CRAB CAKE Minis
Chef Frank shares his delicious recipe for mini Maryland style crab cakes. These are the perfect size for sliders.
INGREDIENTS
1 pound lump crab meat
1 c. mayo
1/4 c. plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 cups mayo,
1 TBSP FRESH lemon juice.
1 TBSP Worcestershire sauce,
1 egg,
2 tsp yellow mustard,
1 TBSP Old Bay.
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1/2-3/4 cup of crab. Start with 1/2 cup first to make sure they don't get too wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Bake in for 12-15 minutes at 400 degrees 5-7 minutes. To brown the top place under broiler for 1-2 minutes.
Crab Cake BLG
Listen! This is one sandwich that YOU NEED! It's sooo good. From the mayo to the toasted bun and even the sweetness on the bacon. It's literally perfect. Grab the recipe at
Crab Cakes Recipe - How to Make Crab Cakes
Crab cakes are a classic entertaining idea when you feel like splurging a little! Visit to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
The Cheapest and Easiest Crab Cakes Ever | But Cheaper
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Crab meat is expensive... it's just a fact of life! But let me walk you through the easiest and cheapest way to cook perfectly chonky crab cakes with a creamy French remoulade.
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Ingredients you'll need:
Crab -
1.5 lbs dungeness crab
1 lb pre-picked crab
Cakes -
1/2 cup (110 grams) mayonnaise
1 Tbsp (15 grams) mustard (dijon)
1 Tbsp (15 grams) worcestershire sauce
2 Tbsp (10 grams) hot sauce
Zest of 1 lemon
1 tsp (5 grams) sea salt
black pepper
1 large egg
3/4 cup (45 grams) panko bread crumbs (or crushed saltine crackers)
1/4 cup (60 milliliters) oil (canola or peanut)
French Remoulade -
1 egg yolk
2 Tbsp (10 grams) dijon mustard
Juice of 1 lemon
salt
pepper
3/4 cup (180 milliliters) neutral-tasting oil
3 1/2 Tbsp (35 grams) chopped pickles
1 finely chopped shallot
2 cloves of garlic, crushed
2 anchovies filet
1/2 bunch of finely chopped chives
The Only Crab Cake Recipe You Need | How To Make Crab Cakes
Calling out all of my seafood lovers, my crab cake lovers. Today I'm going to show how to make the BEST crab cake recipe you'll ever have in you life. Once you learn how to make this crab cake recipe you'll never go back to regular flavorless crab cake. Crab Cakes are so easy to make and are way better than ordering out at a restaurant. . This delicious crab cake will be a staple in your home whether you're making it for your family or get together you're going to have the recipe on rotation. I also prepared this delicious cake sauce to go along with it.
INGREDIENTS!
16 oz crab meat
1/3 cup mayonnaise
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
1 tbsp hot sauce
1 egg
1 tsp old bay seasoning
1 tbsp lemon juice
1 tsp onion powder
1 tsp garlic powder
1 tsp chicken bouillon
1 tsp dried pepper flakes
1 tsp ground black pepper
4 tbsp fresh parsley
1/4 cup shallot
1 cup bread crumbs
How To Make Crab Sauce Ingredients
1/2 cup mayonnaise
1 Worcestershire sauce
1 tbsp dijon mustard
1 tsp garlic powder
1 scallion
1 tbsp hot sauce
1/4 tsp creole seasoning
1 tbsp lemon juice
lemon zest
#easycrabcakes
#crabcakerecipe
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The Most DELICIOUS Crab Cake PoBoy
Cajun Style Crab Cakes - Flat Top Grilled - made into a big, delicious Crab Cake PoBoy
#crabcakes #poboy #howtobbqright
Cajun Crab Cake PoBoy
WHAT MALCOM USED IN THIS RECIPE:
- Malcom’s King Craw Cajun Seasoning
- Killer Hogs Hot Sauce
Cajun Crab Cake Poboy Recipe
For the Cajun Crab Cakes:
- 1 stick melted butter
- 1 pound fresh lump crabmeat, drained and picked over
- 1 large egg, lightly beaten
- 3 tablespoons chopped fresh chives, plus more for garnish
- 1 shallot minced
- Juice from 1/2 lemon
- Zest from 1/2 lemon
- 1 1/2 cups panko breadcrumbs
- 1/2 cup Blue Plate Mayonnaise
- 1 Tablespoon Malcom’s King Craw Cajun Seasoning
- 1 teaspoon Killer Hogs Hot Sauce
- 1 teaspoon Worcestershire Sauce
Directions:
1. In a large bowl add the mayo, egg, chives, shallot, lemon juice, lemon zest, King Craw, hot sauce, and Worcestershire. Stir well to combine and add the panko bread crumbs.
2. Gently fold in the lump crab meat. Then use your hands to measure out about 1/2 cup of the crab mixture. Shape into cake like patties and place on a sheet pan lined with parchment or butcher paper. Rest the crab cakes for 20-30 minutes in the refrigerator before cooking to allow the cakes to set.
3. To cook: fire up a flat top griddle or use a cast iron pan over medium heat. Add a little butter to the cooking surface and gently place the crab cakes on one at a time. Cook for 3 minutes and carefully flip each cake over. Cook until the bottom side is golden brown - about 2-3 more minutes and transfer to a platter. Garnish with remoulade sauce, fresh chives, and a squeeze of lemon or Build a Poboy!
For the Cajun Crab Cake PoBoy:
- 1 loaf Poboy Bread (French Bread)
- shredded lettuce
- sliced tomatoes
- dill pickle chips
Directions:
1. Split the bread in half length wise and place under the broiler for 2 minutes or until lightly toasted.
2. Spread remoulade sauce on the bottom half of the bread and top with shredded lettuce, sliced tomatoes, and dill pickle chips. I also season with a little of my King Craw Cajun Seasoning.
3. Place several of the crab cakes on top, smear more remoulade on the top half of the bread and place it over the crab cakes. Cut the Poboy in half and dive in!
Remoulade Sauce:
- 1 cup Blue Plate Mayonnaise
- 2 Tablespoons Dijon Mustard
- 2 Tablespoon King Craw Cajun Seasoning
- 3 green onions - thinly sliced
- 1 Tablespoon flat leaf parsley - chopped
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon minced garlic
- juice from 1/2 lemon
- zest from 1/2 lemon
Combine the ingredients in a small bowl and refrigerate for at least 1 hour before serving.
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