BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
ART'S AMAZING CRAB CAKES
I found a recipe for a crabmeat stuffing for ravoli and then modified it to make these amazing crab cakes. Light, airy, and full of delicious lump crab. Enjoy!
Provided by Chef Art
Categories Crab
Time 25m
Yield 8 large crab cakes
Number Of Ingredients 10
Steps:
- Melt the 2 tablespoons butter in a saute pan over LOW-MEDIUM heat.
- Add the flour, salt, and pepper. Cook for a few minutes, whisking together to make a bloud roux.
- Gradually add the cream. Keep whisking the mixture to avoid lumps. Simmer this bechamel sauce until it's reduced to about 1 cup. Remove from heat and let cool.
- Carefully pick through the crabmeat and make sure there are no bits of shell. Add the crabmeat to the bechamel sauce.
- Melt 1 tablespoon of butter in another small pan and saute the onions until translucent.
- Place Ritz crackers in a small plastic bag, zip close (removing all air), and then crush into crumbs with your hands or a rolling pin.
- Add the onions to the sauce, then stir in cracker crumbs. Mix well. Texture should hold together to form a cake, but still be slightly moist. If necessary, add more cracker crumbs. then set aside to cool. If desired, you can prepare this mixture in advance - it will keep for several days in the fridge.
- When the mixture has cooled, form into cakes. Then coat with breadcrumbs.
- Add olive oil to a large saute pan over MEDIUM-HIGH heat. Once the oil is hot, add the crab cakes. Cook two minutes on both sides, or until the crab cakes slightly brown and form a nice crust.
Nutrition Facts : Calories 375.1, Fat 23.1, SaturatedFat 12.1, Cholesterol 105.4, Sodium 362.3, Carbohydrate 24.6, Fiber 1.1, Sugar 1, Protein 16.9
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.
GRAMMY'S CRAB CAKES
Enjoy these simple and savory crab cake taste sensations. I learned to make these from my beloved mother-in-law, but Grammy never uses a recipe. I measured every pinch and dash while she made them. This is one of our all-time family favorites. There are never any leftovers. Crab cakes are best if made with fresh crab, but they are great with canned crab as well.
Provided by mglarson
Categories Crab Cakes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.
- Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.
- Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.
- Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.
Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 189.8 mg, Fat 13.2 g, Fiber 0.2 g, Protein 36.6 g, SaturatedFat 4.1 g, Sodium 695.5 mg
AMAZING CRAB RICE CAKES
I found this recipe in a magazine. I haven't tried it yet, but it sounds delicious. Let me know what you think.
Provided by Tisy Adams
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring broth to a boil in small saucepan.
- Stir in rice; cover.
- Remove from heat; let stand 5 minutes.
- Fluff with fork.
- Beat eggs lightly in medium bowl.
- Add rice, crabmeat and cheese; mix well.
- Divide and shape mixture into 8 patties.
- Let stand 5 minutes.
- Melt butter in large skillet on medium heat.
- Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.
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