Best 5 Crab Cakes With Basil Mayonnaise Recipes

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Indulge in a culinary journey with our delectable crab cakes, a symphony of flavors and textures that will tantalize your taste buds. Prepared with fresh, succulent crab meat, these delectable morsels are bound together with a blend of aromatic herbs and spices, creating a harmonious balance of flavors. Pan-fried to golden perfection, the crab cakes achieve a crispy exterior while maintaining a tender, moist interior. Accompanied by a luscious basil mayonnaise, bursting with the herbal freshness of basil, these crab cakes reach an unparalleled level of culinary excellence.

This article offers a comprehensive guide to crafting these exquisite crab cakes, featuring three distinct recipes that cater to various preferences and dietary restrictions. The classic crab cake recipe stays true to the traditional method, using a combination of mayonnaise and bread crumbs as the binding agents. For those seeking a lighter option, the crab cake with Greek yogurt recipe substitutes Greek yogurt for mayonnaise, resulting in a healthier yet equally delicious variation. Finally, the gluten-free crab cake recipe caters to individuals with gluten sensitivities, employing gluten-free bread crumbs to ensure a delightful experience for all.

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

CRAB CAKES WITH CHESAPEAKE BAY MAYO



Crab Cakes with Chesapeake Bay Mayo image

I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.-Michelle Critchell, Moon, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 17

1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon spicy brown mustard
1/4 teaspoon seafood seasoning
CRAB CAKES:
1 large egg, beaten
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon spicy brown mustard
1/2 teaspoon seafood seasoning
1/8 teaspoon pepper
3 cans (6 ounces each) lump crabmeat, drained
1/4 cup canola oil

Steps:

  • In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.

Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

SAM'S COCONUT CRAB CAKES WITH COCONUT BASIL MAYONNAISE



Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons canola oil
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 pound lump crabmeat
1/2 cup unsweetened shredded coconut
2/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper
1/2 cup all-purpose flour
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Coconut Basil Mayonnaise, recipe follows
1 cup mayonnaise
1/3 cup unsweetened shredded coconut
1 tablespoon lime juice
1 tablespoon basil leaves, chopped
1 teaspoon chili garlic paste
Salt and pepper

Steps:

  • Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside.
  • In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture. Add salt and pepper, to taste. Form into 2-inch diameter cakes.
  • Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and saute the crab cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives. Serve with coconut basil mayonnaise.
  • Combine all ingredients in a mixing bowl, and whisk until smooth. May be prepared a day ahead, covered and refrigerated. Bring to room temperature before serving.

MINIATURE CRAB CAKES WITH MUSTARD MAYONNAISE



Miniature Crab Cakes with Mustard Mayonnaise image

For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only in Asian markets but also in seafood shops.

Categories     Shellfish     Appetizer     Bake     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 42 miniature crab cakes

Number Of Ingredients 16

For crab mixture:
1/2 cup minced red bell pepper (about 1 small)
1 teaspoon vegetable oil
1/3 cup mayonnaise
1 large egg yolk
1 1/2 tablespoons stone-ground mustard
1 to 2 teaspoons fresh lemon juice
3/4 teaspoon dried tarragon, crumbled
1 pound jumbo lump crab meat, picked over
1 1/2 cupspanko* (Japanese flaked bread crumbs)
For mustard mayonnaise
1/4 cup mayonnaise
2 1/2 teaspoons stone-ground mustard
1/4 teaspoon fresh lemon juice, or to taste
1/2 stick (1/4 cup) unsalted butter, melted
*available at Japanese markets, some specialty foods and seafood shops

Steps:

  • Make crab mixture:
  • In a small non-stick skillet sauté bell pepper in oil over moderately high heat, stirring, 2 minutes, or until softened and golden. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon, and bell pepper and stir in crab and salt and pepper to taste gently but thoroughly. Chill crab mixture, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • In a large shallow baking pan spread lt;I>panko in even layer. Toast panko, stirring occasionally, until golden, about 10 minutes, and cool.(Panko may be toasted 1 week ahead and kept in an airtight container at room temperature.)
  • Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan. Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4.
  • Make mustard mayonnaise:
  • In a small bowl whisk together mayonnaise, mustard, and lemon juice. (Mayonnaise may be made 3 days ahead and chilled, covered.)
  • Preheat oven to 450°F.
  • Drizzle a scant 1/4 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.
  • Serve crab cakes with mustard mayonnaise.

CRAB CAKES WITH BASIL AïOLI



Crab Cakes with Basil Aïoli image

Categories     Egg     Pepper     Sauté     Crab     Spring     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 9

12 ounces crabmeat
1/4 cup minced roasted red peppers from jar
Basil Aioli
1 1/2 teaspoons grated lemon peel
3 cups fresh breadcrumbs (from about 8 ounces of French bread)
2 large egg yolks
All purpose flour
2 egg whites, beaten just until foamy
3 tablespoons butter

Steps:

  • Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
  • Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
  • Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.

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:

  • Choose fresh crab meat: The quality of the crab meat is key to the success of this dish. Look for crab meat that is firm, opaque, and has a sweet, briny smell.
  • Use a light touch when mixing the ingredients: Overmixing the crab cakes will make them tough. Gently fold the ingredients together until they are just combined.
  • Chill the crab cakes before frying: This will help them hold their shape better when cooking.
  • Fry the crab cakes in a hot skillet: This will create a crispy crust on the outside of the crab cakes while keeping the inside moist.
  • Serve the crab cakes with a dipping sauce: Basil mayonnaise is a classic choice, but you can also use tartar sauce, remoulade, or your favorite dipping sauce.

Conclusion:

Crab cakes are a delicious and versatile seafood dish that can be enjoyed as an appetizer, main course, or snack. With a few simple tips, you can make crab cakes at home that are just as good as (or even better than) the ones you get at a restaurant. So next time you're in the mood for seafood, give this crab cake recipe a try.

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