Best Spring Hill Ranchs Crab Cakes Recipes

EASY CRAB CAKES RECIPE

Steps:

• Preheat oven broiler.
• Combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not overmix. Crab meat should be lumpy.
• In a separate bowl, beat together mayonnaise, mustard, and egg. Combine with other ingredients and mix well.
• Form into patties and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan.
• Put the patties into a lightly greased baking sheet. Broil for 10 to 15 minutes (or until lightly brown).

CLASSIC CRAB CAKES

Steps:

• In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.

BEST EVER CRAB CAKES

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.

EASY CRAB CAKES

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

BALTIMORE-STYLE CRAB CAKES

Steps:

• Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
• To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
• Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
• Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
• In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

SPRING HILL RANCH'S CRAB CAKES

Steps:

• In a large mixing bowl, whisk the eggs and mayonnaise together until they are smooth. Add the mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, Tabasco and a few grinds of black pepper and whisk until everything is well combined. Stir in the onion and parsley, add the crab and toss gently until it's thoroughly coated with the egg mixture.
• Start by adding 1 cup of the panko, then add more in 1/4 cup increments until the mixture reaches a consistency that will hold together when formed into patties. You shouldn't need more than the 1-1/2 cups. Gently but firmly, pack some of the mixture into a 1/3 cup measure that has been coated with nonstick spray. Turn it upside down and tap gently until the formed crab cake comes out; then, using your hands, gently firm the patty and place on a plate. Repeat with the remaining crab mixture, cover and refrigerate the formed patties for minimum of one hour. While the crab cakes are chilling, make the sauces.
• For the tartar sauce: In a small mixing bowl, combine the mayonnaise, lemon juice, relish, onion, mustard. Season it with the salt and pepper. Transfer the sauce to a serving dish and refrigerate until ready to use. Makes about 2/3 cup.
• For the cocktail sauce: In a small mixing bowl, combine the ketchup and horseradish. Taste and add extra horseradish as desired (we generally use about 2 Tablespoons). Add the lemon juice, and Worcestershire sauce. Transfer the sauce to a serving dish and refrigerate it until ready to use. Makes about 2/3 cup.
• To fry the crab cakes, in a large skillet over medium-high heat, add about 1/8-inch of vegetable oil and heat it. Add half of the crab cakes and cook them until they are golden brown, about 3 minutes per side. Transfer the cooked cakes to a paper towel-lined plate to drain, then repeat the process with the remaining crab cakes. Note: Cooked crab cakes can be kept warm for a short time in a 200°F oven. Cover them loosely with foil to prevent drying.