Crabby Cakes Recipes

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BEST EVER CRAB CAKES



Best Ever Crab Cakes image

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

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

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

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.

EASY CRAB CAKES



Easy Crab Cakes image

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 cup seasoned bread crumbs, divided
2 green onions, finely chopped
1/4 cup finely chopped sweet red pepper
1 large egg, lightly beaten
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon butter

Steps:

  • In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

CRABBY CAKES



Crabby Cakes image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 10 (3-ounce) cakes

Number Of Ingredients 18

1-cup bread crumbs
1 pound crabmeat, shredded and picked over to remove shells and cartilage
1/2 green pepper, diced small
1/2 red pepper, diced small
1/4 cup carrot, shredded
1/2 small red onion, diced
1 egg, beaten
1/2 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon dry mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
Vegetable oil, for frying
Special sauce, recipe follows
1 cup mayonnaise
1/2 teaspoon dry mustard
2 tablespoons honey
2 tablespoons cayenne pepper

Steps:

  • Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through. Serve with special sauce.
  • In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.

CRABBY CRAB CAKES



Crabby Crab Cakes image

Here is a recipe I saved from Sundays food section, that I thought sounded good, that I'd like to share.

Provided by rwwest

Categories     Crab

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh lump crabmeat
1 egg
1 tablespoon Dijon mustard (optional)
2 tablespoons flour, more for dredging
2 tablespoons extra virgin olive oil
4 tablespoons butter
to taste lemon wedge
to taste salt and black pepper, freshly ground

Steps:

  • Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.
  • Cover; and put in freezer for 5 minutes.
  • Shape mixture into 4 hamburger-shaped patties.
  • Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
  • Put flour for dredging in a bowl.
  • Combine oil and butter in 12-inch skillet, and turn heat to medium.
  • When butter melts and its foam subsides, gently dredge a crab cake in flour.
  • Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
  • Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes.
  • Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.

CRABBY CRAB CAKES



Crabby Crab Cakes image

Getting the most out of crab cakes often means putting the least into them. Since crab has the best texture and subtlest flavor of all crustaceans, the best crab cakes are those that showcase the crab, not another ingredient. The loose mix is best chilled before shaping, but it is essential to chill it again for a half-hour or so (longer is better) before cooking. When cold, the cakes will hold together, and once the egg, the binding agent, does its work, they will retain their shape until attacked with a fork.

Provided by Mark Bittman

Categories     seafood, appetizer, main course

Time 1h

Yield 4 crab cakes

Number Of Ingredients 8

1 pound fresh lump crab meat
1 egg
1 tablespoon Dijon mustard (optional)
Salt and freshly ground black pepper to taste
2 tablespoons flour, more for dredging
2 tablespoons extra-virgin olive oil or neutral oil, like canola or grape-seed
4 tablespoons butter (or use a total of 4 tablespoons oil)
Lemon wedges

Steps:

  • Gently combine crab, egg, mustard, salt, pepper and 2 tablespoons flour. Cover mixture, and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover crab cakes with more plastic wrap, and refrigerate them for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
  • Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in the flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
  • Cook, rotating cakes in pan as necessary to brown the first side, 5 to 8 minutes. Turn, and brown the other side (it will take slightly less time). Serve cakes hot, with lemon wedges.

CRABBY CRAB CAKES



Crabby Crab Cakes image

Categories     Bread     Cake     Sauce     Side     Crab

Yield makes 4 servings

Number Of Ingredients 7

1 pound fresh lump crabmeat
1 egg
1 tablespoon Dijon mustard (optional)
Salt and freshly ground black pepper
2 tablespoons flour, plus flour for dredging
1/4 cup extra virgin olive oil or neutral oil, like corn or grapeseed
Lemon wedges

Steps:

  • Gently combine the crab, egg, mustard if you're using it, salt and pepper to taste, and 2 tablespoons flour. Cover and put in the freezer for 5 minutes. Shape the mixture into 4 patties. Line a plate with plastic wrap and put the crab cakes on it. Cover with more plastic wrap and refrigerate for about 30 minutes (or up to a day if you like) or freeze for 15 minutes.
  • Put the flour for dredging in a bowl. Put the oil in a 12-inch skillet over medium heat. When the oil is hot, gently dredge one of the crab cakes in the flour. Gently tap off the excess flour and add the crab cake to the pan; repeat with the remaining crab cakes, then turn the heat to medium-high.
  • Cook, rotating the cakes in the pan as necessary to brown the first side, 5 to 8 minutes. Turn and brown the other side, which will take slightly less time. Serve hot with lemon wedges.

