MRS. DUVALL'S PAN-FRIED CRAB CAKES
This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.
Provided by xtine
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
- In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.
Nutrition Facts : Calories 468.8, Fat 29.7, SaturatedFat 7.5, Cholesterol 198.2, Sodium 916.9, Carbohydrate 19, Fiber 0.7, Sugar 1.9, Protein 30.5
MRS. DUVALL'S CRAB CAKES
In the past, Robert DuVall owned a restaurant just outside Washington,DC in The Plains, VA, called The Rail Stop with excellent food and ambience! The crab cakes on the menu were from his Mom's recipe box. So very good...and the sauce below? Included as one that I use to compliment DuVall's crab cakes. I use fresh garlic chives from the garden in place of the chives AND the garlic. Will post photo when approved.Note: Time does not include refrigeration.
Provided by Caroline Cooks
Categories Crab
Time 35m
Yield 14-16 crab cakes
Number Of Ingredients 20
Steps:
- In a large bowl, combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
- Fold in crabmeat and 1/4 cup of cracker crumbs.
- Shape mixture into 16 cakes about 1" thick. Coat crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
- Refrigerate for at least 2 hours or overnight to "set" cakes.
- *About 10 minutes before cooking cakes,* MAKE SAUCE.
- Heat oil in small heavy sauce pan over medium-low heat.
- Add chives and garlic; sauté until tender, about 3 minutes.
- Add chili sauce and stir 1 minute. Immediately, add cream, wine and lime juice. Simmer until sauce is slightly thickened, about 5 minutes.
- Remove from heat, cover and keep warm over hot water.
- MAKE CRAB CAKES:(Handle crab cakes gently with wide-thin metal spatual, for best results).
- When ready to serve:.
- In cast iron skillet, melt 1 tablespoon of butter in 2 tablespoons of oil.
- When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.
- Drain crab cakes on paper towels; then keep warm in a low oven.
- Repeat with remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.
- Serve with lemon wedges and Garlic-Chili Sauce.
Nutrition Facts : Calories 178.9, Fat 12.5, SaturatedFat 4.2, Cholesterol 65.1, Sodium 313.4, Carbohydrate 6.9, Fiber 0.5, Sugar 1, Protein 8.9
ROBERT DUVALL'S CRABCAKE RECIPE
Provided by Food Network
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Mix all ingredients gently, without breaking up crabmeat. Roll into small rounds and pan fry in oil. Heat through in oven. Serve with favorite accompaniment.;
MRS. DUVALLS CRAB CAKES
Steps:
- In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
- In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.
CRAB CAKES
Provided by Food Network
Categories main-dish
Time 55m
Yield 16 to 24 crab cakes
Number Of Ingredients 9
Steps:
- Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.
LEMONGRASS-CRUSTED CRAB CAKES
Provided by Food Network
Time 1h50m
Yield 8 crab cakes with sauce
Number Of Ingredients 11
Steps:
- In a large bowl, gently fold the mayonnaise, lemon juice, 2 of the eggs and salt and pepper to taste into the crabmeat, being careful not to break up the lumps of crab.
- Gently form the mixture into eight 1-inch-thick crab cake patties. Put on a baking sheet or tray and refrigerate for 1 hour.
- Mix together the panko and lemongrass in another bowl. Beat the remaining 2 eggs in a third bowl with a pinch of salt and pepper
- Gently roll each crab cake in the beaten eggs followed by the panko mixture. Let rest in the refrigerator for 15 minutes to firm up.
- Combine the wine and garlic in a small saucepan. Bring to a boil and cook until reduced by half. Remove from the heat and whisk in the cold butter.
- Heat the oil in a saute pan over medium heat. Cook the crab cakes until golden brown on one side, 3 to 4 minutes. Flip the crab cakes and finish cooking until golden brown on the second side, 2 to 3 minutes.
- Serve immediately with the garlic butter sauce drizzled on top.
MOTHER'S CRAB CAKES
This irresistible recipe for crab cakes comes from actor Robert Duvall.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8 crab cakes
Number Of Ingredients 12
Steps:
- In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers.
- Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.
- Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.
MRS. DUVAL'S CRABCAKES WITH CREOLE REMOULADE
I was told this is Robert Duval's mom's crab cake recipe so I can't take any credit. It's absolutely delicious paired with a spicy remoulade and is a family favorite.
Provided by stephanie tate
Categories Seafood
Time 35m
Number Of Ingredients 19
Steps:
- 1. Combine mayo, onion, eggs, worcestershire, mustard, salt and cayenne. Fold in crab and 1/4 cup cracker crumbs.
- 2. shape cakes to one inch thick. you should get approximately 16 cakes. coat with remaining cracker crumbs and place on waxed lined baking sheet.
- 3. in a large heavy bottomed skillet melt 1 tbsp. butter with 2 tbsp. oil over medium high heat. when the butter foam subsides add crab cakes and cook until golden and crisp. this is about 2 to 3 minutes on each side. Drain on paper towels and keep warm in a 250 degree oven.
- 4. for additional cakes add butter and oil as needed and repeat.
- 5. preparing the remoulade - combine all ingredients and refrigerate for at least 30 minutes prior to serving.
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