CLASSIC CRAB CAKES
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.
Nutrition Facts : Calories 282 calories, Fat 22g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 638mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
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.
CHESAPEAKE BAY CLASSIC CRAB CAKES
Steps:
- Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
- Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
- When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
- Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
- 8 ounces tomatillos, husked and cut into quarters
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 2 teaspoons green hot sauce (recommended: Tabasco)
- 1 teaspoon chopped garlic
- 1 teaspoon mustard seeds, toasted
- 1 teaspoon peeled and grated fresh horseradish
- Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.
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.
CLASSIC CRAB CAKES (W-S)
Steps:
- Prepare the crab cakes In a large bowl, lightly beat the eggs. Add the mayonnaise, mustard, Worcestershire sauce, hot-pepper sauce, crabmeat, bread crumbs and chives. Stir with a fork until well mixed. Gently form the mixture into small patties about 1 1/2 inches in diameter. You should have 18 to 20 patties. Transfer the patties to a baking sheet and refrigerate for 15 to 30 minutes to allow the cakes to firm slightly. If freezing, place in the freezer (see note). Cook the crab cakes In a large fry pan over medium heat, warm the oil. Working in batches if necessary, add the crab cakes and cook, without moving them, until golden brown underneath, about 4 minutes. Turn the crab cakes over and cook until golden brown on the other side, 3 to 4 minutes more. Divide the greens among individual plates, top with 2 to 3 crab cakes and serve with the lemon wedges alongside. Serves 6.
CRAB CAKES WITH REMOULADE SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
- In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
- Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.
EASY CRAB CAKES WITH PANKO
Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.
Provided by wolfnet
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
- Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g
HEAVENLY CRAB CAKES
When I switched to a low-fat diet, I thought I'd never be able to eat crab cakes again. But then I found this healthy crab cake recipe. Now I can enjoy these little patties of paradise...without any guilt! -Laura Letobar, Livonia, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes. , In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides.
Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 108mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
CLASSIC CRAB CAKES
I searched the site, but even though there are 250+ crab cake recipes, I could not find one like this one. I got this recipe from the Stonewall Kitchen demo kitchen. I have made it once, and it is very simple, easy, and very tasty. Definitely make the mixture ahead and refrigerate - they stay together much better and cook up easier. Prep time includes refrigeration time. They served them with a remoulade sauce, but I served them with Stonewall Kitchen's Mango Habanero Aioli (Recipe #445347) - Yum!
Provided by WorkingMom2three
Categories Crab
Time 4h20m
Yield 10 crab cakes
Number Of Ingredients 10
Steps:
- Combine all ingredients. Refridgerate several hours or overnight.
- Use a 1/4 c measure to form into cakes.
- Saute/pan fry in butter with a little oil until cakes are lightly browned on each side.
Nutrition Facts : Calories 131.3, Fat 6, SaturatedFat 0.7, Cholesterol 54.6, Sodium 1068.7, Carbohydrate 6.1, Fiber 2.6, Sugar 1.1, Protein 14.1
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CLASSIC CRAB CAKES - BETTER HOMES & GARDENS
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4.5/5 (15)Total Time 1 hr 25 minsAuthor Matt Lee And Ted LeeCalories 128 per serving
- Place the crabmeat in a large mixing bowl, pinching through the pile with your fingers to find any bits of shell and to break up large pieces. Add the mayonnaise, mustard, 1/4 cup of the bread crumbs, parsley, green onions, garlic, salt, and pepper; fold to combine. Add the eggs and fold to combine.
- To form patties, on a tray, pat about 1/4 cup of the mixture into a 2 1/2-inch round cutter, then lift off the cutter, forming 16 cakes. Cover with plastic wrap, press lightly, and chill at least 30 minutes.
- Heat 1 tablespoon oil in a 12-inch skillet. Heat over medium-high heat. Lightly dredge both sides of 8 cakes in bread crumbs and add to skillet. Press lightly with a spatula and cook for 1 to 2 minutes per side or until golden brown. Transfer to a shallow baking pan. Repeat with remaining cakes, adding more oil, if necessary. Top each cake with a slice of butter and bake for 5 minutes. Sprinkle with paprika and serve with lemon wedges.
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