THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
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.
NEW ENGLAND CRAB CAKES
This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.
Provided by Jenna T
Categories Appetizers and Snacks Spicy
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
- Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.
Nutrition Facts : Calories 451.6 calories, Carbohydrate 26.6 g, Cholesterol 172.3 mg, Fat 28.4 g, Fiber 1.8 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 1277.1 mg, Sugar 2 g
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
LORI'S FAMOUS CRAB CAKES
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!
Provided by SLJ6
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
- Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
CRAB CAKES WITH ROASTED RED-PEPPER DIP
Crab cakes with roasted red-pepper dip can be prepared in advance and sauteed before your dinner guests arrive.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen
Number Of Ingredients 16
Steps:
- In a large skillet, heat butter and 2 tablespoons olive oil over medium heat. Add onion, bell pepper, celery, Worcestershire sauce, pepper sauce, salt, and pepper; saute until the vegetables have softened, 8 to 10 minutes. Let cool to room temperature.
- Transfer the cooled vegetable mixture to a medium bowl. Add crabmeat, breadcrumbs, basil, mayonnaise, mustard, and eggs, and stir to combine well. With your hands, shape mixture into 2-inch patties.
- Heat oven to 250 degrees. In a large saute pan, heat 4 tablespoons olive oil over medium heat. Add 8 to 10 crab cakes, and cook until golden brown, 1 to 2 minutes on each side. Drain on paper towels. Transfer crab cakes to a baking sheet, and keep warm in the oven. Repeat, cooking the remaining crab cakes, adding remaining 4 tablespoons olive oil as needed. Serve hot with roasted red-pepper dip.
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
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