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.
CRAB CAKES WITH AIOLI DIPPING SAUCE
Green onion potato chips instead of bread crumbs? Yes! They fry up to a nice, crunchy golden brown. Many brands are gluten free, which is critical for me. If you like crab cakes without a lot of filler, I recommend trying this recipe. I also highly recommend using a cast iron skillet for frying them. My husband deemed these the best crab cakes he'd ever eaten, and said he'd also love to try them on a potato roll with lettuce, tomato and the dipping sauce. A great, quick and easy side dish that also cooks in about 8-10 minutes is fresh asparagus sauteed in olive oil with chopped garlic, then drizzled with lemon juice and kosher salt just before it's done cooking.
Provided by adiadv1
Categories Lunch/Snacks
Time 18m
Yield 4 patties, 2 serving(s)
Number Of Ingredients 15
Steps:
- In a mini chopper, finely crush the potato chips.
- In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy.
- Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing!
- Gently stir in 1/4 cup crushed potato chips.
- Form the mixture into 4 patties and coat with remaining potato chip crumbs.
- Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed.
- When the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate).
- Sprinkle with a little kosher salt if desired and cook for about 4 minutes.
- Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown.
- Dipping Sauce: Place all ingredients in mini chopper and push the button. That's it! Make it ahead of time if desired and refrigerate.
Nutrition Facts : Calories 491.3, Fat 31.4, SaturatedFat 4.6, Cholesterol 109, Sodium 1063.6, Carbohydrate 30.4, Fiber 3, Sugar 6.1, Protein 27.2
LEMON BASIL CRABCAKES WITH HOMEMADE AIOLI
These Lemon Basil Crab Cakes with Homemade Aioli are creamy on the inside, crunchy on the outside and jam packed with chunks of crab. They're also gluten free and dairy free, so no breadcrumbs needed!
Provided by Ashley
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- Add almonds to a blender or food processor. Pulse or grate for about a minute until the almonds form a flour like powder. Pour onto a plate and set aside.
- Add egg yolk, apple cider vinegar, lemon juice, garlic and basil to a blender. Turn the blender on and drizzle olive oil in slowly (through the top hole) until it becomes a mayo texture in about 30 seconds. And salt and pepper to taste. Set aioli aside.
- In a large bowl, add crabmeat, red bell pepper, scallions, cayenne, paprika, 1/4 cup + 2 tbs lemon basil aioli, salt and pepper. Gently stir together with a rubber spatula; try not to break up the crab too much.
- Form 4 crab cakes. Coat all sides of each crab cake with the crushed almonds. Use your hands to press the almonds into onto the crab cakes. Tip: Let the crab cakes sit for 10-15 minutes; this will help them set up and bind, without falling apart.
- Heat a skillet to medium high and add 2 tbs of olive oil to it. Cook each crab cake 3- 4 minutes on each side. Be sure to use a spatula to gently flip each crab cake. They should be golden brown on each side. Enjoy!
MARYLAND CRAB CAKES WITH BASIL AIOLI
Delicous Crab Cakes served with a garic dipping sauce. Can be made mild or hot and spicy. Can be used as a seafood appetizer or a main course. Recipe courtesy Chef Rita Carmody (formerly of the Red Lion Hotel)
Provided by Steve P.
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
- Gently mix everything together and shape into crab cakes.
- Saute cakes in a little oil for about five minutes on each side or until golden brown.
- To prepare aioli, place egg yolks, garlic and basil in a blender.
- Start the blender and slowly add oil.
- When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
- Serve the aioli on the side as a dipping sauce.
SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
- Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
- Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
- In a medium bowl, mix all the ingredients together.
CRAB CAKES WITH BASIL AIOLI
Steps:
- 1. FOR THE BASIL AIOLI: Mayonnaise, garlic, basil leaves, and lime juice. Wisk all ingredients in a medium bowl.
- 2. Season to taste with salt and pepper.
- 3. Cover and refrigerate for at least one hour to allow flavors the develop.
- 4. FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and lemon peel in a large bowl.
- 5. Mix in half of the bread crumbs and season to taste with salt and pepper.
- 6. Mix in yolks (mixture will be soft).
- 7. Form crab cakes into two cakes per serving using a generous 1/4 cupful for each.
- 8. Coat cakes on both sides with flour and shake off the excess.
- 9. Brush both sides with the egg whites and coat with the remaining bread crumbs.
- 10. Cover and chill for at least two hours (up to six hours).
- 11. Melt butter in a heavy skillet and working batches cook cakes until golden brown and heated through (about four minutes per side).
- 12. Place two cakes on each plate and serve with the remaining basil aioli.
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