Best 3 Cantlers Crabcakes Recipes
**Cantler's crab cakes** are a Maryland delicacy, known for their jumbo lump crab meat and flavorful blend of spices. These crab cakes are a popular appetizer or main course, and can be served with a variety of sides such as tartar sauce, coleslaw, or french fries. The article provides two recipes for Cantler's crab cakes: a traditional recipe and a gluten-free recipe. Both recipes use fresh crab meat, mayonnaise, bread crumbs, and a variety of seasonings. The traditional recipe also includes eggs, while the gluten-free recipe uses a combination of chickpea flour and eggs. The recipes are easy to follow and provide step-by-step instructions for making delicious crab cakes at home.
Check out the recipes below so you can choose the best recipe for yourself!
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.
CLASSIC CRAB CAKES
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.
Nutrition Facts : Calories 282 calories, Fat 22g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 638mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
CANTLER'S CRABCAKES
Steps:
- 1. Mix all ingredients except for the lump meat. 2. After all ingredients are mixed well, fold the dressing in with the crabmeat without breaking up the crabmeat. 3. Form 5-ounce balls. Bake in 350°F oven for 10 minutes. 4. Serve with a parsley garnish and lemon wedge on the side. 5. Makes 6 to 8, 5-ounce small lump crab cakes
Tips:
- When selecting crab meat, opt for fresh, lump crab meat for the best flavor and texture.
- To ensure a well-rounded flavor profile, incorporate a variety of herbs and spices, such as parsley, thyme, and Old Bay seasoning.
- Mayo is a common binder in crab cakes, but if you prefer a healthier option, consider using Greek yogurt or Dijon mustard instead.
- For a crispy exterior and tender interior, pan-fry or shallow-fry your crab cakes in a mixture of butter and oil.
- Avoid over-mixing the crab cake mixture, as this can result in a tough texture.
- Serve your crab cakes while they're still warm, accompanied by your favorite dipping sauce.
Conclusion:
With their delectable flavor and versatility, Cantler's crab cakes are a true culinary delight. Whether you prefer them pan-fried, baked, or broiled, these crab cakes are sure to impress. So, gather your ingredients, follow the simple steps outlined in the recipe, and indulge in the deliciousness of Cantler's crab cakes. Experiment with different dipping sauces and side dishes to create a memorable and enjoyable dining experience.
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