Best 7 Crab Cakes Chiarello Recipes

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**Crab Cakes Chiarello: A Maryland Delicacy with a Twist**

Savor the delectable flavors of Maryland's iconic dish, Crab Cakes Chiarello, a culinary masterpiece that combines the freshest crab meat with a medley of aromatic herbs and spices. This article presents a collection of carefully curated recipes that take the classic crab cake to new heights, offering a range of options to suit every palate. From traditional to contemporary, these recipes showcase the versatility of this timeless dish, ensuring an unforgettable dining experience. Embark on a culinary journey and discover the art of crafting the perfect crab cake, blending the finest ingredients with a touch of culinary magic.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND CRAB CAKES



Shrimp and Crab Cakes image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h45m

Yield 34 (2-inch) cakes

Number Of Ingredients 23

3/4 pound raw shrimp, peeled and deveined, tail removed *
2 egg whites
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin seeds
1/2 cup 1/4-inch cubes peeled jicama
3 green onions, white parts only, finely chopped
2 tablespoons chopped fresh cilantro leaves
1 1/2 tablespoons rasped or finely grated ginger
3 minced kaffir lime leaves
3/4 pound crabmeat
3 cups panko bread crumbs**
Vegetable oil, for frying
Ginger-Lime Sauce, recipe follows
1 cup sugar
1 cup water
1 cup peeled, thinly sliced, fresh ginger
1 teaspoon kosher salt
1/3 cup cilantro leaves
3 tablespoons lime juice
1 fresh green Thai chile, seeded, roughly chopped***
2 tablespoons roughly chopped green onion, green part only

Steps:

  • Roughly chop the raw shrimp and place in a large bowl.
  • In a small bowl, whip the egg whites with a fork until frothy. Stir in the cream, salt, pepper, and cumin seeds. Combine with chopped shrimp. Mix well with the jicama, green onion, cilantro, ginger, and kaffir lime leaves.
  • Press any excess moisture out of the crab meat in a colander. Combine the crab with the shrimp mixture.
  • Pour the panko into a wide, shallow dish. Scoop out a heaping tablespoon of the shrimp and crab mixture and drop it into the panko. Using your hands, shape the shrimp and crab mixture into round cakes and evenly coat with the panko. Repeat with the remaining mixture and place the crab cakes on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm.
  • Heat a deep fryer to 350 degrees F or heat 3/4-inch of vegetable oil in a skillet over medium heat, just until the surface of the oil begins to gently ripple. Fry the crab cakes, a few at a time, until crispy and golden, about 2 minutes per side. Remove from the hot oil with a slotted spoon or spider and place on absorbent paper to absorb any excess oil.
  • Serve with Ginger-Lime Dipping Sauce on the side.
  • Put sugar, water, ginger, and salt in a heavy-bottomed saucepan. Bring to a boil, then lower heat and reduce to a syrupy consistency (about 15 minutes). Strain through a fine sieve, discard ginger, reserve liquid, and let cool.
  • In a small food processor, pulse cilantro, lime juice, chile, and green onion (about 30 seconds). Add ginger syrup and pulse until combined.
  • Serve at room temperature.

FAMOUS ROAST GARLIC CRAB FOR FOUR



Famous Roast Garlic Crab for Four image

Provided by Michael Chiarello : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

4-5 garlic cloves
6 Tbs. unsalted butter
6 Tbs. extra-virgin olive oil
4 Dungeness crabs, about 1-1/4 lbs. each, cooked, cleaned and cracked
sea salt (preferably Gray salt) and freshly ground pepper
3 Tbs. freshly squeezed lemon juice
1/4-cup finely chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 500 degrees F.
  • Heat the butter, olive oil and garlic in a very large ovenproof saute pan over medium-high heat until hot. You may need two pans for this. Add the crab, season to taste with salt and pepper and toss well.
  • Transfer to the oven and roast until the garlic turns light brown and the crab is heated through (about 12 minutes). Toss once halfway through. Pour the contents of the pan into a large warm serving bowl, add the lemon juice and the parsley and toss well.

THE BEST CRAB CAKES



The Best Crab Cakes image

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

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

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.

