Crispy 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:

• Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors.
• Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes.
• Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and lemon wedges.

Steps:

• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.

Steps:

• In a bowl, combine red pepper, green onion, mayo, lemon juice, salt, garlic powder, and cayenne pepper.
• Stir in crab, egg, and 1/3 c of the breadcrumbs (may be sticky).
• Divide and form mixture into 4 balls.
• Roll crab balls in remaining breadcrumbs.
• Flatten into cakes about 1/2 inch thick.
• In a skillet, melt butter over medium heat and fry crab cakes 3-4 min per side, or until golden.

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.