My All Time Favorite Crab Cakes Recipe 445

MINI CRAB CAKES

Steps:

• Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.

THE VERY BEST CRAB CAKES RECIPE

Steps:

• In a medium bowl, carefully pick over the crab and remove any shells.
• In a small bowl, stir together the mayonnaise, dijon, worcestershire sauce, hot sauce, egg, pepper, lemon zest and parsley.
• Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much. Gently fold in the breadcrumbs.
• Form 1/3 cup of the crab mixture into 8 patties and transfer to a baking sheet lined with parchment. Chill for 15-20 minutes.
• Heat the olive oil in a large skillet over medium-high heat.
• Add the crab cakes and cook over medium heat until golden, approximately 3-4 minutes. Turn the crab cakes over with a spatula. Cook until golden brown, crispy and cooked through, approximately 3 minutes.
• Transfer to a serving platter and serve immediately with tartar sauce and lemon wedges, if desired.

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.

MY CRAB CAKES

Steps:

• Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
• Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
• Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

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).

CRAB CAKES

Steps:

• In a bowl, combine the first eight ingredients. Add crab; mix gently. Shape rounded tablespoonfuls into 2-in. patties. , In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes on each side or until golden brown. Serve with seafood sauce.

BEST EVER EASY CRAB CAKES

Steps:

• In a large mixing bowl, combine the crabmeat, green onions, chives, parsley, lemon juice, and mayonnaise. Add panko breadcrumbs and fold into the crabmeat mixture.
• Divide the mixture into 6 equal portions and form into thick round cakes (see photos and video in the post)
• Place on a plate, cover with plastic wrap and chill at least 30 minutes. This sets and firms the cakes so are easy to handle for breading and won't flatten when fried.
• In a shallow bowl, add the flour and season with salt & pepper.
• In another bowl, whisk the eggs with the water.
• In a third bowl, combine the bread crumbs with paprika, dried oregano, garlic powder, salt, and pepper.
• Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Dredge cakes into seasoned bread crumbs, coating cakes evenly. Place on a plate until needed.
• In a large saute pan, heat oil and pan fry until lightly golden, about 4 minutes on each side. Place the cakes on paper towels to absorb the oil and season with salt to taste. Serve Hot.

CRAB CAKES

Steps:

• In a skillet cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender and transfer to a bowl. Stir in crab and bread crumbs. In a small bowl whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, Tabasco, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
• Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inches thick, and transfer to baking sheet. Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.
• In a heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.
• Serve crab cakes warm with lemon wedges. Makes 6 cakes.