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.
MARYLAND CRAB CAKES
Maryland style crab cakes are well known for not having any filler and plenty of flavor. This is a copycat recipe of the Old Ebbitt Grill is located in Washington D.C.
Provided by Stephanie Manley
Categories Appetizer
Time 25m
Number Of Ingredients 7
Steps:
- Pick the crab meat over to remove any shells or cartilage.
- Combine the mayonnaise, Old Bay seasoning, parsley, mustard, and water and mix until smooth.
- Add the mayonnaise mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
- With your hands, crush the saltines into crumbs and carefully mix them into the crab mixture.
- Form crab mixture into patties.
- Pan-fry or broil the crab cakes until golden brown.
Nutrition Facts : Calories 236 kcal, Carbohydrate 2 g, Protein 21 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 55 mg, Sodium 1119 mg, Fiber 1 g, ServingSize 1 serving
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