Broiled Crab Cakes With Chive And Caper Sauce Recipes

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THE BEST CRAB CAKES



The Best Crab Cakes image

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

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

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.

BAKED CRABCAKES WITH OLD BAY REMOULADE



Baked Crabcakes with Old Bay Remoulade image

Provided by Guy Fieri

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

1 cup mayonnaise
2 tablespoons minced capers (nonpereil)
2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
2 large eggs
1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat

Steps:

  • Preheat the oven to 400 degrees F.
  • For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
  • For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
  • Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.

BROILED CRAB CAKES WITH CHIVE AND CAPER SAUCE



Broiled Crab Cakes with Chive and Caper Sauce image

Categories     Appetizer     Broil     Crab     Winter     Chive     Party     Capers     Bon Appétit

Yield Makes about 40

Number Of Ingredients 13

1/2 cup minced green onions
1/2 cup finely chopped celery
1/4 cup mayonnaise
1/4 cup minced fresh basil
4 teaspoons fresh lemon juice
1 tablespoon Old Bay seasoning
2 teaspoons Dijon mustard
1 pound crabmeat, picked over
3 cups fresh breadcrumbs made from crustless French bread
2 large egg yolks, beaten to blend
1/4 cup vegetable oil
Chive and Caper Sauce
40 small basil sprigs

Steps:

  • Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
  • Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
  • Position rack 6 inches below broiler and preheat broiler. Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)
  • Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.

CHIVE CRAB CAKES



Chive Crab Cakes image

These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. -Cindy Worth, Lapwai, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12 crab cakes

Number Of Ingredients 12

4 large egg whites
1 large egg
2 cups panko bread crumbs, divided
6 tablespoons minced fresh chives
3 tablespoons all-purpose flour
1 to 2 teaspoons hot pepper sauce
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 tablespoons canola oil
Lemon wedges, optional

Steps:

  • In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.

Nutrition Facts : Calories 119 calories, Fat 3g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.

CHIVE AND CAPER SAUCE



Chive and Caper Sauce image

Categories     Condiment/Spread     Sauce     No-Cook     Low Carb     Winter     Chive     Capers     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 7

1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon hot pepper sauce
2 tablespoons drained capers

Steps:

  • Mix first 6 ingredients in processor until pale green and well blended. Transfer to small bowl. Stir in capers. Season to taste with salt and pepper. Cover and chill. (Can be made 1 day ahead.)

BROILED CRAB CAKES



Broiled Crab Cakes image

I played around with Paula Deen's and Mrs. Duvall's crab cake recipes and came up with the most delicious, moist, tasty crab cake in the Northeast! My family and friends are totally amazed!

Provided by Jessica4NYY

Categories     Crab

Time 42m

Yield 8 crab cakes, 4 serving(s)

Number Of Ingredients 20

1/4-1/2 cup scallion, chopped
1 tablespoon fresh parsley
1 garlic clove, minced
2 eggs, lightly beaten
1/4 cup mayonnaise
1/4-1/2 cup fresh grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 lb large lump crabmeat
1 cup Ritz crackers or 1 cup Club crackers, finely crushed
2 -4 tablespoons unsalted butter
1 tablespoon lemon juice
1 cup mayonnaise
1/4 cup heavy cream
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
2 -3 teaspoons fresh lemon juice
1 garlic clove, minced

Steps:

  • Combine lemon dill sauce ingredients and chill.
  • Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
  • In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
  • Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
  • Serve with Lemon Dill Sauce.

MARYLAND CRAB CAKES WITH CAPER SAUCE



Maryland Crab Cakes With Caper Sauce image

Make and share this Maryland Crab Cakes With Caper Sauce recipe from Food.com.

Provided by SkinnyMinnie

Categories     Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb fresh lump crabmeat
6 -8 saltine crackers, finely crushed
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon fresh parsley, minced
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons butter
1 cup mayonnaise
3 shallots, minced
2 teaspoons lemon zest
1 1/2 tablespoons lemon juice, fresh
1 1/2 tablespoons capers, drained and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • SAUCE:.
  • Combine all of the caper sauce ingredients in a small bowl.
  • Whisk together to combine and chill until crab cakes are ready.
  • CRAB CAKES:.
  • Drain the crab meat and remove any bits of shell.
  • Combine the crushed crackers, mayonnaise, egg, parsley, Old Bay, mustard, pepper, and Worcestershire sauce.
  • Gently fold in the crab meat.
  • Shape into 8 thin patties.
  • Melt butter in a large skillet over medium heat.
  • Add the crab cakes and cook in batches 4-5 min on each side or until golden.
  • Drain on paper towels and repeat with remaining crab cakes.
  • Serve with caper sauce.

Nutrition Facts : Calories 574, Fat 38.5, SaturatedFat 8.6, Cholesterol 177.1, Sodium 1411.8, Carbohydrate 29.4, Fiber 0.6, Sugar 6.1, Protein 28.8

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