Jasons Crab Cakes Recipes

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JASON'S BEST CRAB CAKES EVER



Jason's Best Crab Cakes Ever image

Provided by Julia Reed

Categories     dinner, main course

Time 2h30m

Yield 10 to 12 large crab cakes

Number Of Ingredients 10

1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sautéeing
1 cup finely chopped scallions (including some green stem)
1/2 cup finely chopped jalapeño pepper
3/4 cup heavy cream
2 teaspoons dry mustard
Pinch cayenne pepper
2 pounds jumbo lump crabmeat, drained well, patted dry, picked over for shells
2 eggs, beaten
2 cups fresh white-bread crumbs, spread out in a baking dish
1 to 2 tablespoons vegetable oil

Steps:

  • Melt 1 1/2 sticks butter in a large skillet over medium-high heat and sauté scallions and jalapeño about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Stir over medium heat 3 to 4 minutes, until the mixture thickens. Remove from the heat and stir in the mustard and pepper. Cool 5 minutes.
  • Place the crabmeat in a large bowl. Gently stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Immediately place in refrigerator to harden, about 2 hours.
  • When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Sauté until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up). Drain on paper towels and serve immediately.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 479 milligrams, Sugar 1 gram, TransFat 1 gram

JASON'S CRAB CAKES



Jason's Crab Cakes image

Deliciously baked crab cakes with easy at home ingredients. Recipe developed from trial and error and inspiration from other recipes on Food.com including receive #234061 and #206962.

Provided by Jason

Categories     Crab

Time 45m

Yield 6 8, 4 serving(s)

Number Of Ingredients 11

16 ounces lump crabmeat
1/3 cub of diced celery
1/3 cup of seeded and diced red bell pepper
1/3 cup diced onion
1/4 cup of freshly chopped parsley
1 -2 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 egg
1/2 cup breadcrumbs

Steps:

  • Spread all crab (without any shells) on baking sheet and broil for 2-3 minutes to remove excess water.
  • Remove Crab and preheat oven to 360 degrees (180 celcius).
  • Sauté Celery, Pepper and Onion is small sauce pan with a small amount of butter then cool for 10 minutes.
  • Mix Crab Meat, vegetables and parsley in large bowl and mix. Once mixed add in Worcestershire Sauce, mayonnaise, mustard, lemon juice and egg.
  • Add in up to 1/2 cup of bread crumbs to achieve desired consistency.
  • Form approximately 8 crab cakes and place on lightly sprayed baking sheet and cook for 15 minutes.
  • Serve with lemon and tarter sauce.

Nutrition Facts : Calories 213.6, Fat 3.5, SaturatedFat 0.8, Cholesterol 132.6, Sodium 635, Carbohydrate 14.5, Fiber 1.4, Sugar 2.6, Protein 29.2

CRAB CAKES - JASON'S BEST EVER



CRAB CAKES - JASON'S BEST EVER image

Yield 10 large cakes

Number Of Ingredients 10

1 1/2 sticks unsalted butter, plus 2 T. for sauteeng
1 cup scallions, finely chopped, white and some green
1/2 cup jalapeno chile peppers, finely chopped
3/4 cup heavy cream
2 teaspoons dry mustard
pinch cayenne pepper
2 pounds lump crabmeat, well drained, and picked over, patted dry
2 eggs, beaten
2 cups white bread crumbs, spread out in a flat plate
2 tablespoons vegetable oil

Steps:

  • Melt 1 1/2 sticks of butter in a large skillet over medium-high heat. Saute scallions and jalapenos for about two minutes, until bright green. Add heavy cream and bring to a boil, stirring for 3-4 minutes until thickened. Remove from heat, add mustard and pepper. Cool five minutes. Place crabmeat in a large bowl. Gently stir in scallion mixture. Form uniform cakes and place on waxed paper lined sheets. Refrigerate until firm, two hours. When ready to serve, place eggs in shallow bowl. Melt additional butter and oil in skillet over medium heat. Dip each cake into the beaten egg and then the crumbs. Saute until browned, 2-3 minutes on each side. Turn cakes only once - they will break easily. Drain on paper towels and serve immediately. I sometimes grill these with no egg or crumbs. Also, these can be sauteed earlier in the day and re-heated in a very hot oven.

BAKED CRAB CAKES



Baked Crab Cakes image

These are fall apart tender! So baking them not just keeps them lower in fat but less chance of falling apart. Use lump crab meat and be sure not to mix it for you want chunks of the sweet tender crab meat.

Provided by Rita1652

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 egg
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon parsley, minced
1 scallion, finely sliced
1/2 cup breadcrumbs
1/4 cup cheese, grated
1 teaspoon Old Bay Seasoning
1 lb lump crabmeat
1 tablespoon olive oil
lemon slice
tartar sauce

Steps:

  • Preheat oven to 375.
  • Mix all cake ingredients together but crab meat and oil.
  • Gently toss in crab meat and form 8 patties.
  • Place on sprayed sheet pan then sprinkle each lightly with olive oil.
  • Bake for 15 minutes.
  • Serve on a bed of lettuce with choice Recipe #87124 Recipe #179420 Recipe #120370.

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