Crab Cakes Italiano Recipes

THE BEST CRAB CAKES

The Best Crab Cakes image

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

Ingredients

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

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.

CRAB CAKES ITALIANO

Crab Cakes Italiano image

I'm drawn to any recipe with pesto in it! There's pesto in the crab cakes and in the sauce. You can use real or imitation crabmeat (surimi) in these. Garnish with fresh basil leaves, Italian plum tomato slices, or julienned sun-dried tomatoes if desired. This recipe is from the 1998 Pillsbury Bake-Off.

Provided by mailbelle

Categories Crab

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise or 1/2 cup reduced-fat mayonnaise
2 tablespoons purchased pesto sauce
1 lb fresh lump crabmeat, cleaned and rinsed or 1 lb imitation crabmeat, shredded
1/2 cup progresso Italian style breadcrumbs
1/3 cup mayonnaise or 1/3 cup reduced-fat mayonnaise
2 tablespoons purchased pesto sauce
1 egg, beaten
2 tablespoons olive oil

Steps:

In small bowl, combine sauce ingredients; mix well. Cover; refrigerate until serving time.
In large bowl, combine all crab cake ingredients except olive oil; mix well. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
Heat oil in large nonstick skillet over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish as desired.

Nutrition Facts : Calories 210.4, Fat 13.1, SaturatedFat 2.1, Cholesterol 77, Sodium 398.2, Carbohydrate 10.8, Fiber 0.3, Sugar 2, Protein 12.1

CRAB CAKES ITALIANO

Crab Cakes Italiano image

Savor golden crab cakes crowned with a fragrant basil pesto sauce.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
1 lb fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat, shredded
1/2 cup Progresso™ Italian style bread crumbs
1/3 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
1 egg, beaten
2 tablespoons olive oil
Italian plum tomato slices
Fresh basil sprigs
Julienne-cut sun-dried tomatoes

Steps:

In small bowl, mix sauce ingredients. Cover and refrigerate until serving.
In large bowl, mix all crab cake ingredients except oil. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
In 10-inch nonstick skillet, heat oil over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish as desired.

Nutrition Facts : Calories 330, Carbohydrate 6 g, Cholesterol 95 mg, Fat 5, Fiber 0 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 0 g

BEST EVER CRAB CAKES

Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

Ingredients

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

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.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

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