Erics Crab Cakes Recipes

THE BEST CRAB CAKES

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.

CRAB CAKES WITH POACHED EGGS AND HORSERADISH SAUCE

Steps:

• For the crab cakes: In a large bowl, mix together all of the ingredients except for the canola oil. Shape into 4 equal patties.
• Heat the oil in a large skillet over medium heat until hot. Carefully add the crab cakes and fry until browned, 4 to 5 minutes. Carefully flip and fry on the other side until golden brown, about 4 minutes. Remove to a plate and keep warm.
• For the fennel: Thinly slice the fennel on a Japanese mandoline. Transfer to a medium bowl; add the lemon juice and olive oil and toss well to combine. Set aside.
• For the poached eggs: Bring a large saucepan of salted water to a boil and add the vinegar. Reduce the heat to a gentle simmer. While swirling the water with a slotted spoon, slowly add the 4 eggs and poach until the whites are solid and the yolks remains runny, 4 to 5 minutes. Carefully remove the eggs with the slotted spoon and drain on a paper towel-lined plate.
• For the horseradish sauce: Combine all of the ingredients in a small bowl and stir well. Set aside.
• Top each crab cake with some of the marinated fennel and 1 poached egg. Dollop with the horseradish sauce and serve right away.

LORI'S FAMOUS CRAB CAKES

Steps:

• In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
• Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

BEST EVER CRAB CAKES

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.

CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
• In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.
• Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
• Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
• Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.

EASY CRAB CAKES

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.

BAKED CRAB CAKES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

CRAB CAKES

Steps:

• Pick over the crabmeat, discarding any pieces of shell or cartilage. In a large bowl, stir together the crabmeat, corn, bell pepper, jalapeño, scallion, dry bread crumbs, curry powder and salt. In a small bowl, whisk together 3 of the eggs and add them to the crabmeat. Mix well.
• Form the crab mixture into 12 cakes, each about 1/2 cup, pressing the cakes together very firmly. Beat the remaining 2 eggs together in a shallow bowl. Place the panko in another shallow bowl. Dip cakes in egg, dredge in panko and transfer to a sheet pan lined with parchment paper. Refrigerate, uncovered, for 1 hour.
• Heat 1/2 inch oil in each of two sauté pans over high heat. When the oil is very hot but not smoking, add the cakes and cook until well browned, about 5 minutes per side. Drain briefly on paper towels and serve.