Best 6 Red Bar Crab Cakes Recipes
Welcome to a delectable journey into the realm of Red Bar Crab Cakes, a culinary delight that promises to tantalize your taste buds and transport you to the coastal havens where succulent crabs are harvested. This article presents an array of recipes that cater to diverse culinary preferences, ensuring that every seafood enthusiast finds their perfect match.
For those seeking a classic rendition, the Traditional Red Bar Crab Cakes recipe captures the essence of this timeless dish. Fresh crab meat, meticulously picked and seasoned with a harmonious blend of herbs and spices, forms the heart of these golden-brown patties. Pan-fried to perfection, they deliver a crispy exterior and a tender, flavorful interior that will leave you craving more.
If you prefer a baked variation, the Baked Red Bar Crab Cakes recipe offers a healthier alternative without compromising on taste. Flaky crab meat is combined with a medley of aromatic vegetables, herbs, and a hint of Old Bay seasoning, then gently baked until golden brown. These crab cakes boast a delightful crispy crust and a moist, succulent center, making them a perfect choice for health-conscious seafood lovers.
For those with a penchant for bold flavors, the Cajun Red Bar Crab Cakes recipe infuses a spicy kick into the classic dish. A vibrant blend of Cajun spices, including paprika, cayenne, and garlic powder, elevates the crab cakes to a whole new level of deliciousness. Pan-fried until crispy, these crab cakes deliver a tantalizing combination of heat and savory crab flavor that will set your taste buds alight.
And for those who appreciate a touch of luxury, the Maryland-Style Red Bar Crab Cakes recipe incorporates jumbo lump crab meat, the prized treasure of the Chesapeake Bay. With its delicate texture and sweet flavor, jumbo lump crab meat takes center stage in these crab cakes, complemented by a simple yet elegant combination of mayonnaise, Dijon mustard, and Old Bay seasoning. Gently pan-fried, these crab cakes exude an air of sophistication and decadence that will impress even the most discerning palate.
No matter your culinary preferences, this article has a Red Bar Crab Cake recipe that will satisfy your cravings. Get ready to embark on a culinary adventure that celebrates the bounty of the sea and the artistry of the kitchen.
EASY CRAB CAKES
Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
CLASSIC OLD BAY CRAB CAKES
Trivia players, take note: this is the original recipe that appeared on the back of the OLD BAY can. (It's a keeper.) Baking powder makes the crab cakes light and fluffy, while OLD BAY Seasoning adds personality. Serves four lucky folks, unless you're feeling generous and want to make them into mini crab cakes to serve as appetizers.
Provided by Old Bay
Categories Entrees,
Yield 4
Number Of Ingredients 11
Steps:
- Break bread into small pieces in large bowl. Moisten with milk. Add mayonnaise and Worcestershire sauce; mix well. Add remaining ingredients; mix lightly. Shape into 4 patties.
- Refrigerate patties 30 minutes to help keep them together when cooking.
- Heat oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes per side or until cooked through and golden brown.
- Test Kitchen Tip: To broil instead of frying, place crab cakes on foil-lined baking sheet. Broil 10 minutes, turning once, or until golden brown on both sides.
Nutrition Facts : Calories 190 Calories
FLORIDA CRAB CAKES
Make and share this Florida Crab Cakes recipe from Food.com.
Provided by evelynathens
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in bowl.
- Season with salt and pepper.
- Mix in egg.
- For mixture into 8 equal patties, using scant ¼ cup for each.
- (can be made ahead, covered and refrigerated).
- Melt butter in large nonstick skillet over medium heat.
- Fry cakes in batches until golden-brown, about 2 minutes per side.
- Transfer cakes to paper towels; drain.
- Arrange 2 cakes on each of 4 plates.
- Top with Avocado 'Butter' and serve with toast points.
Nutrition Facts : Calories 167.1, Fat 10.3, SaturatedFat 4.5, Cholesterol 103.5, Sodium 360.4, Carbohydrate 6.1, Fiber 0.4, Sugar 1.2, Protein 12.3
LORI'S FAMOUS CRAB CAKES
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!
Provided by SLJ6
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
- Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g
RED BAR CRAB CAKES
This recipe was given to us at the Red Bar in Grayton Beach, Florida. They make the best crab cakes I've ever tasted. They're served with a Lemon beurre blanc sauce drizzeled over them recipe not included... I still have to find a good one, but this is a start. The recipe was originally entitled "Olivier's Crab Cakes", but most patrons of the restaurant would not recognize them by that name.
Provided by Ian Magary
Categories Crab
Time 4h8m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- To bind the crabmeat, melt 6 tbsp of butter and cook the onions, peppers, and garlic until transparent.
- Add remaining butter till melted on low heat.
- Add flour. Mix well with butter and vegetables until it becomes a light roux.
- Add cream, mustard, basil, garlic powder and thyme. Leave on low heat, stirring frequently unitl very thick. Cool the sauce at room temperature.
- Take the crabmeat, mix the sauce with the bread crumbs until you get a dough. Make 3-ounce patties (make sure they're neither sticky nor dry). Refrigerate at least 3 hours.
- To cook, in 3 tbsp olive oil, sear the crab cakes, lightly dipped in flour and fry to a golden brown.
- Try a lemon beurre blanc or roasted peppers sauce for drizzling over the top.
Tips:
- Choose fresh crab meat: Fresh crab meat has a sweet, delicate flavor that is perfect for crab cakes. If you can't find fresh crab meat, you can use frozen crab meat that has been thawed and drained.
- Use a light touch when mixing the crab cakes: Overmixing the crab cakes will make them tough. Gently fold the ingredients together until they are just combined.
- Don't overcook the crab cakes: Crab cakes are best when they are cooked through but still moist in the center. Overcooking will make them dry and tough.
- Serve the crab cakes immediately: Crab cakes are best served hot out of the pan. You can garnish them with fresh herbs, lemon wedges, or tartar sauce.
Conclusion:
Red Bar crab cakes are a delicious and easy-to-make seafood dish. With a few simple ingredients and a little bit of time, you can create these amazing crab cakes that are perfect for any occasion. Whether you are serving them as an appetizer or a main course, these crab cakes are sure to please everyone at the table. So next time you are looking for a delicious and easy-to-make seafood dish, give Red Bar crab cakes a try. You won't be disappointed!
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