CRAB CAKES
Provided by Andy Harris
Categories Quick fixes Jamie Magazine Seafood American Starters Potato
Time 25m
Yield 10
Number Of Ingredients 11
Steps:
- Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
- Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
- Refrigerate for 30 minutes, then shape into 6cm cakes.
- Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
- Serve with pinches of watercress and a dollop of tartare sauce.
Nutrition Facts : Calories 221 calories, Fat 14.1 g fat, SaturatedFat 2.7 g saturated fat, Protein 14.7 g protein, Carbohydrate 9.4 g carbohydrate, Sugar 1 g sugar, Sodium 1.3 g salt, Fiber 0.7 g fibre
CHEF JOHN'S CRAB CAKES
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
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
JIMMY JOHNSON'S CRAB CAKES
This recipe is originally from the food section of the Houston Chronicle. Jimmy Johnson was a Dallas Cowboys's coach. We like these because they're baked, not fried. and the fact that they're so easy and quick to make! Serve them with tartar or remoulade sauce or a squeeze of fresh lemon juice.
Provided by Leslie in Texas
Categories Crab
Time 36m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place all ingredients except crabmeat in a mixing bowl; mix and let stand for 5 minutes.
- Gently fold in the crabmeat.
- Form 12 cakes.
- Place on a foil-covered cookie sheet.
- Bake for 6 minutes or until golden.
Nutrition Facts : Calories 612.5, Fat 31.4, SaturatedFat 5, Cholesterol 180, Sodium 1401.8, Carbohydrate 48.2, Fiber 2, Sugar 8.4, Protein 34.2
CRAB CAKES
Provided by Food Network
Categories main-dish
Time 55m
Yield 16 to 24 crab cakes
Number Of Ingredients 9
Steps:
- Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.
CRAB CAKES
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
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.
THE BOSS'S CRAB CAKES
Got this from my boss. He said they're especially good while fishing on a cold morning. They are delicious with tartar sauce or on their own.
Provided by RedWonder
Categories Crab
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients EXCEPT crab meat, flour, and oil.
- Lightly toss crab meat into mixture.
- Chill 1-2 hours (this helps it to stick together when forming the cakes.).
- Form into cakes approx 2 inches wide and 1/2 inch thick.
- Put flour in a shallow dish, flip each cake to coat.
- Heat oil in frying pan or skillet.
- Cook cakes in hot oil, 2-3 min per side till golden brown.
Nutrition Facts : Calories 562.7, Fat 35.5, SaturatedFat 11.2, Cholesterol 241, Sodium 826.7, Carbohydrate 29.3, Fiber 1.9, Sugar 4.1, Protein 31.1
JASON'S BEST CRAB CAKES EVER
Provided by Julia Reed
Categories dinner, main course
Time 2h30m
Yield 10 to 12 large crab cakes
Number Of Ingredients 10
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
MOCK CRAB CAKES
yes, they really do taste like crab cakes..another way to use the abundance of zucchini...serve with lemon wedges and tartar sauce
Provided by grandma2969
Categories Vegetable
Time 27m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- press zucchini in a length of cheesecloth to remove as much moisture as possible --
- combine with next 7 ingredients.
- Lightly fold in bread crumbs.
- gently form into patties that are 3" in diameter and 1" thick --
- melt butter in skillet; fry patties over medium heat until golden on both sides.
- serve with lemon wedges and tartar sauce.
DEL FRISCO'S CRAB CAKES
Smaller crab cakes would be a delicious appetizer. Originally posted by BLNoto on RawDog Recipe Site www.allabout.com
Provided by Molly53
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place crab meat onto sheet pan and spread evenly.
- Place sheet under broiler for approximately 2 minutes; remove.
- Change oven setting to bake and set to 350°F.
- Remove all shells from crab meat.
- Saute celery, onions and red pepper in a large saucepan for approximately 2 minutes.
- Place sauteed vegetables on sheet pan and refrigerate about ten minutes.
- Slice basil into julienne strips.
- Place crab meat, bread cubes, basil and sauteed vegetables in a large bowl and mix gently.
- Fold in mayonnaise.
- Spray a baking sheet lightly with cooking spray.
- Measure four ounce portions onto pan.
- Place in oven for 15 minutes.
- Serve with sauce of your choice (Cajun style sauce would be delicious, but whatever you like best is appropriate).
Nutrition Facts : Calories 177.5, Fat 7.7, SaturatedFat 1.1, Cholesterol 62.5, Sodium 460.6, Carbohydrate 9, Fiber 0.5, Sugar 2.1, Protein 17.6
GRAMMY'S CRAB CAKES
Enjoy these simple and savory crab cake taste sensations. I learned to make these from my beloved mother-in-law, but Grammy never uses a recipe. I measured every pinch and dash while she made them. This is one of our all-time family favorites. There are never any leftovers. Crab cakes are best if made with fresh crab, but they are great with canned crab as well.
Provided by mglarson
Categories Crab Cakes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.
- Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.
- Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.
- Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.
Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 189.8 mg, Fat 13.2 g, Fiber 0.2 g, Protein 36.6 g, SaturatedFat 4.1 g, Sodium 695.5 mg
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