Erics Crab Cakes Recipes

EASY CRAB CAKES

Steps:

• Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
• Spray a large skillet with cooking spray and heat over medium-high heat.
• Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.

ERIC'S CRAB CAKES

Steps:

• Preheat oven to 350f.
• Heat skillet to med hi heat and melt 2T butter. Place diced onions, red pepper, and celery in butter, season to taste ( a little S&P) and saute until soft and translucent. Remove from heat and place in large mixing bowl.
• Add all ingredients down to and including the egg (Whisk it first, in a separate bowl).
• Now it is time to start being gentle. Add the Breadcrumbs gently to the mix. We need it fully incorporated, but we don't want to make a mush of it. Try to get it wet with the mixture without smooshing it into a paste (Not that easy, but doable).
• Now for the crab. Fold in the crab gently so as not to break it up too much.
• Shape mixture ( don't cut out) into individual crab cakes (I am using a 2 1/4 round form) 1 - 1 1/2 inch high. Set on plate and cover with plastic wrap air tight. Set in fridge over night or at least 3 hours (this allows the egg to "set" the cake together - I prefer overnight).
• When ready to cook: Whisk together the 3 eggs in a shallow bowl. Prepare 1 1/2 cups panko bread crumbs on plate for coating.
• Gently (one at a time) set the crab cakes in the egg wash. Using a spatula or spoon wash the egg over the crab cake then flip, and wash the other side.Be very gentle with the flipping / washing so as not to break apart your cake. Remove to the panko and coat each side. flip on end and evenly coat the edges of each cake by rolling in the panko. I do this one at a time due to limited space on the breadcrumb plate. Set on clean plate.
• Heat oil in skillet on medium heat. once oil is hot enough to sizzle a loose breadcrumb place cakes in pan into oil in a circular pattern. Fry on first side for about 3 - 4 minutes (check bottom for golden brown color ( DON'T BURN). Gently flip to other side.
• Once flipped, drop in the other 2T of butter (scattered around skillet) and begin basting the sides of each cake with the butter / oil mixture. Once the bottoms are brown, pick up each cake and place it on its side, rolling them to achieve a bit of color all around the cake.
• At this point, we are almost done! remove each cake from the oil and place on a paper towel lined plate(to absorb extra oil).
• Transfer to a roasting rack lined baking sheet (or just on the sheet if you don't have a roasting rack) and place in oven for ten minutes.
• Remove from oven and plate.
• Using a remoulade (I am currently using #87124) dress the cakes over with zig-zag lines and place a small pool on the side. (A piece of folded romaine with some halved cherry tomatoes also looks nice).
• For Garnish: Place finely julienne'd onion stem and red pepper in ice water bath for at least 15 minutes (they should be nicely curled up). Pull from water and place on paper towel to drain. Once drained, place a little of each (I prefer to get them mixed up) on top of each crab cake. Serve.
• take photos :-) Enjoy!

BROWN RICE CRAB CAKES

Steps:

• For the crab cakes: In a large bowl, combine the crabmeat, rice, mayonnaise, scallions, Dijon, tarragon, seafood seasoning, egg and lemon zest and juice. Stir to combine. Season with salt and pepper. Sprinkle with 1/4 cup of the breadcrumbs and stir them in. You should be able to make a crab cake that just holds together but is still a bit wet. If the mixture is too wet to hold together (and it might be, depending on how wet the crab and cooked rice are), stir in up to 1/4 cup more breadcrumbs.
• Using a small ice-cream scoop or tablespoon measure, scoop out the mixture by heaping tablespoons, then form each into a small cake and place the cakes on a sheet stray. Refrigerate for 1 hour to firm them up.
• Heat the canola oil and butter in a large nonstick skillet and preheat the oven to 200 degrees F. Spread about 1 cup breadcrumbs on a plate and lightly dredge the crab cakes in the breadcrumbs. Working in two batches, fry the crab cakes until golden on both sides and heated through, 2 to 3 minutes per side. Drain the first batch on paper towels and keep them warm in the oven while you cook the second batch. Season the crab cakes with salt.
• For the aioli: Combine the mayonnaise, tarragon, basil, dill, lemon zest and juice. Season with salt.
• For serving: Serve the crab cakes alongside the aioli or place a dollop of aioli on each. Serve with lemon wedges.

BAKED CRAB CAKES

Steps:

• In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.

CRAB CAKES WITH POACHED EGGS AND HORSERADISH SAUCE

Steps:

• For the crab cakes: In a large bowl, mix together all of the ingredients except for the canola oil. Shape into 4 equal patties.
• Heat the oil in a large skillet over medium heat until hot. Carefully add the crab cakes and fry until browned, 4 to 5 minutes. Carefully flip and fry on the other side until golden brown, about 4 minutes. Remove to a plate and keep warm.
• For the fennel: Thinly slice the fennel on a Japanese mandoline. Transfer to a medium bowl; add the lemon juice and olive oil and toss well to combine. Set aside.
• For the poached eggs: Bring a large saucepan of salted water to a boil and add the vinegar. Reduce the heat to a gentle simmer. While swirling the water with a slotted spoon, slowly add the 4 eggs and poach until the whites are solid and the yolks remains runny, 4 to 5 minutes. Carefully remove the eggs with the slotted spoon and drain on a paper towel-lined plate.
• For the horseradish sauce: Combine all of the ingredients in a small bowl and stir well. Set aside.
• Top each crab cake with some of the marinated fennel and 1 poached egg. Dollop with the horseradish sauce and serve right away.