Seasoned Crab Cakes Food

THE BEST CRAB CAKES

The Best Crab Cakes image

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

Ingredients

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

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.

CHEF JOHN'S CRAB CAKES

Chef John's Crab Cakes image

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

Ingredients

8 saltine crackers, finely crushed
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper
1 pound fresh crabmeat, well drained
¼ cup dry bread crumbs
2 tablespoons butter

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

FOUR SEASONS CRAB CAKES

Four Seasons Crab Cakes image

Cook them up in batches and keep them warm in a 200 degree oven on an ovenproof platter filled with Rock Salt and heated beforehand. The best thing about that is that you can bake it as directed in the recipe and then take it to the table and the crabcakes will stay hot because the rock salt holds heat very well. To save money halve this recipe and or use claw crabmeat.

Provided by Steve_G

Categories Crab

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs lump crabmeat
1/2 lb cod fish fillet, fresh
1/2-1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons parsley, finely chopped
2 tablespoons chives, finely chopped
2 tablespoons basil, julienned
salt and pepper
1/2 lemon, juice of
olive oil, for sauteing

Steps:

Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much.
In a food processor, grind codfish until pureed.
Add 1/2 cup of heavy cream and puree until incorporated.
Then add more cream if needed.
The mixture should be smooth and shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except for the olive oil.
Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown.
Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden on both sides.
Finish by baking in a 450-degree oven for 4-5 minutes.

Nutrition Facts : Calories 211.9, Fat 8.3, SaturatedFat 3.8, Cholesterol 118.7, Sodium 470.7, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 30.8