Mrs Duvalls Crab Cakes Recipes

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MRS. DUVALL'S PAN-FRIED CRAB CAKES



Mrs. Duvall's Pan-Fried Crab Cakes image

This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.

Provided by xtine

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup minced onion
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb lump crabmeat, picked over
1 cup finely crushed soda cracker
2 tablespoons unsalted butter
1/4 cup vegetable oil
lemon wedge, for serving

Steps:

  • In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
  • In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.

Nutrition Facts : Calories 468.8, Fat 29.7, SaturatedFat 7.5, Cholesterol 198.2, Sodium 916.9, Carbohydrate 19, Fiber 0.7, Sugar 1.9, Protein 30.5

ROBERT DUVALL'S CRABCAKE RECIPE



Robert Duvall's Crabcake Recipe image

Provided by Food Network

Number Of Ingredients 10

1 pound jumbo lump crabmeat
2 tablespoons mayonnaise
1/2 teaspoon salt
1/2 teaspoon dried mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
2 lightly beaten eggs
1/2 small onion, finely chopped
17 saltine crackers, finely chopped
1/3 cup corn oil

Steps:

  • Preheat oven to 350 degrees. Mix all ingredients gently, without breaking up crabmeat. Roll into small rounds and pan fry in oil. Heat through in oven. Serve with favorite accompaniment.;

BROILED CRAB CAKES



Broiled Crab Cakes image

I played around with Paula Deen's and Mrs. Duvall's crab cake recipes and came up with the most delicious, moist, tasty crab cake in the Northeast! My family and friends are totally amazed!

Provided by Jessica4NYY

Categories     Crab

Time 42m

Yield 8 crab cakes, 4 serving(s)

Number Of Ingredients 20

1/4-1/2 cup scallion, chopped
1 tablespoon fresh parsley
1 garlic clove, minced
2 eggs, lightly beaten
1/4 cup mayonnaise
1/4-1/2 cup fresh grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 lb large lump crabmeat
1 cup Ritz crackers or 1 cup Club crackers, finely crushed
2 -4 tablespoons unsalted butter
1 tablespoon lemon juice
1 cup mayonnaise
1/4 cup heavy cream
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
2 -3 teaspoons fresh lemon juice
1 garlic clove, minced

Steps:

  • Combine lemon dill sauce ingredients and chill.
  • Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
  • In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
  • Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
  • Serve with Lemon Dill Sauce.

MRS. DUVALL'S CRAB CAKES



Mrs. Duvall's Crab Cakes image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup onion, minced
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crabmeat, picked over
1 cup soda crackers, finely crushed
2 tablespoons unsalted butter
1/4 cup vegetable oil
Lemon wedges

Steps:

  • In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

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