Crab Cakes Or Fritters Recipes

Steps:

• In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
• Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.

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.

Steps:

• Combine egg, mayonnaise, Worcestershire sauce, mustard, seafood seasoning, and hot pepper sauce in a small mixing bowl. Stir in green onion and set aside.
• Place crab meat in a medium bowl and break up with a fork. Add milk, salt, and pepper; toss to coat. Add crushed saltines and baking powder and toss lightly to combine. Add to the egg mixture, stirring gently and being careful not to break apart the crab lumps.
• Scoop crab with a 1/3-cup measure and form into 8 patties. Place patties on a plate, cover, and refrigerate until firm, 1 to 8 hours.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Spray crab cakes on both sides with cooking spray and place them in the air fryer basket.
• Cook for 5 minutes, then gently turn the cakes over, and cook until crispy brown, about 5 minutes longer.

Steps:

• Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes. , In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides.