Best Mediterrean Crab Cakes Recipes

MOROCCAN-SPICED CRAB CAKES

Steps:

• Cilantro-Orange Dressing.
• In a saucepan, boil the orange juice over moderately high heat until reduced to 2 tablespoons, about 8 minutes. Let cool, then transfer to a blender.
• Meanwhile, in a small dry skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. Grind the cumin in a mortar or spice grinder.
• Add the cumin to the blender along with the cilantro and lemon juice and blend until smooth. With the blender on, add the canola oil in a thin, steady stream. Season with salt and cayenne.
• Crab Cakes.
• Heat the olive oil in a nonstick skillet. Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes. Add the scallions and ginger and cook until the scallions are wilted, 1 to 2 minutes. Stir in the cumin, turmeric and cardamom and cook until fragrant, about 1 minute. Add the cream and boil until reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.
• Add the crabmeat to the cream mixture along with 1/4 cup plus 1 tablespoon of the bread crumbs, 1 1/2 tablespoons each of the parsley and chives, and the lemon zest. Season with cayenne and salt and mix gently but thoroughly.
• With moistened hands, shape the crab mixture into 8 cakes, using a scant 1/3 cup for each; the cakes should be about 3 inches wide and 3/4 inch thick. Spread the remaining bread crumbs on a large plate. Coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper.
• Heat 2 tablespoons of the canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side. Transfer to a platter. Repeat with the remaining canola oil and crab cakes. Arrange the crab cakes on plates, drizzle with the Cilantro-Orange Dressing and garnish with the remaining 1/2 tablespoon each of the parsley and chives.

THE ULTIMATE CRAB CAKES

Steps:

• Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
• Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
• To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
• Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
• Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

CRAB CAKES ON TOAST WITH ALEPPO-LEMON MAYO

Steps:

• Preheat the oven to 350 degrees F.
• For the crab cakes: Carefully pick through the crabmeat, removing any hard cartilage and small pieces of shell. Transfer to a medium bowl. Stir in the panko, mayonnaise, chives, preserved lemon, lemon zest, egg white, 1/2 teaspoon salt and few grinds of black pepper until well combined. Cover with plastic wrap and refrigerate until chilled through, about 15 minutes.
• For the toast: Meanwhile, use a 2-inch round biscuit cutter or ring mold to cut out 12 rounds of bread, then transfer to a rimmed baking sheet (reserve the 2-inch cutter for shaping the crab cakes). Melt the butter and Aleppo in a small saucepan over medium heat. Brush some of the butter mixture on each piece of bread. Bake until lightly toasted, about 8 minutes. Transfer to a serving platter.
• For the Aleppo-lemon mayo: Stir together the mayonnaise, lemon juice, Aleppo and a pinch of salt in a small bowl until smooth. Set aside for serving.
• Divide the crab cake mixture into 12 portions, then press each portion individually into the 2-inch round biscuit cutter to shape into a cake the same size as the toast (the crab cakes should be about 1/4 inch thick).
• Heat the butter and canola oil in a large nonstick skillet over medium-high heat. Add the crab cakes and cook until warmed through and golden brown, 3 to 4 minutes per side.
• For serving: Place a crab cake on top of each toast round. Top with a small dollop of the Aleppo-lemon mayo, a couple of pieces of preserved lemon and a chive.