Crab cake recipe please?

Question

Can you tell me how to make a crab cake in details please? Thank you.

Answer 1

Crab Cakes
1 egg, lightly beaten
1/4 cup fat-free mayonnaise
1/2 cup soft bread crumbs
2 green onions, finely chopped
1 tablespoon minced fresh parsley
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon butter or stick margarine
1 tablespoon canola oil
6 tablespoons seafood sauce
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. Yield: 9 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=19824

Answer 2

1

Answer 3

Shirley Phillips Crab Cake Recipe

Answer 4

Crab Cakes

1 lb. jumbo lump or backfin crab meat
2 slices white bread
1 tbsp. mayonnaise (light or regular)
1 tbsp. Dijon mustard
2 tsp. Old Bay seasoning
1 tbsp. snipped parsley
1 egg
tartar sauce or cocktail sauce

Beat the egg in a bowl. Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well.

Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.

Form the cakes by hand into patties about 3 inches around and 3/4-inch thick. Shape should be like a cookie, not like a meatball or golf ball. Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart.

Broil the Crab Cakes:
Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.

Or saute:
Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown or about 8 minutes total cooking time.

Serve with tartar sauce, mustard, or cocktail sauce on the side.

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

I make two different ones:

Maple Hall's
Maryland Style Crabcakes

Historic Country Inns of Lexington Bed and Breakfast and Restaurant on VirtualCities.com

4 slices bread, crusts removed
1 Tablespoon mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon parsley, chopped
1 egg, beaten
1/4 teaspoon Creole seasoning
1 teaspoon Old Bay seasoning
1 dash Tabasco pepper sauce
1 dash lemon juice
1 pound jumbo lump crabmeat

Cut bread into small cubes and moisten with all ingredients except crabmeat. Fold crabmeat into mixture and shape into cakes. Flour, then saute in butter until both sides are golden brown.

--------------AND FOR THE SAUCE...

CRAB CAKE SAUCE RECIPE

This Crab Cake Sauce recipe is deliciously creamy and easy to make. Spice up your Maryland Crab Cakes with this crab cake sauce.

Crab Cake Sauce
Ingredients:
1 cup sour cream
1 cup mayonnaise
1/2 cup cottage cheese
1/3 cup hot salsa
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1/2 cup plain yogurt

Directions:
Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.

Makes 10 Servings.

------------------AND...

Just Crab Cakes

2 pounds lump crab meat
2 eggs
3 tablespoons mayonnaise
2 tablespoons dijon mustard
2 teaspoons Worcestershire sauce
2 tablespoons chopped cilantro
2 tablespoons finely chopped shallot
2 teaspoons Old Bay seasoning
2 tablespoons olive oil
2 tablespoons butter
Salt and white pepper to taste
1 tablespoon each red, green, yellow pepper for garnish

Pick over crab meat, removing any cartilage. Beat eggs and then add rest of ingredients except olive oil, butter, and bell peppers. Gently mix all ingredients. Make into cakes approximately 2 inches in diameter by 3/4 inches high. Sauté in the olive oil and butter until golden brown on both sides. Garnish with red, green, and yellow bell peppers finely diced.

Answer 7

In large bowl, take 1lb lump crabmeat - rinsed & picked thru for shells. Add 1 sleeve crushed ritz crackers, 1 egg, 2 tbsp mayo, 1tbsp worchester & a little celery chopped. Fry in skillet til golden brown, then drain on brown paper bags.......Serve with homemade coctail sauce...Don't forget the garlic bread.

Answer 8

Classic Crab Cakes

1 stk unsalted butter
1 tbl Flour
2 x Eggs
2 can Crab meat
3 x Scallions
1 cup Seasoned bread crumbs
3 tbl Minced sweet onion
1/8 tsp Cayenne
2 tsp Italian seasoning
1 tbl Chopped dill
Salt and black pepper
Lime wedges

Method :
In a mixing bowl add flour, eggs, crab meat, scallions, bread crumbs, yellow onion, cayenne, (you can increase or reduce cayenne to taste) , dill, salt and pepper. Stir gently together. Heat butter in large skillet. Form crab meat mixture into small pancakes. Fry until golden brown on each side. (Add more butter to pan if needed.) Serve immediately with lime wedges.
Approximately 10-15 minutes.

