What is your best "Crab Cake" recipe?

Answer 1

Crab Cakes With Basil Aioli

Yield: 4 Servings

----- Crab Cakes =======================
12 oz Crab Meat
1/4 c Red Peppers;Roasted &
-Minced (From Jar)
3 T Basil Aioli (Recipe Follows)
1 1/2 t Lemon Peel;Grated
3 c Bread Crumbs (French Bread)
2 Large Egg Yolks
All Purpose Flour
2 Egg Whites;Beaten Just
-Until Foamy
3 T Butter
----- Basil Aioli ======================
3/4 c Mayonnaise
1/3 c Basil Leaves;Finely Chopped
1 T Lemon Juice
1 1/2 t Garlic;Minced
1 1/2 t Lemon Peel;Grated

FOR THE CRAB CAKES: Combine crab meat, red peppers, basil aioli and
lemon peel in a large bowl. Mix in half of the bread crumbs and season
to taste with salt & pepper. Mix in yolks (mixture will be soft).
Form crab cakes into two cakes per serving using a generous 1/4 cupful
for each. Coat cakes on both sides with flour and shake off the excess.
Brush both sides with the egg whites and coat with the remaining
bread crumbs. Cover and chill for at least two hours (up to six hours).
Melt butter in a heavy skillet and working batches cook cakes until
golden brown and heated through (about four minutes per side). Place
two cakes on each plate and serve with the remaining basil aioli. FOR
THE BASIL AIOLI: Mix all ingredients in a medium bowl. Season to taste
with salt and pepper. Cover and refrigerate for at least one hour to
allow flavors the develop.

Answer 2

Mrs. Duvalls Crab Cakes

1/4 cup mayonnaise
1/4 cup onion, minced
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crabmeat, picked over
1 cup soda crackers, finely crushed
2 tablespoons unsalted butter
1/4 cup vegetable oil
Lemon wedges
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 waxed paper. The crab cakes can be refrigerated overnight at this point, if needed. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half 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. Serve with lemon wedges.

Answer 3

Crab Cake Recipe

It's easy and sooooo delicious.

INGREDIENTS

2 tablespoons freshly chopped parsley
1/2 teaspoon dry mustard (can use up to 1 teaspoon if desired)
1 teaspoon Worcestershire sauce
2 large eggs, beaten
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1 pound cooked crab meat, flaked (I use back fin)
1/2 cup fresh bread crumbs, more as needed
Salt and pepper to taste
Additional fresh breadcrumbs or, preferably, panko crumbs for dredging
Butter and oil for frying
Roasted Red Pepper Sauce with Capers and Dill (optional)


Mix together the parsley, mustard, Worcestershire, eggs and mayonnaise. Add the crab meat and crumbs. Season with salt and pepper and combine well but gently, so you don't break up the crab meat. Divide the mixture into 6 to 8 portions; flatten gently into thick patties. (To ensure even portions, pack the mixture into a 1/3-cup measure for each patty.) Coat each patty lightly with crumbs. If possible, refrigerate for 30 minutes before sautéeing. Heat butter and a little oil, enough to generously cover the bottom, in a large fry pan over medium-high heat. Add the crab patties, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from pan and drain on paper towels.

Serve immediately, with or without the Red Pepper Sauce.

Answer 4

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 5

1.5 pounds of lump crab meat
2 stiffly whipped egg whites
1/2 cup Hellman's full mayonnaise
1 tablespoon capers
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped pimento
1 tablespoon finely chopped green onion
1/2 cup Japanese Panko bread crumbs
salt pepper and pinch of dried mustard

Toss very lightly with hands. You do not want to break apart the lumps of crab meat. Make into smallish cake and set in pan.

Heat a half cup of butter in a heavy skillet or frying pan do not let it burn - have a medium high heat

Brown for 4 minutes and turn be careful not to break the cake

brown another 4 minutes if they are golden then put on warmed plates and serve

Answer 6

1 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 butter
1/2 small onion, chopped
1 teaspoon coarse kosher salt
2 large eggs
1 1/2 teaspoons Worcestershire sauce
1 teaspoon of paprika
1/2 teaspoon freshly ground black pepper
2 Tbsp prepared tartar sauce
2 slices firm white sandwich bread torn into small pieces
6 Tbsp fresh bread crumbs
Pick over the crabmeat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab.
Cook 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.