SAVANNAH CRAB CAKES
A good friend of ours sent us this recipe preprinted with scrumptious photo on a postcard from his visit to Georgia. Of course, we just had to try it! We served it with recipe #322382 and lemon wedges.
Provided by mersaydees
Categories Crab
Time 35m
Yield 6-8 patties
Number Of Ingredients 9
Steps:
- Melt butter in small skillet. Add celery and onion and saute until transparent; set aside.
- In a large mixing bowl, gently combine crab, 1/4 cup of the breadcrumbs, egg, onion and celery, mayonnaise, parsley and dill.
- Form cakes into 2-inch patties. Do not compress too much. Coat with remaining breadcrumbs.
- Fry in oil 3-4 minutes per side or until golden brown.
Nutrition Facts : Calories 165.3, Fat 6.4, SaturatedFat 2, Cholesterol 86.8, Sodium 373.6, Carbohydrate 10.5, Fiber 0.7, Sugar 1.8, Protein 15.7
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.
SAVANNAH CRAB CAKES
Yield serves 4 to 6
Number Of Ingredients 18
Steps:
- Mix all ingredients together except flour and peanut oil. Shape into patties and dust with flour. Panfry in hot peanut oil over medium heat until browned, for 4 to 5 minutes. Flip and panfry other side until golden brown.
- In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well. Serve alongside crab cakes with lemon wedges.
- Substitute 1/3 cup capers for 1/2 cup pickles and add a dash of cayenne pepper.
BREEZE INN CRABCAKES
Just finished reading a book called Savannah Breeze and a version of this recipe was included. I like the idea of baked rather than fried - every calorie counts! Crab cakes are popular in costal areas where crabs are prevalent!
Provided by Carolyn Haas
Categories Other Main Dishes
Time 2h30m
Number Of Ingredients 16
Steps:
- 1. Saute veggies in butter or oil until no longer crisp - about 3 minutes. Add the seasoning, milk and mustard.
- 2. Mix together and add egg, parsley and bread or cracker crumbs. Gently fold in the crab or fish. (If using fish, make sure it is shredded or broken up to give it same consistency as the crab meat.)
- 3. Form into 8 patties, and pat gently so they're about 1/2 inch thick. (If these are to be appetizers, make the patties smaller)
- 4. Stir together the cheese and bread crumbs, then pat onto both sides of cakes. Chill in fridge until firm, about 2 hours.
- 5. Place chilled patties on cookie sheet, sprinkle with oil/butter mixture. Bake at 400ºC for 7-10 minutes.
- 6. Serve with a dollop of remoulade sauce or mango salsa.
SAVANNAH CRABCAKES
For those who love crab and love going to Savannah (which I really do love),you'll love these amazing crab cakes from The Lady's and Sons cookbook!
Provided by Jamallah Bergman
Categories Seafood
Number Of Ingredients 19
Steps:
- 1. Mix all ingredients together except flour and peanut oil. Shape into patties and dust with flour. Panfry in hot peanut oil over medium heat until browned,for 4 to 5 minutes. Flip and panfry other side until golden brown.
- 2. Tartar Sauce: In a bowl, combine chopped onion,pickle,mayonnaise and House seasoning and mix well. Serve alongside crabcakes with lemon wedges.
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
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