Best Ever Crab Cakes Recipes

Jumbo lump crab meat, fresh herbs and fragrant seasonings, a creamy remoulade for topping: these recipes from Food Network make it easy to whip up a batch of crave-worthy crab cakes at home anytime.

Author: By: Kristie Collado

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Directions For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, Place an oven rack 8 inches from the broiler

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Step 1: Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well. Step 2: Pour mixture over crabmeat and fold in taking care not to break up the lumps. Step 3: Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

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Step 2. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 …

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In a large bowl, mix together all ingredients except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.

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Southwestern Crab Cakes. crab cakes with peppers and corn in side over bed of lettuce. Credit: Soup Loving Nicole. View Recipe. this link opens in a new tab. A poblano pepper, chili powder, and cayenne pepper give these Southwestern-inspired crab cakes a spicy kick. Canned corn, meanwhile, adds color and flavor.

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Pre-heat oven to 400* F Spoon crab mixture into individual one serving baking dishes then bake approx 12 minutes or until tops brown. Remove from oven and lightly sprinkle crabcakes with sauteed

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In a large bowl, combine half of the crushed crackers with the milk. Let sit for 5 minutes. Add the remaining ingredients, except for the oil, and mix delicately to avoid breaking up the crabmeat. Season with pepper (do not add salt as the crab is already quite salty). Using your hands, form the mixture into 4 to 6 patties and place on a large plate.

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1/2 cup panko breadcrumbs. 1 1/2 tsp. finely chopped parsley. Dash each salt and black pepper. 8 oz. (about 1 cup) canned lump crabmeat, drained. 2 tbsp. finely chopped onion. 2 tbsp. finely chopped celery. 1 tsp. chopped garlic. 2 tbsp. reduced-fat cream cheese. 3 tbsp. (about 2 large) egg whites or fat-free liquid egg substitute.

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Whisk together the mayonnaise, hot sauce, lemon juice, Worcestershire sauce and mustard. Pick over the crabmeat for shells. Fold the crab meat and breadcrumbs into the sauce being careful not to break up the crab too much. Shape the crab into 6 equal size patties and arrange on a baking sheet.

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"This is the best crab cake recipe you will ever find," says Andrew Zimmern. "If you don't overmix, and don't pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven

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This easy crab cakes recipe has just 7 simple ingredients. It’s packed with lumps of juicy crab meat, savory seasonings, and flaky breadcrumbs. And the recipe is so easy to make! Crab cakes started as a staple dish in Maryland and Virginia but have become famous all over the United States.

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Preheat the oven to 425° F and form the crab mixture into 4 large, even sized balls. Place on a lightly greased baking sheet and bake for 12 minutes. Remove the crab cakes and preheat the broiler to high, broil for 1-2 minutes until golden. 3. Serve. Serve the crab cakes with lemon wedges and Old Bay tartar sauce.

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In a third bowl, combine the bread crumbs with paprika, dried oregano, garlic powder, salt, and pepper. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Dredge cakes into seasoned bread crumbs, coating cakes evenly. Place on a plate until needed.

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Taste and adjust with more lemon and garlic to your personal preference. Set aside. In a colander, drain crab, using your hands to squeeze excess moisture from the crab meat. Place in a large bowl and add the mayonnaise, the egg, the 1/2 cup Panko, flour, fresh lemon juice, onion, celery (if using), salt, and pepper.

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The Best-Ever Crab Cakes MyRecipes.com You probably have most of the ingredients on hand for these simple, elegant crab cakes; just make a quick run to the seafood market for fresh lump crabmeat. Toss together a bright, seasonal salad while the crab cakes chill. Look for dry-packed sea scallops at your local seafood market.

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INGREDIENTS FOR BEST CRAB CAKES RECIPE. ⅓ cup mayonnaise. 1 large egg, beaten. 2 tbsp Dijon mustard. 2 tsp Worcestershire sauce. ½ tsp hot sauce. Salt and freshly ground pepper. 1 lb jumbo lump crab meat (pick it over for shells) ¾ cup panko bread crumbs.

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How to make the best crab cakes?

Ingredients

  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon kosher salt
  • 1 pound jumbo lump crab meat, picked over for shells
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons olive oil, divided

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How do you make homemade crab cakes?

How to Make Crab Cakes

  • First up, combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. ...
  • In a separate bowl, combine mayonnaise, mustard, and egg.
  • Combine the egg mixture with the rest of the ingredients and mix well.
  • Form patties from the mixture and refrigerate for about half an hour. ...
  • Put the patties into a lightly greased baking sheet. ...

What are good recipe for crab cakes?

Our Best Crab Cake Recipes

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How to prepare crab cakes the right way?

Directions

  • In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
  • In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
  • In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. ...
  • Serve with lemon and tartar sauce.

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