Crab Cakes Broiled Or Pan Fried Recipes

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CRAB CAKES, BROILED OR PAN FRIED



Crab Cakes, Broiled or Pan Fried image

I have been making this for a very long time and depending on my mood or the guests I've invited determined wether I added Old Bay seasoning. With or without the Old Bay, you will love these Crab Cakes.

Provided by Carol Crismer

Categories     Seafood

Time 35m

Number Of Ingredients 8

1 LB jumbo lump / backfin crabmeat
1 Tbsp old bay seasoning
1 tsp dry mustard
1 Tbsp mayonnaise
1 whole egg
1 tsp dry parsley
1 Tbsp bread crumbs
dash(es) basil (optional)

Steps:

  • 1. Prepare the crabmeat by gently separating it in a large bowl. Remove any shells that you come across.At this stage cover the crab and put it in the fridge to stay cool In a separate bowl combine all the other igredients. Fold the crabmeat into the breadcrumb mixture trying not to overwork the recipe.
  • 2. At this point you can cover the mixture and put it in the fridge until you're ready to cook them or form them into cakes.
  • 3. I have for years fried them in 4 to 5 tbls. salted butter, but recently I broiled them and they were fabulous. I also cut out 400-500 calories from the butter , not to mention the reduction in cholesteral. I also left out the Old Bay and found them to be very elegant fare with just the delicate crab flavor.

MRS. DUVALL'S PAN-FRIED CRAB CAKES



Mrs. Duvall's Pan-Fried Crab Cakes image

This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.

Provided by xtine

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup minced onion
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb lump crabmeat, picked over
1 cup finely crushed soda cracker
2 tablespoons unsalted butter
1/4 cup vegetable oil
lemon wedge, for serving

Steps:

  • In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
  • In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.

Nutrition Facts : Calories 468.8, Fat 29.7, SaturatedFat 7.5, Cholesterol 198.2, Sodium 916.9, Carbohydrate 19, Fiber 0.7, Sugar 1.9, Protein 30.5

PAN-FRIED SPICY CRAB CAKES



Pan-Fried Spicy Crab Cakes image

Provided by Food Network

Categories     appetizer

Yield 10 cakes

Number Of Ingredients 32

1 tablespoon water
2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/4 cup vegetable oil
1/2 cup finely chopped celery
Garnish: Green onions
1/4 cup seeded and finely chopped red bell pepper
1/4 cup seeded and finely chopped yellow bell pepper
Salt
Cayenne
1 tablespoon chopped garlic
1 pound lump crabmeat, picked over to remove shells and cartilage
1/4 cup chopped green onions, green parts only, plus extra for garnish
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons Creole mustard
Juice of one fresh lemon (or 3 tablespoons)
1/2 cup mayonnaise
Worcestershire sauce
Hot pepper sauce
1 1/2 cups dried fine bread crumbs
1/4 cup all-purpose flour
Essence, recipe follows
2 eggs (for egg wash)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.
  • To serve, place Creole Meuniere sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BROILED CRAB CAKES



Broiled Crab Cakes image

I played around with Paula Deen's and Mrs. Duvall's crab cake recipes and came up with the most delicious, moist, tasty crab cake in the Northeast! My family and friends are totally amazed!

Provided by Jessica4NYY

Categories     Crab

Time 42m

Yield 8 crab cakes, 4 serving(s)

Number Of Ingredients 20

1/4-1/2 cup scallion, chopped
1 tablespoon fresh parsley
1 garlic clove, minced
2 eggs, lightly beaten
1/4 cup mayonnaise
1/4-1/2 cup fresh grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 lb large lump crabmeat
1 cup Ritz crackers or 1 cup Club crackers, finely crushed
2 -4 tablespoons unsalted butter
1 tablespoon lemon juice
1 cup mayonnaise
1/4 cup heavy cream
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
2 -3 teaspoons fresh lemon juice
1 garlic clove, minced

Steps:

  • Combine lemon dill sauce ingredients and chill.
  • Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
  • In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
  • Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
  • Serve with Lemon Dill Sauce.

EASY FRIED CRAB CAKES



Easy Fried Crab Cakes image

A really easy and very tasty crab cake recipe I put together with my 5-year-old son.

Provided by John Houghton

Categories     Crab Cakes

Time 45m

Yield 8

Number Of Ingredients 11

½ (4 ounce) packet saltine crackers, crushed
1 medium bell pepper, minced
2 stalks green onions, white parts only, minced
1 large egg, lightly beaten
3 tablespoons mayonnaise, or more to taste
1 teaspoon Dijon mustard, or more to taste
2 pounds cooked blue crabmeat, drained
2 tablespoons seafood seasoning (such as Old Bay®)
1 teaspoon ground black pepper
1 cup Italian-seasoned bread crumbs, or more as needed
2 tablespoons canola oil, or more as needed

Steps:

  • Mix crushed crackers, bell pepper, green onions, egg, mayonnaise, and Dijon together in a large bowl. Gently fold in crabmeat, seafood seasoning, and black pepper using a wooden spoon or spatula. Form crabmeat mixture into 1/2-inch-thick patties, 2 to 3 inches in diameter.
  • Put bread crumbs on a plate. Coat patties with bread crumbs.
  • Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

Nutrition Facts : Calories 312.3 calories, Carbohydrate 18 g, Cholesterol 153.6 mg, Fat 11.4 g, Fiber 1.5 g, Protein 31 g, SaturatedFat 1.2 g, Sodium 1215.5 mg, Sugar 1.1 g

FRIED CRAB CAKES



Fried Crab Cakes image

This is a recipe I came up with after trying so many crab cake recipes. I think it is fantastic, and the sauce complements the fried crab cakes. Enjoy! I'm sure you will make this recipe again and again.

Provided by Nancy Gibson

Categories     Crab Cakes

Time 35m

Yield 2

Number Of Ingredients 13

⅓ cup panko bread crumbs
1 large egg, beaten
3 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon yellow mustard
½ pound cooked lump crabmeat, drained
¼ cup panko bread crumbs, or as needed
2 tablespoons coconut oil
½ cup mayonnaise
1 canned chipotle pepper in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1 tablespoon lemon juice

Steps:

  • Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
  • Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
  • While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
  • Serve crab cakes with sauce on the side.

Nutrition Facts : Calories 868.9 calories, Carbohydrate 28 g, Cholesterol 205.4 mg, Fat 73.7 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 21.2 g, Sodium 1652.8 mg, Sugar 1.2 g

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