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.
Time 28m Yield 10 serving(s) Number Of Ingredients 17 Steps:
Sautee the red pepper, celery, and onion in the butter 5 minute. or until tender. Cool slightly. In a bowl, combine all the rest of the ingredients EXCEPT crabmeat. Combine sauteed vegetables with mixture. Pick through crabmeat for shells or cartlidge. Using your fingers, gently blend the crab into the mixture. This helps preserve the large pieces of crab. Shape crab mixture into cakes. Chill in the refrigerator for at least 1 hour. I’ve made the the day before and left in frig overnight. Broil cakes for 3-4 minute. or until browned. Turn them over carefully. I use a spatula and my fingers so they don’t fall apart. Broil other side for 3-4 minute. I place them on a platter and garnish with parsley and lemon. I serve cocktail sauce and tartar sauce with them. I’ve also made the cakes much smaller and served them as appetizers.
Time 40m Yield 2 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.
Time 50m Yield 4 Number Of Ingredients 9 Steps:
In a medium saucepan, boil potatoes in salted water to cover. Drain, and set aside. In a medium saute pan, heat 2 tablespoons oil over medium heat. Add onion and pepper; cook and stir until tender. Transfer potatoes to a large bowl, and mash well. Mix in cooked vegetables and crab meat. Season to taste with salt and pepper. Form into cakes about the size of hamburgers. Dip in beaten egg; roll in crumbs. In a large, heavy skillet, heat oil over medium heat. Fry crab cakes in oil until golden brown, turning once.
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.
Time 1h10m Yield 9 sliders Number Of Ingredients 31 Steps:
For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together. For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use. For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter. Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes. For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet. Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko. Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack. For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.
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.
Yield Makes 2 servings Number Of Ingredients 8 Steps:
Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter). Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total. Serve with: french fries and/or baby greens tossed with lemon vinaigrette.
Time 30m Yield 12 crab cakes Number Of Ingredients 12 Steps:
In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.
Yield Makes 6 main-course servings Number Of Ingredients 17 Steps:
Put oven rack in middle position and preheat oven to 425°F. Cook scallion, bell pepper, and garlic in 2 tablespoons butter in a 1-quart heavy saucepan over moderate heat, stirring, 1 minute, then whisk in flour and cook roux, stirring constantly, 1 minute. Add cream and bring to a boil, whisking. Reduce heat and simmer, whisking, 2 minutes. (Mixture will be thick.) Remove from heat and whisk 1 minute, then whisk in yolk, basil, mustard, chile sauce, lemon juice, and salt and chill, uncovered, until cooled, about 15 minutes. While sauce is cooling, line a tray with wax paper and butter a shallow baking pan. Pulse bread, chives, parsley, and pepper in a food processor until finely chopped and transfer mixture to a plate. Stir crabmeat into sauce and form into 12 (3-inch) patties, arranging them on tray. Gently coat each crab cake with crumb mixture and place in baking pan. Drizzle with remaining melted butter and bake until golden and hot, 8 to 10 minutes.
Time 30m Yield 6 servings Number Of Ingredients 17 Steps:
In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using. Add the crabmeat, season with salt and pepper and stir to combine. Add the breadcrumbs and mix just to combine. Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour. Coat the cakes lightly with flour, and shake off any excess. In a large skillet set over medium heat, melt the butter. Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly. Serve warm with tartar sauce and lemon wedges. Enjoy!
Time 1h30m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Place crab meat, bread, cayenne and herbs into bowl and combine. In another bowl, whisk together the mayo, mustard, egg and additional yolk. Season with pepper to taste. Slowly pour dressing into the crab meat mixture, using a fork to gently lift and fluff the texture. Use only enough liquid to cause the mixture to just cling together; don’t overwork. Form into cake about 3 inches in diameter and 3/4 inch high. Lay onto plate, cover, and refrigerate for at least one hour, until firmed up. To get superfine cracker crumbs and breadcrumbs, whir everything up in a food processor. Before cooking, dip cakes into cracker crumbs to coat. This prevents the crab meat edges from getting tough and chewy when sauteeing. Heat butter in frying pan until foamy. Add crab cakes, and let saute until browned on the bottom. Turn them just once, and brown the other side. Keep warm until all cakes have been sauteed. Arrange on platter with wedges of lemon. Please note that I served these on top of a bed of MEAN CHEF’s Texas Caviar from the Cowgirl Hall of Fame Restaurant (#27742). the flavors melded together perfectly, although you may want to make sure to not go overboard on the jalapenos, so as not to overwhelm the crabcake.
