Kevins Crab Cakes Recipes

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PHILLIPS CRAB CAKES



Phillips Crab Cakes image

A DELICIOUS crab cake recipe I can't take credit for, it was on the Phillips crab meat, which I was happy to find in California. Very easy, and very good.

Provided by Kevin Young

Categories     Crab

Time 20m

Yield 6-8 cakes

Number Of Ingredients 11

16 ounces crabmeat, excess liquid removed (preferably blue crab backfin)
2 eggs
2 teaspoons Worcestershire sauce
1/4 teaspoon dry mustard
2 tablespoons mayonnaise
1 teaspoon lemon juice
3 teaspoons mustard
3 teaspoons melted butter
1 teaspoon parsley flakes
1 teaspoon Old Bay Seasoning (or any other similar seafood seasoning)
1/2 cup breadcrumbs

Steps:

  • In a medium mixing bowl, combine all ingredients except the crab meat.
  • After mixing ingredients, add crab meat and mix together well with a spatula.
  • Form into desired size cakes, I get 6-8 from this recipe.
  • pan fry on each side over medium heat until golden brown (about 5-7 minutes each side) Serve with desired sauce, I mix together a little mayo, ketchup, old bay, and vinegar, but that's just a personal thing.

Nutrition Facts : Calories 143.7, Fat 4.5, SaturatedFat 1.9, Cholesterol 98.8, Sodium 785.2, Carbohydrate 7.2, Fiber 0.5, Sugar 0.9, Protein 17.3

CRAB CAKES WITH FRESH LEMON



Crab Cakes with Fresh Lemon image

Fresh lemons and lemon juice bring out all the great flavors in these crispy crab cakes. But be careful not to overcook or they'll be dry, instead of moist and delicate. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

2/3 cup yellow cornmeal
1/3 cup fat-free milk
1 small sweet red pepper, finely chopped
4 green onions, chopped
1 teaspoon canola oil
3 egg whites, lightly beaten
1/3 cup reduced-fat mayonnaise
1/4 cup all-purpose flour
1/4 cup minced fresh parsley
2 tablespoons lemon juice
1/4 teaspoon seafood seasoning
1/8 teaspoon cayenne pepper
2 cups lump crabmeat, drained
1 cup frozen corn, thawed
8 lemon wedges

Steps:

  • In a large bowl, combine cornmeal and milk; set aside. In a large nonstick skillet, saute red pepper and onions in oil until tender. Remove from the heat., Add the egg whites, mayonnaise, flour, parsley, lemon juice, seafood seasoning and cayenne to the reserved cornmeal mixture; mix well. Fold in the crab, corn and red pepper mixture., Coat the same skillet with cooking spray; drop crab mixture by scant 1/2 cupfuls into the pan. Press into 3/4-in.-thick patties. Cook in batches over medium heat for 4-6 minutes on each side or until golden brown. Serve with lemon wedges.

Nutrition Facts : Calories 311 calories, Fat 9g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 764mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

CRAB CAKES



Crab Cakes image

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

10 slices soft white or whole-wheat bread
1/2 cup/115 grams unsalted butter
1 large onion, grated
1/4 cup/30 grams self-rising flour (see Tip)
1 1/2 cups/355 milliliters whole or 2-percent milk
2 large eggs, beaten
1 teaspoon fresh lemon juice
1 teaspoon distilled white vinegar
1/4 teaspoon ground mace
2 pounds/907 grams lump crab meat, drained if needed
1/2 cup/120 milliliters vegetable oil, plus more as needed

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.

EASY CRAB CAKES WITH PANKO



Easy Crab Cakes with Panko image

Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.

Provided by wolfnet

Categories     Crab Cakes

Time 30m

Yield 4

Number Of Ingredients 10

⅓ cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon hot sauce
kosher salt and ground black pepper to taste
1 pound cooked jumbo lump crabmeat, drained and picked over for shells
¾ cup panko bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons canola oil, or more as needed

Steps:

  • Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
  • Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
  • Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g

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