Easy Fried Crab Cakes With Mustard Sauce Recipes

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CRABMEAT CAKES WITH MUSTARD SAUCE



Crabmeat Cakes with Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 crab cakes

Number Of Ingredients 17

6 slices white bread, crusts removed
1 pound lump crabmeat, picked over for shells
1/2 cup mayonnaise
1 large egg yolk
1 stalk celery, finely chopped
1/4 cup finely chopped dill pickles
1 tablespoon unsalted butter, for frying
1 tablespoon olive oil, for frying
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/2 cup low-sodium chicken broth
1 cup milk
3 tablespoons whole-grain mustard
2 teaspoons yellow mustard seeds
Kosher salt and freshly ground pepper

Steps:

  • Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
  • Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
  • Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.

CRAB CAKES WITH MUSTARD SAUCE



Crab Cakes With Mustard Sauce image

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

Provided by lazyme

Categories     Crab

Time 30m

Yield 5 serving(s)

Number Of Ingredients 21

1 lb crabmeat, shredded (fresh or frozen)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
3 tablespoons finely-minced carrots
2 tablespoons fresh lime juice
2/3 cup minced green onion
1/2 large baked potato, peeled, and mashed lightly
1 teaspoon chopped cilantro
1 teaspoon soy sauce
1/2 cup breadcrumbs
3 tablespoons oil
1 garlic clove, minced
2 shallots, minced
1 tablespoon butter
1/2 cup white wine
1/2 cup clam juice
1 cup whipping cream
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon whole grain mustard

Steps:

  • Heat the oven to 425 degrees.
  • Combine the crab meat, mayonnaise, Dijon mustard, whole-grain mustard, carrot, lime juice, green onions, potato, cilantro, soy sauce and bread crumbs.
  • Form into patties about 3 inches in diameter.
  • Heat the oil in a skillet over medium heat and cook half the patties until they're golden brown on one side, 4 to 5 minutes.
  • Remove them to a baking sheet.
  • Cook the remaining patties and add them to the baking sheet.
  • Bake the crab cakes until they're heated through, about 3 minutes.
  • Serve with Mustard Sauce.
  • Can be served with vegetables and potatoes as an entree or on a small bed of mango and papaya as an appetizer.
  • For the Mustard Sauce:
  • Cook the garlic and shallots in the butter over medium heat until softened, about 2 minutes.
  • Add the wine and clam juice and continue cooking until the liquid is reduced by half, about 10 minutes.
  • Add the cream and continue to cook until the sauce is again reduced by half, 10 minutes.
  • Add the Dijon mustard and lemon juice.
  • Cook for 1 minute and strain.
  • Stir in the whole-grain mustard and serve.
  • Makes about 3/4 cup.

Nutrition Facts : Calories 549.8, Fat 37.7, SaturatedFat 14.9, Cholesterol 115.5, Sodium 1343.2, Carbohydrate 28.7, Fiber 2.3, Sugar 4.3, Protein 21.4

CRAB CAKES WITH CREOLE MUSTARD SAUCE



Crab Cakes with Creole Mustard Sauce image

Provided by Food Network

Categories     appetizer

Time 21m

Yield 4 servings

Number Of Ingredients 20

2 cups mayonnaise
2 egg yolks
2 tablespoons chopped fresh tarragon leaves
1 tablespoon minced yellow onion
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons dry mustard
1 teaspoon crab boil seasoning (recommended: Old Bay)
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds lump crabmeat
2 cups panko bread crumbs
Vegetable oil, for grilling
Mixed spring greens, for serving
Creole Mustard Sauce, recipe follows
1 cup mayonnaise
1 jalapeno pepper
1 red bell pepper
3 tablespoons Dijon mustard
2 tablespoons chopped fresh chives

Steps:

  • Preheat a George Foreman Grill to 325 degrees F.
  • In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings. Fold in crabmeat and bread crumbs. Form mixture into 2-inch balls.
  • Coat grill with a thin layer of vegetable oil. When oil is hot, grill crab cakes, in batches, for 5 to 6 minutes each, turning over after 3 minutes or when golden brown.
  • Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.
  • Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use.

