THE BEST CRAB CAKES
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
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.
DIJON PAN SAUCE
This technique is crucial because it produces a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the fond, some type of liquid, and a small chuck of cold butter.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
- Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
- Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 2.6 g, Cholesterol 41.3 mg, Fat 12.1 g, Protein 3.6 g, SaturatedFat 7.4 g, Sodium 814.9 mg, Sugar 0.5 g
DIJON SAUCE FOR CRAB CAKES (3 INGREDIENTS)
Dijon mustard, Worcestershire sauce, and mayo- no cook. Can use on cold chicken and other dishes as well.
Provided by Oolala
Categories Low Protein
Time 1m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 3
Steps:
- Blend ingredients.
- Cover and chill.
Nutrition Facts : Calories 160.3, Fat 13.4, SaturatedFat 1.9, Cholesterol 10.2, Sodium 404.4, Carbohydrate 10.4, Fiber 0.3, Sugar 2.9, Protein 0.8
JACK FRY'S LOBSTER CRAB CAKES WITH CREAMY DIJON SAUCE
Another Jack Fry's special!! Crab and lobster together.....pan FRIED in butter!! What can be better?
Provided by SkinnyMinnie
Categories Lobster
Time 40m
Yield 10 crabcakes, 5 serving(s)
Number Of Ingredients 15
Steps:
- To make the cakes: In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice.
- Fold in the crab meat and the lobster meat.
- Divide into 10 portions and flatten gently to form a cake.
- Coat each cake in the breadcrumbs.
- Pan sear the cakes in the butter for 2-3 min on each side.
- Do this in batches and drain on paper towels to get rid of any excess grease. If more butter is needed, add more.
- To make the sauce: Combine the shallot, wine and broth in a saucepan.
- Bring to a boil and reduce by half.
- Add the heavy cream and reduce by a third.
- Whisk in the mustard.
- To serve: Pool the sauce on a warm plate.
- Place 2 crab cakes on top. Garnish with lemon slice if desired.
Nutrition Facts : Calories 1083.5, Fat 79.2, SaturatedFat 33.1, Cholesterol 278.3, Sodium 1754.9, Carbohydrate 46.6, Fiber 1.4, Sugar 9.3, Protein 31.9
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