Dive into a culinary journey with our delectable cornmeal-crusted crab cakes, a symphony of flavors that will tantalize your taste buds. Prepared with fresh, succulent crab meat, these crab cakes are encased in a golden-brown cornmeal crust, delivering a delightful crunch with every bite. Accompanied by a tangy remoulade sauce, these crab cakes promise an explosion of flavors that will leave you craving for more.
Indulge in the classic Maryland-style crab cakes, renowned for their simplicity and purity of flavors. Discover the secrets behind the perfect crab cake, ensuring a tender and flavorful interior with a crispy, golden exterior. For a unique twist, explore our Caribbean crab cakes, infused with a vibrant blend of spices and herbs, capturing the essence of the Caribbean islands.
Recreate the magic of Louisiana with our New Orleans-style crab cakes, featuring a bold and spicy remoulade sauce. Prepare sumptuous crab cakes with cornmeal, ensuring a crispy crust that perfectly complements the delicate crab meat. Elevate your culinary skills by mastering our crab cakes with panko crust, an alternative that delivers an exceptionally crispy and crunchy texture.
HERBED CORNMEAL CRAB CAKES
I created these crispy crab cakes to include some of the fresh herbs from my garden. My husband loves them and requests them quite often. -Audrey Collins, Columbus, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 20
Steps:
- In a shallow bowl, combine the first six ingredients; set aside. , In a large bowl, combine the egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, mustard, lemon juice, Worcestershire sauce and celery salt. Fold in crab. Shape into four patties; coat with cornmeal mixture., In a large skillet over medium heat, cook crab cakes in oil for 3-4 minutes on each side or until golden brown.
Nutrition Facts : Calories 446 calories, Fat 26g fat (3g saturated fat), Cholesterol 185mg cholesterol, Sodium 975mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE
Steps:
- Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
- Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
- Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
- Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.
EASTERN SHORE CRAB CAKES
In Delaware, we're surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. -Cynthia Bent, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.,
Nutrition Facts : Calories 599 calories, Fat 44g fat (6g saturated fat), Cholesterol 235mg cholesterol, Sodium 952mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
CORNMEAL CRAB CAKES
Make and share this Cornmeal Crab Cakes recipe from Food.com.
Provided by Chef Hawgwild
Categories Crab
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl add the eggs, cornmeal, mayonnaise, and oil; mix well with a whisk.
- Add water slowly until a batter forms (you may not have to use all the water); if its too thick add more water.
- Whisk in pepper, salt, garlic, and mustard.
- Chop crab meat into fine pieces, or shred and add to batter.
- Spoon onto a hot griddle or pan and cook them like pancakes, flipping to cook both sides.
Nutrition Facts : Calories 205.4, Fat 9.6, SaturatedFat 1.7, Cholesterol 96.5, Sodium 497.7, Carbohydrate 17.4, Fiber 1.4, Sugar 1, Protein 12.5
ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI
Provided by Catherine Saint Louis
Categories appetizer
Time 30m
Yield 12 crab cakes
Number Of Ingredients 23
Steps:
- Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
- Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
- Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
- Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 295 milligrams, Sugar 1 gram, TransFat 0 grams
CRAB CAKES
Yield Makes about 12 crab cakes, serving 6
Number Of Ingredients 15
Steps:
- In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.
- In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.
Tips:
- Choose the Freshest Crab Meat Possible: Use fresh, high-quality crab meat for the best flavor and texture in your crab cakes.
- Don't Overmix the Crab Mixture: Overmixing can make the crab cakes tough, so mix the ingredients just until combined.
- Use Panko Breadcrumbs for a Crispy Crust: Panko breadcrumbs create a crispy, golden-brown crust on the crab cakes.
- Season the Crab Cakes Generously: Use a variety of seasonings, such as Old Bay seasoning, paprika, and cayenne pepper, to add flavor to the crab cakes.
- Pan-Fry the Crab Cakes Over Medium Heat: Pan-frying the crab cakes over medium heat helps to cook them evenly without burning them.
- Serve the Crab Cakes with Your Favorite Dipping Sauce: Remoulade sauce, tartar sauce, or a simple lemon-butter sauce are all great choices for dipping crab cakes.
Conclusion:
Cristina's Cornmeal-Crusted Crab Cakes are a delicious and easy-to-make seafood dish that is perfect for a special occasion or a casual weeknight meal. With their crispy cornmeal crust and tender, flavorful crab meat, these crab cakes are sure to be a hit with everyone who tries them. So next time you're looking for a seafood recipe that is both delicious and impressive, give Cristina's Cornmeal-Crusted Crab Cakes a try.
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