THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
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.
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
ANGEL ASIAGO CRAB CAKES
This recipe is a take off of one of my family favourites. Submitted for the RSC contest. Serve with a nice light salad and crusty slice of bruschetta is nice. The amount of servings really depend on the size you make your patties, I make mine just slightly larger than finger food, or three bite size.
Provided by andypandy
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set a large pot of water on the stove with 2 teaspoons salt, bring to a boil, and cook the angel hair pasta until al dente. Drain , do not rinse as you need this starchiness to help combine the cakes.
- Place butter or oil in a skillet on medium heat, add the garlic, shallots and reduce heat, do not burn garlic or it will turn bitter and ruin your whole dish. Carmelize till golden. Remove from heat.
- Place mixture in a large mixing bowl add in the eggs, parsley, and mustard, combine well.
- Add in the drained pasta and toss with your clean hands coating all well. Chop the pasta into smaller lengths if desired, into thirds is a nice size.( If you didnt do that before cooking.).
- Add the grated cheese flour diced peppers crab meat,and spices again tossing to combine.
- Heat oil just to cover the bottom of a large shallow skillet. Heat on medium high. Form patties, and fry until golden on each side about 3 minutes , until brown and crispy. Do not overcrowd your skillet this will allow crispiness to occur.
- Drain on paper towels, until serving. These are good warm or room temperature.
- I serve these with a tossed mixed salad, and also make a roasted red pepper and balsamic dip for the cakes and a toasted french bread bruschetta.
- Balsamic Dip is usually 2 roasted red peppers with 1 tablespoon balsamic vinegar dash salt, placed in a blender until pureed or constistency you desire. You may add 1 tablespoon of a light olive oil also in the puree if desired. The oil will give a slight shine.
ASIAN CRAB CAKES
Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 24
Number Of Ingredients 16
Steps:
- Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; refrigerate 1 hour.
- Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi in a small bowl. Using a vegetable peeler, make 3/4-by-2-inch ribbons from cucumber (you'll need about 24 ribbons, or 1 for each cake). Fold each ribbon into thirds.
- In a medium bowl, whisk together flour, salt, and pepper. In a small bowl, beat eggs with the water. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
- Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-thick disk about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then dredge in breadcrumb mixture.
- Heat oil in a large skillet over medium until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed.
- To serve, dot each crab cake with wasabi mayonnaise, and top with a cucumber ribbon and a piece of ginger.
ASIAN CRAB CAKE BITES
Crab cakes, shaped as cocktail-size rounds, include ginger, coconut milk, and cilantro.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 32
Number Of Ingredients 12
Steps:
- Stir together jalapenos, scallions, ginger, cilantro, egg, salt, and coconut milk in a large bowl. Fold in crabmeat and breadcrumbs (mixture should just hold together). Scoop tablespoons of mixture, and lightly flatten into 1 1/2-inch cakes; arrange in rows on a rimmed baking sheet lined with parchment paper. Cover with plastic wrap. Freeze until firm, about 30 minutes (up to 1 week; defrost before dredging and frying).
- Heat 3 tablespoons oil in a large nonstick saute pan over medium-high heat. Dredge cakes in breadcrumbs to coat. Working in batches, fry cakes, flipping once, until golden brown, about 2 minutes per side, adding more oil as needed. Serve with lime wedges.
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