Lemon Crab Cakes Recipes

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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

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.

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

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

LEMON CRAB CAKES OVER GREENS



Lemon Crab Cakes over Greens image

These crab cakes have a wonderful lemony, light, spicy flavor. Perfect for a quick weekend brunch. Note the lower fat comments, if you're watching the fat.

Provided by PanNan

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces claw crabmeat
2 -3 slices white bread or 2 -3 slices French bread
1 lemon
1/3 cup mayonnaise (low fat is OK if preferred)
1/4 cup thinly sliced green onion, including tops
1/8-1/4 teaspoon salt
1/8-1/4 teaspoon cayenne
1/8-1/4 teaspoon white pepper (to your taste)
2 tablespoons butter (cooking spray is OK if preferred)
1 (10 ounce) bag mixed salad greens (Spring Mix is our favorite)
1/4 cup citrus vinaigrette dressing

Steps:

  • Pulse bread in blender to make 1 cup fresh breadcrumbs.
  • Grate yellow rind of lemon to make 1 tsp zest.
  • Cut lemon in 2- 6 pieces and squeeze to make 2 tbsp juice.
  • Blend mayonnaise with lemon zest, juice and seasonings in a medium size bowl.
  • Stir in crab meat, breadcrumbs and onions.
  • Shape mixture into eight 3 inch"cakes" on a sheet of wax paper.
  • Heat a non-stick skillet over medium heat.
  • Melt 1 tbsp butter (or non-stick spray).
  • Cook crab cakes in skillet 4 minutes.
  • Add the other tbsp butter (or more spray), turn the cakes carefully, and cook another 4 minutes.
  • Cook in batches, if necessary, you don't want to crowd them in the pan.
  • Meanwhile, toss greens with dressing in a large bowl.
  • Divide greens onto 4 plates.
  • Lay crab cakes over greens and serve with fresh tomato slices and hot garlic bread.

Nutrition Facts : Calories 138.4, Fat 6.6, SaturatedFat 3.8, Cholesterol 39.1, Sodium 662.3, Carbohydrate 8.2, Fiber 0.9, Sugar 1.1, Protein 11.7

CRAB CAKES WITH LEMON REMOULADE



Crab Cakes With Lemon Remoulade image

I found this recipe in my Southern Living Magazine -- it's listed as one of their best recipes from the past 40 years.

Provided by Bobbie

Categories     Crab

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

3 tablespoons butter, divided
1 large red bell pepper, finely chopped
1/2 medium onion, finely chopped
1 cup saltine crumbs (finely crushed)
1/2 cup mayonnaise
1 large egg, lightly beaten
2 teaspoons Old Bay Seasoning
2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 lb fresh lump crabmeat, drained and picked
1 tablespoon vegetable oil
mixed baby greens
lemon wedge
parsley sprig
olive oil, to toss with the mixed greens
salt and pepper, to toss with the mixed greens (if using)
2 cups mayonnaise
1/4 cup creole mustard
2 garlic cloves, pressed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons paprika
3/4 teaspoon ground red pepper

Steps:

  • Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
  • Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
  • Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
  • Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
  • Lemon Remoulade:.
  • Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
  • The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
  • (The prep and cook time does not include the time needed to refrigerate).

SPICY LEMON CRAB CAKES ON MIXED GREENS



Spicy Lemon Crab Cakes on Mixed Greens image

Categories     Cake     Citrus     Leafy Green     Shellfish     Appetizer     Fry     Super Bowl     Quick & Easy     Mayonnaise     Lemon     Crab     Summer     Poker/Game Night     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

3/4 cup fresh breadcrumbs made from crustless French bread
1/3 cup mayonnaise
1/4 cup thinly sliced green onions
1 teaspoon grated lemon peel
1/4 teaspoon cayenne pepper
1 pound crabmeat, well drained
3 tablespoons olive oil
4 cups mixed baby greens
1/4 cup bottled citrus vinaigrette
Lemon wedges

Steps:

  • Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2-inch-thick cakes. Transfer to prepared sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
  • Heat oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.
  • Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.

ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI



Almond Flour Crab Cakes with Lemon Aioli image

Provided by Catherine Saint Louis

Categories     appetizer

Time 30m

Yield 12 crab cakes

Number Of Ingredients 23

1/3 cup mayonnaise
2 tablespoons Dijon mustard
1 egg
1 egg yolk
2 teaspoons lemon zest
2 teaspoons lemon juice
2 cups ground almond meal, plus 2/3 cup for dredging
4 scallions, finely chopped
1 tablespoon chopped dill
1 tablespoon chopped tarragon
1 tablespoon chopped cilantro
1 pound lump crab meat, picked over
1/2 teaspoon salt
1/4 teaspoon white pepper
1/3 cup yellow cornmeal
1/2 to 3/4 cup canola or grapeseed oil for frying
2 egg yolks
2 teaspoons Dijon mustard
1 clove garlic, crushed
1/2 teaspoon lemon zest
2 teaspoons lemon juice
2/3 to 1 cup grapeseed oil
Salt and pepper to taste

Steps:

  • Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
  • Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
  • Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
  • Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 295 milligrams, Sugar 1 gram, TransFat 0 grams

CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE



Crab Cakes and Baby Greens with Lemon Vinaigrette image

Categories     Leafy Green     Shellfish     New Year's Eve     Lunch     Crab     Chill     Pan-Fry     Bon Appétit

Yield Serves 10 as first-course

Number Of Ingredients 12

3/4 cup plain dry breadcrumbs
1 pound fresh crabmeat, drained well, picked over
1/4 cup mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce
1 large egg, beaten to blend
1/4 cup vegetable oil
12 cups mixed baby greens
Lemon Vinaigrette
Additional chopped fresh chives

Steps:

  • Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
  • Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
  • Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve.

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From washingtonpost.com


HOW TO MAKE CRAB CAKES | ALLRECIPES
2021-11-15 Make the Binder. To start, whisk together all of your wet ingredients. For every pound of crab that you're using, you should use approximately 1 large egg and ¼ cup mayonnaise. In addition to the egg and mayo, you can add some flavor to your cakes with ingredients that you already have on hand.
From allrecipes.com


TRUE LEMON MARYLAND CRAB CAKES – TRUE CITRUS
2022-06-15 In a bowl gently combine crab meat, bread crumbs, and parsley. In a separate bowl, mix egg withthe remaining ingredients. Carefully combine the two bowls and blend together so that the mixture can be packed into crab cakes. Try not to break-up the crab meat to much when mixing. Broil the crab cakes for 10-minutes on each side, or fry in oil on ...
From truelemon.com


EASY CRAB CAKES (FRESH, CANNED, CLAW, OR LUMP MEAT ... - BOWL OF …
2021-05-20 First, mix crab meat, egg, dijon mustard, breadcrumbs, mayo, hot sauce, soy sauce, pepper, and green onions in a medium bowl. Heat a large skillet such as cast iron over medium-high heat (I recommend 12 inch, otherwise you may have to do two batches). Add oil to the skillet – enough to completely coat the bottom.
From bowlofdelicious.com


PAN FRIED LEMON SCALLION CRAB CAKES - FRESH FLAVORFUL
Step by step instructions. In a large bowl toss lump crab meat with lemon zest and juice. Season crab with salt and pepper to taste. Mix with scallions, herbs, egg and a bit of the panko. Divide and form into patties then coat in remaining panko. Chill until firm, at least 30 minutes.
From freshflavorful.com


MARYLAND CRAB CAKES RECIPE (LITTLE FILLER) - SALLY'S BAKING ADDICTION
2019-06-24 Portion into cakes: Use a 1/2 cup measuring cup to scoop and portion out the mixture. Form into individual cakes. Place on the greased baking sheet. Bake: Bake the cakes on very high heat for about 12-14 minutes. Baking vs Sautéing on Stove: Some cook crab cakes on the stove, but I heavily prefer the baking method.
From sallysbakingaddiction.com


CRUNCHY CRAB CAKES WITH LEMON BUTTER SAUCE RECIPE - CHEF'S PENCIL
2021-03-13 Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 170°C. Lower the crab cakes into the hot oil and fry for 3–4 minutes until golden and cooked through. Meanwhile, gently warm the sauce and add the sliced basil. Share the sauce between 4 warmed plates or shallow bowls. Carefully lift the crab cakes from the pan, drain on ...
From chefspencil.com


LEMON BUTTER CRAB – PHITIP RECIPES
lemon butter crab. Let me welcome this February one of my favorite restaurant-order dishes – crab legs! This time, bring it home for a delicious Valentine’s Day feast. Trust me, you will be amazed at how easy it is to prepare – even novice chefs can do this. Simply pair it with one of our steak recipes here on the blog (or the pairing ...
From phitip.com


STUFFED LEMON CRAB CAKES RECIPE - RECIPE HIPPIE
2022-06-13 Place each lemon half on a baking sheet or muffin pan. Scoop the crab mixture into each lemon. Place in the oven and cook for 25 minutes, until the tops of the crab cakes become brown. Remove from the oven, squeeze lemon juice over the top and garnish with parsley and dill. Serve, and enjoy!
From recipehippie.com


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