Indulge in the delectable flavors of crab cakes, a classic seafood dish that tantalizes taste buds with its succulent crab meat, crispy exterior, and creamy, flavorful fillings. These crab cakes are not only a culinary delight but also a versatile dish that can be enjoyed as an appetizer, main course, or even as a delightful addition to a brunch spread. Whether you prefer traditional crab cakes with a hint of Old Bay seasoning or are looking for a unique twist like crab cakes with a tangy lemon-herb sauce, this article has a recipe to satisfy every palate. Get ready to embark on a culinary journey as we explore the art of crafting perfect crab cakes, complete with variations and serving suggestions to make your next meal a memorable one.
Let's cook with our recipes!
CRAB CAKES
The key to an authentic crab cake recipe is the ratio of crabmeat to filling. It should be packed with crab and spices but not weighed down by breadcrumbs.
Categories appetizers fish fried seafood
Time 50m
Yield 3-4 servings
Number Of Ingredients 19
Steps:
- For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old Bay seasoning and mix well to combine. Add the crab meat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with 1/3-cup measuring cup. Place on a greased sheet tray and refrigerate for 30 minutes.
- For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, lemon juice, salt and pepper. Refrigerate until ready to use.
- Place an oven rack 8 inches from the broiler element. Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with lemon wedges and spicy remoulade.
BROILED CRAB CAKES RECIPE
This recipe for broiled crab cakes truly emphasizes the crabmeat by bringing it together with saltine crackers rather than mounds of breadcrumbs.
Provided by Jaime Bachtell-Shelbert,Mashed Staff
Categories lunch, appetizer, main course, dinner
Time 17m
Number Of Ingredients 8
Steps:
- Place an oven rack 5 inches beneath the broiler. Set the broiler to high.
- Prepare a baking sheet by lightly misting with olive oil or other nonstick spray.
- Drain the crabmeat, and dab it gently with a paper towel.
- Place the crab, egg, half and half, Worcestershire sauce, and Dijon mustard in a mixing bowl, and fold gently with a spatula, being careful not to break up the crabmeat.
- Crush the crackers to a coarse crumb.
- Add the cracker crumbs to the crabmeat mixture, and add a pinch of salt.
- Fold until well combined.
- Form four crab cakes, and place each on baking sheet.
- Top each crab cake with 1 teaspoon of butter.
- Broil the crab cakes for 3 minutes on the highest rack.
- Move the crab cakes to the lowest rack to prevent burning, and finish broiling another 3 minutes.
- Turn off the broiler, and let the crab cakes sit in the oven 1 more minute.
- Remove the crab cakes from the oven, and serve topped with optional lemon slices and fresh parsley.
Nutrition Facts : Calories 120 calories, Carbohydrate 5 g carbohydrates, Cholesterol 87 mg cholesterol, Fat 6 g fat, Fiber 0 g fiber, Protein 12 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 413 mg, Sugar 0 g, TransFat 0 g
MARYLAND CRAB CAKES III
These crab cakes are rich and moist with lots of meat and very little filling. Typical of finer restaurants!
Provided by Jeff Hemerly
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven on broiler setting. Lightly grease a baking sheet.
- In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
- Broil crab cakes 8 to 10 minutes on each side, or until golden brown.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 12.2 g, Cholesterol 71.4 mg, Fat 31.6 g, Fiber 0.8 g, Protein 18.6 g, SaturatedFat 4.7 g, Sodium 820.2 mg, Sugar 0.9 g
MARYLAND CRAB CAKES
A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
- In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
- Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.
CREAMY CRAB CAKES
This is a lighter and creamier version. They are soft and need at least an hour chilling time before pan frying.
Provided by Morning Biscotti
Categories Crab
Time 40m
Yield 6 crabcakes, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
- Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
- Transfer the mixture to a bowl and stir in the sour cream.
- Stir in the crabmeat, gently to prevent from breaking the lumps.
- Form 8 patties, 3 inches wide by 3/4 inch thick.
- Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
- Lightl dredge the patties on both sides in the bread crmbs.
- Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
- Heat a skillet with butter over low to medium heat.
- Add the crab cakes, fry for about 4 minutes perside or until golden brown.
BROILED CRAB CAKES
I played around with Paula Deen's and Mrs. Duvall's crab cake recipes and came up with the most delicious, moist, tasty crab cake in the Northeast! My family and friends are totally amazed!
Provided by Jessica4NYY
Categories Crab
Time 42m
Yield 8 crab cakes, 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine lemon dill sauce ingredients and chill.
- Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
- In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
- Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
- Serve with Lemon Dill Sauce.
EASY CRAB CAKES
Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
BAKED CRAB CAKES
Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee's Amelia Sunderland. TIP: For a heftier "burger," make two larger patties and serve on buns.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 198mg cholesterol, Sodium 619mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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
Tips:
- Use fresh crab meat. Fresh crab meat has a sweeter, more delicate flavor than frozen crab meat. If you can't find fresh crab meat, frozen crab meat will work, but it's important to thaw it completely before using.
- Don't overmix the crab cakes. Overmixing will make the crab cakes tough. Gently mix the ingredients until they are just combined.
- Use a light touch when forming the crab cakes. Don't pack the crab cakes too tightly, or they will be dense and heavy. Gently form the crab cakes into patties that are about 1-inch thick.
- Don't overcrowd the pan when cooking the crab cakes. Give the crab cakes plenty of space so that they can cook evenly. If you overcrowd the pan, the crab cakes will steam instead of fry and they will be soggy.
- Serve the crab cakes immediately. Crab cakes are best served hot and fresh. They can be served with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or 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 tailored to your own taste preferences. With a few simple tips, you can make perfect crab cakes every time.
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