Best Creamy Crab Cakes Recipes

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.

CREAMY CRAB CAKES

Steps:

• In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
• Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
• Transfer the mixture to a bowl and stir in the sour cream.
• Stir in the crabmeat, gently to prevent from breaking the lumps.
• Form 8 patties, 3 inches wide by 3/4 inch thick.
• Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
• Lightl dredge the patties on both sides in the bread crmbs.
• Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
• Heat a skillet with butter over low to medium heat.
• Add the crab cakes, fry for about 4 minutes perside or until golden brown.

CRAB CAKES WITH CREAMY CHILI SAUCE

Steps:

• For Sauce:
• Heat oil in heavy medium skillet over medium-low heat. Add shallots and garlic and sauté until tender, about 5 minutes. Add chili garlic sauce and stir 1 minute. Add cream, sake and lime juice. Simmer until sauce is slightly thickened, about 7 minutes.
• For Crab Cakes:
• Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk egg and 2 tablespoons water in small bowl. Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry). Discard remaining egg mixture. Form crab mixture into four 2 1/2- to 3-inch round patties, using about 1/2 cupful for each.
• Heat oil in heavy large skillet over medium-high heat. Add crab cakes and sauté until golden brown, about 4 minutes per side. Transfer to plates.
• Drizzle sauce over and serve.

CRAB CAKES WITH CREAMY DILL CAPER SAUCE RECIPE - (4/5)

Steps:

• Rinse, drain, and flake crabmeat, being careful not to break up lumps. Saute green onion and bell pepper in hot oil in a lg nonstick skillet, 8 min or until tender. Stir together green onion mixture, bread crumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 2-1/2" cakes (~ 1/3 cup). Place on an aluminum foil lined baking sheet; cover and chill at least 1 hr or up to 8 hrs. Melt butter in a lg nonstick skillet over med heat. Add crab cakes, cook in 2 batches, 4 to 5 min on each side or until golden. Sauce: Stir ingredients together; cover and chill up to 3 days.

JACK FRY'S LOBSTER CRAB CAKES WITH CREAMY DIJON SAUCE

Steps:

• To make the cakes: In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice.
• Fold in the crab meat and the lobster meat.
• Divide into 10 portions and flatten gently to form a cake.
• Coat each cake in the breadcrumbs.
• Pan sear the cakes in the butter for 2-3 min on each side.
• Do this in batches and drain on paper towels to get rid of any excess grease. If more butter is needed, add more.
• To make the sauce: Combine the shallot, wine and broth in a saucepan.
• Bring to a boil and reduce by half.
• Add the heavy cream and reduce by a third.
• Whisk in the mustard.
• To serve: Pool the sauce on a warm plate.
• Place 2 crab cakes on top. Garnish with lemon slice if desired.

CRAB CAKES WITH A CREAMY GREEN ONION SAUCE

Steps:

• 1. Carefully clean the crab meat of any shells or cartilage. In a large bowl, gently mix crab meat, scallions or green onions, herbs, Old Bay seasoning, bread crumbs, and mayonnaise. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together. Divide crab mixture into four portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.) Place bread or cracker crumbs into a shallow pie plate; lightly dredge crab cakes. In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 3 to 4 minutes per side or until crisp and golden brown, turning once only with a spatula. If the crab cake browns too quickly, reduce heat. The internal temperature should be 150 to 155 degrees F. with an cooking thermometer. Removed from heat, transfer onto a serving platter, and serve hot with Green Onion Sauce. NOTE: These crab cakes are also great as a starter course of your dinner meal. Makes 8 servings or 16 petite crab cakes. 2. Green Onion Sauce: In a medium bowl, combine mayonnaise, cream, egg, Tabasco sauce, Worcestershire sauce, lemon juice, dry mustard, salt, peppr, japapeno chile, sugar, and green onions. Cover and refrigerate at least one hour. Serve cold.

MARYLAND CRAB CAKES WITH CREAMY CAPER-DILL SAUCE

Steps:

• 1. Rinse, drain, and flake crabmeat, being careful not to break up lumps, and remove any bits of shell. Set crabmeat aside. 2. Sauté green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender. 3. Stir together green onion mixture, breadcrumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 (2 1/2-inch) cakes (about 1/3 cup for each cake). Place on an aluminum foil-lined baking sheet; cover and chill at least 1 hour or up to 8 hours. 4. Melt butter in a large nonstick skillet over medium heat. Add crab cakes, and cook, in 2 batches, 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with a squeeze of lemon and Creamy Caper-Dill Sauce. Garnish, if desired. *Regular crabmeat may be substituted for lump.

CRAB CAKES, CREAMY, BROILED

Steps:

• Combine all except crab, and mix very well. Gently stir in crab. Divide among 4 little gratin dishes. Sprinkle top with few bread crumbs, paprika, nd dots of butter. Partially cook in microwave, then broil in oven til top is brown.

CREAMY MUSTARD SAUCE FOR CRAB CAKES

Steps:

• 1. In a bowl, whisk all ingredients together to mix well.
• 2. Cover and refrigerate until serving.

CRAB CAKES WITH CREAMY CHILI SAUCE

Steps:

• For Sauce: Heat oil in heavy medium skillet over medium-low heat.
• Add shallots and garlic and saute until tender, about 5 minutes.
• Add chili garlic sauce and stir 1 minute.
• Add cream, sake and lime juice.
• Simmer until sauce is slightly thickened, about 7 minutes.
• For Crab Cakes: Mix first 4 ingredients in medium bowl.
• Season with salt and pepper.
• Whisk egg and 2 tablespoons water in small bowl.
• Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry).
• Discard remaining egg mixture.
• Form crab mixture into four 2 1/2- to 3-inch round patties, using about 1/2 cupful for each.
• Heat oil in heavy large skillet over medium-high heat.
• Add crab cakes and saute until golden brown, about 4 minutes per side.
• Transfer to plates.
• Drizzle sauce over and serve.

CRAB CAKES WITH CREAMY CAJUN SAUCE

Steps:

• In a large bowl, combine the bread crumbs, Cajun seasoning, garlic powder, salt and pepper to make the crab cakes. Mix well.
• In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
• Pour the wet ingredients into the dry and mix with a fork. Add the crab meat and hand mix. Form them into 6 crab cakes and set them on a large plate.
• Next, make the Cajun Cream Sauce by processing the mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Cajun seasoning, lemon juice and minced garlic in a food processor until smooth. Pour into a bowl and refrigerate until ready to use.
• Heat a large pan to medium heat and add the butter. Add the crab cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. Serve with the Cajun Cream Sauce and lemon wedges.

CREAMY CRAB CAKES

Steps:

• Heat butter in saute pan and saute onions, pepper, and green onions until soft. Let cool.
• Mix cream cheese and sauteed onion mixture until mixed well. Fold in crabmeat, parsley and dry ingredients. Add dash of Tabasco.
• Portion into 12 (4-ounce) cakes. Let firm up in refrigerator for 1 hour.
• Combine bread crumbs, parsley, salt, and pepper. Remove crab cakes from cooler and dust with flour, then dip into-egg wash, and last into bread crumb mixture.
• Pan-fry or deep-fry the cakes to a golden brown, let drain, and serve.