EASY FRIED CRAB CAKES WITH MUSTARD SAUCE



Easy Fried Crab Cakes with Mustard Sauce image

Very easy to prepare. These fried crab cakes make a good summer meal with coleslaw, fresh corn-on-the-cob, and fresh pineapple pieces for dessert. Delicious with mustard sauce or cocktail sauce.

Provided by LouHoo in VA

Categories     Crab Cakes

Time 1h

Yield 2

Number Of Ingredients 18

½ cup Italian-seasoned bread crumbs
¼ cup mayonnaise
1 large egg, lightly beaten
2 tablespoons finely chopped onion
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
½ teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon dry mustard
½ teaspoon seasoned pepper
5 dashes hot sauce, or more to taste
1 (6 ounce) pouch cooked lump crabmeat, drained
1 (6 ounce) can lump crabmeat
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon honey Dijon mustard
½ teaspoon lemon juice
½ teaspoon Worcestershire sauce
1 tablespoon olive oil, or as needed

Steps:

  • Stir bread crumbs, mayonnaise, beaten egg, onion, parsley, Worcestershire sauce, seafood seasoning, dry mustard, seasoned pepper, and hot sauce in a medium bowl until well combined. Gently fold in crabmeat. Cover and refrigerate for 30 minutes.
  • Meanwhile, make the sauce: Whisk mayonnaise, sour cream, mustard, lemon juice, and Worcestershire sauce together in a small bowl.
  • Shape crabmeat mixture into 5 to 6 small patties.
  • Heat olive oil in a large skillet over medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes on each side.
  • Serve patties with mustard sauce.

Nutrition Facts : Calories 667.6 calories, Carbohydrate 29.6 g, Cholesterol 210.6 mg, Fat 48.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, Sodium 1433.7 mg

CRAB CAKES WITH GRAINY MUSTARD AND SCALLION SAUCES



Crab Cakes with Grainy Mustard and Scallion Sauces image

Because they are made with egg yolks instead of breadcrumbs and are baked rather than fried, these cakes have an especially distinct crab taste. Chef Edward Brown, of Sea Grill in New York City, enhances that flavor wonderfully by serving the cakes alongside two spicy sauces.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 11

2 pounds jumbo lump crab meat, cleaned and drained
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 large egg yolks
1 tablespoon Old Bay Seasoning
1/4 teaspoon coarse salt
1/4 teaspoon cayenne pepper
8 cups Corn Flake crumbs
4 tablespoons unsalted butter, melted
Grainy Mustard Sauce
Scallion Sauce

Steps:

  • Heat oven to 300 degrees. In a medium bowl, combine crab, mayonnaise, mustard, and egg yolks. Season with Old Bay Seasoning, salt, and cayenne. Using a 3-ounce ice cream scoop, form mixture into 8 equal-size balls. Lightly dredge in Corn Flakes, transfer to a baking sheet, and drizzle with butter. Bake until heated through, 12 to 14 minutes. Serve with mustard and scallion sauces.

MRS. DUVALL'S PAN-FRIED CRAB CAKES



Mrs. Duvall's Pan-Fried Crab Cakes image

This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.

Provided by xtine

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup minced onion
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb lump crabmeat, picked over
1 cup finely crushed soda cracker
2 tablespoons unsalted butter
1/4 cup vegetable oil
lemon wedge, for serving

Steps:

  • In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
  • In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.

Nutrition Facts : Calories 468.8, Fat 29.7, SaturatedFat 7.5, Cholesterol 198.2, Sodium 916.9, Carbohydrate 19, Fiber 0.7, Sugar 1.9, Protein 30.5

EASY FRIED CRAB CAKES



Easy Fried Crab Cakes image

A really easy and very tasty crab cake recipe I put together with my 5-year-old son.

