Best Alan Nowell And Paula Deen Jumbo Lump Crab Cakes Sandwiches Recipes

JUMBO LUMP CRAB CAKES

Steps:

• Preheat oven to 400°.
• Lightly brush 9x13" pan with olive oil.
• Pick through crab meat, removing any cartilage and place in a medium bowl.
• In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat.
• Handling lightly, pat into four large cakes.
• Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.

JUMBO LUMP CRAB CAKE SANDWICH

Steps:

• Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
• Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
• Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
• Whisk all ingredients together and refrigerate or serve immediately.
• Preheat oven to 200 degrees F.
• Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.

SPICY CRAB CAKES

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl mix together mayonnaise, both mustards, a generous dash of hot sauce, horseradish, and the egg.
• Gently stir in the saltines and crabmeat.
• You may form the crabcakes immediately, however allowing the mixture to sit in the refrigerator for 1 hour will make the shaping easier.
• Divide the mixture into 4-6 large crabcakes, and place on a lightly oiled or nonstick baking sheet. (Or make to your desired size - I use a 1/4 cup measure - and adjust your cooking time appropriately ).
• Bake for 15-20 minutes , or until a light golden brown.
• Serve immediately.
• Variation:.
• Baltimore Crab Cakes: Add a dash of Worcestershire sauce and Old Bay Seasoning to taste.

PACIFIC LUMP CRAB CAKES

Steps:

• Mix wet ingredients together and add breadcrumbs.
• Fold in crabmeat, being careful not to break up the larger pieces of crab.
• Form into 2-ounce rounds.
• Coat the outside of cakes with panko breadcrumbs.
• Heat skillet and add olive oil to coat bottom of pan.
• Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
• Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.

MCCLELLANVILLE LUMP CRAB CAKES

Steps:

• Whisk the mayonnaise and egg white together in a small bowl until well blended. Add the cayenne pepper, seafood seasoning, dry mustard, lemon juice, and cracker meal and whisk until well blended. Carefully fold in the crabmeat.
• Divide the mixture into 6 equal parts of 4 ounces each, (or 12 equal parts of 2 ounces each), and gently pat them into the round shapes of crab cakes.
• Gently coat the cakes with the fresh breadcrumbs. Place them on a platter lined with wax paper, cover with plastic wrap, and refrigerate them for 1 hour or until ready to cook.
• When ready to serve, heat the oil and butter in a heavy-bottomed sauté pan over medium-high heat. Sauté the 4 ounce crab cakes for 1 minute and 45 seconds on each side, turning once.
• Sauté the 2 ounce crab cakes for 1 minute and 15 seconds on each side, turning once. The crab cakes will be nicely browned on the outside, but still very moist and creamy on the inside.
• When cooked, remove the crab cakes from the pan and drain them briefly on paper towels.
• Serve immediately or keep warm in a 200° F oven for up to 15 minutes. If the crab cakes stay in the oven longer, they will dry out.
• NOTE: Using extra fine cracker meal is the secret to the creamy texture of these cakes.

THE BEST CRAB CAKES

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.

FANCY LUMP CRAB CAKES WITH ROUMALADE SAUCE

Steps:

• In medium sized bowl added your drained and rinsed fancy lump crab meat, finely minced celery, finely minced sweet onion, Paul Prudhomme Seafood Magic seasoning, ground dry mustard, parsley flakes and bread crumbs and loosely mix then sit off to the side.
• In another medium sized bowl start adding your wet ingredients -- mayonnaise, lightly beaten eggs, lemon juice and Worcestershire sauce and whisk together until there are no lumps. Then pour over crab mixture and mix well. Then sit off to the side while you make the Roumalade sauce.
• To make the Roumalade sauce add all the ingredients until a bowl and mix well. Then sit off to the side while you form and cook your patties. You want the sauce to be room temp and not be cold. It won't hurt it to sit out for such a short period.
• Add the 4 tablespoon canola oil (although extra virgin olive oil will work great -- I just had run out) Heat on medium high heat until it gets hot. While you are waiting for the oil to heat start making your patties. Just eyeball about 1/2 a cup of the crab mixture and form into a ball. Flatten the ball into about a 1/2 inch thick patty making sure all the edges are packed tight so you don't lose any parts. Add to the oil and cook on between medium and medium high heat for 10 minutes. Carefully turn over and cook on medium heat for an additional 10 minutes.
• If you know how to drizzle then drizzle the Roumalade sauce over and around the patty and your plate will look really nice and fancy. But if you're like me just place a dollop of the Roumalade sauce on the patty and place a little dollop on the side.

BAKED CRAB CAKES

Steps:

• Preheat oven to 375.
• Mix all cake ingredients together but crab meat and oil.
• Gently toss in crab meat and form 8 patties.
• Place on sprayed sheet pan then sprinkle each lightly with olive oil.
• Bake for 15 minutes.
• Serve on a bed of lettuce with choice Recipe #87124 Recipe #179420 Recipe #120370.

ALAN NOWELL AND PAULA DEEN JUMBO LUMP CRAB CAKES SANDWICHES

Steps:

• Whisk together the first four ingredients in a large bowl.
• Add the rest of the ingredients through black pepper and mix well.
• Gently fold in crab meat.
• Divide into 6 patties and coat with flour.
• Saute in the peanut oil over medium heat for 4-6 minutes per side.
• Serve on a bun with remoulade sauce.