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.
LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
- For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
- Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
- Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
- Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
- Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.
CLASSIC OLD BAY CRAB CAKES
***Update: This is the Crab Cake recipe used for building the Nutty for New England Naughty but Nice Crab Burger for one of the challenges in the Spring 07 Zaar Tour world! I have lived most of my life near the Chesapeake Bay and spent many summers in Maryland as a child. This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. We have always added a little lemon juice and browned them in butter which I feel really brings out the flavor and absolutely makes these. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking, This is a Summertime favorite of ours served with Corn on the Cob and Coleslaw!
Provided by Little Bee
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
- Refrigerate the patties 30 minutes to help keep them together when frying.
- Fry until golden-brown on both sides.
Nutrition Facts : Calories 142.6, Fat 8, SaturatedFat 4.3, Cholesterol 96.3, Sodium 501.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.6, Protein 12.3
CHERRY BARRANCO, OF MILTON, WON THE COVETED TITLE, "DELAWARE'S BEST CRAB CAKES" IN 1997
THIS IS FOR OUR 'USA STATE GROUP' STATE RECIPES...NOT MY RECIPE, NOR MY PIC. ALL CREDIT GOES TO 'CHERRY BARRANCO' Three judges ate their way through eight delectable crab cake recipes to determine the winner of the Coast Day Crab Cake Cookoff, an annual event at the College of Marine Studies and Sea Grant Program open...
Provided by Straws Kitchen(*o *)
Categories Other Appetizers
Number Of Ingredients 13
Steps:
- 1. Combine all ingredients in a large bowl, mixing well. Form into crab cakes and refrigerate to form all ingredients. Broil in oven or fry in olive oil until golden brown. Serve with fresh salsa or favorite condiments.
- 2. Dad's Crab Cakes Cherry Barranco, of Milton (Teacher wins the title "Delaware's Best Crab Cakes" in the '97 Crab Cake Cookoff with family recipe) Oct. 23, 1997
DELAWARE BAY CRAB CAKES
Almost all crabmeat. The sweetness of the crabmeat stands out. I don't recommend frying because they may fall apart. I usually make 6 medium size, but you could also make small ones for an appetizer.
Provided by Eileen C.
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in butter until soft.
- Pick thru crabmeat to remove any shells and put in large bowl.
- Add onion & butter, 1/2 C breadcrumbs & Old Bay seasoning to crabmeat and mix gently.
- Form Patties of desired size. Press together gently to hold shape. Mixture is soft and falls apart easily.
- Carefully dip in milk/egg mixture and cover completely in breadcrumbs.
- Bake at 400 for 10 - 15 minutes.
Nutrition Facts : Calories 517.4, Fat 29.1, SaturatedFat 16.6, Cholesterol 206.4, Sodium 879.1, Carbohydrate 29.6, Fiber 1.8, Sugar 3.1, Protein 33.3
CHESAPEAKE BAY CRAB CAKES
Make and share this Chesapeake Bay Crab Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion and green pepper in butter until tender.
- Remove from heat; stir in crabmeat and next 9 ingredients.
- Mix well, and shape into 8 patties.
- Coat with additional breadcrumbs.
- Pour oil to a depth of 1/4-inch into a heavy skillet.
- Fry cakes in hot oil (375 degrees) for 4-5 minutes on each side.
CHESAPEAKE BAY CLASSIC CRAB CAKES
Make and share this Chesapeake Bay Classic Crab Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 38m
Yield 8 large crab cakes
Number Of Ingredients 15
Steps:
- Add the yolk, Old Bay, mustard, lemon zest, lemon juice, and vinegar to the bowl of a food processor or blender; 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 (this quantity of mayonnaise will not emulsify in the bowl of the largest food processor; use a medium 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 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 an hour or so.
- 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 cakes 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° on an instant-read thermometer.
- Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
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MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE - ONCE UPON A CHEF
From onceuponachef.com
Category DinnerCalories 299 per servingTotal Time 40 mins
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
- Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
- In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
CLASSIC CRAB CAKES RECIPE (OLD BAY SEASONING) - HOME & PLATE
From homeandplate.com
- Mix together all the ingredients well, using your hands if necessary. Shape into eight patties. Be sure to refrigerate the crab cakes for about 30 minutes before cooking. It helps to keep them together while cooking.
- Using a cast-iron skillet, heat 1 tablespoon of olive oil over medium heat and add the crab cakes to the pan when hot. Fry them flipping once until golden brown on each side, for a total of about 5 to 6 minutes.
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