Jasons Best Crab Cakes Ever Recipes

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JASON'S BEST CRAB CAKES EVER



Jason's Best Crab Cakes Ever image

Provided by Julia Reed

Categories     dinner, main course

Time 2h30m

Yield 10 to 12 large crab cakes

Number Of Ingredients 10

1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sautéeing
1 cup finely chopped scallions (including some green stem)
1/2 cup finely chopped jalapeño pepper
3/4 cup heavy cream
2 teaspoons dry mustard
Pinch cayenne pepper
2 pounds jumbo lump crabmeat, drained well, patted dry, picked over for shells
2 eggs, beaten
2 cups fresh white-bread crumbs, spread out in a baking dish
1 to 2 tablespoons vegetable oil

Steps:

  • Melt 1 1/2 sticks butter in a large skillet over medium-high heat and sauté scallions and jalapeño about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Stir over medium heat 3 to 4 minutes, until the mixture thickens. Remove from the heat and stir in the mustard and pepper. Cool 5 minutes.
  • Place the crabmeat in a large bowl. Gently stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Immediately place in refrigerator to harden, about 2 hours.
  • When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Sauté until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up). Drain on paper towels and serve immediately.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 479 milligrams, Sugar 1 gram, TransFat 1 gram

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.

CRAB CAKES - JASON'S BEST EVER



CRAB CAKES - JASON'S BEST EVER image

Yield 10 large cakes

Number Of Ingredients 10

1 1/2 sticks unsalted butter, plus 2 T. for sauteeng
1 cup scallions, finely chopped, white and some green
1/2 cup jalapeno chile peppers, finely chopped
3/4 cup heavy cream
2 teaspoons dry mustard
pinch cayenne pepper
2 pounds lump crabmeat, well drained, and picked over, patted dry
2 eggs, beaten
2 cups white bread crumbs, spread out in a flat plate
2 tablespoons vegetable oil

Steps:

  • Melt 1 1/2 sticks of butter in a large skillet over medium-high heat. Saute scallions and jalapenos for about two minutes, until bright green. Add heavy cream and bring to a boil, stirring for 3-4 minutes until thickened. Remove from heat, add mustard and pepper. Cool five minutes. Place crabmeat in a large bowl. Gently stir in scallion mixture. Form uniform cakes and place on waxed paper lined sheets. Refrigerate until firm, two hours. When ready to serve, place eggs in shallow bowl. Melt additional butter and oil in skillet over medium heat. Dip each cake into the beaten egg and then the crumbs. Saute until browned, 2-3 minutes on each side. Turn cakes only once - they will break easily. Drain on paper towels and serve immediately. I sometimes grill these with no egg or crumbs. Also, these can be sauteed earlier in the day and re-heated in a very hot oven.

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

CHEF JOHN'S CRAB CAKES



Chef John's Crab Cakes image

These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h23m

Yield 4

Number Of Ingredients 11

8 saltine crackers, finely crushed
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper
1 pound fresh crabmeat, well drained
¼ cup dry bread crumbs
2 tablespoons butter

Steps:

  • Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
  • Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
  • Sprinkle breadcrumbs on a plate.
  • Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
  • Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g

JASON'S CRAB CAKES



Jason's Crab Cakes image

Deliciously baked crab cakes with easy at home ingredients. Recipe developed from trial and error and inspiration from other recipes on Food.com including receive #234061 and #206962.

Provided by Jason

Categories     Crab

Time 45m

Yield 6 8, 4 serving(s)

Number Of Ingredients 11

16 ounces lump crabmeat
1/3 cub of diced celery
1/3 cup of seeded and diced red bell pepper
1/3 cup diced onion
1/4 cup of freshly chopped parsley
1 -2 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 egg
1/2 cup breadcrumbs

Steps:

  • Spread all crab (without any shells) on baking sheet and broil for 2-3 minutes to remove excess water.
  • Remove Crab and preheat oven to 360 degrees (180 celcius).
  • Sauté Celery, Pepper and Onion is small sauce pan with a small amount of butter then cool for 10 minutes.
  • Mix Crab Meat, vegetables and parsley in large bowl and mix. Once mixed add in Worcestershire Sauce, mayonnaise, mustard, lemon juice and egg.
  • Add in up to 1/2 cup of bread crumbs to achieve desired consistency.
  • Form approximately 8 crab cakes and place on lightly sprayed baking sheet and cook for 15 minutes.
  • Serve with lemon and tarter sauce.

Nutrition Facts : Calories 213.6, Fat 3.5, SaturatedFat 0.8, Cholesterol 132.6, Sodium 635, Carbohydrate 14.5, Fiber 1.4, Sugar 2.6, Protein 29.2

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