Debbies Crab Cakes Recipes

CLASSIC CRAB CAKES

Steps:

• In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.

THE BEST CRAB CAKES

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.

DEBBIES CRAB CAKES

Steps:

• Melt butter over medium heat, add onion, celery, peppers and season with salt and cayenne pepper. Cook stirring until veges are soft add garlic and cook 5 minutes.
• In large bowl combine crab, green onion and cheese, parsley, mustard lemon. mix mayo Worcestershire sauce and hot sauce together, Combine vege mixture with crab mixture and fold into the mayo and add three quarters of the bread crumbs to it,divide the mixture into 10 eual portions and form into 1 inch thick round patties. In a shallow bowl, combine flour and seasoning ( old Bay) In another bowl combine egg, water and in third bowl combine remaining three quarter cup of bread crumbs and season.
• Dridge the crab cakes with seasoned flour, tap off excess and dip in egg mixture also letting excess drop off. Lastly dridge cakes into seasoned bread crumb coating evenly.
• In a sauté pan heat oil. Gently fry 3 to 4 cakes at a time until golden brown for about 4 minutes on each side. Drain cakes and put onto a paper towel. Season to taste while hot! Serves 5. NOTE: This recipe is for 10 crab cakes. For an appetizer I would suggest 2 cakes per person, maybe three because they are so good! Double the recipe for 10 people! You can also add a dash of spicy mustard to the cakes if you like that added touch! Sit back and enjoy these with your favorite Valentine!

LOUISIANA DEVILED CRAB CAKES

Steps:

• Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
• Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.
• Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.

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.