Best Broiled Crab Cakes With Chive And Caper Sauce Recipes

CHIVE CRAB CAKES

Steps:

• In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.

BROILED CRAB CAKES WITH CHIVE AND CAPER SAUCE

Steps:

• Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
• Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
• Position rack 6 inches below broiler and preheat broiler. Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)
• Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.

MARYLAND CRAB CAKES WITH CAPER SAUCE

Steps:

• SAUCE:.
• Combine all of the caper sauce ingredients in a small bowl.
• Whisk together to combine and chill until crab cakes are ready.
• CRAB CAKES:.
• Drain the crab meat and remove any bits of shell.
• Combine the crushed crackers, mayonnaise, egg, parsley, Old Bay, mustard, pepper, and Worcestershire sauce.
• Gently fold in the crab meat.
• Shape into 8 thin patties.
• Melt butter in a large skillet over medium heat.
• Add the crab cakes and cook in batches 4-5 min on each side or until golden.
• Drain on paper towels and repeat with remaining crab cakes.
• Serve with caper sauce.

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.

CRAB BALLS WITH LEMON-CAPER SAUCE

Steps:

• For Lemon-Caper Sauce; Mix all ingredients together in a medium bowl to blend.
• Chill until cold.
• (Can be prepared up to 1 day ahead. Cover and keep refrigerated.).
• For Crab Balls: Spray 2 baking sheets with nonstick spray.
• Whisk mayonnaise, eggs, mustard and Worcestershire in large bowl to blend.
• Gently mix in crabmeat and ground crackers.
• Place on prepared baking sheets.
• (Can be made 8 hours ahead. Cover, chill.).
• Preheat broiler.
• Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes.
• Serve with sauce.

CRAB CAKES WITH CREAMY CAPER SAUCE

Steps:

• for caper sauce:
• Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
• for crab cakes:
• Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
• Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.

CHIVE AND CAPER SAUCE

Steps:

• Mix first 6 ingredients in processor until pale green and well blended. Transfer to small bowl. Stir in capers. Season to taste with salt and pepper. Cover and chill. (Can be made 1 day ahead.)