THE ULTIMATE CRAB CAKES
Provided by Tyler Florence
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
- Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
- To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
- Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
- Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.
KEVIN'S CRAB CAKES
Steps:
- Set the oven temperature to broil.
- Soak the bread in some milk and break it into pieces. Add the crab meat, some parsley, the mayonnaise, mustard, a couple of drops of Worcestershire sauce, the Old Bay Seasoning and egg. Mix everything together with clean hands, but not too much that you lose some of the chunks of the crab meat.
- Shape the mixture into patties and broil until golden brown on one side, then turn them over and broil them until they are golden brown on the other side.
CHEF JOHN'S CRAB CAKES
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
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
UNCLE FRANK'S CRAB CAKES
This recipe is from Southern Living, and is a wonderful one! You can also use this recipe for stuffing jumbo shrimp....MMM MMM good!
Provided by SkinnyMinnie
Categories Crab
Time 21m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Pulse bread in a food processor 6-7 times, or until coarsely crumbled, set aside.
- Whisk together mayonnaise and next 9 ingredients (up to the hot sauce) in a large bowl.
- Gently fold in the coarse bread crumbs and the crabmeat - be careful not to break up the crabmeat too much.
- Shape mixture into 6 patties and place on a baking sheet. Cover and chill for at least an hour.
- Cook crab cakes, in batches, in hot oil that has been heated in a medium skillet over medium-high heat. Cook 3-4 minute on each side or until golden brown.
Nutrition Facts : Calories 329, Fat 23.6, SaturatedFat 3.3, Cholesterol 95.2, Sodium 628.1, Carbohydrate 9.9, Fiber 0.3, Sugar 1.4, Protein 19
UNCLE BUBBA'S CRABCAKES RECIPE - (3.7/5)
Provided by á-1866
Number Of Ingredients 18
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.
GRAMMY'S CRAB CAKES
Enjoy these simple and savory crab cake taste sensations. I learned to make these from my beloved mother-in-law, but Grammy never uses a recipe. I measured every pinch and dash while she made them. This is one of our all-time family favorites. There are never any leftovers. Crab cakes are best if made with fresh crab, but they are great with canned crab as well.
Provided by mglarson
Categories Crab Cakes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.
- Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.
- Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.
- Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.
Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 189.8 mg, Fat 13.2 g, Fiber 0.2 g, Protein 36.6 g, SaturatedFat 4.1 g, Sodium 695.5 mg
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
PAT CONROY'S CRAB CAKES
A lot of crab meat, a little egg white, a little flour, a little seasoning.....how crab cakes were meant to be!
Provided by KathyP53
Categories Crab
Time 28m
Yield 8 crab cakes
Number Of Ingredients 10
Steps:
- Place cleaned crabmeat in a medium mixing bowl. Pour the egg white over crabmeat slowly, stopping occasionally to mix it through. When the crabmeat has absorbed the egg white and feels slightly sticky to the touch, sift the flour over the mixture and sprinkle with chives, black pepper, cayenne, and 1 teaspoons salt evenly over the top. Lift the crabmeat from the bottom of the bowl, turning it over gently, to mix ingredients without overhandling.
- Separate the mixture into 8 equal portions and gently roll each between the flattened palms of your hands to form loose balls. Flatten slightly and transfer to a plate. Sprinkle both sides liberally with the remaining 1 teaspoons of salt and refrigerate for at least one hour before cooking.
- Line a baking sheet with paper towels. Fry the crab cakes in two batches to ensure a crisp crust. Using a small (8") heavy skillet, melt half the butter and oil together until the mixture is foamy and begins to brown. Carefully place crab cakes in the hot fat and fry until a crust forms, turning only once, about 2 minutes per side. The fat should be sizzling hot, enabling a crisp crust to form before the crab absorbs the cooking fat. This is the Southern secret to perfect crab cakes. A small pastry spatula (with a thin tongue) will make lifting and turning the delicate crab cakes a lot easier. Remove the crab cakes and drain in the prepared pan. Cover loosely with aluminum foil to keep warm while you make the second batch.
- Carefully pour off the cooking fat from the first batch, wipe out the pan, and return it to the heat. Prepare the second batch of crab cakes using the remaining butter and oil.
- Serve hot with lemon wedges.
