Breeze Inn Crabcakes Recipes

CRAB CAKES

Steps:

• Make chipotle mayo crab cakes sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (This can be made several days in advance).
• In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended.
• Refrigerate for at least one hour, or up to 5 hours.
• Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish.
• Spoon about 1/3 cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter.
• Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
• Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.
• Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom.
• Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate. Serve warm with chipotle mayo sauce for dipping.

FAIDLEY'S WORLD FAMOUS CRAB CAKES

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.

EASY CRAB CAKES RECIPE

Steps:

• Preheat oven broiler.
• Combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not overmix. Crab meat should be lumpy.
• In a separate bowl, beat together mayonnaise, mustard, and egg. Combine with other ingredients and mix well.
• Form into patties and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan.
• Put the patties into a lightly greased baking sheet. Broil for 10 to 15 minutes (or until lightly brown).

BREEZE INN CRABCAKES

Steps:

• 1. Saute veggies in butter or oil until no longer crisp - about 3 minutes. Add the seasoning, milk and mustard.
• 2. Mix together and add egg, parsley and bread or cracker crumbs. Gently fold in the crab or fish. (If using fish, make sure it is shredded or broken up to give it same consistency as the crab meat.)
• 3. Form into 8 patties, and pat gently so they're about 1/2 inch thick. (If these are to be appetizers, make the patties smaller)
• 4. Stir together the cheese and bread crumbs, then pat onto both sides of cakes. Chill in fridge until firm, about 2 hours.
• 5. Place chilled patties on cookie sheet, sprinkle with oil/butter mixture. Bake at 400ºC for 7-10 minutes.
• 6. Serve with a dollop of remoulade sauce or mango salsa.

CARIBBEAN BREEZE

Steps:

• Fill a tall glass with ice. Pour the orange vodka, raspberry vodka, rum, orange juice, pineapple juice, and grenadine over the ice; stir well. Garnish with an orange wedge.