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.
JUMBO LUMP BLUE CRAB CAKES
Steps:
- Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
- Refrigerate the cakes for at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
- Serve with a red Cocktail Sauce and/or a flavored aioli.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
TRUE MARYLAND CRAB CAKES
This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.
Provided by Robert
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
- Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 6.6 g, Cholesterol 136.7 mg, Fat 27.6 g, Fiber 0.2 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 640.3 mg, Sugar 0.2 g
QUICK & EASY CRAB CAKES
Thanks to stuffing mix, these yummy crab cakes stay crispy golden on the outside and moist and fluffy on the inside! I got this recipe from a Kraft Foods magazine.
Provided by suzyhomemakerwannabe
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix stuffing mix, water, mayo, crabmeat, tarter sauce and onion.
- Cover and refridgerate for 10 minutes.
- Heat a large skillet sprayed with cooking spray on medium heat.
- Shape 1/3 cupfuls of the mixture into patties, add to skillet in batches.
- Cook 3 mintues on each side or until golden brown on both sides, being careful when turning.
Nutrition Facts : Calories 213.5, Fat 5.7, SaturatedFat 0.9, Cholesterol 27.5, Sodium 1018.2, Carbohydrate 26.1, Fiber 1.1, Sugar 3.8, Protein 13.7
CRAB CAKE MIXTURE
Steps:
- In saute pan, add olive oil. Sweat onions and celery in oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill.
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