OR

Crab Cakes with Basil Mayonnaise

BASIL MAYONNAISE
40 whl basil leaves
1 1/2 cup Mayonnaise
2 tsp Dijon mustard
2 tsp Lemon juice
1/4 tsp Cayenne pepper
CRAB CAKES
2 tbl Olive oil
2 stalk celery, finely chopped
2/3 cup Finely chopped onion
1 lb Lump crabmeat, picked clean
2 2/3 cup Dry bread crumbs
1/4 cup Chopped chives
2 tbl Chopped parsley
6 tbl Flour
3 lrg Eggs
2 tbl Vegetable oil

Hope this satisfies what you're looking for. They're delicious and the accompanying mayonnaise is quite nice as well. The recipe is originally
BASIL MAYONNAISE : Blanch basil leaves in saucepan of boiling water for 30 seconds. Drain. Transfer leaves to medium bowl filled with ice water to cool. Pat dry on paper towels. Finely chop basil . Mix mayonnaise, mustard, lemon juice, and cayenne together. Set aside 1/2 cup mayo for the crab cakes. Mix basil into remainder and refrigerate. FOR CRAB CAKES Heat olive oil in large heavy skillet over medium heat. Add celery and onion and sauta until tender, about 5 minutes. Transfer to a large bowl.
Stir in crabmeat, 2/3 cup breadcrumbs, chopped chives, and reserved mayonanaise. Season to taste with salt and pepper. Using 1/3 cup for each, form into 12 2 1/2" cakes. Arrange cakes on a baking sheet. Place flour in a small bowl. Whisk eggs in another bowl. Place remaining 2 cups breadcrumbs in a third bowl. Bread each cake in the following order: flour, eggs, then breadcrumbs. Heat 1 tablespoon oil in large skillet over medium heat. Add crab cakes in batches, cooking until golden, adding more oil as required. Serve with basil mayonnaise.

Answer 9

Mix crab meat, mayonnaise, and bread crumb.

Answer 10

Here are three of our favorite crab cake recipes-- enjoy!

Premium Crab Cakes


Developed by Phillips chef and general manager Todd VanGeluwe, this recipe gives a rich and buttery twist to our much-loved regional delicacy!

Yield: Approximately 6 crab cakes



1/2 lb. Phillips Backfin Crab Meat

1 lb. Phillips Jumbo Lump Crab Meat

1/4 cup chopped parsley

3/4 cup Ritz crackers, crushed

1 large egg

3/4 tsp. Worcestershire sauce

3/4 tsp. lemon juice

3/4 tsp. seafood seasoning

3/4 tsp. Dijon mustard

1/2 cup mayonnaise


Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl. Place the crab meat, parsley, and Ritz crackers into a separate bowl. Mix very lightly to combine. Add the wet ingredients to the crab mixture and combine lightly. Portion into 5-ounce cakes and broil, bake, or pan fry until browned on both sides.
Here are three of our favorite crab cake recipes-- enjoy!

Premium Crab Cakes



Developed by Phillips chef and general manager Todd VanGeluwe, this recipe gives a rich and buttery twist to our much-loved regional delicacy!

Yield: Approximately 6 crab cakes



1/2 lb. Phillips Backfin Crab Meat

1 lb. Phillips Jumbo Lump Crab Meat

1/4 cup chopped parsley

3/4 cup Ritz crackers, crushed

1 large egg

3/4 tsp. Worcestershire sauce

3/4 tsp. lemon juice

3/4 tsp. seafood seasoning

3/4 tsp. Dijon mustard

1/2 cup mayonnaise


Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl. Place the crab meat, parsley, and Ritz crackers into a separate bowl. Mix very lightly to combine. Add the wet ingredients to the crab mixture and combine lightly. Portion into 5-ounce cakes and broil, bake, or pan fry until browned on both sides.



Phillips Signature Crab Cakes


This original recipe was developed by founder Shirley Phillips in 1956 and is the same traditional crab cake recipe used in all Phillips Seafood Restaurants today.


Yield: Approximately 6 crab cakes


1 lb. Phillips Crab Meat

1 egg

2 tsp. Worcestershire sauce

1/4 tsp. dry mustard

2 Tbsp. mayonnaise

1 tsp. lemon juice

1 Tbsp. mustard

1 Tbsp. melted butter

1 tsp. parsley flakes

1 tsp. Phillips Seafood Seasoning

1/2 cup breadcrumbs



In a mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break the lumps. Shape into cakes. Pan fry or bake at 375 degrees F for 12-15 minutes or until evenly brown on each side and reach an internal temperature of 165 degrees F.
Ingredients:
1 lb. Phillips Backfin Crab Meat

10 Saltine crackers, crushed

1 large egg

2 Tbsp. ranch dressing

2 tsp. Oriental chili garlic paste

2 tsp. lime juice

1 Tbsp. cilantro

2 Tbsp. extra-virgin olive oil



Sauce:
1 medium avocado, roughly mashed

1/2 tsp. chipotle chili powder

1/2 tsp. lemon juice

Salt and pepper to taste

1/4 cup mayonnaise



Prepare Sauce: Combine mayonnaise, chili powder, avocado, lemon juice, salt and pepper in a small mixing bowl and blend well. Chill.

Prepare Cakes: In a large mixing bowl, gently combine crab meat, crackers, egg, ranch dressing, garlic paste, lime juice, and cilantro. Form into 4-6 crab cakes. Saute in olive oil until golden brown on both sides. Serve with dollops of avocado mayonnaise.