Crab Cakes Recipe

 

crab cakes recipe

Crab Cakes Recipe: The trick is to form the cakes on a cookie sheet and then chill them for at least an hour before attempting to fry them. Also I had used canned crab which just doesnt taste nearly as good as fresh. This weekend I tried again to excellent results.

Many crab cake recipes have a high ratio of filler. This one is mostly crab. There was some debate over the recipe - my family declared it perfect, and although rich and buttery, I thought they could have been a bit spicier. When I make these again Ill add a pinch of cayenne. They were terrific with cocktail sauce, but just a little bit too plain for my taste on their own1 lb lump crabmeat (Starting with two 2 lb crabs from Whole Foods, we cracked them and got about 1 1/4 lb of lump crab meet)1/2 stick (1/4 cup) unsalted butter1/2 small onion, chopped1 teaspoon coarse kosher salt2 large eggs1 1/2 teaspoons Worcestershire sauce1 teaspoon of paprika1/2 teaspoon freshly ground black pepper2 Tbsp prepared tartar sauce2 slices firm white sandwich bread torn into small pieces6 Tbsp fresh bread crumbsthe crabmeat to remove any bits of shell and cartilage, being careful not to break up the lumps of crabCook the onion and 1/2 of the teaspoon of salt in 1 Tbsp of butter in a small skillet, over medium high heat, until the onion is softened Let it cool.

Whisk together the eggs, Worcestershire sauce, remaining salt, paprika, pepper, tartar sauce, and onion mixture. Gently fold in the crabmeat and torn bread. Note that the mixture will be very wet.

Gently form the mixture into six cakes, each about 3 1/2 inches across and 3/4 inches thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the bread crumbs. Set the crab cakes in one layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for one hour. Melt the remaning 3 Tbsp of butter in a large nonstick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3 minutes on each side.

Crab Cakes: Crab cakes with green onions and seasonings,2 6-1/2 oz. cans back fin lump crab meat or 3/4 lb. fresh crab (about 2-1/2 cups)2 tbsp. reduced-fat mayonnaise1 Tbsp. Worcestershire sauceSeveral drops hot pepper sauce4 green onions, chopped2 Tbsps. dry mustardSalt and freshly ground pepper, or to taste2 egg whites1 cup cracker crumbsOlive oil spray.

PREPARATION: Drain crab meat and flake with a fork, picking out any shell or cartilage. Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites. Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated. Heat a nonstick skillet on medium heat. Spray with olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes.style crab cakes are hand-formed, with 70% sweet jumbo lump crab meat combined with a delicate blend of mayonnaise, secret spices and a touch of buttery crackers. Lump Crab meat is quite simply the biggest and best chunks of meat from the Blue Crab. Made from a secret family recipe dating back to the 1930s, Jakes Cakes were voted best crab cake since 1996.

There is no comparison to those mass produced crab cakes produced with bread fillers. Flash frozen to preserve the delicately balanced flavors, each crab cakeADRIENNES CRAB CAKES1 pound fresh crabmeat, picked over for shells and cartilage, and drained1/4 cup mayonnaise1 scallion, minced (optional)1 tablespoon Worcestershire sauce1 tablespoon Dijon mustard1/4 teaspoon hot pepper sauce (optional)3/4 cup dry breadcrumbsSalt, black pepper and cayenne, to taste1 large egg, lightly beaten1/4 cup vegetable oil or clarified butterIn a bowl, mix the crabmeat, mayonnaise, scallion, Worcestershire sauce, mustard, hot pepper sauce and 1/4 cup of the breadcrumbs. Blend gently and carefully. Season with the salt, black pepper and cayenne. Mix in the egg. Form the crab mixture into either 1/8- or 1/4-cup-sized flat cakes, depending on your taste. Dredge the cakes in the remaining breadcrumbs, pressing to make the crumbs stick. Transfer the cakes to a baking sheet lined with waxed paper.

Cover and refrigerate for 1 to 4 hours.Heat the oil in a cast-iron (or other heavy) skillet over medium heat. Add a few crab cakes at a time to the skillet and cook until golden brown, about 2 minutes per side. Drain the cakes on paper towels. Prepare to devour.Makes 12 to 24 crab cakes, depending on the size