JASON'S BEST CRAB CAKES EVER
Provided by Julia Reed
Categories dinner, main course
Time 2h30m
Yield 10 to 12 large crab cakes
Number Of Ingredients 10
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
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
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
Yield 10 large cakes
Number Of Ingredients 10
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
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
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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