Best 4 Bobby Flay Crab Cakes Recipes
**Succulent Crab Cakes: A Culinary Journey Through Maryland's Coastal Delicacy**
Embark on a culinary adventure to the shores of Maryland, where the Chesapeake Bay yields an abundance of blue crabs, the star ingredient in the iconic crab cake. These delectable patties, a testament to the region's rich seafood heritage, have captivated taste buds for generations.
This article presents a curated collection of crab cake recipes that encompass a spectrum of flavors and techniques. From Bobby Flay's renowned recipe, which blends succulent crab meat with a medley of aromatic herbs and spices, to a gluten-free rendition that caters to dietary preferences, these recipes offer a diverse range of options for seafood enthusiasts.
For those seeking a classic crab cake experience, the traditional recipe features a straightforward approach, allowing the natural sweetness of the crab to shine through. Alternatively, the spicy crab cake recipe adds a touch of heat with cayenne pepper and jalapeños, creating a delightful balance between sweet and savory.
For those with a penchant for richer flavors, the crab cake with lemon-herb mayonnaise presents a creamy and tangy twist. And for those seeking a healthier option, the baked crab cakes offer a guilt-free indulgence, without compromising on taste.
Whether you prefer your crab cakes pan-fried, baked, or bursting with spicy or classic flavors, this article has a recipe that will tantalize your taste buds and transport you to the vibrant culinary landscape of Maryland's coast.
CRAB CAKES WITH MANGO-AVOCADO RELISH AND SOUR ORANGE SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 3h
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours.
- For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.
- For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving.
- To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and chile de arbol.
- Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.
- To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves.
CRAB CAKES
Steps:
- Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed. Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same.
BOBBY FLAY CRAB CAKES RECIPE - (3.5/5)
Provided by beach cook
Number Of Ingredients 8
Steps:
- Heat medium skillet over medium heat. Add 2 tablespoons olive oil and sauté onions and garlic for 5 to 7 minutes. Let cool. In a large bowl, mix all ingredients until blended. Shape into 6 thick patties, like hockey pucks. Place on plate, cover and refrigerate for 30 minutes. Heat oven to 350°F. Place crab cakes in sprayed pyrex dish. Bake for 20 to 30 minutes until the internal temperature reaches 160°F. Heat skillet over medium high heat and add 3 tablespoons olive oil and 1 tablespoon butter. Cook patties for about 4 minutes on each side, or until golden brown and crisp. Transfer crab cakes to plate with paper towel to drain. Serve hot with aioli.
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.
Tips:
- Choose the right crab meat. Fresh or frozen lump crab meat is the best choice for these crab cakes. Avoid using canned crab meat, as it will not produce the same results.
- Use a light touch when mixing the ingredients. Overmixing the crab cakes will make them tough. Gently fold the ingredients together until just combined.
- Be careful not to overcook the crab cakes. They should be cooked through, but not dry. The internal temperature of the crab cakes should reach 165 degrees Fahrenheit.
- Serve the crab cakes with your favorite dipping sauce. Some popular choices include tartar sauce, cocktail sauce, and remoulade.
Conclusion:
Bobby Flay's crab cakes are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal at home. Whether you are serving them as an appetizer or a main course, these crab cakes are sure to be a hit.
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