Best 3 Best Ever Crab Cakes Recipes
Indulge in a delectable journey of flavors with our comprehensive guide to preparing the perfect crab cakes. We've gathered a collection of carefully curated recipes that cater to every palate, ensuring an unforgettable culinary experience. From traditional Maryland-style crab cakes bursting with fresh crab meat to tantalizing Asian-inspired creations with a unique twist, our recipes offer a symphony of textures and tastes that will leave you craving more. Discover the secrets to crafting tender, succulent crab cakes with a crispy golden exterior, complemented by a variety of dipping sauces that enhance their flavors. Whether you prefer a classic approach or are adventurous enough to experiment with different ingredients, our recipes provide step-by-step instructions and helpful tips to guide you through the process. Get ready to elevate your culinary skills and impress your loved ones with these exquisite crab cake recipes that are sure to be a hit at any gathering.
Check out the recipes below so you can choose the best recipe for yourself!
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
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
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.
Tips:
- Use fresh, high-quality crab meat. This will make a big difference in the flavor of your crab cakes.
- Be gentle when mixing the crab cakes. Overmixing can toughen them.
- Form the crab cakes into 1-inch balls, then flatten them into 3-inch patties. This will help them cook evenly.
- Pan-fry the crab cakes over medium heat. This will help them cook through without burning.
- Serve the crab cakes with your favorite dipping sauce. Popular options include tartar sauce, cocktail sauce, and remoulade.
Conclusion:
Crab cakes are a delicious and versatile dish that can be enjoyed for lunch, dinner, or as an appetizer. They are easy to make and can be customized to your own taste. With a few simple tips, you can make the best crab cakes ever. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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