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
Provided by Ellie Krieger
Categories appetizer
Time 40m
Yield 4 servings (8 crab cakes, serving size is 2 crab cakes)
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
- In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish.
- Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
- Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
- Serve crab cakes with tartar sauce alongside.
- Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
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.
OVEN BAKED CRAB CAKES
Make and share this Oven Baked Crab Cakes recipe from Food.com.
Provided by Aroostook
Categories Crab
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Spread crushed cornflakes in a shallow baking pan.
- Whisk mayonnaise, mustard, seasoning, cayenne and egg yolk.
- Add crab meat.
- S& p to taste.
- Divide crab cake mixture into 10 equal piles and form slightly flattened cakes.
- Turn cakes over in crushed corn flakes until covered.
- Cover pan w/ plastic, transfer cakes to pan and cover with more plastic wrap.
- Chill 2-4 hours.
- Preheat oven to 400 degrees F.
- Transfer crab cakes to a large greased baking sheet.
- Put about 1/2 teaspoon butter on each crab cake.
- Bake around 15 minutes.
- Cakes should be golden brown.
Nutrition Facts : Calories 90.6, Fat 3.2, SaturatedFat 1.7, Cholesterol 49.5, Sodium 222.4, Carbohydrate 6.6, Fiber 0.2, Sugar 0.8, Protein 8.7
EASY CRAB CAKES
Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
BAKED CRAB CAKES
Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee's Amelia Sunderland. TIP: For a heftier "burger," make two larger patties and serve on buns.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 198mg cholesterol, Sodium 619mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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.
BAKED CRAB CAKES
These jumbo lump crab cakes taste just like the Chesapeake Bay style you would order from a restaurant. This recipe makes 4 jumbo crab cakes or 6 medium-sized crab cakes.
Provided by PATLUVSCOOKING
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 3.4 g, Cholesterol 134.5 mg, Fat 6.9 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 1.2 g, Sodium 693.3 mg, Sugar 0.3 g
More about "how to cook crab cakes recipes"
13 BEST CRAB CAKE RECIPES | HOW TO MAKE CRAB CAKES AT …
From foodnetwork.com
Author By
EASY CRAB CAKES RECIPE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CRAB CAKES RECIPE - BBC FOOD
From bbc.co.uk
CRAB CAKES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
PAN FRIED CRAB CAKES RECIPE - 7 EASY STEPS - CAMERON'S SEAFOOD
From cameronsseafood.com
HOW TO MAKE THE BEST CRAB CAKES | KITCHN
From thekitchn.com
HOW TO COOK STORE-BOUGHT CRAB CAKES? [ EASY GUIDE ]
From searanchlodge.com
3 WAYS TO COOK PRE-MADE CRAB CAKES, AND HOW TO MAKE …
From livestrong.com
BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES - DELISH
From delish.com
PERFECT CRAB CAKES RECIPE | MYRECIPES
From myrecipes.com
HOW TO COOK STORE BOUGHT CRAB CAKES: EASY COOKING GUIDE
From americangr.com
QUICK & EASY CRAB CAKES - THERESCIPES.INFO
From therecipes.info
BEST CRAB CAKES RECIPE - CREME DE LA CRUMB
From lecremedelacrumb.com
HOW TO MAKE CRAB CAKES THAT DON'T FALL APART – EASY RECIPE
From melaniecooks.com
HOW TO COOK CRAB CAKES IN THE OVEN | SOUTHERN LIVING
From southernliving.com
HOW TO COOK STORE BOUGHT CRAB CAKES » RECIPEFAIRY.COM
From recipefairy.com
OUR BEST CRAB CAKE RECIPES | CRISPY, TENDER, DELICIOUS - TASTE OF …
From tasteofhome.com
HOW TO COOK CRAB CAKES & WHAT TO SERVE WITH THEM
From ireallylikefood.com
HOW TO MAKE CRAB CAKES | ALLRECIPES
From allrecipes.com
HOW LONG TO COOK CRAB CAKES IN OVEN
From blogchef.net
CRAB CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO COOK CRAB CAKES - LEARN TO COOK
From learntocook.com
WHAT TO SERVE WITH CRAB CAKES: 30 SIDE DISHES - ALLRECIPES
From allrecipes.com
HOW TO MAKE CRAB CAKES | I HEART RECIPES
From iheartrecipes.com
GOURMET CRAB CAKES RECIPE FOR THE HOLIDAYS - NORTH COAST SEAFOODS
From northcoastseafoods.com
BEST BAKED CRAB CAKES (MINIMAL FILLER!) | HEALTHY DELICIOUS
From healthy-delicious.com
PERFECT MARYLAND CRAB CAKES (BAKED OR SAUTEED ... - A SPICY …
From aspicyperspective.com
CRAB CAKES IN THE OVEN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BEST CRAB CAKES RECIPE - HOW TO MAKE CRAB CAKES - THE PIONEER …
From thepioneerwoman.com
HOW TO COOK WHOLE FOODS CRAB CAKES? (ANSWER INSIDE!)
From cushyfamily.com
CRAB CAKE RECIPES | ALLRECIPES
From allrecipes.com
You'll also love