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 FRESH LEMON
Fresh lemons and lemon juice bring out all the great flavors in these crispy crab cakes. But be careful not to overcook or they'll be dry, instead of moist and delicate. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine cornmeal and milk; set aside. In a large nonstick skillet, saute red pepper and onions in oil until tender. Remove from the heat., Add the egg whites, mayonnaise, flour, parsley, lemon juice, seafood seasoning and cayenne to the reserved cornmeal mixture; mix well. Fold in the crab, corn and red pepper mixture., Coat the same skillet with cooking spray; drop crab mixture by scant 1/2 cupfuls into the pan. Press into 3/4-in.-thick patties. Cook in batches over medium heat for 4-6 minutes on each side or until golden brown. Serve with lemon wedges.
Nutrition Facts : Calories 311 calories, Fat 9g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 764mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
CRAB CAKES WITH TARRAGON SAUCE
I like these with the tarragon sauce. My wife, Glenda doesn't; she prefers hers plain. If you aren't a big tarragon lover, leave it out, and you have Crab Cakes with Tartar Sauce. Prep time includes setting time.
Provided by Toby Jermain
Categories Crab
Time 1h50m
Yield 8 crab cakes
Number Of Ingredients 19
Steps:
- Prepare Tarragon Sauce first.
- Combine all ingredients in a small bowl.
- If too thick, add skim milk or yogurt to thin.
- Season to taste with salt and pepper.
- Refrigerate, covered, to allow flavor to develop while crab cakes are being prepared.
- Crab Cakes: Combine crab, 1/4 cup breadcrumbs, mayonnaise, green onion, mustard, egg white, Tabasco, salt, and black pepper.
- Form into 8 equal patties.
- Place remaining breadcrumbs on waxed paper.
- Dredge patties in crumbs, transfer to a plate, and refrigerate, covered, for at least 1 hour.
- Heat half of olive oil in a 10" nonstick skillet.
- Add half of crab cakes; cook on one until crisp and golden, about 4-5 minutes.
- Turn over, and cook an additional 3-4 minutes.
- Repeat with other half of cakes.
- Sprinkle with chopped chives.
- Serve with sauce and lemon wedges.
Nutrition Facts : Calories 124.1, Fat 3, SaturatedFat 0.5, Cholesterol 43.1, Sodium 523.5, Carbohydrate 9.4, Fiber 0.7, Sugar 1.9, Protein 14.6
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
NEW ENGLAND CRAB CAKES
This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.
Provided by Jenna T
Categories Appetizers and Snacks Spicy
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
- Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.
Nutrition Facts : Calories 451.6 calories, Carbohydrate 26.6 g, Cholesterol 172.3 mg, Fat 28.4 g, Fiber 1.8 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 1277.1 mg, Sugar 2 g
CRAB CAKES
Make and share this Crab Cakes recipe from Food.com.
Provided by Lorrie in Montreal
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Prepare a cookie sheet with nonstick pan spray.
- In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worchestershire sauce, salt, pepper, and pepper sauce.
- Add 1/4 cup of the bread crumbs; mix well.
- If time permits, chill for an hour or more.
- Shape the crab mixture into 4 patties about 3/4 inch thick (use about 1/2 cup mixture for each).
- Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.
- Bake for 20 to 25 minutes, or until lightly browned, turning the cakes midway through the cooking time.
Nutrition Facts : Calories 138, Fat 5.3, SaturatedFat 1.1, Cholesterol 95.9, Sodium 455.6, Carbohydrate 8.6, Fiber 1.6, Sugar 0.8, Protein 15.4
CRAB CAKES ON TOAST WITH ALEPPO-LEMON MAYO
Preserved lemon and Aleppo pepper put a Mediterranean spin on classic crab cakes, adding brightness and a subtle heat.
Provided by Amanda Freitag
Categories main-dish
Time 45m
Yield 12 crab cakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- For the crab cakes: Carefully pick through the crabmeat, removing any hard cartilage and small pieces of shell. Transfer to a medium bowl. Stir in the panko, mayonnaise, chives, preserved lemon, lemon zest, egg white, 1/2 teaspoon salt and few grinds of black pepper until well combined. Cover with plastic wrap and refrigerate until chilled through, about 15 minutes.
- For the toast: Meanwhile, use a 2-inch round biscuit cutter or ring mold to cut out 12 rounds of bread, then transfer to a rimmed baking sheet (reserve the 2-inch cutter for shaping the crab cakes). Melt the butter and Aleppo in a small saucepan over medium heat. Brush some of the butter mixture on each piece of bread. Bake until lightly toasted, about 8 minutes. Transfer to a serving platter.
- For the Aleppo-lemon mayo: Stir together the mayonnaise, lemon juice, Aleppo and a pinch of salt in a small bowl until smooth. Set aside for serving.
- Divide the crab cake mixture into 12 portions, then press each portion individually into the 2-inch round biscuit cutter to shape into a cake the same size as the toast (the crab cakes should be about 1/4 inch thick).
