Carlas Haute Crab Cakes Recipes

CRAB CAKES

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.

QUICK CAROLINA CRAB CAKES

Steps:

• In a small bowl, combine the first 5 ingredients. Cover and refrigerate., In another bowl, combine the first 10 crab cake ingredients. Fold in crab. Refrigerate for 30 minutes., In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook until golden brown, 3-5 minutes on each side. Serve with sauce.

CARLA'S HAUTE CRAB CAKES

Steps:

• 1. The Sauce: Mix all the ingrerdients for the sauce with a whisk. Cover and refrigerate. 2. The Crab cakes: Basically, I mix all the herbs, capers, shallots, red pepper, salt, pepper, garlic, paprika and wet ingredients together. Then I mix in the beaten eggs & whisk briskly. Then I add the crab meat. Mix. Add the melted butter. Mix. Then I add the cheese. Mix. Finally, I add the bread crumbs, and mix some more. mixture should be sort of like the consistency of a seafood meatloaf mix. 3. Now that all of my ingredients are all mixed together, I form big balls like the size of tennis balls and gently pat down between my hands into round cakes about 3/4 " thick -not an exact science. I just want all my crab cakes to look uniform. place all crab cakes on a baking sheet lined with parchment paper. cover crab cakes with some plastic wrap or tin foil. refrigerate for at least an hour . 4. Take your skillet and coat the bottom of with the Avocado oil - I don't use tons, just enough that I can really see it- probably about a 1/3 - 1/2 cup for all batches total. 5. When the pan is heated thoroughly over medium-high heat, place three to four crab cakes in and sauté about 4 minutes a side or until a caramel golden brown in color. Keep finished crab cakes warm on a baking sheet in a slightly warm (200 degree) oven. 6. When ready to serve, blot the crab cakes gently on a dish with a paper towel. 7. Serve them on a big platter with some decorative greens (dill, parsley) with wedges of lemon. 8. I put the sauce in a sauce boat on the side.

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.