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
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.
MY CRAB CAKES
Great crab cakes with lots of flavor and spice. Serve with homemade aioli and a crisp white wine!
Provided by Rod Mowery
Categories Appetizers and Snacks Spicy
Time 30m
Yield 10
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
- Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
- Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 22 g, Cholesterol 72.9 mg, Fat 22.1 g, Fiber 0.8 g, Protein 10.5 g, SaturatedFat 3.7 g, Sodium 406.7 mg, Sugar 1.7 g
LOUISIANA CRAB CAKES
Coat fresh crabmeat patties with cracker crumbs and brown them in oil to make these Louisiana Crab Cakes. Serve them with a tangy mustard sauce for a superb seafood entrée. Louisiana Crab Cakes bring the Big Easy home.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.
- Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.
- Heat oil in large skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 150 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
EASY CRAB CAKES
Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
More about "my crab cakes recipes"
BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES - DELISH
From delish.com
4.8/5 (75)Total Time 30 mins
- In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
CLASSIC CRAB CAKES RECIPE | MYRECIPES
From myrecipes.com
4.1/5 (20)Calories 181 per serving
- Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
- Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. Serves 4 (serving size: 1 salmon cake and 1 lemon wedge) Calories 210; Fat 11g (sat 4g); Sodium 307mg
13 BEST CRAB CAKE RECIPES | HOW TO MAKE CRAB CAKES AT …
From foodnetwork.com
Author By
OUR BEST CRAB CAKE RECIPES | CRISPY, TENDER, DELICIOUS
From tasteofhome.com
CRAB CAKE RECIPES
From allrecipes.com
CRAB CAKE RECIPE | BALTIMORE STYLE CRAB CAKES RECIPE | FOOD & WINE
From foodandwine.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE - ONCE UPON A CHEF
From onceuponachef.com
MINI CRAB CAKES RECIPE | MYRECIPES
From myrecipes.com
WILD RICE CRAB CAKES RECIPE | MYRECIPES
From myrecipes.com
MARYLAND CRAB CAKES RECIPE (LITTLE FILLER) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CRAB CAKE RECIPES | MYRECIPES
From myrecipes.com
AIR FRYER CRAB CAKES | THE CAGLE DIARIES
From thecaglediaries.com
EASY CRAB CAKES RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
THE BEST-EVER CRAB CAKES RECIPE | MYRECIPES
From myrecipes.com
CRAB CAKE RECIPE - OLD BAY
From mccormick.com
EASY CRAB CAKES - JO COOKS
From jocooks.com
MY BEST CRAB CAKES RECIPE EVER - ABSOLUTELY AMAZING! - CHEF JEAN …
From chefjeanpierre.com
CRAB CAKE BITES | ALLRECIPES
CRAB CAKES (CANNED CRAB) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
AIR FRYER CRAB CAKE STUFFED JALAPENOS - COOKS WELL WITH OTHERS
From cookswellwithothers.com
CRAB CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
You'll also love