Best 6 Festive Crab Cakes Recipes
Indulge in the exquisite flavors of crab cakes, a culinary delight that tantalizes taste buds with its delectable blend of succulent crab meat, aromatic herbs, and crispy coating. These golden-brown patties, often served as appetizers or main courses, are a staple in seafood restaurants and home kitchens alike. Whether you prefer them pan-fried, baked, or grilled, crab cakes offer a versatile canvas for culinary creativity. From classic recipes that showcase the natural sweetness of crab meat to innovative variations infused with bold spices and exotic ingredients, this versatile dish promises an unforgettable gastronomic experience. In this article, we present a curated collection of festive crab cake recipes that will elevate your next gathering or special occasion. Dive into a symphony of flavors and textures as we explore traditional and contemporary takes on this seafood masterpiece.
**Recipe 1: Classic Maryland Crab Cakes**
Embark on a culinary journey to the Chesapeake Bay with this timeless recipe. Maryland crab cakes epitomize simplicity and elegance, allowing the sweet, delicate flavor of crab meat to take center stage. Fresh lump crab meat is gently combined with a blend of mayonnaise, Dijon mustard, and bread crumbs, then seasoned with a hint of Old Bay seasoning for a touch of Chesapeake charm. Pan-fry these crab cakes until golden brown, creating a crispy exterior that yields to a tender, succulent interior.
**Recipe 2: Cajun Crab Cakes with Spicy Remoulade**
Spice up your taste buds with these tantalizing Cajun crab cakes. Inspired by the vibrant flavors of Louisiana, this recipe incorporates a blend of paprika, cayenne, and garlic powder into the crab cake mixture. Pan-frying brings out the crispy texture while infusing the crab cakes with a hint of smokiness. The accompanying spicy remoulade, made with mayonnaise, Creole mustard, and a dash of cayenne, adds an extra layer of heat and tang.
**Recipe 3: Asian-Inspired Crab Cakes with Sweet Chili Sauce**
Take a culinary trip to the Orient with these Asian-inspired crab cakes. This unique recipe combines the delicate sweetness of crab meat with the bold flavors of ginger, garlic, and soy sauce. Pan-fry the crab cakes until golden brown, then drizzle them with a sweet chili sauce for a harmonious blend of sweet, savory, and spicy notes. Garnish with chopped scallions and sesame seeds for an authentic Asian touch.
**Recipe 4: Baked Crab Cakes with Lemon-Herb Butter**
Experience the lighter side of crab cakes with this baked version. Instead of frying, these crab cakes are gently baked in the oven, resulting in a tender, flaky texture. A combination of fresh herbs, such as parsley, thyme, and chives, adds a burst of aromatic freshness. Serve the crab cakes with a dollop of lemon-herb butter, made with melted butter, lemon zest, and chopped herbs, for a refreshing and flavorful finish.
**Recipe 5: Grilled Crab Cakes with Avocado-Corn Salsa**
Fire up the grill for these succulent grilled crab cakes. This recipe infuses the crab cakes with a smoky, charred flavor that pairs perfectly with the creamy avocado-corn salsa. Pan-fry the crab cakes until golden brown, then finish them on the grill for a touch of smokiness. The avocado-corn salsa, made with fresh avocado, corn kernels, red onion, and cilantro, adds a vibrant pop of color and flavor to each bite.
WASABI CRAB CAKES
With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen (1/2 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab., Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful of crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture., Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.
Nutrition Facts : Calories 31 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 148mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
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
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.
CRANBERRY CRAB CAKES
These are baked, not fried, so healthier! And they turn out crispy! (just make sure to spray cakes before coating and refrigerate for 1 hour before baking!) NOTE: Frozen whole cranberries can be used. No need to thaw.
Provided by Outta Here
Categories Crab
Time 1h40m
Yield 12 cakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.
- Gently stir in beaten egg. Form mixture into 12 (3-inch) patties.
- Spray both sides with nonfat cooking spray.
- Spread remaining bread crumbs on a sheet of waxed paper.
- Coat each patty; refrigerate for 1 hour.
- Preheat oven to 400°F.
- Spray baking sheet with nonfat cooking spray.
- Place patties on sheet and bake 20 minutes or until crispy, turning over half way through.
- Serve hot with lemon wedges.
Nutrition Facts : Calories 229.2, Fat 7.5, SaturatedFat 3.8, Cholesterol 107.7, Sodium 434.1, Carbohydrate 14.3, Fiber 1.2, Sugar 2.5, Protein 25
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
Tips:
- For the freshest crab cakes, use fresh crab meat. If you're using frozen crab meat, thaw it completely before using.
- Don't overmix the crab cake mixture. Overmixing will make the crab cakes tough.
- Gently fold the crab meat into the crab cake mixture. Avoid breaking up the crab meat.
- Use a large skillet to cook the crab cakes. This will help prevent them from sticking together.
- Cook the crab cakes over medium heat. This will help them cook evenly without burning.
- Serve the crab cakes immediately with your favorite dipping sauce.
Conclusion:
These festive crab cakes are a delicious and easy-to-make appetizer or main course. They're perfect for any occasion, from a casual get-together to a formal dinner party. With their delicate flavor and crispy coating, these crab cakes are sure to be a hit with everyone who tries them.
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