Does anyone have a good crab cake recipe or know somewhere to find one?

Question

I am looking for good crab cake recipes or a a good list of crab cake recipes?

Answer 1

Go to foodnetwork.com & look up Paula Deen's recipe & Bobby Flay's as well.........Both are excellent!

Answer 2

1 lb. fresh backfin or lump crabmeat
4 heaping tablespoons Hellmann's ( Best Foods) real mayonnaise
1/2-1 teaspoon regular yellow mustard
2 tablespoons Worcestershire sauce
1/8 cup fresh ground black pepper (see note)
2 teaspoons salt (to taste)
1 teaspoon baking powder
1 packet Saltine crackers from box (crushed with a rolling pin)
1 extra large egg, beaten well
1/2 cup fresh parsley, minced

In a medium bowl, hand pick crabmeat and discard any shell particles. Add salt and pepper (you can alter the salt to taste but NOT the black pepper!)

In another bowl, mix all wet ingredients. Gently fold mixture into crabmeat. Add baking powder, parsley, and about 1/4 cup of crushed Saltines to the crabmeat; again fold in very gently.

On a plate, place the crushed Saltines and scoop a medium sized crab cake from your mixture in your hands. Coat with cracker again just enough to cover your cake.

In a skillet heat oil for frying (preferably a cast iron pan) gently place crabcakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should never be smoking!! Crabcakes are ready when brown on both sides usually a few minutes per side. Do not overcook! Drain on paper towels serve immediately.

Yields about six crab cakes.

For a less spicy version, use less pepper.

Answer 3

I just use the Zatarans crab cake mix,you just add the crab and fry,really easy and very good

Answer 4

I think you do because I've seen you respond to a couple of questions with the same message and website.

Answer 5

shredd the crabmeat and mix it with chopped spring onion, chopped corriander leaves, salt, pepper, mayonnaise, fresh bread crumb and mix it nicely and make nice round shape and shallow fry it.

Answer 6

there you go

best Crab Cakes
2 slices bread (crusts pulled off)
2 TBS milk
2 TBS mayonnaise (or tarter sauce)
2 eggs (beaten)
1/2 TBS Tabasco sauce
1 tsp mustard (brown and spicy is very good)
1 TBS Old Bay seasoning (I use more but try 1 TBS first and taste the mixture)
2 tsp baking powder
2 tsp parsley (fresh or flakes)
1 lb fresh crab meat (one can of Phillips crab meat)
Directions: Break the bread (with crusts off) up in little pieces-fingernail sized. Pour milk over bread and stir around until bread is moist.

Add mayonnaise, beaten eggs, Tabasco, and mustard. Stir gently.

Sprinkle in Old Bay, baking powder, and parsley. Again, lightly stir until mixed fairly evenly.

Add crab. Toss. Make sure crab is covered with the mixture. It's fine to break up clumps of crab, but do not pulverize the crab.

Heat oil about ¼ inch thick in frying pan. I use a griddle pan, but you can use a large frying pan. Heat to 325 to 350 degrees.

Gently add drops of crab mixture to the oil. I use a small spoon and have silver dollar sized crab cakes. They can be made larger and served on buns like hamburgers.

Cook for 5 minutes or so on one side. You can lift a Carolina crab cake and see how dark it's getting. When they are lightly browned (when you see the sides begin to firm up) flip them over to brown the top side. This is similar to cooking pancakes or potato pancakes.

Use a turner to lift cooked crab cakes out of frying pan and put on a plate with paper towels to soak up any excess cooking oil.

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Best Crab Cake Recipe

INGREDIENTS:

• 1 lb. Crabmeat, remove any shell fragments
• 1 cup cubed White Bread Crumbs
• 1 Egg
• Tabasco Sauce to taste
• 1 teaspoon Old Bay Seasoning
• 1/2 diced Red Pepper, sauteed in Olive Oil
• 3 Tbsp. Celery, diced fine
• 1 Tbsp. Worcestershire Sauce
• 1 teaspoon Colman’s Dry Mustard
• 2 Tbsp. fresh Lemon Juice (note: adjust a little more or less depending on your taste of crab)
• 2 teaspoons Colman’s Prepared Mustard
• 2 Tbsp. chopped Parsley
• 1 Tbsp. chopped Dill Weed
• 1 Tbsp. finely diced Shallots
Let's Cook:
Blend all ingredients except for Crabmeat and Bread Crumbs. Blend in Crabmeat and Bread Crumbs gently until incorporated. Do not overmix. Chill for one hour. Form into eight 3" x 3" patties and saute in olive oil until golden brown. Serve with Tartar Sauce or Cocktail Sauce.

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Crab Cakes with Jasmine Rice
INGREDIENTS:

1 cup chicken broth
1 cup Jasmine Rice (uncooked)
2 eggs
2 cups crab (boned and flaked pick out the shells)
1/4 cup grated parmesan cheese
1/4 cup (1/2 stick) butter
Let's Cook

Bring broth to boil in small saucepan. Stir in rice cook according to directions. Fluff with fork.

Beat eggs lightly in medium bowl. Add rice, crabmeat and cheese; mix well. Shape equally into 8 crab cakes (patties). Let stand 5 minutes.

Melt butter in large skillet on medium heat. Add crab cakes; cook 5 minutes on each side or until brown on both sides and heated through.

You've got to love this one. Enjoy!