Best Crabby Crab Cakes Recipes
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.
CRABBY CRAB CAKES
I love any thing sea food & easy. This is a easy & fun foodto make. Good on it own or in a meal. I love it & sodoes my family.
Provided by Vanessa "Nikita" Milare
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 12
Steps:
- 1. Combine the first 10 ingredients in a large bowl & mix well. Then refrigerate for up to 4 hours.
- 2. Form into balls size using a 1/3 cup measure to size.
- 3. Gently roll the balls in the panko & refrigerate at least 30 mins.
- 4. Heat oil in a heavy frying pan over low to medium heat. Carefully pan fry over medium heat for about 2-3 mins per side.
- 5. Serve warm with a lemon slice & your favorite sacue.
CRABBY CRAB CAKES
Here is a recipe I saved from Sundays food section, that I thought sounded good, that I'd like to share.
Provided by rwwest
Categories Crab
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.
- Cover; 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 with more plastic wrap, and refrigerate 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 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 first side, 5 to 8 minutes.
- Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.
FAKE CRAB CRABBY CAKES
I love these crab cakes, and I have always used the fake crab in them. Fake crab is actually made from real fish, only it has been shaped and seasoned to resemble crabmeat. I originally saw these prepared on an episode of Calling All Cooks on Food Network, however when I tried the recipe from their site, there were many errors. This is the version I came up with after watching the episode several times and my own personal tests in my kitchen. The amount of oil I used to brown the cakes before baking was minimal - like 1 teaspoonful. These were delicious!
Provided by HeatherFeather
Categories Crab
Time 40m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Combine crabcake ingredients (except oil) in a large bowl,adding bread crumbs last to bind.
- Roll mixture into 3 oz cakes and then roll in some extra bread crumbs to coat.
- Place in freezer for 1 hour.
- Saute in just a bit of oil in a hot nonstick skillet until each cake is golden brown on both sides(1 minute per side), then bake in preheated 350 F oven for 5 minutes.
- Sauce: Mix together in a small bowl and chill well.
Nutrition Facts : Calories 266.4, Fat 13.8, SaturatedFat 2.2, Cholesterol 39.4, Sodium 751.6, Carbohydrate 28, Fiber 1, Sugar 7.1, Protein 8.5
CRABBY CRAB CAKES
Steps:
- 1. 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. 2. 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. 3. 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. Well-prepared crab cakes need no more than a squeeze of lemon, but if you like tartar sauce or aioli, you can make them easily enough. For tartar sauce, mix 1 cup of mayonnaise (preferably homemade) with 1/4 cup of minced cornichons or other pickles, 2 tablespoons of minced shallots, and horseradish to taste. For aioli, add finely minced raw garlic to 1 cup of mayonnaise (some saffron, too, if you have it). Let it rest for an hour or so before using.
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