BACON CRAB CAKES
We love crab cakes. Add bacon to them? Wow! This recipe takes crab cakes to a whole new level. There's not much filler in these cakes. You really taste the sweet crab and smoky bacon. Easy to make, serve these as an appetizer or a light lunch alongside a salad.
Provided by Melissa Baldan
Categories Seafood Appetizers
Number Of Ingredients 8
Steps:
- 1. heat oil in large skillet.
- 2. Mix together mix, mustard, mayo egg and dill. fold in crab and bacon.
- 3. form 8 equal patties.
- 4. oil should be hot - Make sure the oil covers halfway up the patty.
- 5. fry patties over medium heat for about 9 minutes on the first side and 7 on the other side. I set mine on a paper towels to drain for a few moments before serving.
NANTUCKET CRAB CAKE WITH BACON MAPLE CREAM CORN
Steps:
- Preheat the oven to 350 degrees F.
- For the crab cakes: In a large bowl, combine the crabmeat, cream, mayonnaise, mustard, parsley, Old Bay, bread cubes, scallions, egg, and salt and pepper to taste. Mix together with your hands. Let sit for 10 minutes.
- Form the crabmeat mixture into 4 patties. Heat up a large pan and add the oil. Once the oil is hot, pan-fry the crab cakes until golden brown on both sides. Transfer the crab cakes to a baking sheet and bake until cooked through, 15 to 20 minutes.
- For the creamed corn: Meanwhile, saute the corn kernels in the butter until cooked, 4 to 5 minutes. Add the heavy cream and maple syrup and cook until the sauce thickens, another 4 minutes. Stir in the bacon; add salt and pepper to taste.
- Divide the creamed corn among 4 plates. Top with the crab cakes. Garnish with parsley and a lemon wedge.
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.
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.
BACON CRAB CAKES WITH PIMIENTO-CORN RELISH
While crab cakes may sound like a budget-busting endeavor for a standard barbecue, they don't have to be. Crab comes in different grades usually labeled (in ascending order of quality) special, claw and lump. The texture of the lump meat is certainly lovely, but I like to reserve it for a simple presentation - like a crab salad, for instance - where its pricey texture can really shine. In this case, since we're mixing the crab with all sorts of other things and then frying it, reach for "special" grade - the flavor is the same. They won't, however, last very long. Get your "cook's-spoils" bites in early.
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place a large saute pan over medium heat and cook the bacon until golden brown and crisp, 7 to 8 minutes total. Reserve about 3 tablespoons of the bacon fat in a dish and 2 tablespoons of the bacon fat in the pan. Transfer the bacon to a paper towel-lined plate to cool.
- Return the pan to medium heat and add the celery, onion, corn and some salt and pepper. Cook the vegetables until beginning to soften, 3 to 4 minutes. Add the vinegar, sugar and pimientos to the pan and cook until the vinegar has reduced and the corn is tender, 3 to 4 minutes. Adjust the seasoning as needed and set the relish aside to cool.
- Place a large skillet over medium heat with about 1 1/2 tablespoons of the reserved bacon fat. In a large bowl, mix together all of the ingredients for the crab cakes, along with the reserved crisp bacon, adjusting the seasoning as needed with salt and pepper. Working in batches as needed, scoop out about 1/4 cup of mix for each crab cake and cook in the bacon fat, turning once, until golden brown and heated through, about 3 minutes per side.
- As batches finish cooking, reserve them on a plate; add more bacon fat to the pan as needed throughout cooking.
- Serve the warm crab cakes over warm or room temperature relish.
BEST BACKFIN CRAB CAKES
Make and share this Best Backfin Crab Cakes recipe from Food.com.
Provided by Crabbycakes
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Beat eggs.
- Add parsley flakes, Old Bay Seasoning, mustards, Worcestershire sauce, lemon juice,Miracle Whip and, salt and pepper.
- Carefully add crab meat without breaking up lumps too much.
- Roll mixture into 12 balls and roll in cracker crumbs.
- Flatten balls into cakes.
- Heat saute' pan with a little oil on stove top.
- Saute' cakes until golden brown, turning once.
- OR broil in oven til golden brown.
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