, Sugar 4.5, Protein 18.2
CRAB CAKES
The BEST Crab Cakes recipe, made with fresh lump crab meat and served with an easy crab cakes sauce. Enjoy as an appetizer or main dish.
Provided by Lauren Allen
Categories Appetizer Main Course Side Dish
Time 1h25m
Number Of Ingredients 17
Steps:
- Make chipotle mayo crab cakes sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (This can be made several days in advance).
- In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended.
- Refrigerate for at least one hour, or up to 5 hours.
- Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish.
- Spoon about 1/3 cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter.
- Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
- Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.
- Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom.
- Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate. Serve warm with chipotle mayo sauce for dipping.
Nutrition Facts : Calories 175 kcal, Carbohydrate 8 g, Protein 12 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 69 mg, Sodium 725 mg, Sugar 1 g, ServingSize 1 serving
SNOW CRAB CAKES
Cape Breton snow crab makes for fantastic light crab cakes ready in 20 minutes.
Provided by Ayngelina Brogan
Categories Canada
Time 20m
Number Of Ingredients 9
Steps:
- Mix all ingredients well, remember to keep 1/4 cup panko crumbs aside.
- Form into 12 cakes and roll in panko crumbs.
- Heat skillet over medium heat with a bit of vegetable oil. Add snow crab cakes, but do not crowd skillet as you'll need to gently flip after 1-2 minutes or when golden on each side.
- Garnish with chopped dill and serve with sriracha dipping sauce.
Nutrition Facts : Calories 132 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 11 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 341 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
OVEN-ROASTED CRAB CAKES
We had about a bunch of king crab left over and my hubby wanted me to make crab cakes with it. I'd never made them before so I did some research. This recipe is a combination of a few different ones - but came out GREAT! He was VERY happy and it is now going to be a repeat recipe! Hope you enjoy it too!
Provided by CandeB
Categories Healthy
Time 18m
Yield 6 cakes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sort through crab and discard any bits of shell. Press out moisture with paper towels.
- In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and Old Bay; mix well with a fork.
- Add crab and 1/4 cup panko; stir gently just to mix.
- Put in fridge for 1/2 an hour or more if time permits.
- Put remaining panko in a shallow bowl.
- Shape crab mixture into about 6 cakes about a 1/2 inch thick.
- Place each cake in panko to coat on each side - place on baking stone or dish and reform into shape. Should be sort of flat across - about a 1/2 inch thick - and formed around the edges.
- Bake in a 475°F regular or convection oven until golden brown, 15 to 18 minutes.
- With a spatula, transfer crab cakes to a platter. Add any sauce you want - but they turned out great without any sauce.
Nutrition Facts : Calories 306.8, Fat 8.7, SaturatedFat 1.6, Cholesterol 104.3, Sodium 1335.6, Carbohydrate 28.3, Fiber 1.7, Sugar 3.3, Protein 27.1
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