Floridacrabcakes Recipes

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THE ULTIMATE CRAB CAKES



The Ultimate Crab Cakes image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 22

Extra-virgin olive oil
1 onion, finely minced
4 garlic cloves, finely minced
1 1/2 pounds jumbo lump crabmeat
1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
2 tablespoons mayonnaise, plus more if needed
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
Lemon wedges, for garnish
2 cloves garlic
1/2 cup sour cream
1 cup mayonnaise
1 tablespoon celery seed
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
2 tablespoons freshly chopped chives

Steps:

  • Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
  • Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
  • To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
  • Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
  • Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

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

MARYLAND CRAB CAKES I



Maryland Crab Cakes I image

Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.

Provided by John L.

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound crabmeat
2 slices white bread, crusts trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

Steps:

  • Pick the crab meat to remove any remaining pieces of shell.
  • Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
  • Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 5.3 g, Cholesterol 113.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 3.2 g, Sodium 896 mg, Sugar 0.6 g

FLORIDA CRAB CAKES WITH AVOCADO BUTTER



Florida Crab Cakes with Avocado Butter image

Provided by Marian Burros

Categories     dinner, appetizer, side dish

Time 25m

Yield 24 crab cakes

Number Of Ingredients 14

1 pound fresh lump crab meat
1 egg, beaten
2 tablespoons minced Italian parsley
1 tablespoon chopped scallion
1 1/2 tablespoons grainy mustard
Dash Worcestershire sauce
1/2 Scotch bonnet, jalapeno or Serrano pepper, seeded and minced
4 tablespoons mayonnaise
1/2 cup fresh bread crumbs
2 limes
Freshly ground black pepper and salt (optional) to taste
1 tablespoon olive oil
1 large ripe avocado, pitted and cut into chunks
24 thin slices French baguette, toasted

Steps:

  • Pick over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, hot pepper, mayonnaise, bread crumbs, juice of one lime, pepper and salt.
  • Shape into 24 small patties and saute in hot oil in nonstick skillet until brown on both sides. Handle and turn gently so that crab cakes do not fall apart. Cakes will cook in two or three minutes.
  • In food processor, process avocado and 2 tablespoons lime juice until smooth. Add salt and pepper, to taste.
  • When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 1 gram, TransFat 0 grams

VIRGINIA CRABCAKES



Virginia Crabcakes image

I love crabcakes and I especially like the fact that these are baked and not fried.From the R.S.V.P. section of a February 1986 issue of Bon Appetit. It was requested from the Scale o'de Whale, a seafood restaurant in Portsmouth, Virginia. This makes 8 first course or appetizer servings or 4 main course servings.

Provided by Leslie in Texas

Categories     Crab

Time 37m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup cubed trimmed soft white bread
1 tablespoon finely chopped pimiento
2 tablespoons minced fresh parsley
1 1/2 teaspoons Old Bay Seasoning
2 lbs cooked backfin crab meat
1/3 cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
3 drops hot pepper sauce (or to taste)
paprika
2 tablespoons butter, melted (1/4 stick)

Steps:

  • Preheat oven to 400 degrees.
  • Lightly greased baking sheet.
  • Mix bread, pimiento,parsley and seasoning in large bowl; gently fold in crabmeat.
  • Blend mayonnaise,mustard,worcestershire and hot pepper sauce in small bowl.
  • Gently fold into crab mixture and pat mixture into 8 cakes.
  • Arrange on prepared sheet, sprinkle with paprika and brush with butter.
  • Bake until lightly browned, 10 to 12 minutes.
  • Serve immediately.

FLORIDA CRAB CAKES



Florida Crab Cakes image

Make and share this Florida Crab Cakes recipe from Food.com.

Provided by evelynathens

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb fresh crabmeat, picked over
1/2 cup fresh white breadcrumbs
2 tablespoons mayonnaise
2 tablespoons chopped fresh Italian parsley
1 tablespoon coarse-grained Dijon mustard
1 tablespoon chopped green onion
2 teaspoons fresh lime juice
1/4 scotch bonnet peppers (wear rubber gloves) or 1/2 serrano chili, seeded, minced (wear rubber gloves)
1 dash Worcestershire sauce
1 egg, beaten to blend
2 tablespoons butter

Steps:

  • Combine first 9 ingredients in bowl.
  • Season with salt and pepper.
  • Mix in egg.
  • For mixture into 8 equal patties, using scant ¼ cup for each.
  • (can be made ahead, covered and refrigerated).
  • Melt butter in large nonstick skillet over medium heat.
  • Fry cakes in batches until golden-brown, about 2 minutes per side.
  • Transfer cakes to paper towels; drain.
  • Arrange 2 cakes on each of 4 plates.
  • Top with Avocado 'Butter' and serve with toast points.

Nutrition Facts : Calories 167.1, Fat 10.3, SaturatedFat 4.5, Cholesterol 103.5, Sodium 360.4, Carbohydrate 6.1, Fiber 0.4, Sugar 1.2, Protein 12.3

EASTERN SHORE CRAB CAKES



Eastern Shore Crab Cakes image

Provided by Rena Coyle

Categories     appetizer

Time 20m

Yield 6 crab cakes

Number Of Ingredients 10

1 pound lump crabmeat (picked and any cartilage removed)
1 egg, lightly mixed
2 tablespoons mayonnaise, preferably homemade
1 teaspoon dry mustard
1/4 teaspoon seafood seasoning (see recipe) or cayenne pepper
4 tablespoons freshly chopped parsley
1 tablespoon minced onion
2 to 4 tablespoons dry bread crumbs
Zest of 1 lemon, grated
3 tablespoons butter

Steps:

  • Place the crabmeat in a mixing bowl. Pick it with a fork and check to see that all the cartilage is removed. Add the egg, mayonnaise and mustard. Toss lightly together, using the fork so as not to shred the crabmeat too much.
  • Add the seafood seasoning, parsley, minced onion, bread crumbs and grated lemon zest. Toss together lightly.
  • Melt the butter over medium-high heat. Scoop up enough crab mixture to make a plump pattie about five inches in diameter. Place the crabcakes in the skillet and fry for three minutes or until a golden brown crust forms on the bottom. Flip the crabcakes over and continue to fry on the other side for another three or four minutes.
  • Serve the crab cakes on soft hamburger buns or simply with a spoonful of tartar sauce.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 491 milligrams, Sugar 1 gram, TransFat 0 grams

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