Golden Crab Cakes Ii Recipes

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.

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Steps:

• Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
• Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
• About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

Steps:

• In a medium sized bowl combine the first four ingredients.
• In a separate bowl combine the next five ingredients and stir mixture until smooth. Add to crabmeat mixture; stir and gradually add cracker meal until cakes can be formed.
• Roll formed cakes in the fresh bread crumbs and pan fry in olive oil over medium heat until golden brown on both sides.

Steps:

• Squeeze the excess water from the crabmeat and remove any cartilage.
• In a mixing bowl, add the crabmeat and the rest of the ingredients, except for the bread and oil.
• Stir well to mix.
• Put the bread in a food processor and process into fine crumbs.
• Add the crumbs to the crab mixture and mix well.
• Form the crab cakes (I use about 1/4 cup for each cake) and chill well before frying.
• Fry the cakes over medium-high heat in 1 inch of oil for about 5 minutes on each side, or until browned.
• Serve hot.

Steps:

• In a medium bowl, combine all the ingredients except the crabmeat,and the oil, being careful not to break up the crabmeat chunks, then form into 12 equal sized patties.
• Heat the oil in a large skillet over medium heat, add the patties, and cook for 3 to 4 minutes per side, or until golden brown, serve immediately.

Steps:

• Preheat oven to 350.
• In a small bowl combine all ingredients and form into small cakes.
• Press crab cakes into muffin tins and bake for 10-20 minutes, until tops are slightly toasted.
• Alternatively, the crab mixture can be sautéed until warm and served over a green salad.

Steps:

• Preheat oven broiler.
• Mix together crabmeat, bread crumbs, parsley, salt and pepper.
• Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
• Broil for 10 to 15 minutes, until lightly brown.