BEST EVER CRAB CAKES
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
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
GULF COAST CRAB CAKES
I looked through all the crab cake recipes and was horrified that all of them seemed to have mayo in them. This is a recipe passed down through my family through word of mouth for a long time. The measurings are guesses since we never wrote em down, we just observe and cook till they taste good. Hope yall like em!
Provided by Jessica K
Categories Crab
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in skillet and start to saute crab meat, onion, garlic, bell pepper.
- Add lemon.
- Add salt/pepper/ and old bay to taste.
- Cook about 5-6 min or unitl white and opaque and looks done and cooked through.
- If unsure cook another 2 minutes.
- Dump into large bowl and let cool for about 10 minute After cooled crack egg onto it, dont have to beat it, and mix it and bread crumbs into crab mixture.
- It should be wet feeling and able to shape into a patty.
- you should not be able to see very much bread crumbs, but if you think you don't have enough put 1/4 cup more into it.
- Shape into patties, to help hold shape put on cookie sheet and freeze for about 20-30 minute Believe me this works wonders, also helps for stuffed shrimp too, if you wanna pull out some shrimp and stuff em just butterfly em, put on the cookie sheet and freeze, then batter em and fry em after freezing.
- Melt butter. put enough oil in skillet to help cover bottom of pan (oil is so butter won't burn).
- Take out patties from freezer and start frying em up.
- I'm sorry if measurements aren't precise but these are soo easy you really can guess and not mess up on em that badly!
- have fun!
Nutrition Facts : Calories 161.5, Fat 8.9, SaturatedFat 3.7, Cholesterol 68.8, Sodium 252.6, Carbohydrate 9.6, Fiber 0.8, Sugar 1.4, Protein 10.6
GULF COAST CRAB CAKES WITH COUNTRY REMOULADE
Provided by Virginia Willis
Time 50m
Yield 24 bite-size crab cakes
Number Of Ingredients 21
Steps:
- In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
- Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.
- Serve warm with a dollop of Country Remoulade and garnished with chives.
- In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
- Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
CRAB CAKES
Make and share this Crab Cakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Crab
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything except the egg in a bowl. Taste and adjust seasonings and then add the egg when satisfied. Shape filling into 2 inch crabcakes. Roll the cakes in bread crumbs and then refrigerate for about an hour to firm up.
- Heat 1/4 cup of canola oil in a shallow pan and cook cakes for about 3 minutes per side, try to turn them only one time. Serve with your favorite tartar sauce or aioli.
Nutrition Facts : Calories 136.1, Fat 6.6, SaturatedFat 1.2, Cholesterol 74.1, Sodium 609.6, Carbohydrate 6.3, Fiber 0.5, Sugar 1.9, Protein 12.5
EMERIL'S GULFCOAST FISHHOUSE CRAB CAKES WITH SWEET CORN MAQUE CHOUX AND TOMATO JAM RECIPE - (5/5)
Provided by smoker
Number Of Ingredients 35
Steps:
- Carefully pick through the crabmeat, discarding any shells or cartilage. Try to retain as many lumps as possible. Transfer to a mixing bowl and refrigerate while you prepare the remaining ingredients. In a medium skillet melt the butter and cook the red bell pepper, onion, and celery until softened and translucent, about 4 minutes. Season with 1/2 teaspoon of Essence and set aside to cool. When the vegetables have cooled, add them to the crabmeat, along with mayonnaise, lemon juice, parsley, and 1/4 cup of the panko. Mix gently but thoroughly to combine. Add salt, to taste. Divide the crab cake mixture into 8 equal portions and, using your hands, form into cakes about 2 1/2 to 3-inches in diameter. Dredge the crab cakes in the remaining panko until cakes are completely coated on all sides. In a medium skillet heat half of the vegetable oil over medium heat until hot but not smoking and add as many crab cakes as will fit comfortably, usually 3 to 4. Cook until golden brown on both sides and warmed through, 2 to 3 minutes per side. Transfer to paper towels to drain briefly while you add the remaining oil and cook the remaining crab cakes. Gently transfer to serving plates and serve with the Sweet Corn Maque Choux and a dollop of the Tomato Jam. Sweet Corn Maque Choux: 1 teaspoon olive oil 2 teaspoons unsalted butter 1/2 cup small-diced onion 1/4 cup small-diced red bell pepper 1/4 cup small-diced celery 2 cups sweet yellow corn 1 teaspoon minced garlic 1 teaspoon Essence 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1/2 cup heavy cream 1/2 cup whole milk Heat a 10-inch saute pan over medium heat. Add the olive oil and butter to the pan and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers and celery are soft, about 4 minutes. Add the corn, garlic, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Add the cream and milk to the pan and reduce the heat to low. Continue to cook the corn until tender and most of the cream has reduced and the maque choux is creamy, 3 to 4 minutes. Tomato Jam: 1 cup peeled, seeded and chopped tomatoes 1/2 cup rice wine vinegar 2 tablespoons sugar 1 tablespoon light corn syrup 1 tablespoon honey 1 clove garlic, smashed 1 pinch cayenne pepper Combine all the ingredients in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. Remove the pan from the heat and allow to cool to room temperature before serving.
CAP'N CRUNCH CRAB CAKES
An unusual and delicious interpretation of crabcakes from David Hoffman's The Breakfast Cereal Gourmet courtesy of our local paper. Smaller cakes would make a lovely appetizer.
Provided by Molly53
Categories Crab
Time 1h18m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, blend the mayonnaise, chile-garlic sauce, lime juice and zest.
- In a large bowl, combine the crabmeat, cilantro and onion.
- Stir in 1/3 cup of the mayonnaise mixture and the egg.
- Reserve the remaining mayonnaise mixture for garnish.
- In a third bowl, combine the panko flakes and Cap'n Crunch.
- Stir 1 1/2 cups into the crab mixture.
- Form into 1/2-inch-thick cakes, using 1/2 cup mixture for each.
- Dredge the cakes in the remaining Cap'n Crunch mixture.
- Arrange in a single layer on a tray or baking sheet.
- Refrigerate at least 1 hour or up to 8 hours.
- In a large skillet, heat 4 tablespoons oil over medium-high heat.
- Working in batches, add the crab cakes and cook until golden brown, about 4 minutes per side.
- Add more oil as needed.
- Serve hot, topped with a dollop of the reserved mayonnaise mixture.
Nutrition Facts : Calories 294.3, Fat 10.5, SaturatedFat 2, Cholesterol 72, Sodium 630.8, Carbohydrate 31.8, Fiber 1.5, Sugar 6.4, Protein 17.6
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