Best 3 Crab Cakes I Recipes
**Discover the Delights of Crab Cakes: A Culinary Journey Through Variations and Techniques**
Indulge in the delectable world of crab cakes, where succulent crab meat takes center stage, encased in a crispy golden crust. From classic Maryland-style crab cakes to innovative Asian-inspired creations, this article offers a diverse collection of recipes that cater to every palate. Explore the art of selecting the freshest crab meat, and learn the secrets of achieving the perfect balance between crab, breadcrumbs, and seasonings. Dive into the nuances of different binding agents, and uncover the techniques for pan-frying, baking, or air-frying crab cakes to perfection. Whether you prefer traditional recipes or crave a modern twist, this comprehensive guide will equip you with the knowledge and skills to create exceptional crab cakes that will tantalize your taste buds and impress your dinner guests.
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- Add the crabmeat, season with salt and pepper and stir to combine.
- Add the breadcrumbs and mix just to combine.
- Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- Coat the cakes lightly with flour, and shake off any excess.
- In a large skillet set over medium heat, melt the butter.
- Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- Serve warm with tartar sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
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:
- Choose high-quality crab meat: Use fresh or frozen crab meat that is free of shells or cartilage. Look for crab meat that is firm and has a sweet, briny flavor.
- Bind the crab cakes gently: Over-mixing the crab cakes will make them tough. Use a light touch when combining the ingredients and be careful not to overwork the mixture.
- Form the crab cakes gently: Use a light touch when forming the crab cakes. Avoid pressing them too firmly, or they will become dense and heavy.
- Chill the crab cakes before cooking: Chilling the crab cakes before cooking helps them to hold their shape better. If you are short on time, you can skip this step, but the crab cakes will be more likely to fall apart during cooking.
- Cook the crab cakes over medium heat: Cooking the crab cakes over medium heat helps them to cook evenly without burning. Be patient and do not rush the process.
Conclusion:
Crab cakes are a delicious and versatile dish that can be served as an appetizer, main course, or even a snack. By following these tips, you can make perfect crab cakes every time. Serve the crab cakes with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