- Heat the butter and canola oil in a large nonstick skillet over medium-high heat. Add the crab cakes and cook until warmed through and golden brown, 3 to 4 minutes per side.
- For serving: Place a crab cake on top of each toast round. Top with a small dollop of the Aleppo-lemon mayo, a couple of pieces of preserved lemon and a chive.
More about "crab cakes with fresh lemon recipes"
CRAB CAKES WITH LEMON AIOLI (30 MINUTE RECIPE) - CHEF …
From chefsavvy.com
5/5 (3)Total Time 30 minsCategory DinnerCalories 555 per serving
- Whisk all of the ingredients together in a small bowl. Season with salt to taste. Set aside until you are ready to serve with the crab cakes.
- Whisk together mayo, breadcrumbs, mustard, egg, Worcestershire, old bay, dill, lemon juice and hot sauce until combined. Fold in the crab meat. Use your hands to mix or with a rubber spatula. Do not over mix. You should be able to put mixture into a ball without it falling apart.
CRAB CAKE RECIPE (THE BEST!) - GRANDBABY CAKES
From grandbaby-cakes.com
CRAB CAKES WITH FRESH LEMON RECIPE: HOW TO MAKE IT | TASTE ...
From preprod.tasteofhome.com
WHAT TO SERVE WITH CRAB CAKES: 21 TASTY SIDE DISHES ...
From chefsandrecipes.com
BEST CRABSOLUTELY FABULOUS CRAB CAKES RECIPES | FOOD ...
From foodnetwork.ca
CRAB CAKES WITH LEMON-CAPER RéMOULADE
From freshmadeonline.com
PAN FRIED LEMON SCALLION CRAB CAKES - FRESH FLAVORFUL
From freshflavorful.com
GO VEGAN MEOW!: TOFU "CRAB" CAKES WITH LEMON AIOLI SAUCE
From goveganmeow.blogspot.com
EASY CRAB CAKES (FRESH, CANNED, CLAW, OR LUMP MEAT) - BOWL ...
From bowlofdelicious.com
AC'S - CRAB CAKES WITH FRESH LEMON CALORIES, CARBS ...
From sync.myfitnesspal.com
CRAB CAKES WITH FRESH LEMON | RECIPE | FRESH LEMON RECIPES ...
From pinterest.com
CRAB CAKES WITH LEMON HERB SAUCE - SHERRY BABY RECIPES
From sherrybabyrecipes.com
CRAB CAKES WITH HERBED MEYER LEMON AIOLI - THE FRESH MARKET
From thefreshmarket.com
CRUNCHY MINI SNOW CRAB CAKES WITH LEMON-DILL MAYO - FOOD ...
From foodnouveau.com
LOUISIANA CRAB CAKES WITH FRESH TOMATO AND CHILE TARTAR ...
From seafood-harvest.com
10 BEST CRAB CAKES WITH POTATO RECIPES | YUMMLY
From yummly.com
BEST CRAB CAKES WITH LEMON-DILL SAUCE - 3 SCOOPS OF SUGAR
From 3scoopsofsugar.com
DUNGENESS CRAB CAKES WITH LEMON SCALLION SAUCE - CULINARY ...
From culinaryginger.com
{BEST EVER} EASY CRAB CAKES - ERREN'S KITCHEN
From errenskitchen.com
CRAB CAKES WITH LEMON AND PANKO - THE WASHINGTON POST
From washingtonpost.com
CRAB CAKES WITH LEMON MAYONNAISE | BEN`S
From bensbakery.ca
CRAB CAKES WITH FRESH LEMON RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
EASY CRAB CAKES RECIPE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CRAB CAKES - TASTE OF THE FRONTIER
From kleinworthco.com
CRAB CAKES WITH CREAMY LEMON AND PEAR SAUCE | METRO
From metro.ca
CRAB CAKES WITH LEMON-DILL SAUCE – RECIPES NETWORK
From recipenet.org
CRAB CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CRAB CAKES WITH LEMON AIOLI - OATS EVERYDAY
From oatseveryday.com
MINI SPICY CRAB CAKES WITH LEMON AIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON-TARRAGON CRAB CAKES RECIPE | MYRECIPES
From myrecipes.com
CRAB CAKES WITH LEMON AIOLI | WILLIAMS SONOMA
From williams-sonoma.ca
10 BEST CRAB CAKES WITH PASTA RECIPES | YUMMLY
From yummly.com
BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES - DELISH
From delish.com
VEGAN CRAB CAKES - LOVING IT VEGAN
From lovingitvegan.com
MACROSTAX RECIPES | CRAB CAKES WITH LEMON CREAM SAUCE
From macrostax.com
BEST CRAB CAKES RECIPE - HOW TO MAKE CRAB CAKES
From thepioneerwoman.com
CRAB CAKES WITH FRESH LEMON - CRECIPE.COM
From crecipe.com
CRAB CAKES WITH HERB SALAD RECIPE - EPICURIOUS
From epicurious.com
SHALLOT & LEMON CRAB CAKES WITH AIOLI - BEST RECIPES UK
From bestrecipesuk.com
You'll also love