Chandlers Crab Cakes Recipes

CHANDLER'S CRAB CAKES

Steps:

• Crab should be squeezed gently to remove excess juices.
• Lightly saute vegetables, chill before using.
• Mix crab, vegetables, mayonnaise and seasonings well.
• Shape into 2 1/2-ounce patties.
• Coat patties lightly with fresh bread crumbs, then chill for 3-4 hours prior to cooking.
• Pan-fry in oil at medium-high heat until golden brown and heated thoroughly.

CRAB CAKES

Steps:

• In a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together.
• Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.
• Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes.

CHUCK'S CRAB CAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the crab cakes: In a large bowl, combine the crab, crackers, mayonnaise, chives, mustard, lemon zest and egg. Mix together well. Form palm-sized cakes and place them on a baking tray covered with parchment paper. In a pan, heat the olive oil over medium-high heat and cook the crab cakes in batches, about 2 minutes on each side. Put them back on the baking tray and in the oven for 10 minutes.
• For the spicy mayo: Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper.
• When ready to serve, garnish the crab cakes with a dollop of spicy mayo.

CHEF JOHN'S CRAB CAKES

Steps:

• Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
• Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
• Sprinkle breadcrumbs on a plate.
• Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
• Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

SOUTHWESTERN CRABCAKES

Steps:

• In a large bowl, stir together the sour cream and egg white. Stir in the corn and poblano pepper, and season with chili powder, cumin, and cayenne pepper. Mix in the bread crumbs and crabmeat until well blended. Shape into 10 patties about 1/2 inch thick.
• Heat the oil in a large skillet over medium-high heat. Cook the crab cakes 4 or 5 at a time until browned on both sides, about 10 minutes. Cover the pan with a lid while frying so the patties get heated through. Drain on paper towels, and serve immediately.

PAT CONROY'S CRAB CAKES

Steps:

• Place cleaned crabmeat in a medium mixing bowl. Pour the egg white over crabmeat slowly, stopping occasionally to mix it through. When the crabmeat has absorbed the egg white and feels slightly sticky to the touch, sift the flour over the mixture and sprinkle with chives, black pepper, cayenne, and 1 teaspoons salt evenly over the top. Lift the crabmeat from the bottom of the bowl, turning it over gently, to mix ingredients without overhandling.
• Separate the mixture into 8 equal portions and gently roll each between the flattened palms of your hands to form loose balls. Flatten slightly and transfer to a plate. Sprinkle both sides liberally with the remaining 1 teaspoons of salt and refrigerate for at least one hour before cooking.
• Line a baking sheet with paper towels. Fry the crab cakes in two batches to ensure a crisp crust. Using a small (8") heavy skillet, melt half the butter and oil together until the mixture is foamy and begins to brown. Carefully place crab cakes in the hot fat and fry until a crust forms, turning only once, about 2 minutes per side. The fat should be sizzling hot, enabling a crisp crust to form before the crab absorbs the cooking fat. This is the Southern secret to perfect crab cakes. A small pastry spatula (with a thin tongue) will make lifting and turning the delicate crab cakes a lot easier. Remove the crab cakes and drain in the prepared pan. Cover loosely with aluminum foil to keep warm while you make the second batch.
• Carefully pour off the cooking fat from the first batch, wipe out the pan, and return it to the heat. Prepare the second batch of crab cakes using the remaining butter and oil.
• Serve hot with lemon wedges.