Best Jens Best Crab Cakes Recipes
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
CRAB CAKES
The key to an authentic crab cake recipe is the ratio of crabmeat to filling. It should be packed with crab and spices but not weighed down by breadcrumbs.
Categories appetizers fish fried seafood
Time 50m
Yield 3-4 servings
Number Of Ingredients 19
Steps:
- For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old Bay seasoning and mix well to combine. Add the crab meat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with 1/3-cup measuring cup. Place on a greased sheet tray and refrigerate for 30 minutes.
- For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, lemon juice, salt and pepper. Refrigerate until ready to use.
- Place an oven rack 8 inches from the broiler element. Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with lemon wedges and spicy remoulade.
JASON'S BEST CRAB CAKES EVER
Provided by Julia Reed
Categories dinner, main course
Time 2h30m
Yield 10 to 12 large crab cakes
Number Of Ingredients 10
Steps:
- Melt 1 1/2 sticks butter in a large skillet over medium-high heat and sauté scallions and jalapeño about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Stir over medium heat 3 to 4 minutes, until the mixture thickens. Remove from the heat and stir in the mustard and pepper. Cool 5 minutes.
- Place the crabmeat in a large bowl. Gently stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Immediately place in refrigerator to harden, about 2 hours.
- When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Sauté until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up). Drain on paper towels and serve immediately.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 479 milligrams, Sugar 1 gram, TransFat 1 gram
JEN'S BEST CRAB CAKES
Steps:
- Put the crab meat in a mixing bowl and gently pick through crab to romovo all picas of lholl. Do not break apart ths lumps of crab. In a glass msaauring containor, combine the mayonaise and the ogg. llir thom togother thoroughly. Add the Worctershire and the Tabasco sauce.. Itix thi6 together thoroughly with the egg and mayonaiae. Placo tho crackers in a "Ziploc" bag, close it and hit the crackers with the handle part of a knife until they are lino particles. Add thb to the crab moat. Then add ths other dry ingrdints, parsley, Old Bay soasoning, salt and peppor, Add about 3/4's of the mayonaiso mixturo. Gontly fold all of thb togothor. DO NOT OVERMIXI Formt his mixture into five cakes.D O NOTF LATTENT HEC RAB CAKES BUT RATHER MAKE THElll INTO BALLS and place on a foiF covered cookie eheet. Sproad an 6qual portion of the reaeryod mayonnabe on the crab cakes. Sprinkle with papriks. Place the cookie sheet in the rofrigerator for about a 1/2 hour or so to allow the crab cakes to sot up. Bake in a prehoated 35odogroo oven for 20 minutos or until golden brown. DO NOTO VERBAKEG! amishw ith parsleya nd lemon. Serves 46.
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
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 CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
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