MY CRAB CAKES
Great crab cakes with lots of flavor and spice. Serve with homemade aioli and a crisp white wine!
Provided by Rod Mowery
Categories Appetizers and Snacks Spicy
Time 30m
Yield 10
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
- Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
- Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 22 g, Cholesterol 72.9 mg, Fat 22.1 g, Fiber 0.8 g, Protein 10.5 g, SaturatedFat 3.7 g, Sodium 406.7 mg, Sugar 1.7 g
CRAB CAKES
Add these Crab Cakes to your recipe arsenal for a classic dish that will be popular with your guests any time year. Our fan-favorite recipe for crab cakes uses crackers for a buttery flavor and a touch of cayenne to give them just the right amount of zing!
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 30m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Whisk egg and dressing in large bowl until well blended. Add crabmeat; mix well. Gently stir in remaining ingredients. Let stand 3 min.
- Shape into 24 cakes, using about 1 Tbsp. crabmeat mixture for each. Place in single layer on baking sheet sprayed with cooking spray.
- Bake 5 to 7 min. on each side or until heated through and golden brown on both sides.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
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 Jonathan Reynolds
Categories dinner, appetizer, main course
Time 1h35m
Yield Serves 12 as a first course or 6 as a main course
Number Of Ingredients 11
Steps:
- Pick over the crabmeat, discarding any pieces of shell or cartilage. In a large bowl, stir together the crabmeat, corn, bell pepper, jalapeño, scallion, dry bread crumbs, curry powder and salt. In a small bowl, whisk together 3 of the eggs and add them to the crabmeat. Mix well.
- Form the crab mixture into 12 cakes, each about 1/2 cup, pressing the cakes together very firmly. Beat the remaining 2 eggs together in a shallow bowl. Place the panko in another shallow bowl. Dip cakes in egg, dredge in panko and transfer to a sheet pan lined with parchment paper. Refrigerate, uncovered, for 1 hour.
- Heat 1/2 inch oil in each of two sauté pans over high heat. When the oil is very hot but not smoking, add the cakes and cook until well browned, about 5 minutes per side. Drain briefly on paper towels and serve.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 0 grams
CRAB CAKES
Categories Appetizer Sauté Thanksgiving Quick & Easy Lunch Crab Gourmet
Yield Serves 8 as a first course
Number Of Ingredients 15
Steps:
- In a large bowl whisk together the egg, the mayonnaise, the mustard, the pimiento, the parsley, the Old Bay Seasoning, the Worcestershire sauce, the Tabasco, the pepper, and the salt, add the crab meat and 1/4 cup of the Saltines, and toss the mixture gently. Spread the remaining 1/2 cup Saltines on a plate, form the crab mixture with a 1/3-cup measure gently into eight 3/4-inch-thick patties, and coat the top and bottoms of each patty carefully with the Saltines, transferring the crab cakes as they are formed to a sheet of wax paper. In a large skillet heat the oil and the butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, in batches if necessary, for 1 to 2 minutes on each side, or until they are golden, transferring them as they are cooked to a heated platter. Serve the crab cakes with the lemon wedges.
CRAB CAKES
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.
Provided by Ian Knauer
Categories Egg Quick & Easy Lunch Mayonnaise Crab Summer Pan-Fry Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
- Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
- Serve with:
- french fries and/or baby greens tossed with lemon vinaigrette.
CRAB CAKES
This recipe is slightly altered from Amanda Hesser's Grandmother's Crab Cake recipe. It is featured in her book "Cooking for Mr. Latte". She doesn't suggest any sauces to be served with this, as 'she likes them plain so you can taste the crab meat'. My first ever batch of crab cakes, from this recipe, were absolutely fantastic. Prep time includes sitting time.
Provided by skat5762
Categories Crab
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 381.6, Fat 11.9, SaturatedFat 5.1, Cholesterol 163.9, Sodium 1292, Carbohydrate 39.9, Fiber 3, Sugar 2.5, Protein 28.7
HEALTHY CRAB CAKES FOR MY MOM
How do you make a decent crab cake for an elderly person on a restricted diet? By accident, I realized I had made quite a few changes when I prepared Maryland Crab Cakes #235084, so I decided to list them here as a separate recipe. I have made many crab cake recipes over the years, but this was a very tasty, but not too rich crab cake; because it was baked rather than fried. It has a whitish appearance rather than golden brown, because I forgot to add a lightly beaten egg. Omitting the egg and additional salt, and baking instead of frying prevented my Mom from being overwhelmed, however these crab cakes may not hold their shape as well sans the egg, which appears to bug my younger brother, but delights Baltimorons who like to brag about too much crab meat in their crab cakes. These crab cakes tasted clean and fresh, letting the crab meat take center stage
Provided by KateL
Categories Crab
Time 40m
Yield 4 cales, 4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly oil baking pan or cookie sheet.
- Gently mix, by hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps.
- Divide crab mixture into four portions and carefully shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Place on lightly oiled baking pan or cookie sheet so that none of the crab cakes touch. To "set" cakes, cover with plastic wrap and chill at least 30 minutes, and up to 24 hours in advance to this point.
- Preheat oven to 350 degrees Fahrenheit.
- Bake crab cakes for 12-15 minutes. They will brown only slightly due to the lack of egg or oil. On the bright side, all ingredients are precooked before baking. If you won't settle for less than a golden brown look, brush some lightly beaten egg whites on the exposed crab cake surfaces before baking.
- Serve hot with saltine crackers.
- NOTE: Don't use jumbo lump backfin for the all the crab meat, as the lumps are too big for the cake to hold together. If trying to impress, use Jumbo Lump Backfin Crab for half the crab meat, and use regular backfin for the other half. .
Nutrition Facts : Calories 200.3, Fat 6.5, SaturatedFat 1, Cholesterol 89.9, Sodium 560.2, Carbohydrate 8.2, Fiber 0.6, Sugar 1.5, Protein 26.2
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