Crab Cakes Recipe 455 Recipes

CRAB CAKES

Steps:

• For the crab cakes: Gently pick through the crab meat to remove any shell pieces. In a bowl, combine the crab and panko breadcrumbs and mix gently. In a separate bowl, add the mayonnaise, parsley, mustard, seafood seasoning, hot sauce, Worcestershire sauce and egg and whisk to combine.
• Pour the crab cake base over the crab meat and mix gently by hand, trying to keep the pieces of crab together. Allow the crab cake mix to rest for 45 minutes in the refrigerator. Divide the crab cake mix into 12 portions and form into cakes.
• Heat a skillet over high heat. Add 2 tablespoons of the oil and sear half of the crab cakes until golden brown, 2 to 3 minutes per side. Let the first batch rest while you cook the second batch with the remaining 2 tablespoons oil.
• For the tartar sauce: Combine the mayonnaise, buttermilk, relish and capers in a bowl and whisk. Season with salt and pepper.
• For the tomato relish: Heat the oil in a medium saucepan. Add the garlic and saute until softened, 1 to 2 minutes. Add the tomatoes and tarragon and cook until warmed through, 3 to 4 minutes. Add the vinegar and sugar and bring to a boil. Cook until the liquid is reduced to a syrup, 10 to 15 minutes. Season with salt and pepper.
• For plating: Smear about 2 tablespoons of the tartar sauce on a plate. Shingle 2 crab cakes on top of the tartar sauce and then top the crab cakes with 2 tablespoons of the tomato relish. Repeat with the remaining crab cakes, tartar sauce and tomato relish.

BEST EVER CRAB CAKES

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.

BAKED CRAB CAKES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

GRAMMY'S CRAB CAKES

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.
• Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.
• Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.
• Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.

CRAB CAKES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
• Add the crabmeat, season with salt and pepper and stir to combine.
• Add the breadcrumbs and mix just to combine.
• Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
• Coat the cakes lightly with flour, and shake off any excess.
• In a large skillet set over medium heat, melt the butter.
• Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
• Serve warm with tartar sauce and lemon wedges.
• Enjoy!