Crab Cakes G M Recipes

FAIDLEY'S WORLD FAMOUS CRAB CAKES

Steps:

• Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
• In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
• Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
• Let the mixture sit for 2-3 minute.
• before forming the cakes.
• Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
• Do NOT pack the mixture too firmly.
• The cakes should be as loose as possible, yet still hold their shape.
• Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
• Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
• Chill for at least 1 hour.
• To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
• Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
• on each side.
• Remove with a slotted utensil to a paper towel to drain.
• To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
• on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
• total cooking time.
• Serve at once with tartar sauce on the side.
• Makes 4 servings.

GRAMMY'S CRAB CAKES

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.

CRAB CAKES

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.

DAD G'S CRAB CAKES

Steps:

• Melt margarine in a skillet over medium heat. Cook and stir onion and green bell pepper in margarine until tender, about 5 minutes. Stir mustard, Worcestershire sauce, seafood seasoning, salt, hot pepper sauce, black pepper, and cayenne pepper into the onion mixture. Sprinkle flour over the mixture; stir to integrate. Pour cream over the mixture; bring to a boil, stirring constantly and cook for 1 minute. Fold crab meat into the mixture.
• Spoon some of the liquid from the skillet into the bowl with the beaten egg yolks to temper the egg; stir. Pour the egg mixture into the skillet and stir. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
• Transfer crab mixture to a bowl; refrigerate until chilled completely, about 1 hour.
• Mix bread crumbs, melted butter, and paprika in a shallow bowl.
• Divide the crab mixture into 4 portions; form into patties. Gently press the patties into the bread crumb mixture to coat.
• Pour enough corn oil into a flat-bottomed pan to be 1-inch deep; heat to 350 degrees F (175 degrees C).
• Cook patties in hot oil until golden brown, 2 to 3 minutes per side.

BALTIMORE-STYLE CRAB CAKES

Steps:

• Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
• To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
• Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
• Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
• In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

CRAB CAKES RECIPE BY TASTY

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!

CRAB CAKES G &M

Steps:

• Overturn container onto cookie sheet. Heat oven to 450 and bake for 15 minutes.