Big Johns Classic Crab Cakes Recipes

CHEF JOHN'S CRAB CAKES

Chef John's Crab Cakes image

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

Ingredients

8 saltine crackers, finely crushed
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper
1 pound fresh crabmeat, well drained
¼ cup dry bread crumbs
2 tablespoons butter

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

BIG JOHN'S CLASSIC CRAB CAKES

Big John's Classic Crab Cakes image

Make and share this Big John's Classic Crab Cakes recipe from Food.com.

Provided by Big John

Categories Crab

Time 40m

Yield 2 1/2 pounds

Number Of Ingredients 10

Ingredients

2 lbs crabmeat
2 whole eggs
3 1/2 tablespoons mayonnaise
1/2 cup fresh breadcrumb
2 tablespoons Dijon mustard
2 teaspoons Old Bay Seasoning
2 teaspoons Worcestershire sauce
2 tablespoons green onions, finely chopped
1/3 cup flour
2 tablespoons butter

Steps:

In a large bowl, add all ingredients except flour and mix by hand until well combined.
Melt butter to brown in pan over medium heat.
Make 8 equally sized portions and form into cakes 2.
5" in diameter and 3/4" thick.
Dust with flour.
Fry cakes in butter over medium-high heat until golden brown on both sides.

Nutrition Facts : Calories 676.5, Fat 23.4, SaturatedFat 8.6, Cholesterol 331, Sodium 3631, Carbohydrate 35.6, Fiber 1.9, Sugar 3.9, Protein 76.2

KEY WEST STYLE CRAB CAKES

Key West Style Crab Cakes image

Got this recipe from a cookbook my husband & I picked up on our honeymoon in the Keys. A few years later, stuck in snowy, land-locked IA where we live, we decided to make up a few batches of these with some Rum Runners and have a "Wish We Were in Key West" dinner party with a few friends.

Provided by Parrot Head Mama

Categories Crab

Time 51m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

1 lb crabmeat (I use canned,lump)
2 slices bacon (cooked crisp & crumbled)
2 tablespoons onions (minced)
1/2 red bell pepper (cleaned & chopped fine)
1/2 green bell pepper (cleaned & chopped fine)
1 celery rib (chopped fine)
1 clove garlic (minced)
1/4 cup fresh herb (parsley, cilantro, basil)
3 -4 tablespoons breadcrumbs
1 1/2 teaspoons Old Bay Seasoning
salt and pepper
1 pinch cayenne
1 egg (beaten)
1 -2 tablespoon heavy cream
3 tablespoons butter or 3 tablespoons oil

Steps:

When preparing bacon, remove from pan and sautee onions, peppers, celery & garlic in bacon drippings.
Transfer to a bowl, add crabmeat, herbs& breadcrumbs.
Fold in egg & cream.
Form into patties, size of your choice.
Wrap & refrigerate atleast 30 minutes.
Pan fry cakes in butter/oil til crispy on both sides, approximately 3 minutes per side.
Serve with horseradish/mustard sauce.

Nutrition Facts : Calories 617.2, Fat 35.5, SaturatedFat 17.4, Cholesterol 272.4, Sodium 2418, Carbohydrate 21.3, Fiber 2.6, Sugar 4.3, Protein 51.3

CLASSIC CRAB CAKES

Classic Crab Cakes image

I searched the site, but even though there are 250+ crab cake recipes, I could not find one like this one. I got this recipe from the Stonewall Kitchen demo kitchen. I have made it once, and it is very simple, easy, and very tasty. Definitely make the mixture ahead and refrigerate - they stay together much better and cook up easier. Prep time includes refrigeration time. They served them with a remoulade sauce, but I served them with Stonewall Kitchen's Mango Habanero Aioli (Recipe #445347) - Yum!

Provided by WorkingMom2three

Categories Crab

Time 4h20m

Yield 10 crab cakes

Number Of Ingredients 10

Ingredients

1 lb lump crabmeat, drained and picked to remove shells
1 cup Ritz cracker crumbs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 large egg
1 teaspoon cayenne pepper (or to taste, this is pretty spicy)
2 teaspoons Old Bay Seasoning
1/4 cup scallion, chopped
1 dash Worcestershire sauce
salt and pepper

Steps:

Combine all ingredients. Refridgerate several hours or overnight.
Use a 1/4 c measure to form into cakes.
Saute/pan fry in butter with a little oil until cakes are lightly browned on each side.

Nutrition Facts : Calories 131.3, Fat 6, SaturatedFat 0.7, Cholesterol 54.6, Sodium 1068.7, Carbohydrate 6.1, Fiber 2.6, Sugar 1.1, Protein 14.1

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