Virginia Crab Cakes Recipes

Steps:

• In a large bowl, mix the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add crab cakes in batches; cook until dark golden brown, 2-3 minutes on each side.

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:

• In a bowl, combine crab meat and bread crumbs.
• In a small bowl, whisk eggs well and add cream, whisking.
• Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
• In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons.
• Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture.
• Serve crab cakes warm.
• Makes 24 crab cakes.

Steps:

• In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
• In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm.

Steps:

• In a large bowl, combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
• Fold in crabmeat and 1/4 cup of cracker crumbs.
• Shape mixture into 16 cakes about 1" thick. Coat crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
• Refrigerate for at least 2 hours or overnight to "set" cakes.
• *About 10 minutes before cooking cakes,* MAKE SAUCE.
• Heat oil in small heavy sauce pan over medium-low heat.
• Add chives and garlic; sauté until tender, about 3 minutes.
• Add chili sauce and stir 1 minute. Immediately, add cream, wine and lime juice. Simmer until sauce is slightly thickened, about 5 minutes.
• Remove from heat, cover and keep warm over hot water.
• MAKE CRAB CAKES:(Handle crab cakes gently with wide-thin metal spatual, for best results).
• When ready to serve:.
• In cast iron skillet, melt 1 tablespoon of butter in 2 tablespoons of oil.
• When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.
• Drain crab cakes on paper towels; then keep warm in a low oven.
• Repeat with remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.
• Serve with lemon wedges and Garlic-Chili Sauce.

Steps:

• 1. Mix all ingredients together,shape into cakes. On a cookie sheet lined with plastic wrap place the cakes and cover with another piece of plastic warp. Place in fridge for at least an hour before cooking. If you don't let them rest in fridge for at least that hour they will fall a part on you as you cook them
• 2. After the hour take out of fridge get a cast iron skillet (or what ever skillet you are using) and preheat on stove with veg oil.
• 3. Fry quickly in hot oil until golden brown

Steps:

• Preheat oven to 400 degrees.
• Lightly greased baking sheet.
• Mix bread, pimiento,parsley and seasoning in large bowl; gently fold in crabmeat.
• Blend mayonnaise,mustard,worcestershire and hot pepper sauce in small bowl.
• Gently fold into crab mixture and pat mixture into 8 cakes.
• Arrange on prepared sheet, sprinkle with paprika and brush with butter.
• Bake until lightly browned, 10 to 12 minutes.
• Serve immediately.

Steps:

• In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.,

Steps:

• 1. FIrst, adjust your onion content depending on who you are serving. When I serve kids, I tend to reduce it....judge by the consistency of your cakes and diners.
• 2. Combine the first six ingredients in a large bowl; stir well. Shape the crab mixture into 12 patties.
• 3. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°. Fry patties for 2 to 3 minutes or until golden. Drain well.