Krab Cakes Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In the container of a food processor or blender, combine the walnuts, garlic, onions, celery and parsley. Pulse until finely chopped. Add the bread crumbs, seafood seasoning, eggs and oil; process until smooth. Roll the mixture into 2 inch balls and place on a baking sheet. Flatten them slightly to keep them from rolling off.
• Bake for 10 to 12 minutes in the preheated oven, or until a deep brown color.

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:

• Sautee the red pepper, celery, and onion in the butter 5 minute.
• or until tender.
• Cool slightly.
• In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
• Combine sauteed vegetables with mixture.
• Pick through crabmeat for shells or cartlidge.
• Using your fingers, gently blend the crab into the mixture.
• This helps preserve the large pieces of crab.
• Shape crab mixture into cakes.
• Chill in the refrigerator for at least 1 hour.
• I've made the the day before and left in frig overnight.
• Broil cakes for 3-4 minute.
• or until browned.
• Turn them over carefully.
• I use a spatula and my fingers so they don't fall apart.
• Broil other side for 3-4 minute.
• I place them on a platter and garnish with parsley and lemon.
• I serve cocktail sauce and tartar sauce with them.
• I've also made the cakes much smaller and served them as appetizers.

Steps:

• Mix well all ingredients except flour and oil.
• Shape krab mixture into four large patties.
• Refrigerate for 1/2 hour or longer.
• Drege each pattie in flour, coating thoroughly.
• Fry patties in hot oil until nicely browned.

Steps:

• For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
• For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
• For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
• Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
• For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
• Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
• Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
• For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

Steps:

• Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
• Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
• To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
• Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
• Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

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.

Steps:

• Heat 1 tablespoon oil in a non-stick skillet over medium heat.
• Saute green onions briefly until tender.
• Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, lemon, salt and pepper with your hands. Work the ingredients together so they start to stick together.
• Form into 1/2 inch thick patties.
• Heat 1 tablespoon oil in the non-stick skillet over medium-medium high heat. * works really well on a flat griddle.
• Cook cakes until nicely browned on each side.
• Drain briefly on paper towels and serve hot.

Steps:

• Mix together eggs, mayo, OLD BAY, pepper, worcestershire sauce, and mustard, until creamy.
• Add bread crumbs, mixing evenly.
• Add in the crab meat, being sure to mix evenly.
• Shape into cakes.
• Makes 6 large or 9 medium crabcakes.
• Saute in pan with a little oil for about 5 minutes on each side.
• You can also broil them until brown. This may require you to flip them, depending on your pan.
• Serve with tartar sauce and lemon.
• Tip: Try a crabcake sandwich. I use a Martin's Brand potato roll topped with tartar sauce and crisp lettuce.

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:

• Place crab meat, bread, cayenne and herbs into bowl and combine.
• In another bowl, whisk together the mayo, mustard, egg and additional yolk.
• Season with pepper to taste.
• Slowly pour dressing into the crab meat mixture, using a fork to gently lift and fluff the texture.
• Use only enough liquid to cause the mixture to just cling together; don't overwork.
• Form into cake about 3 inches in diameter and 3/4 inch high.
• Lay onto plate, cover, and refrigerate for at least one hour, until firmed up.
• To get superfine cracker crumbs and breadcrumbs, whir everything up in a food processor.
• Before cooking, dip cakes into cracker crumbs to coat.
• This prevents the crab meat edges from getting tough and chewy when sauteeing.
• Heat butter in frying pan until foamy.
• Add crab cakes, and let saute until browned on the bottom.
• Turn them just once, and brown the other side.
• Keep warm until all cakes have been sauteed.
• Arrange on platter with wedges of lemon.
• Please note that I served these on top of a bed of MEAN CHEF's Texas Caviar from the Cowgirl Hall of Fame Restaurant (#27742).
• the flavors melded together perfectly, although you may want to make sure to not go overboard on the jalapenos, so as not to overwhelm the crabcake.

Steps:

• Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
• Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
• Sprinkle breadcrumbs on a plate.
• Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
• Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.