Best Chive Crab Cakes Recipes

BROILED CRAB CAKES WITH CHIVE AND CAPER SAUCE

Broiled Crab Cakes with Chive and Caper Sauce image

Categories Appetizer Broil Crab Winter Chive Party Capers Bon Appétit

Yield Makes about 40

Number Of Ingredients 13

Ingredients

1/2 cup minced green onions
1/2 cup finely chopped celery
1/4 cup mayonnaise
1/4 cup minced fresh basil
4 teaspoons fresh lemon juice
1 tablespoon Old Bay seasoning
2 teaspoons Dijon mustard
1 pound crabmeat, picked over
3 cups fresh breadcrumbs made from crustless French bread
2 large egg yolks, beaten to blend
1/4 cup vegetable oil
Chive and Caper Sauce
40 small basil sprigs

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.

CHIVE CRAB CAKES

Chive Crab Cakes image

These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. -Cindy Worth, Lapwai, Idaho

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 12 crab cakes

Number Of Ingredients 12

Ingredients

4 large egg whites
1 large egg
2 cups panko bread crumbs, divided
6 tablespoons minced fresh chives
3 tablespoons all-purpose flour
1 to 2 teaspoons hot pepper sauce
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 tablespoons canola oil
Lemon wedges, optional

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.

Nutrition Facts : Calories 119 calories, Fat 3g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.

CHIVE CRAB CAKES

Chive Crab Cakes image

Most crab-cake recipes call for breadcrumbs or soda crackers; food editor Shira Bocar loves oyster crackers, so she crushes them up and folds them into the crab mixture before pan-searing the cakes.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 8

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
2 tablespoons minced fresh chives, plus more for serving
Coarse salt
1 cup oyster crackers, crushed (3/4 cup)
1 pound lump crabmeat, preferably Dungeness, picked over
2 tablespoons safflower oil
Lemon wedges, for serving

Steps:

Combine mayonnaise, mustard, Worcestershire, chives, and 1/4 teaspoon salt in a medium bowl. Fold in crackers and crab just until combined. Using a 1/3-cup measuring cup, form mixture into 3-inch round patties.
Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook half of patties until golden brown and crisp, about 2 minutes a side. Repeat with remaining oil and patties. Sprinkle with chives and serve, with lemon wedges.