HOW TO MAKE CRAB CAKES

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Ginger Crab Cakes










Ginger Crab Cakes

A nice and best crab cakes recipe to try !
Best Crab Cakes Ingredients

* 14 ounces crabmeat
* 1/2 cup light mayonnaise
* 1/4 cup minced green onions
* 1 tablespoon chopped cilantro
* 1 tablespoon lime juice
* 2 teaspoons minced fresh ginger root
* 1/4 teaspoon hot pepper sauce
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 2 eggs
* 3/4 cup dry bread crumbs
* 1/4 cup vegetable oil

Best Crab Cakes Instructions:

1. In large bowl, mix together crabmeat, mayonnaise, green onions, cilantro, lime juice, ginger, hot pepper sauce, and salt and pepper. Shape into 12 patties.
2. In a shallow dish, lightly beat eggs. Place bread crumbs in another shallow dish. Dip patties into egg, then press into bread crumbs to coat all over.
3. In a large skillet, heat 2 tablespoons oil over medium heat. Cook crab cakes in oil, adding remaining oil as needed, for 2 minutes per side or until golden. The best crab cake recipe of ginger is ready to serve...nice ! Enjoy it !
best-crab-cakes.

Pride of Jakarta Crab Cakes

Pride of Jakarta Crab Cakes
A great best crab cakes recipe to try !
Best Crab Cakes Ingredients

1. 1 cup mayonnaise
2. 1/4 cup extra-virgin olive oil
3. 1/4 cup plus 2 tablespoons grapeseed oil
4. 1 1/2 tablespoons fresh lemon juice
5. Cayenne pepper
6. 1 garlic clove, peeled and chopped
7. Fine sea salt
8. 1 pound jumbo lump crabmeat, picked over
9. 1 cup finely crushed saltine crackers (3 1/2 ounces)
10. 1 large egg, lightly beaten
11. 1 tablespoon Dijon mustard
12. 1 tablespoon Worcestershire sauce
13. 1/2 teaspoon Tabasco sauce

Best Crab Cakes Instructions

1. In a medium bowl, whisk the mayonnaise. Gradually whisk in the olive oil and 1/4 cup of the grapeseed oil. Add the lemon juice and season with cayenne. Transfer 1/2 cup of the mayonnaise to a small bowl and reserve. Using the flat side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Whisk the garlic paste into the medium bowl of mayonnaise, then transfer the aioli to a serving bowl.
2. In a large bowl, gently mix the crabmeat with the cracker crumbs, egg, mustard, Worcestershire sauce, Tabasco and the reserved 1/2 cup of mayonnaise. Shape the mixture into six 1-inch-thick crab cakes and transfer to a wax paper-lined plate. Refrigerate until firm, at least 20 minutes.
3. Preheat the oven to 400°. Heat the remaining 2 tablespoons of grapeseed oil in a large cast-iron skillet. Add the crab cakes and cook over moderate heat until golden on the bottom, about 4 minutes. Carefully flip the crab cakes, then transfer them to the oven and bake until golden and cooked through, about 10 minutes. Transfer this best crab cakes to plates and serve with the garlic aioli. Enjoy it !
best-crab-cakes

Mrs. Hadrian's Crab Cakes

Mrs. Hadrian's Crab Cakes
A best crab cakes recipe to try !
Best Crab Cakes Ingredients

1. 1/4 cup mayonnaise
2. 1/4 cup minced onion
3. 2 large eggs, lightly beaten
4. 1/2 teaspoon Worcestershire sauce
5. 1/2 teaspoon dry mustard
6. 1/4 teaspoon salt
7. 1/4 teaspoon cayenne pepper
8. 1 pound lump crabmeat, picked over
9. 1 cup finely crushed soda crackers
10. 2 tablespoons unsalted butter
11. 1/4 cup vegetable oil
12. Lemon wedges, for serving

Best Crab Cakes Instructions

1. 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 wax paper.
2. 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, 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. The best crab cakes recipe is ready to serve with lemon wedges....enjoy it !
best-crab-cakes

Crab Cakes with Horseradish Cream

Crab Cakes with Horseradish Cream
A nice and best crab cake recipe to try !
Best Crab Cakes Ingredients

1. 1/2 cup sour cream
2. 1/2 cup mayonnaise
3. 2 tablespoons drained bottled horseradish
4. 1 pound lump crabmeat, picked free of shell
5. 1 cup dry bread crumbs
6. 3 scallions including green tops, chopped
7. 1/4 cup chopped fresh parsley
8. Pinch cayenne
9. 1/4 teaspoon salt
10. 1/4 teaspoon fresh-ground black pepper
11. 3 tablespoons cooking oil

Best Crab Cakes Instructions

1. In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
2. In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
3. In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. The best crab cake is ready to serve with the horseradish cream. Excellent ! Enjoy it !
mrs-hadrians-crab-cakes

THE BEST CRAB CAKES

THE BEST CRAB CAKES
The Best crab cake recipe to try !
INGREDIENTS

* 2 large eggs
* 2 tablespoons freshly chopped parsley
* 1 teaspoon dry mustard
* 1 teaspoon Worcestershire sauce
* 2 tablespoons mayonnaise
* 1 teaspoon fresh lemon juice
* Salt and pepper to taste
* 1 pound cooked crab meat, flaked
* 1/2 cup fresh breadcrumbs, more as needed
* Panko breads crumbs for dredging
* Half butter and oil for frying
* Lemon wedges
* Roasted Red Pepper Sauce with Capers and Dill (optional)

INSTRUCTIONS
Beat the eggs in a medium-sized bowl. Add the parsley, mustard, Worcestershire, mayonnaise, lemon juice, salt and pepper; mix well to combine. Gently fold in the crab meat and fresh crumbs until well combined. (The mixture will be very moist. If it is wet, add a few more fresh breadcrumbs.) Divide the mixture into 6 to 8 portions; flatten gently into thick patties. (Packing the mixture into 1/3-cup measure for each cake will ensure even portions and yield seven cakes. For more or less cakes, use a slightly smaller or larger cup.) Lightly coat the top and bottom of each patty with panko crumbs. If possible, refrigerate for 30 minutes before sautéeing to help the cakes hold together. Heat a 12-inch skillet over medium-high heat. Add enough butter and oil to generously cover the bottom. Add the crab cakes, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from the pan and drain on a baking rack set on a baking sheet. The Best crab cake recipe is ready to serve immediately, with or without the Red Pepper Sauce or lemon wedges.