Erics Crab Cakes Recipes

Steps:

• Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
• Spray a large skillet with cooking spray and heat over medium-high heat.
• Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.

Steps:

• Heat the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate. Set the mixture aside.
• In a food processor with a metal blade, process 1 egg and remaining lemon juice for 1 minute. With the machine running, slowly add 1 cupvegetable oil. The mixture will be thick after all the oil is incorporated. Add the Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper.
• Fold the cooled sauteed vegetables into the crab mixture. Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into the crab mixture. Mix gently but thoroughly. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning and the white pepper. In another bowl, whisk the remaining egg with the water. Finally in 1 bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the remaining 2 1/2 cups oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning. Serve with Maw-Maw's Slaw and Creole Tartar Sauce.
• Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour.
• Serve chilled. The slaw can be made (or chilled) 3 hours ahead.
• Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

Steps:

• Pick over the crabmeat, discarding any pieces of shell or cartilage. In a large bowl, stir together the crabmeat, corn, bell pepper, jalapeño, scallion, dry bread crumbs, curry powder and salt. In a small bowl, whisk together 3 of the eggs and add them to the crabmeat. Mix well.
• Form the crab mixture into 12 cakes, each about 1/2 cup, pressing the cakes together very firmly. Beat the remaining 2 eggs together in a shallow bowl. Place the panko in another shallow bowl. Dip cakes in egg, dredge in panko and transfer to a sheet pan lined with parchment paper. Refrigerate, uncovered, for 1 hour.
• Heat 1/2 inch oil in each of two sauté pans over high heat. When the oil is very hot but not smoking, add the cakes and cook until well browned, about 5 minutes per side. Drain briefly on paper towels and serve.

Steps:

• Preheat oven to 350f.
• Heat skillet to med hi heat and melt 2T butter. Place diced onions, red pepper, and celery in butter, season to taste ( a little S&P) and saute until soft and translucent. Remove from heat and place in large mixing bowl.
• Add all ingredients down to and including the egg (Whisk it first, in a separate bowl).
• Now it is time to start being gentle. Add the Breadcrumbs gently to the mix. We need it fully incorporated, but we don't want to make a mush of it. Try to get it wet with the mixture without smooshing it into a paste (Not that easy, but doable).
• Now for the crab. Fold in the crab gently so as not to break it up too much.
• Shape mixture ( don't cut out) into individual crab cakes (I am using a 2 1/4 round form) 1 - 1 1/2 inch high. Set on plate and cover with plastic wrap air tight. Set in fridge over night or at least 3 hours (this allows the egg to "set" the cake together - I prefer overnight).
• When ready to cook: Whisk together the 3 eggs in a shallow bowl. Prepare 1 1/2 cups panko bread crumbs on plate for coating.
• Gently (one at a time) set the crab cakes in the egg wash. Using a spatula or spoon wash the egg over the crab cake then flip, and wash the other side.Be very gentle with the flipping / washing so as not to break apart your cake. Remove to the panko and coat each side. flip on end and evenly coat the edges of each cake by rolling in the panko. I do this one at a time due to limited space on the breadcrumb plate. Set on clean plate.
• Heat oil in skillet on medium heat. once oil is hot enough to sizzle a loose breadcrumb place cakes in pan into oil in a circular pattern. Fry on first side for about 3 - 4 minutes (check bottom for golden brown color ( DON'T BURN). Gently flip to other side.
• Once flipped, drop in the other 2T of butter (scattered around skillet) and begin basting the sides of each cake with the butter / oil mixture. Once the bottoms are brown, pick up each cake and place it on its side, rolling them to achieve a bit of color all around the cake.
• At this point, we are almost done! remove each cake from the oil and place on a paper towel lined plate(to absorb extra oil).
• Transfer to a roasting rack lined baking sheet (or just on the sheet if you don't have a roasting rack) and place in oven for ten minutes.
• Remove from oven and plate.
• Using a remoulade (I am currently using #87124) dress the cakes over with zig-zag lines and place a small pool on the side. (A piece of folded romaine with some halved cherry tomatoes also looks nice).
• For Garnish: Place finely julienne'd onion stem and red pepper in ice water bath for at least 15 minutes (they should be nicely curled up). Pull from water and place on paper towel to drain. Once drained, place a little of each (I prefer to get them mixed up) on top of each crab cake. Serve.
• take photos :-) Enjoy!