CRAB CAKES
Provided by Andy Harris
Categories Quick fixes Jamie Magazine Seafood American Starters Potato
Time 25m
Yield 10
Number Of Ingredients 11
Steps:
- Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
- Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
- Refrigerate for 30 minutes, then shape into 6cm cakes.
- Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
- Serve with pinches of watercress and a dollop of tartare sauce.
Nutrition Facts : Calories 221 calories, Fat 14.1 g fat, SaturatedFat 2.7 g saturated fat, Protein 14.7 g protein, Carbohydrate 9.4 g carbohydrate, Sugar 1 g sugar, Sodium 1.3 g salt, Fiber 0.7 g fibre
CRAB CAKES
These are the best crab cakes I've ever eaten. I got the recipe from Cuisine magazine. Every time I make them I hear alot of oohs and ahhs and requests for the recipe. There's a local family-owned restaurant in town known for their crabcakes. My teenage niece said they were the only crabcakes she likes, until she tried these. These are even better.
Provided by ckambic
Categories Crab
Time 28m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Sautee the red pepper, celery, and onion in the butter 5 minute.
- or until tender.
- Cool slightly.
- In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
- Combine sauteed vegetables with mixture.
- Pick through crabmeat for shells or cartlidge.
- Using your fingers, gently blend the crab into the mixture.
- This helps preserve the large pieces of crab.
- Shape crab mixture into cakes.
- Chill in the refrigerator for at least 1 hour.
- I've made the the day before and left in frig overnight.
- Broil cakes for 3-4 minute.
- or until browned.
- Turn them over carefully.
- I use a spatula and my fingers so they don't fall apart.
- Broil other side for 3-4 minute.
- I place them on a platter and garnish with parsley and lemon.
- I serve cocktail sauce and tartar sauce with them.
- I've also made the cakes much smaller and served them as appetizers.
Nutrition Facts : Calories 116.6, Fat 4.9, SaturatedFat 2.5, Cholesterol 62.2, Sodium 380.4, Carbohydrate 5.9, Fiber 0.6, Sugar 1.1, Protein 11.8
THE BEST CRAB CAKES
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
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.
ANGELINA'S RESTAURANT CRAB CAKES - MARYLAND
This is the original as it appeared in the "Baltimore Sun" as a recipe request, recently. This was also printed many years ago, but has made a new a recent appearance again paralleling the closure of "Angelina' and subsequent auction of the restaurant. With the sale of the restaurant this crab cake recipe goes along with it. History as follows from Angelina's website. "In 1952, Angelina Tadduni and her family began a neighborhood Italian restaurant in a row home in northeast Baltimore. Building upon its local popularity, Bob and Carole Reilly purchased the restaurant in 1968 and added several essential features to the Angelina's legacy. Among these were a renowned Irish pub (the first to serve draught Guinness in Baltimore) and the finishing touches on the celebrated crab cake recipe. The success of this signature dish made Angelina's name famous far beyond the old neighborhood, and the crab cakes began accumulating a list of awards too lengthy to include here. Visitors from across the country came to Angelina's seeking the best known crab cakes in a city best known for crab cakes." "This recipe is straightforward and unadulterated and what you will get are authentic Maryland-style crab cakes. The real key to making good crab cakes is the use of top quality crab meat, and very little filler as possible. It's equally as important to be very careful with the fragile lumps, as you don't want to break up the lumps that provide the best formed crab cakes you will ever see, and without over-mixing. Enjoy this recipe as this is a Baltimore staple, and what a tradition it is.
Provided by Andi Longmeadow Farm
Categories Crab
Time 20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Put crab meat in a large bowl and cover with bread crumbs and moisten with milk.
- Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper.
- Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour.
- After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too) and let sit until ready to fry up. Let sit again, at least one hour, this makes the cake easier to hold together during the cooking process.
- Spray cooking spray on bottom of pan, (either stainless steel, or non-stick),.
- Heat butter or oil until hot. (Shimmering) Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned.
- Drain on paper towel and serve.
Nutrition Facts : Calories 153.1, Fat 6.6, SaturatedFat 1.2, Cholesterol 55.7, Sodium 437.7, Carbohydrate 10.3, Fiber 0.5, Sugar 1.1, Protein 12.5
BALTIMORE-STYLE CRAB CAKES
Provided by Andrew Zimmern
Categories appetizer
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
- To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
- Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
- Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
- In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
CRAB CAKES
The key to an authentic crab cake recipe is the ratio of crabmeat to filling. It should be packed with crab and spices but not weighed down by breadcrumbs.
