Sherry Johns Favorite Crabcakes Recipes

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CHEF JOHN'S CRAB CAKES



Chef John's Crab Cakes image

These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h23m

Yield 4

Number Of Ingredients 11

8 saltine crackers, finely crushed
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper
1 pound fresh crabmeat, well drained
¼ cup dry bread crumbs
2 tablespoons butter

Steps:

  • Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
  • Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
  • Sprinkle breadcrumbs on a plate.
  • Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
  • Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g

BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  • Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

CRAB CAKES



Crab Cakes image

Provided by Sherry Moman

Categories     Main Course     Seafood

Number Of Ingredients 11

1 lb. jumbo lump crabmeat (picked clean)
1/2 lemon (juiced)
1/4 cup approximately vidaia onion (minced)
Old Bay seasoning (to taste)
1 large egg (beaten)
Ritz cracker crumbs
Vegetable oil (for frying)
salt & black pepper (to taste)
Fresh lemon slices
Cocktail sauce
Tartar sauce

Steps:

  • Dry crab meat with paper towels. With your hands, gently mix crab meat with lemon juice, vidalia onion, pinch of salt and pepper and sprinkle in Old Bay seasoning. Mix in egg and about 1/2 stack or maybe more of crushed Ritz cracker crumbs. I don't like too much breading. It is the sweet crabmeat I want to taste.
  • Form into 8 patties. They will be hard to hold together so you might make 8 scoops onto a cookie sheet and shape as desired with you your hand. Put in freezer uncovered on a cookie sheet and freeze for 20-30 minutes.
  • Heat vegetable oil on high in a large skillet until hot. Using a spatula, slip crab cakes into skillet. When golden on one side, turn with spatula, and maybe a fork to help in the process so as not to burn yourself, until golden on the other side. Turn only once. Remove from pan and drain on paper towels. Sprinkle lightly with sea salt and immediately serve with fresh lemon slices, cocktail or tartar sauce.

CRAB CAKES



Crab Cakes image

Provided by Tyler Florence

Categories     appetizer

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 20

12 ounces Dungeness crabmeat, cooked
5 ounces fresh sourdough bread crumbs
1 egg white
2 tablespoons mayonnaise
1/2 tablespoon sambal
2 tablespoons chopped fresh chives
1 lemon, juiced
Salt and pepper, to taste
3 tablespoons vegetable oil
1 bunch arugula, washed and trimmed
Brown Butter-Tomao Vinaigrette, recipe follows
4 tablespoons unsalted butter, divided
1 shallot, minced
2 bay leaves
4 tomatoes, peeled, seeded and chopped
1 orange, juiced
2 tablespoons chopped fresh chives
1 tablespoon sherry
1/4 cup extra-virgin olive oil
Salt and pepper, to taste

Steps:

  • In a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together.
  • Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.
  • Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes.

SHERRY JOHN'S FAVORITE CRABCAKES



SHERRY JOHN'S FAVORITE CRABCAKES image

Categories     Shellfish     Fry     Dinner

Yield 8 Crab Cakes

Number Of Ingredients 9

1lb Crabmeat
1/4 Cup Finely chopped green pepper
1/4 Cup Finely chopped onion
1/4 Cup Mayo
1 Egg
1/2 to 3/4 Cup Bread Crumbs (or Panko)
1 Tbsp Old Bay Seasoning
1/2 Tsp Dry Mustard
Dash of Worcestershire Sauce

Steps:

  • Combine all ingedients in a large bowl (don't get carried away with bread crumbs, just enough to hold cakes together). Make into patties and fry in butter -- for lower fat use cooking spray.

JIMMY JOHNSON'S CRAB CAKES



Jimmy Johnson's Crab Cakes image

This recipe is originally from the food section of the Houston Chronicle. Jimmy Johnson was a Dallas Cowboys's coach. We like these because they're baked, not fried. and the fact that they're so easy and quick to make! Serve them with tartar or remoulade sauce or a squeeze of fresh lemon juice.

Provided by Leslie in Texas

Categories     Crab

Time 36m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs fresh crabmeat
2 cups mayonnaise
1/8 cup Old Bay Seasoning
1/2 teaspoon cayenne pepper
2 eggs, beaten
2 cups panko breadcrumbs (Japanese-style)
2 tablespoons whole grain mustard
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
3 tablespoons chopped green onions, include some tops
3 tablespoons diced red bell peppers

Steps:

  • Preheat oven to 350 degrees.
  • Place all ingredients except crabmeat in a mixing bowl; mix and let stand for 5 minutes.
  • Gently fold in the crabmeat.
  • Form 12 cakes.
  • Place on a foil-covered cookie sheet.
  • Bake for 6 minutes or until golden.

Nutrition Facts : Calories 612.5, Fat 31.4, SaturatedFat 5, Cholesterol 180, Sodium 1401.8, Carbohydrate 48.2, Fiber 2, Sugar 8.4, Protein 34.2

MOM'S SHERRY CAKE



Mom's Sherry Cake image

Simple, but wonderful!! This was my favorite cake that Mom would make when I was little... for that matter, since I wasn't really that fond of cake, it's probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe... and then begs me to make it for the next gathering, too. :)

Provided by Julesong

Categories     Dessert

Time 55m

Yield 1 cake, 6-9 serving(s)

Number Of Ingredients 11

1 (18 ounce) package yellow cake mix
4 eggs
3/4 cup oil
3/4 cup cream sherry
1 teaspoon nutmeg
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon cocoa
1/2-1 cup powdered sugar
milk

Steps:

  • (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
  • Combine cinnamon mixture.
  • Butter the sides and bottom of Bundt or angel food tin.
  • Sprinkle part of cinnamon mixture into pan covering sides and bottom.
  • Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
  • Bake at 350°F for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
  • Let cool; place on serving plate.
  • Mix together powdered sugar and enough milk to make a "drizzly" consistency of frosting, then drizzle over the sides (both inside and outsides).
  • Let frosting set before serving.
  • Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :).

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