CRAB CAKES CHIARELLO



Crab Cakes Chiarello image

Enjoy this recipe made with Progresso® crispy panko bread crumbs. Try this restaurant fare you can easily make at home.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 18

Number Of Ingredients 13

1 1/2 cups Progresso™ panko crispy bread crumbs
1 cup mayonnaise or salad dressing
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped chives
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground pepper
2 drops red pepper sauce
2 egg yolks
3 cans (6 to 6 1/2 oz each) lump crabmeat, well drained
1 cup Progresso™ panko crispy bread crumbs
2 tablespoons butter, melted
1 1/2 teaspoons seafood seasoning (from 6-oz container)

Steps:

  • Heat oven to 425°F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
  • Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
  • In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
  • Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.

Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Crab Cake, Sodium 250 mg, Sugar 0 g, TransFat 0 g

CRAB CAKE CASSEROLE



Crab Cake Casserole image

Cook up our Crab Cake Casserole with your dinner tonight! This easy crab cake casserole is ready in a jiffy & will remind you of summers on the east coast.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 6 servings

Number Of Ingredients 9

2 eggs
1/2 cup MIRACLE WHIP Dressing
1 cup water
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
2 cans (6 oz. each) crabmeat, drained, flaked
1 each red and yellow pepper, chopped
1 stalk celery, chopped
4 green onions, sliced, divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided

Steps:

  • Heat oven to 375ºF.
  • Whisk first 3 ingredients in medium bowl until blended. Add stuffing mix, crabmeat, peppers, celery, half the onions and 1/4 cup cheese; mix lightly. Let stand 3 min.
  • Press crabmeat mixture firmly onto bottom of 8-inch square baking dish sprayed with cooking spray.
  • Bake 25 min. or until golden brown. Sprinkle with remaining cheese and onions. Let stand 10 min. before cutting into pieces to serve.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 115 mg, Sodium 730 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 5 g, Protein 15 g

CRAB CAKES CHIARELLO



Crab Cakes Chiarello image

These chunky crab cakes with fresh herbs, mustard, lemon and mayo are coated with seasoned panko bread crumbs, and baked until golden brown.

Provided by Progresso

Categories     Progresso®

Time 1h5m

Yield 18

Number Of Ingredients 13

1 ½ cups Progresso® panko crispy bread crumbs
1 cup mayonnaise or salad dressing
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped chives
1 tablespoon lemon juice
2 teaspoons Dijon mustard
⅛ teaspoon freshly ground pepper
2 drops red pepper sauce
2 large egg yolks egg yolks
3 (6 ounce) cans lump crabmeat, well drained
1 cup Progresso® panko crispy bread crumbs
2 tablespoons butter, melted
1 ½ teaspoons seafood seasoning

Steps:

  • Heat oven to 425 degrees F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
  • Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
  • In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
  • Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 21 g, Cholesterol 55.7 mg, Fat 16.9 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 715.5 mg, Sugar 0.2 g

CRAB CAKES ITALIANO



Crab Cakes Italiano image

Savor golden crab cakes crowned with a fragrant basil pesto sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 11

1/2 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
1 lb fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat, shredded
1/2 cup Progresso™ Italian style bread crumbs
1/3 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
1 egg, beaten
2 tablespoons olive oil
Italian plum tomato slices
Fresh basil sprigs
Julienne-cut sun-dried tomatoes

Steps:

  • In small bowl, mix sauce ingredients. Cover and refrigerate until serving.
  • In large bowl, mix all crab cake ingredients except oil. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
  • In 10-inch nonstick skillet, heat oil over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish as desired.

Nutrition Facts : Calories 330, Carbohydrate 6 g, Cholesterol 95 mg, Fat 5, Fiber 0 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 0 g, TransFat 0 g

Tips:

  • For the freshest crab cakes, use freshly caught or live crabs. If using frozen crab, thaw it in the refrigerator overnight before using.
  • Be gentle when handling the crab meat. Overworking it will make the crab cakes tough.
  • Use a light hand when mixing the ingredients. Overmixing will also make the crab cakes tough.
  • Form the crab cakes into patties that are about 2 inches in diameter and 1 inch thick.
  • Pan-fry the crab cakes over medium heat until they are golden brown on both sides and cooked through.
  • Serve the crab cakes immediately with your favorite dipping sauce.

Conclusion:

Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a snack. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make crab cakes that are sure to impress your family and friends.

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