NEW ENGLAND CRAB CAKES
Crunchy, tasty with just the right balance of seasoning, these Crab Cakes are absolutely fabulous! This is a great recipe you can enjoy all year long...
Provided by Francine Lizotte
Categories Seafood Appetizers
Time 21m
Number Of Ingredients 13
Steps:
- 1. In a medium bowl, combine crabmeat, egg, mayo, green onions, milk, lemon juice, hot sauce, Worcestershire sauce, and Old Bay Seasoning. Mix the ingredients before adding ½ cup of panko; stir until completely incorporated. Divide crab mixture into 6 equal parts and form patties. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
- 2. A few hours later, place the remaining panko in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in bread crumbs; transfer to a plate.
- 3. In a medium skillet over medium-high heat, add oil and clarified butter. When hot but not smoking, place crab cakes and cook for 3 minutes per side or until golden brown. When cooked, transfer them on a plate lined with paper towel to absorb any excess grease.
- 4. Serve crab cakes with rémoulade sauce and a couple lemon wedges. Makes 6 cakes
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=qWlo_pMKXeU
NEW ENGLAND CRAB CAKES
Makes a great appetizer or a light dinner (allow 2 per serving). Goes great with cole slaw and jalapeno hush puppies.
Provided by PalatablePastime
Categories Crab
Time 30m
Yield 8 crab cakes
Number Of Ingredients 13
Steps:
- Stir together egg, mayo, dijon mustard, butter, parsley, dry mustard, Old Bay seasoning, salt and pepper in a mixing bowl until smooth.
- Add crabmeat and stir to combine.
- Shape mixture into 8 patties.
- Roll patties in breadcrumbs and set aside until cooking.
- Heat oil about 1-inch deep in a large skillet or frypan, and fry several crab cakes at a time (being sure not to crowd), until they are light golden and crispy.
- Drain on paper toweling and keep warm while cooking the rest.
- Serve them hot with lemon wedges and tartar sauce, if desired.
Nutrition Facts : Calories 123.5, Fat 4.4, SaturatedFat 1.4, Cholesterol 74.2, Sodium 483.2, Carbohydrate 6, Fiber 0.3, Sugar 0.7, Protein 14.3
CRAB CAKES BALTIMORE-STYLE
This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.
Provided by Pierre Franey
Categories breakfast, easy, quick, appetizer, main course
Time 15m
Yield 12 crab cakes
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
- Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
- Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
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.
NEW ENGLAND CRAB CAKES
Crunchy, tasty with just the right balance of seasoning, these cakes are absolutely fabulous! This is a great recipe you can enjoy all year long... VIDEO https://www.youtube.com/watch?v=qWlo_pMKXeU
Provided by CLUBFOODY
Categories < 30 Mins
Time 21m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, combine crabmeat, egg, mayo, green onions, milk, lemon juice, hot sauce, Worcestershire sauce, and Old Bay Seasoning. Mix the ingredients before adding ½ cup of panko; stir until completely incorporated. Divide crab mixture into 6 equal parts and form patties. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
- A few hours later, place the remaining panko in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in bread crumbs; transfer to a plate.
- In a medium skillet over medium-high heat, add oil and clarified butter. When hot but not smoking, place crab cakes and cook for 3 minutes per side or until golden brown. When cooked, transfer them on a plate lined with paper towel to absorb any excess grease.
- Serve crab cakes with rémoulade sauce and a couple lemon wedges. Makes 6 cakes.
Nutrition Facts : Calories 264.8, Fat 15.2, SaturatedFat 4.3, Cholesterol 73.3, Sodium 790.3, Carbohydrate 14.1, Fiber 1.1, Sugar 1.4, Protein 17.5
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- Divide the crab mixture into 6 equal parts, form patties and place them on a large plate. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
- A few hours later, place the remaining breadcrumbs in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in breadcrumbs; transfer back to the plate.
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