Pan Fried Gulf Crab Cakes Recipes

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FRIED CRAB CAKES



Fried Crab Cakes image

This is a recipe I came up with after trying so many crab cake recipes. I think it is fantastic, and the sauce complements the fried crab cakes. Enjoy! I'm sure you will make this recipe again and again.

Provided by Nancy Gibson

Categories     Crab Cakes

Time 35m

Yield 2

Number Of Ingredients 13

⅓ cup panko bread crumbs
1 large egg, beaten
3 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon yellow mustard
½ pound cooked lump crabmeat, drained
¼ cup panko bread crumbs, or as needed
2 tablespoons coconut oil
½ cup mayonnaise
1 canned chipotle pepper in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1 tablespoon lemon juice

Steps:

  • Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
  • Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
  • While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
  • Serve crab cakes with sauce on the side.

Nutrition Facts : Calories 868.9 calories, Carbohydrate 28 g, Cholesterol 205.4 mg, Fat 73.7 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 21.2 g, Sodium 1652.8 mg, Sugar 1.2 g

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

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