QUICK CAROLINA CRAB CAKES
I never used to make crab cakes at home until I created this recipe. They're spiced just right, and the mustard-mayo sauce is the perfect accent. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the first 5 ingredients. Cover and refrigerate., In another bowl, combine the first 10 crab cake ingredients. Fold in crab. Refrigerate for 30 minutes., In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook until golden brown, 3-5 minutes on each side. Serve with sauce.
Nutrition Facts : Calories 553 calories, Fat 46g fat (8g saturated fat), Cholesterol 206mg cholesterol, Sodium 875mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein.
CAROLINA CRAB CAKES
Make and share this Carolina Crab Cakes recipe from Food.com.
Provided by kyle martin
Categories Crab
Time 10m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Gently mix first 5 ingredients.
- Whip cream, chives and capers in a food processor.
- Gently fold cream mixture into crab mixture.
- Form into two cakes.
- Coat lightly with breadcrumbs.
- Saute to golden brown.
- Serve over rice and collard greens.
- Drizzle with whole grain mustard vinaigrette.
Nutrition Facts : Calories 1440.6, Fat 133.8, SaturatedFat 29.1, Cholesterol 253.7, Sodium 1095.3, Carbohydrate 9.5, Fiber 2.9, Sugar 1.1, Protein 53.6
THE ULTIMATE CRAB CAKES
Provided by Tyler Florence
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
- Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
- To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
- Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
- Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.
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.
CAROLINA BLUE CRAB CAKES RECIPE - (4.5/5)
Provided by jenlin
Number Of Ingredients 12
Steps:
- 1. In a large bowl, mix together all ingredients except for crabmeat and vegetable oil. 2. Gently fold in crabmeat and combine. 3. Form into patties, using about ½ cup of mixture for each patty. 4. Heat oil in a large, nonstick skillet over medium or medium-high heat 5. Gently place crab cakes in skillet. Fry approximately 3-4 minutes on each side or until golden brown. 6. Place on plate lined with paper towels to absorb any excess oil. Serve immediately.
CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- Add the crabmeat, season with salt and pepper and stir to combine.
- Add the breadcrumbs and mix just to combine.
- Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- Coat the cakes lightly with flour, and shake off any excess.
- In a large skillet set over medium heat, melt the butter.
- Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- Serve warm with tartar sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
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.
CRAB CAKES
"My family really likes crab cakes but always thought they had too much breading and not enough crab. So I experimented until I found the right light combination," says Kathy Buchanan of Hartsville, South Carolina. "This recipe is so good, you can serve it as an appetizer or a main dish."
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first eight ingredients. Add crab; mix gently. Shape rounded tablespoonfuls into 2-in. patties. , In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes on each side or until golden brown. Serve with seafood sauce.
Nutrition Facts : Calories 139 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 547mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
MARYLAND CRAB CAKES I
Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.
Provided by John L.
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pick the crab meat to remove any remaining pieces of shell.
- Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
- Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 5.3 g, Cholesterol 113.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 3.2 g, Sodium 896 mg, Sugar 0.6 g
More about "carolina crab cakes recipes"
CAROLINA CRAB CAKES - WWW.SCLIVING.COOP
From scliving.coop
Author Belinda Smith-SullivanEstimated Reading Time 1 min
HOMEMADE CAROLINA CRAB CAKES RECIPE :)
From carolinejarvis.com
Estimated Reading Time 3 mins
CAROLINA CRAB CAKES RECIPE | SEAFOOD RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
REAL MARYLAND CRAB CAKES RECIPE | VISITMARYLAND.ORG
From visitmaryland.org
SLIGHTLY NORTH OF BROAD'S CAROLINA CRAB CAKE RECIPE BY ...
From thedailymeal.com
CAROLINA CRAB CAKES - SHEM CREEK RECIPES - DOT FRANK
From dotfrank.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE - ONCE UPON A CHEF
From onceuponachef.com
CRAB CAKES WITH ZESTY LEMON TARRAGON DRESSING - CAROLINA ...
From carolinagirlcooks.com
MY CAROLINA KITCHEN: PAT CONROY’S CRAB CAKES - HIS LEGACY ...
From mycarolinakitchen.blogspot.com
QUICK CAROLINA CRAB CAKES RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CAROLINA CRAB CAKES
From crab-o-licious.com
EASY RESTAURANT-STYLE JUMBO LUMP CRAB CAKES | CHEF DENNIS
From askchefdennis.com
BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES
From delish.com
10 BEST CRAB CAKES RECIPES | YUMMLY
From yummly.com
CRAB CAKES (THE BEST) | RICARDO
From ricardocuisine.com
EASY CRAB CAKES RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
SOUTH CAROLINA CHEF SHARES HIS RESTAURANT'S CRAB CAKE RECIPE
From news.amomama.com
CRAB CAKE RECIPES | ALLRECIPES
From allrecipes.com
CRAB CAKES WITH FRESH BASIL AND THYME - CAROLINA COUNTRY
From carolinacountry.com
CAROLINA CRAB CAKES WITH ZESTY REMOULADE SAUCE | FRENCH'S
From mccormick.com
CHEF'S FAMOUS CRAB CAKES HE SERVES AT TOP SOUTH CAROLINA ...
From foxnews.com
MY CAROLINA KITCHEN: HOW TO MAKE GREAT CRAB CAKES
From mycarolinakitchen.blogspot.com
CAROLINA CRAB CAKES | OUR STATE
From ourstate.com
MARYLAND CRAB CAKES RECIPE (LITTLE FILLER) - SALLY'S ...
From sallysbakingaddiction.com
CAROLINA BLUE CRAB CAKES RECIPE | OUR STATE
From ourstate.com
MAGNOLIA’S CHARLESTON CRABCAKES – THE RIGHT RECIPE
From therightrecipe.org
SIMPLY THE BEST. [CRAB CAKES W. REMOULADE] - SWEET ...
From sweetcarolinescooking.com
HOW TO MAKE MINI CHARLESTON CRAB CAKES - BEST RECIPE ...
From charlestonmag.com
CLASSIC MARYLAND CRAB CAKES RECIPE - RECIPE - FINECOOKING
From finecooking.com
BEST MARYLAND CRAB CAKE RECIPE - WITH JUMBO LUMP CRAB!
From jz-eats.com
EASY CRAB CAKES RECIPE (+ VIDEO) - A FAMILY FEAST®
From afamilyfeast.com
SOUTHERN CRAB CAKES RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
OUR COAST'S FOOD: CRAB CAKES | COASTAL REVIEW
From coastalreview.org
CAROLINA CRAB CAKES RECIPE RECIPE
From crecipe.com
IMITATION CRAB MEAT CAKES RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
CLASSIC CRAB CAKES RECIPE (OLD BAY SEASONING) - HOME & PLATE
From homeandplate.com
SOUTH CAROLINA BLUE CRAB - THERESCIPES.INFO
From therecipes.info
COOK LIKE THE PROS: NC CRAB CAKES :: OUT AND ABOUT AT WRAL.COM
From wral.com
EASY SOUTHERN STYLE BLUE CRAB CAKES | GRITSANDPINECONES.COM
From gritsandpinecones.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love