Garlic Good Crab Cakes Recipes

Steps:

• Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
• Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
• To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
• Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
• Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

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:

• Preheat the oven to 500 degrees F.
• Heat the butter, olive oil and garlic in a very large ovenproof saute pan over medium-high heat until hot. You may need two pans for this. Add the crab, season to taste with salt and pepper and toss well.
• Transfer to the oven and roast until the garlic turns light brown and the crab is heated through (about 12 minutes). Toss once halfway through. Pour the contents of the pan into a large warm serving bowl, add the lemon juice and the parsley and toss well.

Steps:

• Preheat oven to 350 degrees F.
• Take 3 sheets of phyllo at a time, butter and roll up, jelly-roll style. Cut into fourths. Press, cut side down, into muffin pan cups. Press with fingers to flatten and work slightly up the sides of cup. Brush cups with melted butter. Repeat with remaining phyllo sheets, for a total of 24 cups.
• To prepare filling, place garlic, with tough bottoms cut off, in a plastic bag. Pound with the side of a meat cleaver. Remove skins and place crushed garlic in a deep microwave safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes.
• Add cream cheese to garlic and cream together. Add beaten eggs, feta, crab, and 1 cup of the bread crumbs and mix well. Add cayenne pepper and mix again. Spoon mixture into each phyllo cup, distributing evenly, about 1 tablespoon of mixture per phyllo cup. Sprinkle remaining bread crumbs over the crab mixture (about 1 teaspoon per phyllo cup) and lightly dust the top of each with paprika.
• Bake for 25 minutes. Carefully remove each phyllo cup/crab "cake" onto a cooling rack. Serve warm or at room temperature.

Steps:

• In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
• Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
• Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.

Steps:

• Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
• Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
• Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
• Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
• Serve hot, topped with aioli and a few sliced green onions for garnish.
• For the sauce:.
• Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.

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:

• 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.