Best 3 Grandmom Andersons Crab Cakes Recipes

SUNNY'S SIMPLE CRABCAKES WITH CELERY ROOT REMOULADE

Steps:

• Heat oven to 400 degrees F.
• In a large bowl add the bread, heavy cream, and a pinch of salt.
• In a medium saute pan over medium heat add the butter, olive oil, onion, celery, and scallion. Season with salt and pepper, then add the seafood boil seasoning. Stir and cook until the vegetables are tender, but not browned. Add the garlic and cook 5 minutes more. Remove from the heat, stir in the lemon zest and let it cool. Once cooled, add to the bowl with the milk and bread. Stir to combine then add the egg whites and stir to combine. Add the crabmeat and lightly combine with your hands. Divide and make into 8 balls; the batter will be moist. Place the balls on a parchment paper-lined baking sheet and refrigerate for 10 minutes.
• Bake until light golden brown, 30 to 35 minutes. Serve with a spoonful of my Celery Root Remoulade, recipe follows.
• Trim the root end of the celery root and trim the skin off all around. Shred the celery root using a box grater or the grater attachment on a food processor.
• In a medium bowl combine the celery root, thyme, mayonnaise, vinegar, grainy mustard, Dijon mustard, lemon juice, olive oil, and sugar. Taste the mixture and season with salt and pepper. Refrigerate at least 2 hours before serving.

BAKED CRABCAKES WITH OLD BAY REMOULADE

Steps:

• Preheat the oven to 400 degrees F.
• For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
• For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
• Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.

FAIDLEY'S WORLD FAMOUS CRAB CAKES

Steps:

• Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
• In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
• Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
• Let the mixture sit for 2-3 minute.
• before forming the cakes.
• Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
• Do NOT pack the mixture too firmly.
• The cakes should be as loose as possible, yet still hold their shape.
• Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
• Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
• Chill for at least 1 hour.
• To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
• Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
• on each side.
• Remove with a slotted utensil to a paper towel to drain.
• To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
• on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
• total cooking time.
• Serve at once with tartar sauce on the side.
• Makes 4 servings.