Lbi Blue Claw Crab Cakes Recipes

EASY SOUTHERN BLUE CRAB CAKES

Steps:

• Pour the meat out on a clean sheet pan or plate and pick through it with your fingers to remove any remaining small pieces of shell. Handle it carefully and try not to break up the lumps. It's hard to see the bits of the shell but you can feel them with your fingers.
• Add the "picked over" crabmeat and crushed saltines to a medium-size bowl and mix gently. Set aside.
• Add the mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce to a small bowl and whisk until smooth.
• Combine the two mixtures and gently toss the ingredients together.
• Cover the bowl and place it in the refrigerator for 30 minutes.
• To form the cakes, roughly divide the mixture and then, using your hands, lightly shape it into one-half inch cakes about three inches wide, just until it holds together. I like to use a one-third cup measuring cup to make sure all of the cakes are the same size. Do not pack the mixture tightly.
• Place the cakes on a plate lined with a sheet of wax paper or parchment paper. Cover and refrigerate for at least 30 minutes.
• Add the olive oil to a large skillet over medium heat. When the oil is hot, add four of the cakes. Cook for about three minutes or until they are golden brown and gently turn them over using a slotted fish turner or pancake turner. I usually hold the top of the cake lightly with my fingers when turning them over to make sure they don't fall apart.
• Cook them for another three minutes or until they are golden brown on the other side. Remove from the skillet. Drain on a wire cooling rack. Repeat with the remaining cakes.
• Serve warm with plenty of remoulade, tartar, or cocktail sauce.

JUMBO LUMP BLUE CRAB CAKES

Steps:

• Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
• Refrigerate the cakes for at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
• Serve with a red Cocktail Sauce and/or a flavored aioli.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

LBI BLUE CLAW CRAB CAKES

Steps:

• Both fresh and canned crab can be used in this recipe; however the fresh has a sweeter flavor to it that can't be captured by canned crab. I have made this recipe with both, and have gotten rave reviews each way. If you are starting with fresh picked crab or canned, take your lot and go through it again, just to make sure there are no shell pieces. Heat one Tbs olive oil in medium skillet, and saute onion and garlic just until the onion starts to soften, approximately 3-4 minutes. In a large bowl combine crab meat, onion and garlic, bread crumbs, lemon juice, worcestershire sauce, chili powder, cayenne, chipotle powder, mayo, mustard, and egg. I normally mix this by hand to get everything incorporated evenly. You do not want to squish the ingredients tightly together or the cakes will be too dense. Once you have all the ingredients mixed, you want to have extra breadcrumbs available to add until the mix is dry enough to hold together as a patty. I normally taste the patties before forming them, to make sure they're the flavor I'm looking for, and season with salt and pepper. If this is for an appetizer, form into smaller bite sized round patties. If you would like the cakes as a main course, form into four large, one inch thick patties. Great as burger alternatives. Heat the remaining olive oil in a large skillet over medium high heat. Saute patties for two to three minutes on each side until golden brown. I like to serve them with a spiced mayo: adding garlic, old bay and some cayenne.

CRAB CAKES

Steps:

• For the crab cakes: Gently pick through the crab meat to remove any shell pieces. In a bowl, combine the crab and panko breadcrumbs and mix gently. In a separate bowl, add the mayonnaise, parsley, mustard, seafood seasoning, hot sauce, Worcestershire sauce and egg and whisk to combine.
• Pour the crab cake base over the crab meat and mix gently by hand, trying to keep the pieces of crab together. Allow the crab cake mix to rest for 45 minutes in the refrigerator. Divide the crab cake mix into 12 portions and form into cakes.
• Heat a skillet over high heat. Add 2 tablespoons of the oil and sear half of the crab cakes until golden brown, 2 to 3 minutes per side. Let the first batch rest while you cook the second batch with the remaining 2 tablespoons oil.
• For the tartar sauce: Combine the mayonnaise, buttermilk, relish and capers in a bowl and whisk. Season with salt and pepper.
• For the tomato relish: Heat the oil in a medium saucepan. Add the garlic and saute until softened, 1 to 2 minutes. Add the tomatoes and tarragon and cook until warmed through, 3 to 4 minutes. Add the vinegar and sugar and bring to a boil. Cook until the liquid is reduced to a syrup, 10 to 15 minutes. Season with salt and pepper.
• For plating: Smear about 2 tablespoons of the tartar sauce on a plate. Shingle 2 crab cakes on top of the tartar sauce and then top the crab cakes with 2 tablespoons of the tomato relish. Repeat with the remaining crab cakes, tartar sauce and tomato relish.

LORI'S FAMOUS CRAB CAKES

Steps:

• In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
• Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

AUNT RUTH'S CRAB CAKES

Steps:

• Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
• Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.