Florida Crab Cakes Recipes

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THE BEST CRAB CAKES



The Best Crab Cakes image

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

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

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.

TANGIER ISLAND VIRGINIA CRAB CAKES



Tangier Island Virginia Crab Cakes image

I grew up eating these crab cakes, which are crisp on the outside and tender on the inside. They're absolutely delicious every time I make them. -Ann Girucky, Norfolk, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 12 crab cakes.

Number Of Ingredients 11

1 large egg, beaten
1 tablespoon mayonnaise
1 teaspoon ground mustard
1 teaspoon seafood seasoning
1 teaspoon prepared mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lump crabmeat, drained
2 slices white bread, finely crumbled (about 1-1/2 cups)
3 tablespoons canola oil

Steps:

  • In a large bowl, mix the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add crab cakes in batches; cook until dark golden brown, 2-3 minutes on each side.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.

FLORIDA CRAB CAKES



Florida Crab Cakes image

Make and share this Florida Crab Cakes recipe from Food.com.

Provided by evelynathens

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb fresh crabmeat, picked over
1/2 cup fresh white breadcrumbs
2 tablespoons mayonnaise
2 tablespoons chopped fresh Italian parsley
1 tablespoon coarse-grained Dijon mustard
1 tablespoon chopped green onion
2 teaspoons fresh lime juice
1/4 scotch bonnet peppers (wear rubber gloves) or 1/2 serrano chili, seeded, minced (wear rubber gloves)
1 dash Worcestershire sauce
1 egg, beaten to blend
2 tablespoons butter

Steps:

  • Combine first 9 ingredients in bowl.
  • Season with salt and pepper.
  • Mix in egg.
  • For mixture into 8 equal patties, using scant ¼ cup for each.
  • (can be made ahead, covered and refrigerated).
  • Melt butter in large nonstick skillet over medium heat.
  • Fry cakes in batches until golden-brown, about 2 minutes per side.
  • Transfer cakes to paper towels; drain.
  • Arrange 2 cakes on each of 4 plates.
  • Top with Avocado 'Butter' and serve with toast points.

Nutrition Facts : Calories 167.1, Fat 10.3, SaturatedFat 4.5, Cholesterol 103.5, Sodium 360.4, Carbohydrate 6.1, Fiber 0.4, Sugar 1.2, Protein 12.3

FLORIDA CRAB CAKES WITH AVOCADO BUTTER



Florida Crab Cakes with Avocado Butter image

Provided by Marian Burros

Categories     dinner, appetizer, side dish

Time 25m

Yield 24 crab cakes

Number Of Ingredients 14

1 pound fresh lump crab meat
1 egg, beaten
2 tablespoons minced Italian parsley
1 tablespoon chopped scallion
1 1/2 tablespoons grainy mustard
Dash Worcestershire sauce
1/2 Scotch bonnet, jalapeno or Serrano pepper, seeded and minced
4 tablespoons mayonnaise
1/2 cup fresh bread crumbs
2 limes
Freshly ground black pepper and salt (optional) to taste
1 tablespoon olive oil
1 large ripe avocado, pitted and cut into chunks
24 thin slices French baguette, toasted

Steps:

  • Pick over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, hot pepper, mayonnaise, bread crumbs, juice of one lime, pepper and salt.
  • Shape into 24 small patties and saute in hot oil in nonstick skillet until brown on both sides. Handle and turn gently so that crab cakes do not fall apart. Cakes will cook in two or three minutes.
  • In food processor, process avocado and 2 tablespoons lime juice until smooth. Add salt and pepper, to taste.
  • When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 181 milligrams, Sugar 1 gram, TransFat 0 grams

FLORIDA CRAB CAKES WITH AVOCADO BUTTER



Florida Crab Cakes With Avocado Butter image

This recipe is out of a 1994 Bon Appetit magazine. It was given to them by a famous chef in Florida. It is still one of my favorite recipes for crab cakes and the avocado butter is a nice change from the normal condiments one gets with crab cakes.

Provided by Expat in Holland

Categories     Crab

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3/4 lb crabmeat
1/2 cup breadcrumbs
2 tablespoons mayonnaise
2 tablespoons parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon green onion, minced
2 tablespoons lime juice
1/4 scotch bonnet pepper, chili seeded and minced
1/2 teaspoon Worcestershire sauce
1 egg, beaten
1 dash Tabasco sauce
3 tablespoons butter
1 avocado, peeled pitted and chopped
salt
pepper

Steps:

  • Combine breadcrumbs, mayonnaise, parsley, dijon, green onion, 2 tsp lime juice, chili and Worcestershire sauce. Mix until combined.
  • Mix in egg into breadcrumb mixture.
  • Fold in crabmeat in to the breadcrumb mixture.
  • Form into 8 patties. Cover and refrigerate for at least 30 minutes.
  • Meanwhile in a food processor, add avocado, lime juice, salt and pepper. Process until smooth. Cover and refrigerate.
  • In skillet melt butter and fry cakes in batches until golden brown. About 2-3 minutes per side.
  • Transfer cakes to paper towel to drain.
  • Arrange 2 cakes on 4 plates and put a dollop of avocado butter on top of each.

Nutrition Facts : Calories 335.7, Fat 21.1, SaturatedFat 7.5, Cholesterol 113.4, Sodium 995.2, Carbohydrate 17.4, Fiber 4.3, Sugar 2.2, Protein 20.4

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