Crabby Crab Cakes Recipes

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:

• 1. Combine the first 10 ingredients in a large bowl & mix well. Then refrigerate for up to 4 hours.
• 2. Form into balls size using a 1/3 cup measure to size.
• 3. Gently roll the balls in the panko & refrigerate at least 30 mins.
• 4. Heat oil in a heavy frying pan over low to medium heat. Carefully pan fry over medium heat for about 2-3 mins per side.
• 5. Serve warm with a lemon slice & your favorite sacue.

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Steps:

• Gently combine the crab, egg, mustard if you're using it, salt and pepper to taste, and 2 tablespoons flour. Cover and put in the freezer for 5 minutes. Shape the mixture into 4 patties. Line a plate with plastic wrap and put the crab cakes on it. Cover with more plastic wrap and refrigerate for about 30 minutes (or up to a day if you like) or freeze for 15 minutes.
• Put the flour for dredging in a bowl. Put the oil in a 12-inch skillet over medium heat. When the oil is hot, gently dredge one of the crab cakes in the flour. Gently tap off the excess flour and add the crab cake to the pan; repeat with the remaining crab cakes, then turn the heat to medium-high.
• Cook, rotating the cakes in the pan as necessary to brown the first side, 5 to 8 minutes. Turn and brown the other side, which will take slightly less time. Serve hot with lemon wedges.

Steps:

• Gently combine crab, egg, mustard, salt, pepper and 2 tablespoons flour. Cover mixture, and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover crab cakes with more plastic wrap, and refrigerate them for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
• Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in the flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
• Cook, rotating cakes in pan as necessary to brown the first side, 5 to 8 minutes. Turn, and brown the other side (it will take slightly less time). Serve cakes hot, with lemon wedges.

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.

Steps:

• Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.
• Cover; and put in freezer for 5 minutes.
• Shape mixture into 4 hamburger-shaped patties.
• Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
• Put flour for dredging in a bowl.
• Combine oil and butter in 12-inch skillet, and turn heat to medium.
• When butter melts and its foam subsides, gently dredge a crab cake in flour.
• Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
• Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes.
• Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.

Steps:

• Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
• Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
• Serve with:
• french fries and/or baby greens tossed with lemon vinaigrette.