Best All Crabmeat Crab Cakes Recipes
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
TRUE MARYLAND CRAB CAKES
This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.
Provided by Robert
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
- Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 6.6 g, Cholesterol 136.7 mg, Fat 27.6 g, Fiber 0.2 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 640.3 mg, Sugar 0.2 g
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
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
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
GRAMMY'S CRAB CAKES
Enjoy these simple and savory crab cake taste sensations. I learned to make these from my beloved mother-in-law, but Grammy never uses a recipe. I measured every pinch and dash while she made them. This is one of our all-time family favorites. There are never any leftovers. Crab cakes are best if made with fresh crab, but they are great with canned crab as well.
Provided by mglarson
Categories Crab Cakes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.
- Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.
- Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.
- Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.
Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 189.8 mg, Fat 13.2 g, Fiber 0.2 g, Protein 36.6 g, SaturatedFat 4.1 g, Sodium 695.5 mg
BAKED CRAB CAKES
These jumbo lump crab cakes taste just like the Chesapeake Bay style you would order from a restaurant. This recipe makes 4 jumbo crab cakes or 6 medium-sized crab cakes.
Provided by PATLUVSCOOKING
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 3.4 g, Cholesterol 134.5 mg, Fat 6.9 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 1.2 g, Sodium 693.3 mg, Sugar 0.3 g
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All Crabmeat Crab Cakes Recipe: An
Crab cake is a dish made from crab meat, mixed with various ingredients, shaped into cakes, and then fried. There are various crab cake recipes that you can find, but the all crabmeat crab cake recipe is definitely one of the most desirable ones. Crab cakes are a popular dish that many people enjoy eating and cooking because of the delicious flavor and texture. The all crabmeat crab cake recipe is a simple yet tasty dish that does not require any fancy ingredients, making it the perfect recipe for a quick and easy meal.What is Crabmeat?
Crab meat is the flesh found inside of crabs. It is a popular seafood that is famous for its sweet and delicate taste. Crabmeat comes in different types, including lump crabmeat, backfin crabmeat, claw meat, and special meat. The most prized and expensive type of crabmeat is the lump crabmeat because it contains large, white chunks of meat that are very tender and flavorful.What are All Crabmeat Crab Cakes?
All crabmeat crab cakes are crab cakes made entirely from crabmeat. There are no fillers or other additives in the recipe, making it an authentic and delicious dish. The all crabmeat crab cake recipe is simple and straightforward, consisting of crabmeat, eggs, mayonnaise, dijon mustard, lemon juice, salt, pepper, and breadcrumbs. The result is a dish that is full of fresh crab flavor with just the right amount of seasoning and binding agents.How to Make All Crabmeat Crab Cakes
To make all crabmeat crab cakes, you will need the following ingredients:- 1 pound of lump crabmeat
- 2 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup breadcrumbs
- 2 tablespoons butter or oil for frying
Tips for Making the Best All Crabmeat Crab Cakes
To ensure that your all crabmeat crab cakes are the best they can be, here are some tips to keep in mind:- Choose fresh, high-quality crabmeat for the recipe. Look for lump crabmeat if possible, as it provides the best texture and flavor.
- Be gentle when mixing the ingredients to avoid breaking the crabmeat apart.
- Use panko breadcrumbs if you prefer a crispier coating for your crab cakes.
- Refrigerate the mixture for at least an hour before cooking to help it hold its shape.
- Be patient when cooking the crab cakes; avoid flipping them too soon or overcooking them to prevent them from falling apart.
Conclusion
All crabmeat crab cakes are a delicious and straightforward dish that can be enjoyed any time of year. The recipe is easy to follow and does not require any special ingredients, making it the perfect choice for a quick and delicious meal. The key to making the best crab cakes is to use high-quality crabmeat and to be gentle when mixing and shaping the mixture. With a little practice and patience, you can make restaurant-quality crab cakes in the comfort of your own home.Crab cakes are a popular seafood dish that is commonly served in restaurants as well as made at home. One of the most crucial ingredients in crab cakes is crabmeat. Crabmeat comes in different forms such as lump, jumbo lump, and backfin. The type of crabmeat used in making crab cakes can make a big difference in the outcome. In this article, we will provide valuable tips for making all crabmeat crab cakes recipes.
Tip 1: Choose the right type of crabmeat
As previously mentioned, there are different types of crabmeat, and the type used can significantly affect the outcome of the crab cake. Lump crabmeat, for instance, is the most expensive and is preferred for its large, meaty pieces. Jumbo lump crabmeat is also a popular choice because it is made from the biggest lumps and has a sweeter flavor compared to the backfin type. However, backfin crabmeat is also widely used, especially for those who want to save money. The important thing is to know which type of crabmeat will work best for the recipe you are making.
Tip 2: Be gentle with the crabmeat
When making crab cakes, it is important to handle the crabmeat with care. Overworking the crabmeat can result in a tough and dry crab cake. Gently mix the crabmeat with the other ingredients, and avoid breaking the lumps of crabmeat. A good tip is to fold the ingredients together gently to prevent the crabmeat from breaking down.
Tip 3: Use the right binder
Binders are used to hold the crab cake together. Common binders include egg, mayonnaise, breadcrumbs, and even mashed potatoes. The type of binder used can affect the texture and flavor of the crab cake. Eggs and mayonnaise are common binders because they add moisture and richness to the crab cake. Breadcrumbs help bulk up the crab cake and give it a crispy texture. When choosing a binder, it is important to consider the other ingredients used in the recipe.
Tip 4: Let the crab cake mixture rest before cooking
It is recommended to let the crab cake mixture rest for at least 30 minutes before cooking. This allows the flavors to meld together and makes the crab cake easier to handle. Resting the mixture also helps the crab cake hold its shape during cooking.
Tip 5: Use the right cooking method
Crab cakes can be cooked using various methods such as pan-frying, baking, or grilling. The choice of cooking method will depend on personal preference and the type of recipe you are using. Pan-frying is the most common cooking method for crab cakes because it produces a crispy crust and a tender interior. Baking crab cakes is a healthier option and can be done by placing the crab cakes on a baking sheet and cooking in the oven. Grilling crab cakes is also a great option, especially for those who love smoky flavors.
Tip 6: Serve with the right accompaniments
The right accompaniments can make all the difference when serving crab cakes. Tartar sauce, lemon wedges, and hot sauce are classic accompaniments that go well with crab cakes. Other options include remoulade sauce, cocktail sauce, or even salsa. It is also important to serve crab cakes with a side dish that complements the flavors of the dish. Common side dishes include coleslaw, roasted vegetables, or a simple green salad.
Conclusion
Crab cakes are a delicious seafood dish that can be made in various ways. By following these valuable tips, you can make the most out of your crab cakes recipe. Remember to choose the right type of crabmeat, be gentle with the crabmeat, use the right binder, let the crab cake mixture rest before cooking, use the right cooking method, and serve with the right accompaniments. These tips will help you create flavorful and moist crab cakes that your family and friends will surely love.