Florida 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:

• Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined.
• Mix in egg into breadcrumb mixture.
• Fold in crabmeat in to the breadcrumb mixture.
• Form into 8 patties. Cover and refrigerate for at least 30 minutes.
• Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate.
• In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side.
• Transfer cakes to paper towel to drain.
• Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each.

Steps:

• Pick over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, hot pepper, mayonnaise, bread crumbs, juice of one lime, pepper and salt.
• Shape into 24 small patties and saute in hot oil in nonstick skillet until brown on both sides. Handle and turn gently so that crab cakes do not fall apart. Cakes will cook in two or three minutes.
• In food processor, process avocado and 2 tablespoons lime juice until smooth. Add salt and pepper, to taste.
• When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.

Steps:

• Combine first 9 ingredients in bowl.
• Season with salt and pepper.
• Mix in egg.
• For mixture into 8 equal patties, using scant ¼ cup for each.
• (can be made ahead, covered and refrigerated).
• Melt butter in large nonstick skillet over medium heat.
• Fry cakes in batches until golden-brown, about 2 minutes per side.
• Transfer cakes to paper towels; drain.
• Arrange 2 cakes on each of 4 plates.
• Top with Avocado 'Butter' and serve with toast points.