Best Fabiennes Black Eyed Crab Cakes Recipes
IMITATION CRAB CAKES
Don't let the title fool you, these are so good! I adapted them from a regular crab cake recipe on Allrecipes when our grocer had imitation crab on sale. The crab cakes may need 2 eggs as reviewers have noted, it depends on how moist your imitation crab is and how finely you flake it. The cakes won't seem to hold together well but they will cook up nicely, just be sure to make them small and carefully flip them when they're nice and brown on the bottom. I've also made these with finely diced red pepper and cilantro, omitting the green onions, and that is probably our new favorite way to prep.
Provided by lolablitz
Categories Crab
Time 30m
Yield 8-10 cakes
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a non-stick skillet over medium heat.
- Saute green onions briefly until tender.
- Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, lemon, salt and pepper with your hands. Work the ingredients together so they start to stick together.
- Form into 1/2 inch thick patties.
- Heat 1 tablespoon oil in the non-stick skillet over medium-medium high heat. * works really well on a flat griddle.
- Cook cakes until nicely browned on each side.
- Drain briefly on paper towels and serve hot.
Nutrition Facts : Calories 167, Fat 6.3, SaturatedFat 1.1, Cholesterol 35.9, Sodium 616, Carbohydrate 20.5, Fiber 1.5, Sugar 5, Protein 7.3
FAIDLEY'S WORLD FAMOUS CRAB CAKES
These take a while to make, but are worth it. I got these from the newspaper years ago. Faidley's is in Lexington Market on Eutaw St. in Baltimore, MD.
Provided by Bliss
Categories Crab
Time 5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
- In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
- Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
- Let the mixture sit for 2-3 minute.
- before forming the cakes.
- Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
- Do NOT pack the mixture too firmly.
- The cakes should be as loose as possible, yet still hold their shape.
- Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
- Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
- Chill for at least 1 hour.
- To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
- Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
- on each side.
- Remove with a slotted utensil to a paper towel to drain.
- To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
- on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
- total cooking time.
- Serve at once with tartar sauce on the side.
- Makes 4 servings.
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