Provided by John Houghton

Categories     Crab Cakes

Time 45m

Yield 8

Number Of Ingredients 11

½ (4 ounce) packet saltine crackers, crushed
1 medium bell pepper, minced
2 stalks green onions, white parts only, minced
1 large egg, lightly beaten
3 tablespoons mayonnaise, or more to taste
1 teaspoon Dijon mustard, or more to taste
2 pounds cooked blue crabmeat, drained
2 tablespoons seafood seasoning (such as Old Bay®)
1 teaspoon ground black pepper
1 cup Italian-seasoned bread crumbs, or more as needed
2 tablespoons canola oil, or more as needed

Steps:

  • Mix crushed crackers, bell pepper, green onions, egg, mayonnaise, and Dijon together in a large bowl. Gently fold in crabmeat, seafood seasoning, and black pepper using a wooden spoon or spatula. Form crabmeat mixture into 1/2-inch-thick patties, 2 to 3 inches in diameter.
  • Put bread crumbs on a plate. Coat patties with bread crumbs.
  • Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

Nutrition Facts : Calories 312.3 calories, Carbohydrate 18 g, Cholesterol 153.6 mg, Fat 11.4 g, Fiber 1.5 g, Protein 31 g, SaturatedFat 1.2 g, Sodium 1215.5 mg, Sugar 1.1 g

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

MINIATURE CRAB CAKES WITH MUSTARD MAYONNAISE



Miniature Crab Cakes with Mustard Mayonnaise image

For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only in Asian markets but also in seafood shops.

Categories     Shellfish     Appetizer     Bake     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 42 miniature crab cakes

Number Of Ingredients 16

For crab mixture:
1/2 cup minced red bell pepper (about 1 small)
1 teaspoon vegetable oil
1/3 cup mayonnaise
1 large egg yolk
1 1/2 tablespoons stone-ground mustard
1 to 2 teaspoons fresh lemon juice
3/4 teaspoon dried tarragon, crumbled
1 pound jumbo lump crab meat, picked over
1 1/2 cupspanko* (Japanese flaked bread crumbs)
For mustard mayonnaise
1/4 cup mayonnaise
2 1/2 teaspoons stone-ground mustard
1/4 teaspoon fresh lemon juice, or to taste
1/2 stick (1/4 cup) unsalted butter, melted
*available at Japanese markets, some specialty foods and seafood shops

Steps:

  • Make crab mixture:
  • In a small non-stick skillet sauté bell pepper in oil over moderately high heat, stirring, 2 minutes, or until softened and golden. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon, and bell pepper and stir in crab and salt and pepper to taste gently but thoroughly. Chill crab mixture, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • In a large shallow baking pan spread lt;I>panko in even layer. Toast panko, stirring occasionally, until golden, about 10 minutes, and cool.(Panko may be toasted 1 week ahead and kept in an airtight container at room temperature.)
  • Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan. Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4.
  • Make mustard mayonnaise:
  • In a small bowl whisk together mayonnaise, mustard, and lemon juice. (Mayonnaise may be made 3 days ahead and chilled, covered.)
  • Preheat oven to 450°F.
  • Drizzle a scant 1/4 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.
  • Serve crab cakes with mustard mayonnaise.

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.

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2010-02-26 Add the crab and gently mix. Form the crab into 8 patties, place onto a parchment lined pan and freeze for 15 minutes to firm up. When ready to fry, heat the oil and 1 tablespoon of the butter in a skillet over medium to medium high heat. Melt the remaining tablespoon of butter and light brush the top of each crab cake.
From deepsouthdish.com


VIDEO RECIPE: CRAB CAKES WITH SWEET MUSTARD SAUCE - FINECOOKING
Hot, crunchy crab cakes served with a splash of chilled Maille Dijon mustard sauce offers an easy way to whip up a delicious brunch. Get the full recipe. Get the full recipe. Fine Cooking
From finecooking.com


CAJUN-STYLE CRAB CAKES WITH CREOLE HONEY-MUSTARD SAUCE RECIPE
The best delicious Cajun-style Crab Cakes With Creole Honey-mustard Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cajun-style Crab Cakes With Creole Honey-mustard Sauce recipe today!
From bakerrecipes.com


