Italian Crab Cakes Recipes

THE ULTIMATE CRAB CAKES

Steps:

• Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
• Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
• To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
• Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
• Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

CRAB CAKES ITALIANO

Steps:

• In small bowl, mix sauce ingredients. Cover and refrigerate until serving.
• In large bowl, mix all crab cake ingredients except oil. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
• In 10-inch nonstick skillet, heat oil over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish as desired.

CRAB CAKES ITALIANO

Steps:

• In small bowl, combine sauce ingredients; mix well. Cover; refrigerate until serving time.
• In large bowl, combine all crab cake ingredients except olive oil; mix well. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
• Heat oil in large nonstick skillet over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish as desired.

ITALIAN CRAB CAKES

Steps:

• 1. In a small saucepan, melt butter until bubbly and turn off burner. Mix in garlic and juice of one lemon and allow to sit.
• 2. In medium bowl add mayonnaise, eggs, mustard juice of half one lemon, Tuscan blend and pepper and whisk together. Gently fold in crab. Stir in 3/4 c of panko. Add more bread crumbs if needed.
• 3. Portion into 4 crab cakes and place on platter, cover and refrigerate for at least 10 minutes. Place remaining panko on plate/bowl and dredge crab cakes. Set on wax paper until ready to cook.
• 4. Heat skillet and place on 3-5 tbl of the garlic butter in large skillet. Add patties and fry approximately 4-5 minutes on each side or until done. Add more butter as needed while frying. Remove to paper lined plate until ready to serve.
• 5. For the pesto: Place garlic in food processor and process until minced. Add basil, cheese, and lemon juice and start to blend. Slowly add in the olive oil while the blender is running. Blend until completely smooth.
• 6. Place in small saucepan and bring to a boil. Reduce and simmer, stirring occasionally for 5 minutes. Add more olive oil if too thick and add salt and pepper to taste.
• 7. Serve crab cake with pesto sauce and garnished with lemon and fresh basil leaves.

EASY CRAB CAKES

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.