PHILLIPS SIGNATURE CRAB CAKES RECIPE - (3.6/5)
Provided by á-759
Number Of Ingredients 7
Steps:
- Combine all ingredients except the crab meat. Gently fold in crab meat, careful not to break lumps. Shape into cakes and fry or broil.
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
PHILLIPS CRAB CAKES
Categories Shellfish
Number Of Ingredients 10
Steps:
- Combine all ingredients but the crab. Fold in crab meat. Form into cakes. Either pan-fry to golden brown, or bake at 375 for 12-15 minutes
MISS SHIRLEY'S EASTERN SHORE CRAB CAKES
Provided by John Shields
Categories Shellfish Appetizer Fry Lunch Seafood Crab Summer Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice crab seasoning, parsley, mayonnaise and mustards.
- Place the crabmeat in a large bowl gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps. Shape into 12 slightly flattened balls and chill for at least 1 hour.
- To fry the crab cakes:
- Pour oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
- To broil:
- Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
- Serve with soda crackers and tartar sauce.
BALTIMORE CRAB CAKES
Phillips seafood restaurant, in Baltimore's Inner Harbor, serves some of the best crab cakes I have ever had. Here is a copycat recipe for this traditional Maryland delicacy
Provided by Millereg
Categories Lunch/Snacks
Time 25m
Yield 4 crab cakes, 2 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together all ingredients except crab meat.
- Fold in crab meat.
- Divide mixture into 4 parts and shape into cakes approximately 3/4 thick.
- Pan fry the cakes in a little peanut oil or canola oil.
- Serve hot, garnished with lemon.
Nutrition Facts : Calories 221.7, Fat 7.5, SaturatedFat 3.2, Cholesterol 149.8, Sodium 1155.8, Carbohydrate 10.9, Fiber 0.8, Sugar 1.4, Protein 26
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