The Lobster Pot Restaurants Crab Cakes Recipes

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.

THE LOBSTER POT RESTAURANT'S CRAB CAKES

Steps:

• Mix Old Bay and mayonnaise.
• Add crab meat and fold in to mayo mix.
• Add wilted veggies, parsley, and breadcrumbs: mix.
• Add cheese, baking powder, and eggs.
• Combine well but don't over mix.
• Broil cakes until golden brown and heated through.

LOBSTER AND CRAB CAKES

Steps:

• In a large mixing bowl combine all bread crumb mixture ingredients.
• Poach lobster in water with lemon, basil and sea salt. (Rule of thumb is 5 minutes per pound.) Remove lobster from water and chill in ice water. Remove meat and shell and dice meat. Lightly pick through crabmeat.
• Add crab and lobster to mixture and gently fold mixture until combines. Lightly press mixture down in bowl and refrigerate for 1 hour.
• Form the crab cakes in to 3-ounce portions about a silver dollar wide and 1 1/2 inches tall.
• To a large saute pan, add enough light olive oil to fill about 1/2 inch high. Bring to 350 degrees F and add crab cakes. Cook until golden brown on both sides.

RED LOBSTER CRAB CAKES

Steps:

• In a large bowl combine all ingredients, except crab meat and bread crumbs.
• Using gloved hands, gently mix in crab meat, then add bread crumbs.
• Spread a thin layer of plain bread crumbs on your work surface.
• Form crab mixture into equal balls, approximately two inches in diameter.
• Place on crumbs, gently flatten the balls of crab mixture & round the edges. Form the cakes about one-half inch thick & three inches round.
• Refrigerate.
• In a sauté pan heat 2 tablespoons of oil.
• Gently slide in two crab cakes at a time.
• Brown on one side approximately two-to-three minutes. Turn and brown the other side.
• Turn down heat and simmer crab cakes another 5-8 minutes.

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.

RED LOBSTER MARYLAND CRAB CAKES

Steps:

• In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs. Coat a spoon or dip a clean finger to taste and adjust seasoning if needed.
• Using gloved hands, gently mix in crab meat, then add bread crumbs.
• Spread a thin layer of plain bread crumbs on your work surface.
• Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
• Gently flatten the ball of crab mixture and round the edges to seal and firm up the cakes. They should be about one-half inch thick and three inches round. Sprinkle any crumbs remaining on your work surface over the tops of the cakes, pressing them gently to stick. (You can make your cakes smaller for appetizer size but if you go thinner the cooking time may need to be adjusted).
• Refrigerate until ready to cook.
• In a sauté pan, melt 2 tablespoons of oil until hot over medium to medium-high. Gently slide in crab cakes 2 at a time (if your temperature is at medium-high reduce to medium).
• Brown on one side approximately 1-1/2 to 3 minutes. Turn and brown slightly on the other side. Turn down heat to medium-low and cook crab cakes another 5-8 minutes until golden brown.
• Remove cakes to a double thickness of paper towel to remove any excess oil, then serve.
• Note: While you may be tempted to increase the amount of bread crumbs used, you'll receive the best sauté results with the thin layer as described above.
• Tip: If you'll be serving them as a sandwich a bit of melted cheese and lettuce and/or tomato go well.
• Storing: These are best served fresh but you can refrigerate up to 2-3 days or freeze in a zip-lock freezer bag up to a month. Reheat in the oven at a medium temperature, or in a fry pan over medium heat (microwaving will heat it up faster but you'll forfeit the the crunch factor for speed).