MAINE CRAB CAKES
These little hummers come together quickly and are sooo good. I like to chill the crab cakes for about 15-20 minutes before cooking. I'm partial to Maine crab 'cause it's in my backyard and really sweet. If using other type of crab, don't use the expensive claw meat. The less expensive crab (body and knuckle mixture) binds together better.
Provided by Aroostook
Categories Lunch/Snacks
Time 20m
Yield 8 cakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except scallions.
- Mix well.
- Add sliced scallions and mix.
- Form into eight 2-inch crab cakes.
- In a 10-inch skillet, melt butter over medium-high heat until melted.
- Add crab cakes.
- Cook the crab cakes for 3 to 4 minutes on each side or until golden brown.
- Drain on paper toweling.
MINI CRAB CAKES WITH MUSTARD CREME FRAICHE
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 15 mini crab cakes
Number Of Ingredients 16
Steps:
- For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
- For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
- Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
- Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.
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.
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
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
CAPTAIN LINNELL HOUSE MAINE CRAB CAKES
This recipe is from the elegant Captain Linnell House in Orleans, Massachusetts as published in 'A Taste of Cape Cod'.
Provided by Chef Jeff Albany
Categories Crab
Time 1h30m
Yield 27 patties, 8 serving(s)
Number Of Ingredients 15
Steps:
- Place crabmeat and all other ingredients except oil into a large bowl and mix well. Shape mixture into patties just like making hamburgers. I use a hamburger patty press. Coat outside of crabcakes with additional dry breadcrumbs. Saute crab cakes in clarified butter or peanut oil until they are brown on the outside and cooked through on the inside. Serve with Chive Sauce Recipe.
- This recipe freezes well. Roll crab cakes in dry breadcrumbs after thawing.
Nutrition Facts : Calories 588.2, Fat 29.6, SaturatedFat 11.7, Cholesterol 314.3, Sodium 1832.4, Carbohydrate 39.5, Fiber 2.3, Sugar 5.1, Protein 40.2
More about "mikes maine crab cakes recipes"
MAINE CRAB CAKES WITH LIME AïOLI RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Servings 4
- Combine crabmeat, 1/4 cup panko, and next 11 ingredients in a large bowl; mix with hands until fully incorporated.
- Shape mixture into 8 cakes (about 2 tablespoons each). Carefully dredge patties in remaining 1/2 cup panko.
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add crab cakes; cook 2 minutes on each side or until golden. Top with Lime Aïoli and chives.
13 BEST CRAB CAKE RECIPES | HOW TO MAKE CRAB CAKES AT HOME
From foodnetwork.com
Author By
EASY CRAB CAKES RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
THE BEST CRAB CAKE RECIPE - FOOD & WINE
From foodandwine.com
MAINE CRAB CAKES - RABBIT HILL FARM
From rabbithillfarmmaine.com
MIKE'S MAINE CRAB CAKES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST MIKES MAINE CRAB CAKES RECIPES
From alicerecipes.com
MIKE’S MAINE CRAB CAKES – RECIPEFUEL | RECIPES, MEAL PLANS, DIET …
From recipefuel.com
MIKE’S MAINE CRAB CAKES RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.com
A RECIPE FOR MAINE CRAB CAKES FROM DIAMOND’S EDGE …
From dianeatwood.com
MAINE CRAB CAKE RECIPE | SOPO SEAFOOD - YOUTUBE
From youtube.com
BEST MAINE CRAB CAKES RECIPE - HOW TO MAKE MUSTARD CRAB …
From food52.com
CRAB AND MAINE LOBSTER CAKES - MAINE LOBSTER RECIPE
From lobsterfrommaine.com
HOW TO MAKE CRAB CAKES {BEST CRAB CAKE RECIPE} - THE SEASONED …
From theseasonedmom.com
MAINE CRAB CAKES - NEW ENGLAND
From newengland.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #appetizers #seafood #american #crab #northeastern-united-states #shellfish
You'll also love