Crab cake recipe?

Question

Any recipes for crab cake using real crab meat?

Answer 1

Crab Cakes
Prep Time: 15 minutes
Cook Time: 10 minutes

1 teaspoon cayenne pepper
2 teaspoons white pepper
4 teaspoons kosher salt
2 teaspoons dry mustard
4 teaspoon Worcestershire sauce
4 teaspoons lemon juice
2 teaspoons seafood seasoning (recommended: Old Bay)
1 1/3 cups mayonnaise
2 cups soft, white bread crumbs
4 eggs
4 pounds jumbo lump crabmeat, picked clean of all shells, see *Cook's Note
2 tablespoons olive oil
4 lemon wedges, for serving
Tartar sauce, for serving, optional

Preheat the oven to 350 degrees F.
Combine cayenne, white pepper, salt, dry mustard, Worcestershire, lemon juice, seafood seasoning, mayonnaise, bread crumbs, and eggs in a large bowl and mix until thoroughly combined. Place crabmeat in another large bowl and gently fold egg mixture into crabmeat, being careful not to break up large crab pieces. Shape into 4 crab cakes.

Heat olive oil in a large skillet over medium-high heat. Add the crab cakes, in batches if necessary, and cook until lightly browned, approximately 1 minute on each side. Transfer crab cakes to a sheet pan (or place skillet in oven if oven-safe) and finish cooking the crab cakes in the oven until heated through. Serve with lemon wedges and tartar sauce, if desired.

Answer 2

CRAB CAKES
1/2 stick (1/4 cup) unsalted butter, melted and cooled
4 large eggs, beaten lightly
6 tablespoons sour cream
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne, or to taste
2 pounds lump crab meat, picked over
2 cups fine fresh bread crumbs
1/3 cup cornmeal
1/2 cup vegetable oil

tarragon tartar sauce as an accompaniment
lemon wedges as an accompaniment

In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.

In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.

Makes about 12 crab cakes, serving 6.

Answer 3

This was my mom's recipe for crab cakes, I always bake them, and they must be served with lemon wedges. Crab Cakes Ingredients 1 egg 3 tablespoons mayonnaise 1 tablespoon worcestershire sauce 1 tablespoon Dijon mustard 1 teaspoon fresh lemon juice 1 tablespoon parsley, minced 1 green onion, finely sliced 1/2 cup breadcrumbs 1/4 cup parmesan cheese, grated 1 teaspoon Old Bay Seasoning 1 lb lump crabmeat 1 tablespoon olive oil Garnish lemon wedges tartar sauce Directions Preheat oven to 375. Mix all ingredients together but crab meat and oil. Gently toss in crab meat and form 8 patties. Place on sprayed sheet pan then drizzle each lightly with olive oil. Bake for 10 minutes, flip over and bake another 5-10 minutes.

Answer 4

Maine Rock Crab Cakes

Ingredients:

1 1/2 lb. Crabmeat
4 oz. Sliced white bread, cubed 1/4:" (no crust)
1 cup mayonnaise
3 tbsp. Dijon mustard
1 tbsp. Old bay spice
1/4 cup cooked asparagus, chopped

1. Mix all ingredients in a bowl.

2. Form cakes into 6 portions.

3. Brown in a cast iron pan on both sides in butter.

4. Finish in a 350° oven for 15 minutes.

5. Serve with tartar sauce

Answer 5

White Hart Inn Crab Cakes
2 lbs. crab meat (squeeze liquid out)
1c diced red, yellow or green pepper
1 scallion, thinly sliced
1 clove of garlic, minced
1 ½ c bread crumbs
2 lg. eggs, beaten
2 T heavy cream
Dash of Tabasco
Salt & pepper to taste

Mix crab in bowl with peppers, scallion, garlic and bread crumbs. Add eggs and mix well. Add cream, Tabasco and salt & pepper; mix well. Form 3 oz. cakes. Sauté 4-5 minutes each side turn only once. Serve with Remoulde.


Remoulade

2 c mayonnaise
2 T minced, pickle
½ a lemon juiced
2 T chopped parsley
2 tsp. Dijon mustard
1 T ketchup
¼ tsp. cayenne pepper

For the remoulade: Chop all the ingredients together and add them to the mayonnaise in the food processor; pulse a few times to blend. Refrigerate 30 minutes before serving.

Answer 6

Easy Crab Cakes

1/4 cup Tartar Sauce
1 egg(s)
2 tablespoons finely chopped red bell pepper(s)
2 tablespoons finely chopped green onion(s)
1/4 teaspoon Lawry’s® Seasoned Salt
1/4 teaspoon hot pepper sauce, *
1 can (6 oz.) crabmeat, drained and flaked
2/3-cup plain dry bread crumbs
1 tablespoon Butter

1. In medium bowl, combine Tartar Sauce, egg, red pepper, green onions, seasoned salt and hot pepper sauce. Stir in crabmeat and 1/3 cup breadcrumbs. Shape crab mixture into 4 patties, then dip in remaining 1/3-cup breadcrumbs until evenly coated. 2. In 10-inch nonstick skillet, melt Spread over medium heat and cook crab cakes, turning once, 6 minutes or until golden brown. Serve, if desired, with additional Tartar Sauce. *Use more or less to taste. Serves: 4 Preparation Time: 10 minute(s) Cook Time: 7 minute(s)

Answer 7

1 lb lump crabmeat
1/2 cup breadcrumbs
2 eggs
1/4 cup mayonnaise (do not use dressing)
1 teaspoon Old Bay Seasoning
1/4 teaspoon pepper
2 tablespoons worcestershire sauce
1 teaspoon dry mustard

Mix together eggs, mayo, OLD BAY, pepper, worcestershire sauce, and mustard, until creamy.
Add bread crumbs, mixing evenly.
Add in the crab meat, being sure to mix evenly.
Shape into cakes.
Makes 6 large or 9 medium crabcakes.
Saute in pan with a little oil for about 5 minutes on each side.
You can also broil them until brown. This may require you to flip them, depending on your pan.
Serve with tartar sauce and lemon.
Tip: Try a crabcake sandwich. I use a Martin's Brand potato roll topped with tartar sauce and crisp lettuce.

Answer 8

Crab meat, a box of instant stuffing mix, some chopped red and green peppers, diced onion, a little extra sage, and a sprinkle or two of "old Bay', mix with a couple beaten eggs. Make into patties and pan fry on each side about 3-4 minutes. Quick, easy, and the flavor is great!

Answer 9

Caribbean Crab Cakes Benedict:

3 saltine crackers
3 (1-ounce) slices French bread, torn
1 pound fresh lump crabmeat, drained
1 cup mayonnaise
1 egg white
2 tablespoons fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
1/4 teaspoon seafood seasoning
1/4 cup peanut oil
2 tablespoons unsalted butter
2 avocados, peeled and sliced
6 large eggs, poached
Caribbean Hollandaise Sauce
Cracked black pepper
Garnish: diced red bell pepper

Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.

Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.

Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.

Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.

Yield: Makes 6 servings

Answer 10

I always go to www.allrecipe.com to find out several ways to make something. After looking at several different recipes for crab cakes, you can decide which one works best for your taste and cooking style.