TANGIER ISLAND VIRGINIA CRAB CAKES
I grew up eating these crab cakes, which are crisp on the outside and tender on the inside. They're absolutely delicious every time I make them. -Ann Girucky, Norfolk, Virginia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 crab cakes.
Number Of Ingredients 11
Steps:
- In a large bowl, mix the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add crab cakes in batches; cook until dark golden brown, 2-3 minutes on each side.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
VIRGINIA CRABCAKES
I love crabcakes and I especially like the fact that these are baked and not fried.From the R.S.V.P. section of a February 1986 issue of Bon Appetit. It was requested from the Scale o'de Whale, a seafood restaurant in Portsmouth, Virginia. This makes 8 first course or appetizer servings or 4 main course servings.
Provided by Leslie in Texas
Categories Crab
Time 37m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Lightly greased baking sheet.
- Mix bread, pimiento,parsley and seasoning in large bowl; gently fold in crabmeat.
- Blend mayonnaise,mustard,worcestershire and hot pepper sauce in small bowl.
- Gently fold into crab mixture and pat mixture into 8 cakes.
- Arrange on prepared sheet, sprinkle with paprika and brush with butter.
- Bake until lightly browned, 10 to 12 minutes.
- Serve immediately.
SUPER-RICH VIRGINIA CRAB CAKES
Excellent crab cake recipe! Could be used as a main course or an appetizer. Taken from Gourmet Magazine, Feburary, 1995 issue and presented by Jessica B. Harris.
Provided by Bev I Am
Categories Crab
Time 30m
Yield 24 small crab cakes
Number Of Ingredients 9
Steps:
- In a bowl, combine crab meat and bread crumbs.
- In a small bowl, whisk eggs well and add cream, whisking.
- Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
- In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons.
- Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture.
- Serve crab cakes warm.
- Makes 24 crab cakes.
SUPER-RICH VIRGINIA CRAB CAKES
Provided by Jessica B. Harris
Categories Milk/Cream Cocktail Party Crab Pan-Fry Gourmet
Yield 24 small crab cakes
Number Of Ingredients 9
Steps:
- In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
- In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm.
GULF COAST CRAB CAKES WITH COUNTRY REMOULADE
Provided by Virginia Willis
Time 50m
Yield 24 bite-size crab cakes
Number Of Ingredients 21
Steps:
- In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
- Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.
- Serve warm with a dollop of Country Remoulade and garnished with chives.
- In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
- Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
CLYDE'S CRAB CAKES COURTESY OF THE TOMBS
On the edge of the Georgetown University campus, The Tombs is a daytime and evening favorite with University students, faculty and neighbors. A Washington D.C. institution, The Tombs features colorful decor highlighted by vintage crew and sporting prints, colorful sweeps, high-backed booths, and leaded glass. This is one of The Tombs most requested recipes.
Provided by Crab Cake Guy
Categories Crab
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pick the crab meat over to remove excess shells and cartilage.
- Combine the mayo, Old Bay, parsley, mustard and water until smooth.
- Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
- With your hands, break up the saltines into crumbs and mix into the crab mixture.
- Form into four patties and pan-fry, or broil the cakes until golden brown.
Nutrition Facts : Calories 381.7, Fat 16.4, SaturatedFat 2.5, Cholesterol 187.5, Sodium 1093.9, Carbohydrate 14.4, Fiber 0.5, Sugar 2.8, Protein 42.3
VIRGINIA JUMBO LUMP CRAB CAKES
A friend of mine sent me a lovely thank-you note on stationery that featured recipes. This was one of said recipes.
Provided by Virgaux78
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour oil into a large skillet set on medium heat.
- Combine remaining ingredients in a medium bowl.
- Shape into patties.
- Fry patties in hot oil for 3 minutes on each side.
- Drain on paper towels.
- Serve.
Nutrition Facts : Calories 501.2, Fat 26.1, SaturatedFat 4.2, Cholesterol 287.6, Sodium 1133.7, Carbohydrate 18.4, Fiber 1.3, Sugar 3, Protein 46.5
MRS. DUVALL'S CRAB CAKES
In the past, Robert DuVall owned a restaurant just outside Washington,DC in The Plains, VA, called The Rail Stop with excellent food and ambience! The crab cakes on the menu were from his Mom's recipe box. So very good...and the sauce below? Included as one that I use to compliment DuVall's crab cakes. I use fresh garlic chives from the garden in place of the chives AND the garlic. Will post photo when approved.Note: Time does not include refrigeration.
Provided by Caroline Cooks
Categories Crab
Time 35m
Yield 14-16 crab cakes
Number Of Ingredients 20
Steps:
- In a large bowl, combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
- Fold in crabmeat and 1/4 cup of cracker crumbs.
- Shape mixture into 16 cakes about 1" thick. Coat crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
- Refrigerate for at least 2 hours or overnight to "set" cakes.
- *About 10 minutes before cooking cakes,* MAKE SAUCE.
- Heat oil in small heavy sauce pan over medium-low heat.
- Add chives and garlic; sauté until tender, about 3 minutes.
- Add chili sauce and stir 1 minute. Immediately, add cream, wine and lime juice. Simmer until sauce is slightly thickened, about 5 minutes.
- Remove from heat, cover and keep warm over hot water.
- MAKE CRAB CAKES:(Handle crab cakes gently with wide-thin metal spatual, for best results).
- When ready to serve:.
- In cast iron skillet, melt 1 tablespoon of butter in 2 tablespoons of oil.
- When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.
- Drain crab cakes on paper towels; then keep warm in a low oven.
- Repeat with remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.
- Serve with lemon wedges and Garlic-Chili Sauce.
Nutrition Facts : Calories 178.9, Fat 12.5, SaturatedFat 4.2, Cholesterol 65.1, Sodium 313.4, Carbohydrate 6.9, Fiber 0.5, Sugar 1, Protein 8.9
CHEF JOHN'S CRAB CAKES
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
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
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