BEST CRAB CAKE SAUCE RECIPES ALL YOU NEED IS FOOD
Very easy to prepare. These fried crab cakes make a good summer meal with coleslaw, fresh corn-on-the-cob, and fresh pineapple pieces for dessert. Delicious with mustard sauce or cocktail sauce. Provided by LouHoo in VA. Total Time 1 hours 0 minutes. Prep Time 20 minutes. Cook Time 10 minutes. Yield 6 crab cakes. Number Of Ingredients 18
From stevehacks.com


EASY CRAB CAKES (FRESH, CANNED, CLAW, OR LUMP MEAT ... - BOWL OF …
2021-05-20 How to make Crab Cakes. First, mix crab meat, egg, dijon mustard, breadcrumbs, mayo, hot sauce, soy sauce, pepper, and green onions in a medium bowl. Heat a large skillet such as cast iron over medium-high heat (I recommend 12 inch, otherwise you may have to do two batches). Add oil to the skillet – enough to completely coat the bottom.
From bowlofdelicious.com


CRAB CAKES WITH SPICY MUSTARD MAYO - THE WOODEN SKILLET
2016-03-30 In separate bowl, add egg and whisk. Then add mayo, Dijon mustard, stone ground mustard, worcestershire, garlic, cilantro, old pay, baking powder and salt to the same bowl with the egg. Mix well. Add the egg/mayo/mustard mixture to the crab and slowly fold in so you do not break up crab chunks. Let cool in fridge for 1 hour.
From thewoodenskillet.com


CLASSIC CRAB CAKES WITH A LEMON-MUSTARD SAUCE
Jun 29, 2021 - The best crab cakes have the most crab with the least amount of crumb . . . these are the best! A superb crab cake should have a uniform shape with a balance of crab meat texture (some lump but not too jumbo and not too much) and absolutely no filler. All the bread crumbs should be used on the outside of the cakes only. In this recipe, mayo is used both to …
From pinterest.com


JUICY MARYLAND CRAB CAKES (BAKED OR FRIED) - HOUSE OF NASH EATS
2022-02-05 How to Make Crab Cakes. Prep work: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silpat mat. Mix the flavor enhancers and binding agents: Combine green onions, mayo, egg, parsley, Old Bay seasoning, dijon mustard, worcestershire sauce, lemon juice, salt, and pepper in a bowl.
From houseofnasheats.com


EASY MARYLAND CRAB CAKES | RECIPESTY
Mix crab, crushed crackers, egg, mayonnaise, Worcestershire sauce, parsley, seafood seasoning, mustard, lemon zest, and pepper in a large bowl until well combined. Shape into 6 cakes and place in the refrigerator until firm, about 30 minutes.
From recipesty.com


EASY CRAB CAKES RECIPE - RECIPES.NET
2022-03-22 Beat together egg, mayonnaise, hot sauce, and mustard. Combine with other ingredients and mix well. Form into patties and place on a baking sheet. Add half the butter to the large skillet and add the crab cakes to the skillet on medium heat, cooking for 5 to 7 minutes.
From recipes.net


THE BEST EASY CRAB CAKES - EASY CRAB CAKES WITH REMOULADE SAUCE
2020-07-01 Preheat the pan first over medium to medium-high heat and add the oil. Let oil heat up until hot and add crab cakes. Do not move them after you place them in the pan until ready to flip. Cook crab cakes for 4-5 minutes per side. Mix all the ingredients for Remoulade sauce and serve it on the side of crab cakes.
From willcookforsmiles.com


THE BEST CRAB CAKE RECIPE | A MIND "FULL" MOM
2021-12-08 Heat ½ tablespoon of oil in a large nonstick skillet over medium-high heat. Once the oil is heated, add 4 crab cakes to the skillet and pan-fry for 4 minutes per side, or until golden. Remove the crab cakes to a platter. Add the remaining ½ tablespoon oil to the pan and repeat with the 4 remaining crab cakes.
From amindfullmom.com


MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE - ONCE UPON A CHEF
2021-06-22 Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.
From onceuponachef.com


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