Tailgate Crab Cakes Recipes

MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE

Steps:

• Line a baking sheet with aluminum foil for easy clean-up.
• Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
• Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
• In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
• Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
• Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
• Note: The nutritional information does not include the tartar sauce.

THE BEST CRAB CAKES

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.

"ALL CRABMEAT" CRAB CAKES

Steps:

• Preheat oven to 375 degrees. Distribute the cornflake crumbs on a platter. Combine all the remaining ingredients except the butter and accompaniment in a nonreactive bowl and toss gently until well blended. Make 8 crab cakes no more than 3 inches thick, pressing the ingredients together well.
• Place the cakes on the crumbs and coat lightly on all sides. Put the cakes on a baking sheet and dot each with a bit of butter.
• Bake the cakes until just hot, about 6 minutes, and serve with one of the accompaniments.
• Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done.

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.