Best 3 Spring Hill Ranchs Crab Cakes Recipes
Calling all seafood lovers! Get ready to embark on a culinary journey with the delectable Spring Hill Ranch's Crab Cakes. These savory cakes are a symphony of flavors, combining the sweetness of crab meat with a blend of aromatic herbs and spices. Each bite offers a burst of oceanic goodness, complemented by a crispy, golden brown exterior.
In this article, we bring you not one, but two enticing recipes for Spring Hill Ranch's Crab Cakes. The first recipe, "Spring Hill Ranch's Classic Crab Cakes," takes you back to the basics with a traditional approach that highlights the natural flavors of crab. The second recipe, "Spring Hill Ranch's Spicy Crab Cakes," adds a touch of heat and adventure with the incorporation of jalapeños and cayenne pepper.
Both recipes are meticulously detailed, providing step-by-step instructions to guide you through the process of creating these culinary masterpieces. We'll introduce you to the finest ingredients, including fresh crab meat, aromatic herbs like parsley and thyme, and a secret blend of seasonings that elevate the flavors to new heights.
Whether you're a seasoned cook or just starting your culinary exploration, these recipes are designed to make the process enjoyable and rewarding. So, gather your ingredients, prepare your kitchen, and let's dive into the world of Spring Hill Ranch's Crab Cakes!
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
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.
EASY CRAB CAKES RECIPE
Steps:
- Preheat oven broiler.
- Combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not overmix. Crab meat should be lumpy.
- In a separate bowl, beat together mayonnaise, mustard, and egg. Combine with other ingredients and mix well.
- Form into patties and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan.
- Put the patties into a lightly greased baking sheet. Broil for 10 to 15 minutes (or until lightly brown).
Nutrition Facts : Calories 200 cal
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE
A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield Makes 6 large crab cakes
Number Of Ingredients 17
Steps:
- Line a baking sheet with aluminum foil for easy clean-up.
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
- Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
- In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
- Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
- Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
- Note: The nutritional information does not include the tartar sauce.
Nutrition Facts : ServingSize 2 crab cakes, Calories 299, Fat 14 g, Carbohydrate 9 g, Protein 32 g, SaturatedFat 3 g, Sugar 1 g, Fiber 1 g, Sodium 1141 mg, Cholesterol 275 mg
Tips:
- Use fresh crab meat for the best flavor and texture.
- If you don't have fresh crab meat, you can use frozen crab meat, but be sure to thaw it completely before using.
- Gently mix the crab meat with the other ingredients, being careful not to overmix.
- Form the crab cakes into patties that are about 3 inches in diameter and 1 inch thick.
- Pan-fry the crab cakes in a hot skillet until they are golden brown and cooked through.
- Serve the crab cakes with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce.
Conclusion:
These crab cakes are a delicious and easy-to-make appetizer or main course. They are perfect for a summer party or a casual get-together. With their crispy exterior and tender, flavorful interior, these crab cakes are sure to be a hit with everyone who tries them.
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