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.
MINI CRAB CAKES AND CAJUN TARTAR
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 12 crab cakes
Number Of Ingredients 22
Steps:
- For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
- For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.
CRAB CAKES WITH SASSY TARTAR
Steps:
- Sassy Tartar Sauce: In small bowl combine all ingredients and mix well.
- Crab Cakes: In a medium bowl, add crabmeat, mayonnaise, bread crumbs, seafood seasoning, egg, and lemon juice. Stir to combine. Form 6 crab cakes approximately 2 1/2 inches diameter and place on baking sheet.
- In small plastic bag crush the saltine crackers and place into shallow dish. Lightly dredge the formed crab cakes into the crushed crackers and set aside.
- In a large skillet over medium heat, add enough oil to cover bottom of pan. When oil is hot, fry crab cakes in batches for about 3 minutes per side or until just golden brown. Transfer to a sheet pan or plate lined with a paper towel.
- Serve crab cakes with tartar sauce.
MARYLAND LUMP CRAB CAKES
There's nothing like a good Maryland crab cake! I was born in Maryland, and I've found that they just can't make crab cakes up here that even compare to the one's by the Chespeake Bay! I choose to bake these in the oven, but they can also be pan fried in oil until golden brown. Can be served with remoulade sauce, tartar sauce, mustard, or my roasted red pepper sauce. After baking, extra crab cakes can be frozen. I usually defrost, and then reheat cakes in a nonstick pan until heated through and slightly crisp on the outside.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 30m
Yield 20 crab cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients, excluding crabmeat.
- Combine well.
- Gently fold in crabmeat, careful not to break up the lumps.
- Form mixture into cakes.
- I use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form my cakes.
- They're about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray.
- Bake for 15 minutes or until golden on top.
Nutrition Facts : Calories 103.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 57.9, Sodium 313.8, Carbohydrate 5, Fiber 0.2, Sugar 0.9, Protein 11.2
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
EASY CRISPY CRAB CAKES
These are delicious crab cakes that my mom makes..I think she got the recipe from a co-worker. It goes well with a black bean soup.
Provided by Nicole Can Cook
Categories Crab
Time 18m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine red pepper, green onion, mayo, lemon juice, salt, garlic powder, and cayenne pepper.
- Stir in crab, egg, and 1/3 c of the breadcrumbs (may be sticky).
- Divide and form mixture into 4 balls.
- Roll crab balls in remaining breadcrumbs.
- Flatten into cakes about 1/2 inch thick.
- In a skillet, melt butter over medium heat and fry crab cakes 3-4 min per side, or until golden.
Nutrition Facts : Calories 250, Fat 15.7, SaturatedFat 6.8, Cholesterol 110.4, Sodium 1195.8, Carbohydrate 7.8, Fiber 0.8, Sugar 1.7, Protein 18.6
CRAB CAKES WITH SASSY TARTAR SAUCE - SANDRA LEE
Make and share this Crab Cakes With Sassy Tartar Sauce - Sandra Lee recipe from Food.com.
Provided by figaro8895
Categories Crab
Time 16m
Yield 6 crab cakes, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix crabcakes ingredients, except crackers and oil. Form six (6) crab cakes, about 2.5 in diameter.
- Crush saltine crackers in a plastic bag and place in shallow dish. Cover crab cakes with the crumbs.
- In large skillet over medium heat, ad enough oil to cover the bottom of the pan. Fry in batches in hot oil, about 3 minute per side or until just golden rbown. Transfer to a plate lined with a paper towel.
- Mis sauce ingredients and serve.
BAKED CRAB CAKES
Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee's Amelia Sunderland. TIP: For a heftier "burger," make two larger patties and serve on buns.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 198mg cholesterol, Sodium 619mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
SASSY'S CRAB CAKES
So yummy! This recipe is a result of 4 different cook's trying to make the perfect crab cake that would hold up in a busy music cafe but still be authentic. Serve as small appetizers or throw some coleslaw on a kaiser bun with a larger sized one and you will have a delicious sandwich. I always make my own breadcrumbs but purchased will work fine. Try these with my cucumber dill sauce for a refreshing different taste!
Provided by sassafrasnanc
Categories Crab
Time 30m
Yield 16 small, 8 serving(s)
Number Of Ingredients 17
Steps:
- Saute onion, red pepper and celery until tender.
- Remove from heat.
- Stir in crabmeat and the next 10 ingredients.
- Mix well & shape into patties, any size.
- Coat with additional breadcrumbs.
- Heat approximately 1/4 inch of oil in heavy weight fry pan to about 370 degrees.
- Fry for about 4 minutes on each side or until lightly browned.
- Drain on paper before serving.
Nutrition Facts : Calories 325.1, Fat 22.4, SaturatedFat 6, Cholesterol 63, Sodium 864.3, Carbohydrate 16.7, Fiber 1.3, Sugar 2.1, Protein 14.1
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