Cantlers Crabcakes Recipes

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CRISP CRAB CAKES



Crisp Crab Cakes image

Provided by Ellie Krieger

Categories     appetizer

Time 1h

Yield 8 crab cakes

Number Of Ingredients 14

1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions, thinly sliced
1/2 cup finely chopped red bell pepper
1 cup panko (Japanese breadcrumbs)
1 large egg, lightly beaten
2 tablespoons nonfat milk
1 teaspoon Worcestershire sauce
2 teaspoons dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
Dash of hot sauce
1 pound lump crab or crab claw meat, picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray

Steps:

  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.

Nutrition Facts : Calories 220, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 155 milligrams, Sodium 630 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 26 grams

BALTIMORE CRAB CAKES



Baltimore Crab Cakes image

Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.

Provided by Bon Appétit Test Kitchen

Categories     Shellfish     Appetizer     Fourth of July     Picnic     Quick & Easy     Father's Day     Backyard BBQ     Lunch     Mayonnaise     Seafood     Crab     Summer     Family Reunion     Pan-Fry     Party     Potluck     Lemon Juice     Breadcrumbs     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free

Yield Makes 6 servings

Number Of Ingredients 14

1/4 cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice plus wedges for garnish
1 1/2 teaspoons Old Bay Seasoning
1/2 jalapeño, seeded, finely chopped
1 pound lump crabmeat, picked over
1 1/4 cup panko (Japanese breadcrumbs), divided
1 tablespoon thinly sliced chives
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 head Bibb lettuce
2 tablespoons vegetable oil

Steps:

  • Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
  • Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.

MARYLAND CRAB CAKES II



Maryland Crab Cakes II image

Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why.

Provided by Bea Gassman

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 pound crabmeat, shredded
1 ½ tablespoons dry bread crumbs
2 teaspoons chopped fresh parsley
salt and pepper to taste
1 egg
1 ½ tablespoons mayonnaise
½ teaspoon ground dry mustard
1 dash hot pepper sauce

Steps:

  • Preheat oven broiler.
  • Mix together crabmeat, bread crumbs, parsley, salt and pepper.
  • Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
  • Broil for 10 to 15 minutes, until lightly brown.

Nutrition Facts : Calories 211 calories, Carbohydrate 2.6 g, Cholesterol 184.8 mg, Fat 13 g, Fiber 0.2 g, Protein 20.1 g, SaturatedFat 2.5 g, Sodium 372.6 mg, Sugar 0.3 g

NEW ENGLAND CRAB CAKES



New England Crab Cakes image

This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.

Provided by Jenna T

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 4

Number Of Ingredients 8

1 pound crabmeat
½ cup dry bread crumbs
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon prepared Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

Steps:

  • In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
  • Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 26.6 g, Cholesterol 172.3 mg, Fat 28.4 g, Fiber 1.8 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 1277.1 mg, Sugar 2 g

CRAB CAKES RECIPE BY TASTY



Crab Cakes Recipe by Tasty image

Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 17

1 small shallot, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 egg
2 tablespoons mayonnaise
2 teaspoons dijon mustard
2 teaspoons fresh lemon juice
½ teaspoon worcestershire sauce
1 pinch cayenne pepper, optional
1 lb fresh lump crab meat, picked over
fine sea salt
freshly ground black pepper
1 cup panko breadcrumbs
2 tablespoons all purpose flour, for dusing
2 tablespoons unsalted butter
tartar sauce, recipe follows
lemon wedge

Steps:

  • In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
  • Add the crabmeat, season with salt and pepper and stir to combine.
  • Add the breadcrumbs and mix just to combine.
  • Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
  • Coat the cakes lightly with flour, and shake off any excess.
  • In a large skillet set over medium heat, melt the butter.
  • Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
  • Serve warm with tartar sauce and lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram

BALTIMORE-STYLE CRAB CAKES



Baltimore-Style Crab Cakes image

Provided by Andrew Zimmern

Categories     appetizer

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 10

20 saltine crackers
1 pound jumbo lump crabmeat
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
Freshly ground black pepper
1/4 cup canola oil
Lemon wedges, for serving

Steps:

  • Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
  • To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
  • Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
  • Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
  • In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

EASTERN SHORE CRAB CAKES



Eastern Shore Crab Cakes image

In Delaware, we're surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. -Cynthia Bent, Newark, Delaware

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 9

1 egg, lightly beaten
1/2 cup dry bread crumbs
1/2 cup mayonnaise
3/4 teaspoon seafood seasoning
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon white pepper
1 pound fresh lump crabmeat
2 tablespoons canola oil

Steps:

  • In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.,

Nutrition Facts : Calories 599 calories, Fat 44g fat (6g saturated fat), Cholesterol 235mg cholesterol, Sodium 952mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

AUNT RUTH'S CRAB CAKES



Aunt Ruth's Crab Cakes image

Down home crab cakes are heavy on the crab, light on the filler.

Provided by Lisawas

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 20m

Yield 8

Number Of Ingredients 11

16 saltine crackers, finely crushed
2 tablespoons water
1 pound flaked cooked crabmeat
1 egg, beaten
1 tablespoon prepared mustard
2 tablespoons mayonnaise
1 ½ teaspoons Worcestershire sauce
1 tablespoon seafood seasoning (such as Old Bay®)
⅛ teaspoon salt
⅛ teaspoon black pepper
½ cup vegetable oil for frying

Steps:

  • Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
  • Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 5.3 g, Cholesterol 67.7 mg, Fat 6.2 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 1 g, Sodium 564.6 mg, Sugar 0.2 g

MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)



Maryland Crab Cakes Recipe (Little Filler) image

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.

Provided by Sally

Categories     Dinner

Time 55m

Number Of Ingredients 11

1 large egg
1/4 cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1 pound fresh lump crab meat*
2/3 cup (41g) Saltine cracker crumbs (about 14 crackers)
optional: 2 Tablespoons (30g) melted salted or unsalted butter

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.

MARYLAND JUMBO LUMP CRAB CAKES



Maryland Jumbo Lump Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 to 8 cakes

Number Of Ingredients 8

1 egg yolk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 tablespoon mayonnaise
1 tablespoon chopped fresh parsley
1 pound Maryland jumbo lump crab meat

Steps:

  • Preheat the broiler.
  • In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.

CANTLER'S CRABCAKES



CANTLER'S CRABCAKES image

Categories     Shellfish

Yield 6-8

Number Of Ingredients 8

2 pounds lump crabmeat
1 teaspoon parsley
1 cup mayo
1 egg
Pinch of paprika
2 dashes Tabasco sauce
1 Tablespoon lemon juice
Pinch of salt and white pepper

Steps:

  • 1. Mix all ingredients except for the lump meat. 2. After all ingredients are mixed well, fold the dressing in with the crabmeat without breaking up the crabmeat. 3. Form 5-ounce balls. Bake in 350°F oven for 10 minutes. 4. Serve with a parsley garnish and lemon wedge on the side. 5. Makes 6 to 8, 5-ounce small lump crab cakes

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