CRAB CAKES



Crab Cakes image

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

10 slices soft white or whole-wheat bread
1/2 cup/115 grams unsalted butter
1 large onion, grated
1/4 cup/30 grams self-rising flour (see Tip)
1 1/2 cups/355 milliliters whole or 2-percent milk
2 large eggs, beaten
1 teaspoon fresh lemon juice
1 teaspoon distilled white vinegar
1/4 teaspoon ground mace
2 pounds/907 grams lump crab meat, drained if needed
1/2 cup/120 milliliters vegetable oil, plus more as needed

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.

EASIEST CRABBY CRAB CAKES



Easiest Crabby Crab Cakes image

This recipe is quickly made and preserves the crab flavor and health value by using far less mayonnaise than many crab cake recipes and by using small cubes of white bread rather than bread crumbs.

Provided by ChefWhiz

Categories     Crab

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb crabmeat
1 tablespoon parsley, chopped
1 teaspoon green pepper, chopped
2 eggs
1 slice bread, thick stale cut into small cubes
1 tablespoon prepared mustard
1 tablespoon mayonnaise
1/2 teaspoon salt (or to taste)
ground black pepper (generous shake)
sweet butter (to fry in)

Steps:

  • In large bowl, mix all ingredients together well.
  • Shape into 8 cakes and saute in sweet butter until both sides are crisp and brown.

Nutrition Facts : Calories 82.9, Fat 2.4, SaturatedFat 0.6, Cholesterol 77.2, Sodium 692.2, Carbohydrate 2.3, Fiber 0.2, Sugar 0.4, Protein 12.3

CRAB CAKES



Crab Cakes image

The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.

Provided by Ian Knauer

Categories     Egg     Quick & Easy     Lunch     Mayonnaise     Crab     Summer     Pan-Fry     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 8

2 slices firm white sandwich bread
1/2 pound jumbo lump crabmeat, picked over
2 tablespoon mayonnaise
1/2 teaspoon Worcestershire sauce
1 large egg, beaten
2 tablespoon unsalted butter
Accompaniment:
lemon wedges

Steps:

  • Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
  • Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
  • Serve with:
  • french fries and/or baby greens tossed with lemon vinaigrette.

CRAB CAKES RECIPE BY TASTY



Crab Cakes Recipe by Tasty image

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

1 small shallot, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 egg
2 tablespoons mayonnaise
2 teaspoons dijon mustard
2 teaspoons fresh lemon juice
½ teaspoon worcestershire sauce
1 pinch cayenne pepper, optional
1 lb fresh lump crab meat, picked over
fine sea salt
freshly ground black pepper
1 cup panko breadcrumbs
2 tablespoons all purpose flour, for dusing
2 tablespoons unsalted butter
tartar sauce, recipe follows
lemon wedge

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

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From chatelaine.com


THE BEST CRAB CAKES RECIPE - SERIOUS EATS
2018-08-09 Place log on a tray or plate and transfer to the freezer until lightly stiff, 20 to 25 minutes. Remove the log from the freezer and using a sharp chef's knife, slice off one of the twisted ends. Remove crab mixture from inside twisted end and reserve. Slice log into 4 or 6 individual disks, about 1 1/2-inch thick each.
From seriouseats.com


OUR BEST CRAB CAKE RECIPES | CRISPY, TENDER, DELICIOUS

From tasteofhome.com


BAKED CRAB CAKE RECIPE (QUICK AND EASY) | KITCHN
2022-06-22 Whisk with a fork to combine. Drain 1 pound jumbo lump crab meat and pick the meat over for shells. Add the crab and 1/4 cup panko breadcrumbs to the bowl. Gently toss to combine, being careful not to break up the crab too much. Cover and refrigerate for 10 minutes. Meanwhile, line 2 plates with parchment paper.
From thekitchn.com


HOMEMADE MARYLAND CRAB CAKES RECIPE - CHEF BILLY PARISI
2021-03-26 Pour the oil into a large frying pan over medium heat. Once the oil is hot, add in the crab cakes and cook for 3-4 minutes per side or until golden brown and cooked through. Set aside to drain on a rack or paper towels. For the Sauce: Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.
From billyparisi.com


BEST CRAB CAKES RECIPE - HOW TO MAKE CRAB CAKES
2021-05-13 Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with lemon wedges and spicy remoulade. To fry: Add the butter to the skillet over medium heat. Sear the crab cakes until golden, 3 to 4 minutes per side.
From thepioneerwoman.com


CRAB CAKE HUSH PUPPIES RECIPE - THERESCIPES.INFO
cornmeal, self rising flour, baking soda, kosher salt,.... All information about healthy recipes and cooking tips
From therecipes.info


CRAB CAKE RECIPES | ALLRECIPES
29. To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.
From allrecipes.com


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