BEST EVER CRAB CAKES
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
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
CRISPY CRAB CAKES
Steps:
- In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.
- Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.
- Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.
- In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
- In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.
- To Serve:
- Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.
CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
EASY CRISPY CRAB CAKES
These are delicious crab cakes that my mom makes..I think she got the recipe from a co-worker. It goes well with a black bean soup.
Provided by Nicole Can Cook
Categories Crab
Time 18m
Yield 4 cakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine red pepper, green onion, mayo, lemon juice, salt, garlic powder, and cayenne pepper.
- Stir in crab, egg, and 1/3 c of the breadcrumbs (may be sticky).
- Divide and form mixture into 4 balls.
- Roll crab balls in remaining breadcrumbs.
- Flatten into cakes about 1/2 inch thick.
- In a skillet, melt butter over medium heat and fry crab cakes 3-4 min per side, or until golden.
Nutrition Facts : Calories 250, Fat 15.7, SaturatedFat 6.8, Cholesterol 110.4, Sodium 1195.8, Carbohydrate 7.8, Fiber 0.8, Sugar 1.7, Protein 18.6
BAKED CRAB CAKES
These jumbo lump crab cakes taste just like the Chesapeake Bay style you would order from a restaurant. This recipe makes 4 jumbo crab cakes or 6 medium-sized crab cakes.
Provided by PATLUVSCOOKING
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 3.4 g, Cholesterol 134.5 mg, Fat 6.9 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 1.2 g, Sodium 693.3 mg, Sugar 0.3 g
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