Time 40m Yield 4 servings (8 crab cakes, serving size is 2 crab cakes) Number Of Ingredients 19 Steps:
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish. Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer. Serve crab cakes with tartar sauce alongside. Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.
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 25m Yield 4 servings. Number Of Ingredients 10 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.
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 40m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
Yield 4 serving(s) Number Of Ingredients 8 Steps:
Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour. Cover; and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day), or freeze for 15 minutes. Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in flour. Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high. Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes. Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.
Time 1h Yield 4 crab cakes Number Of Ingredients 8 Steps:
Gently combine crab, egg, mustard, salt, pepper and 2 tablespoons flour. Cover mixture, and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover crab cakes with more plastic wrap, and refrigerate them for about 30 minutes (or as long as 1 day), or freeze for 15 minutes. Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in the flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high. Cook, rotating cakes in pan as necessary to brown the first side, 5 to 8 minutes. Turn, and brown the other side (it will take slightly less time). Serve cakes hot, with lemon wedges.
Yield makes 4 servings Number Of Ingredients 7 Steps:
Gently combine the crab, egg, mustard if you’re using it, salt and pepper to taste, and 2 tablespoons flour. Cover and put in the freezer for 5 minutes. Shape the mixture into 4 patties. Line a plate with plastic wrap and put the crab cakes on it. Cover with more plastic wrap and refrigerate for about 30 minutes (or up to a day if you like) or freeze for 15 minutes. Put the flour for dredging in a bowl. Put the oil in a 12-inch skillet over medium heat. When the oil is hot, gently dredge one of the crab cakes in the flour. Gently tap off the excess flour and add the crab cake to the pan; repeat with the remaining crab cakes, then turn the heat to medium-high. Cook, rotating the cakes in the pan as necessary to brown the first side, 5 to 8 minutes. Turn and brown the other side, which will take slightly less time. Serve hot with lemon wedges.
Time 1h45m Yield 10 (3-ounce) cakes Number Of Ingredients 18 Steps:
Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through. Serve with special sauce. In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.
Time 35m Yield 8 crab cakes Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F. For the crab cakes: In a large bowl, combine the crab, crackers, mayonnaise, chives, mustard, lemon zest and egg. Mix together well. Form palm-sized cakes and place them on a baking tray covered with parchment paper. In a pan, heat the olive oil over medium-high heat and cook the crab cakes in batches, about 2 minutes on each side. Put them back on the baking tray and in the oven for 10 minutes. For the spicy mayo: Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper. When ready to serve, garnish the crab cakes with a dollop of spicy mayo.
Time 25m Yield 3 Number Of Ingredients 10 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Lightly grease a broiler pan or baking sheet. Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper. Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter. Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.
Time 40m Yield 10 serving(s) Number Of Ingredients 17 Steps:
Combine crabcake ingredients (except oil) in a large bowl,adding bread crumbs last to bind. Roll mixture into 3 oz cakes and then roll in some extra bread crumbs to coat. Place in freezer for 1 hour. Saute in just a bit of oil in a hot nonstick skillet until each cake is golden brown on both sides(1 minute per side), then bake in preheated 350 F oven for 5 minutes. Sauce: Mix together in a small bowl and chill well.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet. Bake in the preheated oven until golden brown, about 20 minutes.
Time 30m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Spray baking sheet with cooking spray. In a medium bowl, mix first 8 ingredients. Gently fold in the crab meat (if using canned, you can use the lid by pressing into the can to squeeze out the liquid to get it well drained). Season with salt and pepper. Chill at least 4 hours in the fridge. Preheat the oven to 400°F. Make four patties and coat in bread crumbs. Place on baking sheet sprayed with non-stick cooking spray (or use parchment paper. Bake 10 minutes, turn, and bake an additional 10 minutes. ASSEMBLY: Heat the buns in the microwave for about 15 seconds. Place a slice of cheese on the bottom of each bun. Top with a small piece of lettuce, then a crabby patty. Squeeze a splash of fresh lemon juice over patties. Spread some tartar sauce on the tops of the buns and place over sandwiches.
Time 30m Yield 8 crab cakes. Number Of Ingredients 10 Steps:
In a large bowl, combine the first eight ingredients; mix well. Add crab; mix gently. Form mixture into eight balls; flatten slightly. In a large nonstick skillet, cook the crab cakes in oil for 4-5 minutes on each side or until golden brown.
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 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 20m Yield 8 serving(s) Number Of Ingredients 10 Steps:
In large bowl, mix all ingredients together well. Shape into 8 cakes and saute in sweet butter until both sides are crisp and brown.
Time 45m Yield 7 4 oz. patties, 7 serving(s) Number Of Ingredients 12 Steps:
Mix all ingredients together. Make into 4 oz. patties Coat with flour and fry in 1 inch of oil until golden brown.
