CRISPY CRAB CAKES WITH TARTAR SAUCE
Steps:
- Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors.
- Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes.
- Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and lemon wedges.
EASY CRAB CAKES WITH PANKO
Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.
Provided by wolfnet
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
- Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g
OVEN-ROASTED CRAB CAKES
We had about a bunch of king crab left over and my hubby wanted me to make crab cakes with it. I'd never made them before so I did some research. This recipe is a combination of a few different ones - but came out GREAT! He was VERY happy and it is now going to be a repeat recipe! Hope you enjoy it too!
Provided by CandeB
Categories Healthy
Time 18m
Yield 6 cakes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sort through crab and discard any bits of shell. Press out moisture with paper towels.
- In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and Old Bay; mix well with a fork.
- Add crab and 1/4 cup panko; stir gently just to mix.
- Put in fridge for 1/2 an hour or more if time permits.
- Put remaining panko in a shallow bowl.
- Shape crab mixture into about 6 cakes about a 1/2 inch thick.
- Place each cake in panko to coat on each side - place on baking stone or dish and reform into shape. Should be sort of flat across - about a 1/2 inch thick - and formed around the edges.
- Bake in a 475°F regular or convection oven until golden brown, 15 to 18 minutes.
- With a spatula, transfer crab cakes to a platter. Add any sauce you want - but they turned out great without any sauce.
Nutrition Facts : Calories 306.8, Fat 8.7, SaturatedFat 1.6, Cholesterol 104.3, Sodium 1335.6, Carbohydrate 28.3, Fiber 1.7, Sugar 3.3, Protein 27.1
PANKO CRAB CAKES AND TARTAR SAUCE (JESSUP LANE)
Found this recipe in a beach house that we had rented and I copied it down! It seems like someone had given a container with the crabcakes (and the recipe attached) to the owner or previous tenant. What a nice idea. I made them without the tarter sauce since I didn't have the ingredients but I took some mayo, mustard and hot sauce and made a dipping sauce.
Provided by Oolala
Categories Crab
Time 1h
Yield 20 small crabcakes, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, place crabmeat, scallions and bread crumbs. Mix very lightly.
- In a small bowl, mix mayonnaise, mustards, lemon juice, seasonings and egg and whip together until smooth.
- Pour mayonnaise mixture over the crab mixture and lightly fold together.
- Gently shape into 20 cakes (about 2 1/2 inches in diameter). Cover and refrigerate 30 minutes to an hour.
- Meanwhile make the tartar sauce by mixing all the tartar sauce ingredients together in a small bowl; cover and store in refrigerator until ready to use.
- To cook the crab cakes, put oil and butter in a skillet over medium heat and when small bubbles appear, add the cakes.
- Cook 2-3 minutes, per side, until golden brown.
- Serve with tartar sauce and lemon wedges.
Nutrition Facts : Calories 291.4, Fat 13.8, SaturatedFat 2.6, Cholesterol 76.5, Sodium 1233.6, Carbohydrate 23.8, Fiber 1.5, Sugar 4.5, Protein 18.2
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