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.
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
JASON'S BEST CRAB CAKES EVER
Provided by Julia Reed
Categories dinner, main course
Time 2h30m
Yield 10 to 12 large crab cakes
Number Of Ingredients 10
Steps:
- Melt 1 1/2 sticks butter in a large skillet over medium-high heat and sauté scallions and jalapeño about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Stir over medium heat 3 to 4 minutes, until the mixture thickens. Remove from the heat and stir in the mustard and pepper. Cool 5 minutes.
- Place the crabmeat in a large bowl. Gently stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Immediately place in refrigerator to harden, about 2 hours.
- When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Sauté until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up). Drain on paper towels and serve immediately.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 479 milligrams, Sugar 1 gram, TransFat 1 gram
CRABBY CRAB CAKES
Getting the most out of crab cakes often means putting the least into them. Since crab has the best texture and subtlest flavor of all crustaceans, the best crab cakes are those that showcase the crab, not another ingredient. The loose mix is best chilled before shaping, but it is essential to chill it again for a half-hour or so (longer is better) before cooking. When cold, the cakes will hold together, and once the egg, the binding agent, does its work, they will retain their shape until attacked with a fork.
Provided by Mark Bittman
Categories seafood, appetizer, main course
Time 1h
Yield 4 crab cakes
Number Of Ingredients 8
Steps:
- Gently combine crab, egg, mustard, salt, pepper and 2 tablespoons flour. Cover mixture, and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover crab cakes with more plastic wrap, and refrigerate them for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
- Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in the flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
- Cook, rotating cakes in pan as necessary to brown the first side, 5 to 8 minutes. Turn, and brown the other side (it will take slightly less time). Serve cakes hot, with lemon wedges.
LORI'S FAMOUS CRAB CAKES
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!
Provided by SLJ6
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
- Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g
ART'S AMAZING CRAB CAKES
I found a recipe for a crabmeat stuffing for ravoli and then modified it to make these amazing crab cakes. Light, airy, and full of delicious lump crab. Enjoy!
Provided by Chef Art
Categories Crab
Time 25m
Yield 8 large crab cakes
Number Of Ingredients 10
Steps:
- Melt the 2 tablespoons butter in a saute pan over LOW-MEDIUM heat.
- Add the flour, salt, and pepper. Cook for a few minutes, whisking together to make a bloud roux.
- Gradually add the cream. Keep whisking the mixture to avoid lumps. Simmer this bechamel sauce until it's reduced to about 1 cup. Remove from heat and let cool.
- Carefully pick through the crabmeat and make sure there are no bits of shell. Add the crabmeat to the bechamel sauce.
- Melt 1 tablespoon of butter in another small pan and saute the onions until translucent.
- Place Ritz crackers in a small plastic bag, zip close (removing all air), and then crush into crumbs with your hands or a rolling pin.
- Add the onions to the sauce, then stir in cracker crumbs. Mix well. Texture should hold together to form a cake, but still be slightly moist. If necessary, add more cracker crumbs. then set aside to cool. If desired, you can prepare this mixture in advance - it will keep for several days in the fridge.
- When the mixture has cooled, form into cakes. Then coat with breadcrumbs.
- Add olive oil to a large saute pan over MEDIUM-HIGH heat. Once the oil is hot, add the crab cakes. Cook two minutes on both sides, or until the crab cakes slightly brown and form a nice crust.
Nutrition Facts : Calories 375.1, Fat 23.1, SaturatedFat 12.1, Cholesterol 105.4, Sodium 362.3, Carbohydrate 24.6, Fiber 1.1, Sugar 1, Protein 16.9
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Arts Amazing Crab Cakes Recipes
When it comes to seafood dishes, crab cakes undoubtedly stand out as one of the most popular and sought-after recipes. A well-made crab cake comes with a burst of flavors, from the spices used to the texture and tenderness of the crab meat.
Arts Amazing Crab Cakes Recipes are some of the best in the world. Arts Amazing Crab Cakes are a perfect blend of spices, herbs, and fresh crab meat that result in an unforgettable culinary experience. These crab cakes are renowned for their crispy exterior and succulent interior.
The Ingredients
Arts Amazing Crab Cakes Recipes are not complicated, but they are rich in flavor. The recipe requires only a few basic ingredients:
- Crab Meat: The most important ingredient in a crab cake is the crab meat. Fresh and high-quality crab meat is a must for this recipe.
- Egg: Egg acts as a binding agent, keeping the crab cake together.
- Panko Breadcrumbs: Panko breadcrumbs add a light and crispy texture to the crab cake's exterior.
- Mayonnaise: Mayonnaise adds a creamy and tangy flavor to the crab cake.
- Spices and Herbs: Spices and herbs such as Old Bay seasoning, parsley, and paprika add a depth of flavor to the crab cake.
- Lemon Juice: Lemon juice adds a fresh and citrusy flavor to the crab cake.
- Butter: Butter is used to pan-fry the crab cake, creating a deliciously crispy exterior.
The Process
The process of making Arts Amazing Crab Cakes Recipes is relatively easy to follow:
- Start by prepping the crab meat. Remove any stray shell pieces and pat the crab meat dry using paper towels. Place the crab meat in a large mixing bowl and set it aside.
- In a separate mixing bowl, whisk together the mayonnaise, egg, lemon juice, and spices.
- Pour the mayonnaise mixture over the crab meat and gently fold the ingredients together, being careful not to over-mix.
- Gently fold in the panko breadcrumbs, ensuring that they are evenly distributed throughout the mixture. Again, be careful not to over-mix the ingredients.
- Form the crab mixture into patties of your desired size and thickness. The patties should be firm but not too compacted.
- In a large frying pan, melt the butter over medium heat. When the butter is melted and bubbly, add the crab cakes to the pan. Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy on the outside.
- Remove the crab cakes from the pan and let them rest for a couple of minutes on a plate lined with paper towels to soak up any excess oil.
- Serve the crab cakes warm, garnishing them with lemon wedges, fresh herbs, or any other preferred toppings.
The Results
The result of following the above recipe for Arts Amazing Crab Cakes Recipes is a plate full of delicious and succulent crab cakes that are crispy on the outside and tender on the inside. The crab cakes are packed with flavor, with the blend of spices and fresh crab meat working together harmoniously to create an unforgettable culinary experience.
Overall, Arts Amazing Crab Cakes Recipes are a fantastic option for anyone seeking a seafood dish that is both delicious and easy to prepare. With just a handful of simple ingredients and a few easy-to-follow steps, anyone can create these mouth-watering crab cakes and indulge in a true culinary masterpiece.