Low Country Crab Cakes Recipes

LOWCOUNTRY CRAB CAKES

Steps:

• In medium bowl, whisk egg, egg yolk, lemon juice, garlic, mustard powder, paprika, salt, black pepper, and cayenne. Stir in bell pepper, scallions, parsley, and chives. Gently fold in crabmeat and breadcrumbs and mold into 4 equal patties, each about 1 inch thick. Place patties on baking sheet and freeze until set up slightly around edges, 10 to 15 minutes.
• Coat large nonstick skillet with nonstick spray and heat over medium-high. Add chilled patties and cook until golden brown, crispy, and cooked through, 2 to 3 minutes per side.
• Serving size: 1 patty

CRAB CAKES

Steps:

• Pick meat from crabs.
• Combine egg, mayonnaise, Tabasco, mustard, Worcestershire sauce, cayenne, salt and pepper in a large bowl.
• Add crabmeat, breadcrumbs and parsley and mix well, but gently so as not to break up the crab meat too much.
• Form mixture into 12 balls, place on a plate and refrigerate for 1 hour.
• In the palm of your hands, flatten balls into discs and coat well with breadcrumbs.
• Melt clarified butter in a frying pan and fry crab cakes, in batches if necessary, turning once until golden on both sides. Keep warm in a low oven while cooking remaining batches if necessary.
• Notes: You can use other types of crabs for this recipe, or 500g fresh crabmeat if you don't want to pick your own. Frozen crabmeat won't work as well, as the texture of these cakes relies on the large, succulent chunks of crabmeat. If using frozen crabmeat make sure you drain it well, squeezing to extract as much excess moisture as possible. Make breadcrumbs by pulsing stale bread in a food processor until crumbed.

SOUTHWESTERN CRABCAKES

Steps:

• In a large bowl, stir together the sour cream and egg white. Stir in the corn and poblano pepper, and season with chili powder, cumin, and cayenne pepper. Mix in the bread crumbs and crabmeat until well blended. Shape into 10 patties about 1/2 inch thick.
• Heat the oil in a large skillet over medium-high heat. Cook the crab cakes 4 or 5 at a time until browned on both sides, about 10 minutes. Cover the pan with a lid while frying so the patties get heated through. Drain on paper towels, and serve immediately.

LOW-CARB CRAB CAKES

Steps:

• Pick over the crab meat for pieces of shell, etc.
• Mix all ingredients together in a medium bowl.
• (Except for Ketchup and mayonnaise for sauce.) Form into 4 patties.
• Pan fry in oil over medium to medium-high heat in large non-stick skillet, Cook approximately 3 minutes on the first side before flipping for the first time.
• Cook 3 minutes more on other side.
• Continue cooking until both sides are golden brown.
• Serve with lowcarb ketchup and mayonnaise that has some old bay seasoning mixed into it.

UNCLE BUBBA'S CRABCAKES RECIPE - (3.7/5)

Steps:

• Heat a med nonstick skillet over mod heat and add 1 T butter, scallions, garlic and green pepper. Cook, stirring occasionally until soft, about 4 min. Remove from heat and set aside to cool. In a large mixing bowl, combine mayo, heavy cream, mustard, salt, pepper, garlic powder, cayenne pepper, eggs, parsley and lemon juice and stir until combined. Add sauteed vegetables and mix together. Gently mix in the saltine cracker crumbs and crab meat. Allow to rest 5 min. Form mix into 3 oz patties (about 2 1/2 " wide and 1" thick). Place patties on a parchment or waxed paper-lined tray until ready to cook. Mix vegetable oil with remaining 2 T butter and heat half of the mix in a large nonstick skillet over moderate[low heat. Working in batches, place crab cakes in pan and saute for 5-6 min per side until golden brown. Remove from heat and place on paper towels to remove excess oil. Add butter mix to pan as needed for each batch.