Smokey Joes Crab Cakes Recipes
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.
JOE'S CRAB SHACK - CRAB CAKES RECIPE - (4.1/5)
Provided by á-26577
Number Of Ingredients 12
Steps:
- Mix mayonnaise, egg yolks, lemon juice, Worcestershire, mustard, pepper, salt, blackening seasoning, red pepper flakes, parsley, breadcrumbs. Gently add crabmeat. Make into 4-ounce patties. Fry in 1 inch of oil until golden brown.
SMOKEY JOE'S CRAB CAKES
Number Of Ingredients 19
Steps:
- TO MAKE THE CRAB CAKES: In a colander drain the crabmeat (if frozen, allow to defrost) and pat dry with paper towels. In a medium bowl flake the crabmeat with a fork and discard any shell or cartilage. Add the remaining crab cake ingredients and mix gently but thoroughly. Shape into eight small cakes about 3 inches in diameter and 3/4 inch thick. Place the cakes on a plate, cover with plastic wrap, and refrigerate for 30 minutes to 2 hours so they hold together on the grill.TO MAKE THE DRESSING: In a medium bowl whisk together the salad dressing ingredients, including salt and pepper to taste. Just before serving, toss the salad greens with the dressing and arrange on four plates.Lightly brush or spray both sides of the crab cakes with vegetable oil. Grill over Direct High heat until the bread crumbs are toasted, 6 to 8 minutes, carefully turning with a wide spatula once halfway through grilling time. Place two warm crab cakes on each plate and serve with a lemon wedge.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
CRAB CAKES FROM JOE'S CRAB SHACK
Make and share this Crab Cakes from Joe's Crab Shack recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 45m
Yield 7 4 oz. patties, 7 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together.
- Make into 4 oz. patties
- Coat with flour and fry in 1 inch of oil until golden brown.
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