Best 6 Jasons Best Crab Cakes Ever Recipes

THE BEST CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

BEST EVER CRAB CAKES

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.

CRAB CAKES BALTIMORE-STYLE

Steps:

• In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
• Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
• Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.

JIMMY JOHNSON'S CRAB CAKES

Steps:

• Preheat oven to 350 degrees.
• Place all ingredients except crabmeat in a mixing bowl; mix and let stand for 5 minutes.
• Gently fold in the crabmeat.
• Form 12 cakes.
• Place on a foil-covered cookie sheet.
• Bake for 6 minutes or until golden.

JASON'S CRAB CAKES

Steps:

• Spread all crab (without any shells) on baking sheet and broil for 2-3 minutes to remove excess water.
• Remove Crab and preheat oven to 360 degrees (180 celcius).
• Sauté Celery, Pepper and Onion is small sauce pan with a small amount of butter then cool for 10 minutes.
• Mix Crab Meat, vegetables and parsley in large bowl and mix. Once mixed add in Worcestershire Sauce, mayonnaise, mustard, lemon juice and egg.
• Add in up to 1/2 cup of bread crumbs to achieve desired consistency.
• Form approximately 8 crab cakes and place on lightly sprayed baking sheet and cook for 15 minutes.
• Serve with lemon and tarter sauce.

CRAB CAKES - JASON'S BEST EVER

Steps:

• Melt 1 1/2 sticks of butter in a large skillet over medium-high heat. Saute scallions and jalapenos for about two minutes, until bright green. Add heavy cream and bring to a boil, stirring for 3-4 minutes until thickened. Remove from heat, add mustard and pepper. Cool five minutes. Place crabmeat in a large bowl. Gently stir in scallion mixture. Form uniform cakes and place on waxed paper lined sheets. Refrigerate until firm, two hours. When ready to serve, place eggs in shallow bowl. Melt additional butter and oil in skillet over medium heat. Dip each cake into the beaten egg and then the crumbs. Saute until browned, 2-3 minutes on each side. Turn cakes only once - they will break easily. Drain on paper towels and serve immediately. I sometimes grill these with no egg or crumbs. Also, these can be sauteed earlier in the day and re-heated in a very hot oven.