Nutrition Facts : Calories 117, Fat 6.2, SaturatedFat 3, Cholesterol 54.5, Sodium 803, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 13.3
More about "uncle franks crab cakes recipes"
UNCLE FRANK'S CRAB CAKES (VRP 095) | VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
Servings 6Estimated Reading Time 2 minsCategory Dinner RecipesTotal Time 1 hr 28 mins
- Whisk together mayonnaise and next 9 ingredients in a large bowl; gently fold in breadcrumbs and crabmeat (being careful not to break up crab).
UNCLE FRANK'S CRAB CAKES RECIPE | WINE ENTHUSIAST MAGAZINE
From winemag.com
Category Food, Food Recipes
DUKE'S CHOWDER HOUSE CRAB CAKES RECIPE - CONFETTI …
From confettitravelcafe.com
CRAB CAKE RECIPE,SIMPLE CRAB CAKE RECIPE | VAHREHVAH
From vahrehvah.com
CRAB CAKES RECIPE - RUTH'S CHRIS STEAK HOUSE
From ruthschris.net
UNCLE FRANK'S CRAB CAKES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 28 minsServings 6
- Whisk together mayonnaise and next 9 ingredients in a large bowl; gently fold in breadcrumbs and crabmeat (being careful not to break up crab). Shape mixture into 6 patties; place on a baking sheet. Cover and chill at least 1 hour.
- Cook crab cakes, in batches, in hot oil in a medium skillet over medium-high heat 3 to 4 minutes on each side or until golden.
SOUTHERN CRAB CAKE RECIPES THAT GIVE RESTAURANTS A RUN FOR THEIR …
From southernliving.com
GORDON RAMSAY CRAB CAKES WITH CREAMED CORN AND ASPARAGUS
From hellskitchenrecipes.com
UNCLE MIKE'S LUMP CRAB CAKES WITH REMOULADE | RECIPE - PINTEREST
From pinterest.com
UNCLE MIKE'S LUMP CRAB CAKES WITH REMOULADE | RECIPE | LUMP …
From pinterest.com
CRAB CAKES: UNCLE FRANK'S CRAB CAKES - RECIPECIRCUS.COM
From recipecircus.com
FATHER FRANK'S® CRAB CAKES - RECIPE | COOKS.COM
From cooks.com
CRAB CAKES - SATURDAYS WITH FRANK
From saturdayswithfrank.com
CRAB CAKES (THE BEST) | RICARDO
From ricardocuisine.com
FREE RECIPES UNCLE FRANK'S CRAB CAKES
From mail-archive.com
TRADITIONAL NEWFOUNDLAND CRAB CAKES PAN FRIED - BONITA'S KITCHEN
From bonitaskitchen.com
CRAB CAKE RECIPE|UNCLE GUIDO'S FACTS
From uncleguidosfacts.com
UNCLE FRANK'S CRAB CAKES RECIPE
From recipenode.com
UNCLE FRANK'S WALLEYE CAKES
From unclefranksfoods.com
CRAB CAKES RECIPE - TODAY.COM
From today.com
மாமா பிராங்கின் நண்டு கேக்குகள் …
THE STORY BEHIND DUKE'S UN-CRAB CAKES | DUKE'S SEAFOOD
From dukesseafood.com
HELEN & JOHN'S CRAB CAKES RECIPE - FOOD NEWS
From foodnewsnews.com
INA GARTEN CRAB CAKES - HALF-SCRATCHED
From halfscratched.com
CRAB CAKES | FOOD & WINE
From foodandwine.com
UNCLE FRANK'S CRAB CAKES RECIPE | MYRECIPES
From myrecipes.com
THE WORLD'S BEST CRAB CAKES - THE AMATEUR GOURMET
From amateurgourmet.com
BEST BAKED CRAB CAKES (MINIMAL FILLER!) | HEALTHY DELICIOUS
From healthy-delicious.com
UNCLE TONY’S CRAB CAKES - GIUSEPPE'S MARKET
From giuseppesmarket.com
UNCLE FRANK'S® ROLLS - RECIPE | COOKS.COM
From cooks.com
EASY CRAB CAKES (FRESH, CANNED, CLAW, OR LUMP MEAT ... - BOWL OF …
From bowlofdelicious.com
THE ULTIMATE CRAB CAKES RECIPE | TYLER FLORENCE - MASTERCOOK
From mastercook.com
UNCLE MIKE'S LUMP CRAB CAKES WITH REMOULADE - FOR THE LOVE OF …
From 4theloveoffoodblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love