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.
GRILLED PUMPKIN CRAB CAKES RECIPE
Here is a great tasting a truly unique recipe for Grilled Pumpkin Crab Cakes available at http://www.crabcakeguy.com/grilled-pumpkin-crab-cakes/ The cook uses pumpkin, limes, and ginger to put a unique spin on an old favorite! Try it out for yourself.
Provided by Crab Cake Guy
Categories Crab
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat grill for cooking with two zones: one for direct grilling over high heat, and one for indirect grilling.
- Scrub the outside of the pumpkin clean.
- Cut the pumpkin in half and remove and discard the seeds and pulp.
- Cut the pumpkin into roughly 2″ squares.
- Grill the pumpkin pieces over direct heat with the skin side down and the hood closed for approximately until the skin side is completely black, and the sides of the flesh are beginning to char (between 5 and 10 minutes).
- Remove from the grill and let cool.
- Use a knife to remove and discard the thin layer of burnt skin and then cut the roasted pumpkin pieces into a 1/4″ to 1/2″ dice.
- Cut the poblanos in half lengthwise.
- Discard the veins, seeds and stem.
- Roast the poblanos, skin-side down with the hood closed, over direct heat for 1 or 2 minutes until the skins are black.
- Remove from grill and let cool, wrapped in paper towels. When cool, use a knife to scrape off the burnt skin. Discard the skin and finely chop the peppers.
- Drain the crab meat if necessary and place in a large mixing bowl. Pick over the crab to remove any pieces of shell.
- Add the poblanos, red pepper, ginger, lemon grass, garlic, scallions, lime zest, egg yolks, melted butter, and mayonnaise (and optional Galangal).
- Mix together with a spoon.
- Add the bread crumbs and stir until well mixed.
- Add 2/3 cup panko and stir only to slightly mix. Gently stir in 2 cups of the roasted pumpkin without crushing the pieces.
- If the mixture is too dry for forming crab cakes, stir in a little more mayonnaise. If it is too moist, stir in more regular bread crumbs.
- Fill a plate with some of the remaining panko.
- Form one round ball of crab mixture at a time and compress with your hands to make firm. Roll each ball in the panko to thoroughly coat, and then flatten into a crab cake about 1″ thick.
- Use your fingers to make sure the edges of each cake are well compressed and firm.
- To make the sauce, combine the mayonnaise, lime juice, chopped chipotle and adobo in a bowl and whisk together.
- Grill the crab cakes over direct heat for about 30 seconds per side to brown. Move to the indirect cooking zone and continue cooking with the hood down for about 12 minutes at 500 degrees (use longer indirect cooking times if you grill cannot achieve high-temperature indirect grilling).
- Remove the crab cakes from the grill and drizzle with the chipotle mayonnaise sauce.
- Serve with more sauce on the side and accompany with lime wedges.
Nutrition Facts : Calories 359.3, Fat 13.9, SaturatedFat 6.2, Cholesterol 108.3, Sodium 495.6, Carbohydrate 43.5, Fiber 3.9, Sugar 6.2, Protein 18.1
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
GRILLED CRAB CAKES
If you love crab cakes fried in a skillet, just wait 'til you taste these sweet, tender grilled versions. Game changer!
Provided by My Food and Family
Categories Dairy
Time 2h18m
Yield Makes 4 servings, two crab cakes each.
Number Of Ingredients 6
Steps:
- Preheat greased grill to medium heat. Mix all ingredients except Thousand Island dressing until well blended.
- Shape evenly into eight patties, using about 1/4 cup of the crab mixture for each patty; cover. Refrigerate 2 hours.
- Grill patties 3 to 4 min. on each side or until firm and golden brown on both sides. Serve with the Thousand Island dressing.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 17 g
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- Combine the mayonnaise, garlic, parsley, lemon juice, rosemary, salt, and pepper in a blender. Puree the mixture until smooth. Refrigerate the rosemary aioli until ready to use.
- In a medium bowl, combine the mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, and 2/3 cup of the Panko breadcrumbs (the remainder of the breadcrumbs with be used to coat the exterior of the crab cakes). Mix ingredients until fully combined. Gently fold the crab meat into the mixture trying not to break up the crab meat any more than necessary.
- Divide the crab mixture into 1/4 cup portions then gently form into 6 to 8 1-inch thick patties. Pour the remaining panko breadcrumbs into a shallow bowl. Coat each side of the crab cake patties with the panko breadcrumbs. Refrigerate the crab cakes while you pre-heat the grill.
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