Best Backfin Crab Cakes Recipes

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).

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.

PERFECT CRAB CAKES WITH GREEN ONIONS

Steps:

• Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
• Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
• About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

CLASSIC MARYLAND CRAB CAKES RECIPE

Steps:

• Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside.
• In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
• Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash-it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
• Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)

Steps:

• Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
• Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
• Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
• Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
• Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
• Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

BEST BACKFIN CRAB CAKES

Steps:

• Beat eggs.
• Add parsley flakes, Old Bay Seasoning, mustards, Worcestershire sauce, lemon juice,Miracle Whip and, salt and pepper.
• Carefully add crab meat without breaking up lumps too much.
• Roll mixture into 12 balls and roll in cracker crumbs.
• Flatten balls into cakes.
• Heat saute' pan with a little oil on stove top.
• Saute' cakes until golden brown, turning once.
• OR broil in oven til golden brown.

GLUTEN-FREE CRAB CAKES {DAIRY-FREE}

Steps:

• In a large bowl, whisk together the egg, mayonnaise, gluten-free Dijon mustard, gluten-free Worcestershire sauce, Old Bay, lemon juice, and salt.
• Add the parsley, gluten-free bread crumbs, and then the crab meat on top. With a rubber spatula or large spoon, very gently fold together the ingredients, so you do not break up the crab meat.
• Cover the crab cake mixture with plastic wrap and place in the refrigerator for at least 30 minutes or up to 24 hours.
• Spray a baking sheet with gluten-free cooking spray. I used olive oil spray.
• Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. If you are baking the crab cakes, do not flatten them. Use your hands or a spoon to compact each crab cake. If you are frying the crab cakes you will need to flatten them into patties.

DELICIOUSLY EASY CRAB CAKE RECIPE

Steps:

• Combine breadcrumbs, chopped fresh parsley, crab meat, and Old Bay Seasoning in a medium-sized mixing bowl.
• Mix until the ingredients are well incorporated. Don't over-mix.
• Put egg, mayo, and mustard in a small bowl and whisk together.
• Combine the ingredients of both bowls. Stir well without over-mixing.
• Place the mixture in the refrigerator and allow it to chill for 30 minutes. Meanwhile, grease a baking sheet or cookie sheet.
• Remove from refrigerator.
• Preheat oven or broiler to 450 degrees Fahrenheit.
• Form your crab mixture into cakes and place them on the baking sheet.
• Bake in the broiler or center oven rack for 10-15 minutes or until the crab cakes are light golden brown.
• Serve with tartar sauce, a lemon wedge, or remoulade sauce.