Best The Worlds Greatest Crab Recipes
THE WORLD'S GREATEST CRAB RECIPE
When it comes to crab you have 3 options: you can go to the expensive seafood place for overpriced, soggy, and bland crab; you can ruin it yourself at home; or you can follow this recipe and have crab so good you will never eat it any other way.
Provided by Dreamthief
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 16m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for high heat. When hot, lightly oil grate.
- Whisk together the olive oil, butter, and garlic; generously brush onto crab.
- Cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes.
Nutrition Facts : Calories 956.7 calories, Carbohydrate 5.8 g, Cholesterol 394.5 mg, Fat 72.7 g, Fiber 0.4 g, Protein 68.9 g, SaturatedFat 22.3 g, Sodium 1292.9 mg, Sugar 0.2 g
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
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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