Super Loaded Crab Cakes Recipes

SUPER-LOADED CRAB CAKES

Steps:

• For the aioli: Melt the butter in a small nonstick skillet over medium heat. Cook, stirring, until the shallot is just soft, about 3 minutes. Allow to cool.
• Combine the mayonnaise, chives, lemon juice, dry mustard and shallots in a small bowl. Season with salt and pepper and let sit for about 10 minutes for the flavors to blend.
• For the crab cakes: Mix together the crabmeat, crushed crackers, corn, bell pepper, mayonnaise, chives, mustard, Worcestershire, egg and lemon juice in a large bowl. Season with salt and pepper. Shape into four 1-inch-thick patties and dust with flour.
• Heat up a couple tablespoons of oil in a medium nonstick skillet over medium heat. When the oil begins to give off just a hint of steam, carefully place the patties in the skillet and fry until golden brown, 4 to 5 minutes per side. Serve the cakes with the aioli. Enjoy!

EASY CRAB CAKES

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

BAKED CRAB CAKES

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.