Crisp Crab Cakes Recipes

EASY CRISPY CRAB CAKES

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.

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.

LORI'S FAMOUS CRAB CAKES

Steps:

• In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
• Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

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!

MY CRAB CAKES

Steps:

• Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
• Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
• Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.