Best Blue Point Grill Crab Cakes Recipes

Easy Crab Cakes Recipe image

Provided by insanelygood

Time 35m

Number Of Ingredients 7

1 pound crab meat
3 tablespoons dry bread crumbs
2 teaspoons fresh parsley (chopped)
1 teaspoon Old Bay Seasoning
1 egg
2 tablespoons mayonnaise
1/2 teaspoon ground dry mustard

Steps:

Preheat oven broiler.
Combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not overmix. Crab meat should be lumpy.
In a separate bowl, beat together mayonnaise, mustard, and egg. Combine with other ingredients and mix well.
Form into patties and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan.
Put the patties into a lightly greased baking sheet. Broil for 10 to 15 minutes (or until lightly brown).

Nutrition Facts : Calories 200 cal

Crab Cakes image

Provided by Ina Garten

Categories appetizer

Time 1h5m

Yield 26 mini crab cakes; 6 to 8 servings

Number Of Ingredients 21

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
For frying
4 tablespoons unsalted butter
1/4 cup olive oil

Steps:

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

Old Ebbitt Grill Crab Cakes image

Provided by Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound jumbo lump crabmeat
1/3 cup mayonnaise
2 teaspoons crab boil seasoning
1 tablespoon chopped parsley
1 tablespoon Dijon mustard
1 tablespoon water
4 salted crackers

Steps:

Pick the crabmeat over to remove excess shells and cartilage. Combine the mayonnaise, crab boil, parsley, mustard, and water and mix until smooth. Add the mayonnaise mixture to the crabmeat and mix, being careful not to break up the lumps of crabmeat.
With your hands, break up the saltines into crumbs and mix into the crab mixture. Form into patties and pan-fry or broil the cakes until golden brown.