i need a good crab cake recipe please.?

Answer 1

I watched Paula Deen make these once, and I had to try them...they are really good, and the sauce is to die for!

Lemon Dill Sauce:
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced

Crab Cakes:
3 tablespoons butter
1 green onion, finely chopped
2 tablespoons finely chopped red bell pepper
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
Cayenne pepper
1 cup bread crumbs
1/4 cup grated Parmesan
1 pound white or claw crabmeat, picked free of any bits of shell
2 tablespoons vegetable oil

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.

Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

Answer 2

CRAB CAKES

1 lb. crab meat
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton's Hot Salt
onion powder for sprinkling
butter or olive oil for frying

Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.
Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.

In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).

Answer 3

Hi !!!
Here you go...ENJOY!!!

Maryland Style Crab Cakes Recipe

Serves 6

Ingredients:

1 egg
1/2 cup mayo
1/2 tsp garlic, minced
3 dr Tabasco, to 4 dr
2 tsp Worcestershire
Salt and white pepper
2 lb crab
1/2 medium red bell pepper, minced
1/2 medium gold bell pepper, minced
2 ribs celery, minced
1/2 small red onion, minced
1/2 jalapeno, peeled, minced
3/4 cup breadcrumbs

Mustard Cream Sauce:

2 tsp shallots, minced
2 cup dry white wine
2 cup heavy cream
4 tsp Dijon

Instructions:

Crab Cakes:

1. Combine egg, mayo, garlic, Tabasco, Worcestershire, salt and pepper.
2. Mix well to make a sauce.
3. Combine crab with vegs and add to sauce.
4. Sprinkle breadcrumbs over mixture.
5. Carefully mix with hands to combine well.
6. Divide into 18 parts and each into a biscuit size cake.
7. Preheat oven 450F.
8. Preheat skillet with a mixtue of butter and oil (1/2 and 1/2).
9. Cook cakes to light golden brown on one side.
10. Turn over and place in oven 5 mins.
11. Do not overbrown.

Mustard Cream Sauce:
1. Boil shallots and wine until reduced by 3/4. Stir in mustard then cream.
2. Reduce to desired consistency; strain and serve.

Answer 4

500g (1lb) Crab Meat.
1 onion grated.
1 potato grated.
1 carrot grated.
1 egg beaten.
¼ Cup sultanas.
¼ Cup of fresh bread crumbs.
2T Vinegar or Lemon.
Olive oil.
(I)
Mix together all of the ingredients and shape into 6 even sized patties.
(II)
Heat a little oil in a fry pan and cook the patties in batches if necessary, over medium heat for about 5 minutes each side.

Answer 5

Here are a few recipe's that I found and have tried that were so good!!! I hope you will try them and love them as much as my family does. Have a great day! God Bless! :)


CRABCAKE RECIPE

2 lbs. lump crabmeat - picked over
1 small onion finely chopped
1 large celery stalk finely chopped
4 tbsp. unsalted butter
1/4 cup sour cream
2 eggs beaten
1 cup shredded Monterey Jack cheese
1/4 cup fresh parsley chopped
2 tbsp. worcestershire sauce
1 lbs. large shrimp pureed
salt and pepper to taste

In skillet over medium heat, melt butter add onion and celery and saute` until soft. Place in large bowl to cool. Add eggs and sour cream and mix together. To the bowl add cheese, parsley, worcestershire sauce, shrimp, salt and pepper. Mix well.Then fold in crabmeat and shape into cakes. Place on a baken sheet sprayed with a non fat cooking spray and broil 5 to 10 minutes a side until they are done.

CRABCAKES

1lb crabmeat
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1/4 cup mayo or, better yet, helmons mayo
1 egg
1/2 to 3/4 cup bread crumbs
1 tbsp. old bay seasoning
1/2tsp. dry mustard
Dash of Worcestershire sauce

Combine all ingedients in a large bowl (don't get carried away with bread crumbs, just enough to hold cakes together). Make into patties and fry in butter -- for lower fat use cooking spray.

CRAB CAKES

1 Lb. Lump Backfin Crabmeat
1 - 2 t. Old Bay (to your taste)
2 T. Jiffy Baking Mix
1 T. Parsley Flakes
2 T. Mayonnaise (generous)
1 T. Prepared Mustard
1 Beaten Egg
1/4 t. Worcestershire Sauce

Mix dry ingredients, then add remaining items & pour over lump crabmeat. Gently mix so not to break up lumps. Scoop out with ice cream scoop and form each in a ball. Should make about 6 - 8 nice Crab Cakes. Deep fry or broil until light brown.

Crab Cakes Recipe

Ingredients
1 large egg
3 tablespoons mayonnaise
1-1/2 teaspoons English-style dry mustard, or to taste
1/4 cup chopped drained bottled pimiento
3 tablespoons minced fresh parsley leaves
1 teaspoon Old Bay Seasoning (available at fish markets and some supermarkets) if desired
1 teaspoon Worcestershire sauce
2 dashes of Tabasco, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon salt
1 pound backfin or lump crab meat, picked over
3/4 cup finely crushed Saltines (about 20 crackers)
2 tablespoons vegetable oil
1 tablespoon unsalted butter
Lemon wedges as an accompaniment


Instructions

In a large bowl whisk together the egg, the mayonnaise, the mustard, the pimiento, the parsley, the Old Bay Seasoning, the Worcestershire sauce, the Tabasco, the pepper, and the salt, add the crab meat and 1/4 cup of the Saltines, and toss the mixture gently. Spread the remaining 1/2 cup Saltines on a plate, form the crab mixture with a 1/3-cup measure gently into eight 3/4-inch-thick patties, and coat the top and bottom of each patty carefully with the Saltines, transferring the crab cakes as they are formed to a sheet of wax paper. In a large skillet heat the oil and the butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, in batches if necessary, for 1 to 2 minutes on each side, or until they are golden, transferring them as they are cooked to a heated platter. Serve the crab cakes with the lemon wedges.

CRAB DIP RECIPE
Try this simple crab dip recipe for your next party. Serve chilled with Wheat Thins or Triscuit crackers.

Crab Dip (this is not a cake recipe; but is is so good, I thought you might like to try it sometime.

Ingredients:

2 (8 ounce) packages cream cheese, softened
3 tablespoons milk
2 green onions, finely chopped
2 tablespoons prepared horseradish
2 (6 ounce) cans crabmeat, drained and flaked
1 jar of cocktail sauce

Directions:

In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator for at least an hour before serving. You can cover with a layer of cocktail sauce before serving.

Crab Cakes

8 ounces lump crab meat
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/2 small clove garlic, finely minced, or dash garlic powder
1 tablespoon finely chopped red bell pepper
1 egg
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 cup soft bread crumbs
1 1/2 teaspoons Creole seasoning
4 tablespoons butter

Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced onion, celery, red pepper, and garlic until tender.
Whisk egg in bowl; add mayonnaise, Worcestershire sauce, and Creole seasoning. Combine with sauteed vegetables and soft bread crumbs, mixing well. Add the crab meat and form into loose patties; place on waxed paper-lined plate. Refrigerate for about 1 hour, or until firm. Heat remaining 4 tablespoons butter in large skillet over medium-low heat. Gently place crab cakes in skillet and cook for about 5 minutes. Turn and cook for 4 to 5 minutes longer, until cooked through. Serve with a remoulade sauce or tartar sauce. Serves 4.