Categories appetizers fish fried seafood
Time 50m
Yield 3-4 servings
Number Of Ingredients 19
Steps:
- For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old Bay seasoning and mix well to combine. Add the crab meat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with 1/3-cup measuring cup. Place on a greased sheet tray and refrigerate for 30 minutes.
- For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, lemon juice, salt and pepper. Refrigerate until ready to use.
- Place an oven rack 8 inches from the broiler element. Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with lemon wedges and spicy remoulade.
PIER 23 DUNGENESS CRAB CAKE
Steps:
- For the pickled celery: Stir together the vinegar, salt and sugar in a small bowl. Add celery sticks, as many as can be covered with the solution. Cover and let cool 1 hour.
- For the crab cake: Preheat the oven to 350 degrees F.
- In a bowl add hot sauce, mayonnaise, mustard, lemon zest and juice. Mix thoroughly. Add scallion, parsley and 2 tablespoons finely chopped pickled celery (save the remainder for another use). Mix to incorporate. Add 1/2 cup panko. Mix.
- Add 1 pound crab meat, being careful not to break apart too much.
- Place the egg white and remaining 1/2 pound crab meat into a blender. Blend on high, until a smooth paste is achieved. Transfer to the bowl with the crab mixture.
- Mix to incorporate all. (Mixture should hold together when squeezed in hand. If very wet, add more panko.) Divide evenly into four portions and form into patties. Gently coat in the remaining panko. Set aside until ready to cook.
- Heat oil in an oven-safe saute pan until hot. Carefully add crab cakes to pan. Sear until well browned, 1 to 2 minutes, then flip and sear other side, 1 to 2 minutes more.
- Transfer pan to oven and bake for 7 to 10 minutes. Remove pan from oven and place crab cakes on a paper towel-lined plate.
- In mixing bowl, mix lettuces and Pepitas with champagne vinaigrette. Spoon 2 tablespoons Mustard Crema onto a serving plate. Divide salad among plates.
- Top each with crab cakes. Serve with lemon wedges.
- Preheat oven to 350 degrees F.
- In a small bowl, toss pumpkin seeds with oil and salt. Transfer to a baking sheet and bake until toasted, 10 to 12 minutes.
- Mix mascarpone, mustard and lemon zest and juice in a bowl until well mixed. Thin with heavy cream until desired consistency. (It should be spreadable and smooth.) Season with salt to taste. Reserve cold until ready to serve.
DELICIOUSLY EASY CRAB CAKE RECIPE
Don't be intimidated by the idea of making crab cakes from scratch. This is an easy crab cake recipe and yours will be delicious.
Provided by Cassie Marshall
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Combine breadcrumbs, chopped fresh parsley, crab meat, and Old Bay Seasoning in a medium-sized mixing bowl.
- Mix until the ingredients are well incorporated. Don't over-mix.
- Put egg, mayo, and mustard in a small bowl and whisk together.
- Combine the ingredients of both bowls. Stir well without over-mixing.
- Place the mixture in the refrigerator and allow it to chill for 30 minutes. Meanwhile, grease a baking sheet or cookie sheet.
- Remove from refrigerator.
- Preheat oven or broiler to 450 degrees Fahrenheit.
- Form your crab mixture into cakes and place them on the baking sheet.
- Bake in the broiler or center oven rack for 10-15 minutes or until the crab cakes are light golden brown.
- Serve with tartar sauce, a lemon wedge, or remoulade sauce.
Nutrition Facts : Calories 235 kcal, ServingSize 1 serving
CRAB CAKES
Make and share this Crab Cakes recipe from Food.com.
Provided by Lorrie in Montreal
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Prepare a cookie sheet with nonstick pan spray.
- In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worchestershire sauce, salt, pepper, and pepper sauce.
- Add 1/4 cup of the bread crumbs; mix well.
- If time permits, chill for an hour or more.
- Shape the crab mixture into 4 patties about 3/4 inch thick (use about 1/2 cup mixture for each).
- Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.
- Bake for 20 to 25 minutes, or until lightly browned, turning the cakes midway through the cooking time.
Nutrition Facts : Calories 138, Fat 5.3, SaturatedFat 1.1, Cholesterol 95.9, Sodium 455.6, Carbohydrate 8.6, Fiber 1.6, Sugar 0.8, Protein 15.4
BAKED CRAB CAKES
These jumbo lump crab cakes taste just like the Chesapeake Bay style you would order from a restaurant. This recipe makes 4 jumbo crab cakes or 6 medium-sized crab cakes.
Provided by PATLUVSCOOKING
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 3.4 g, Cholesterol 134.5 mg, Fat 6.9 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 1.2 g, Sodium 693.3 mg, Sugar 0.3 g
EASY CRAB CAKES WITH PANKO
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
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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