OUR FAVORITE CRAB CAKES RECIPE + DIPPING SAUCE
This crab cakes recipe is loaded with lump crab meat. Homemade crab cakes are better than any restaurant version. You will love the easy lemon aioli dip.
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CRAB CAKE INGREDIENTS:
►1/2 red bell pepper, finely diced
►1 medium onion (1 cup), finely diced
►3 Tbsp unsalted butter, divided
►3 Tbsp olive oil, divided
►2 large eggs
►3 Tbsp mayo
►1 tsp Worcestershire sauce
►1 tsp old bay seasoning or cajun, or to taste
►1/2 tsp garlic salt, or to taste
►1/2 tsp black pepper
►1 lb lump crab meat (from 2 Dungeness crabs)
►1/2 cup panko bread crumbs
►1/4 cups parsley, finely chopped
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LEMON AIOLI INGREDIENTS:
►1/2 cup mayo
►1 tsp lemon zest
►2 Tbsp lemon juice
►1 garlic clove
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Make Fresh Crab Cakes at Home With a Whole Crab | Good Recipes
I love crab cakes and if it’s on a menu, i’m ordering it! They’re not too hard to make so here’s how you can make them at home.
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Recipe
Ingredients
- 120g mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tsp old bay seasoning
- Small handful parsley, chiffonade
- 1 tbsp chilli sauce of your choice
- 450g picked crab meat
- 1 egg
- 1/2 cup panko bread crumbs
- Salt to taste
- Oil for shallow frying
Method
1. Start by mixing the mayonnaise, Worcestershire sauce, old bay, parsley and chilli sauce.
2. In a separate bowl, mix the crab meat, egg, panko and salt.
3. Add the crab to the mayo and fold through, trying not to break up the crab meat anymore.
4. Roll this mix into 8 crab patties
5. In a skillet, add 1/2 cm of oil over med-high heat.
6. Pan fry the crab cakes until golden brown on both sides.
Ingredients Mayo
- 125ml olive oil
- 125ml grapeseed oil
- 1 tsp dijon mustard
- 2 egg yolk
- Juice of 1 large lemon
- 2 tbsp water
- Salt to taste
Method
1. Start by adding the oils, juice of 1/2 a lemon, egg yolk, 1 tbsp of water and the mustard to a tall glass or container.
2. Place your stick blender at the bottom of the container and turn it on. Slowly bring it to the top, being careful not to split the mayo.
3. Once you have emulsified all the oil into the yolks, check how thick it is, and if it's too thick, add the other tbsp of water.
4. Add a pinch of salt, blend once more and then check for seasoning, both salt and acidity. If it needs more acid, simply add the other half of the lemon.
Ingredients Tartare sauce
- 125ml mayonnaise
- 40g diced capers
- 40g diced shallots
- 40g diced cornichons
- Zest of half a lemon
- Small bunch of dill, finely cut
Method
1. Mix everything together and you're good to go!
How to Make Perfectly Easy Crab Cakes | The Stay At Home Chef
Perfect Crab Cakes are super easy to make. Use real lump or imitation crab and put together a gourmet crab cake in under 15 minutes. No restaurant required!
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✅Ingredients
• 1 pound lump crab meat
• 1 cup panko bread crumbs
• 1/4 mayonnaise
• 1 large egg
• 2 teaspoons mustard
• 1 tablespoon lemon juice
• 1 teaspoon worcestershire sauce
• 1½ teaspoon old bay seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup vegetable oil for frying
• 1/4 cup sliced green onions for garnish
✅Instructions
1️⃣ 00:00:18 - Pick through crab meat and make sure there are no shells. Place into a medium-sized mixing bowl.
2️⃣ 00:00:39 - Stir in bread crumbs, mayo, egg, mustard, lemon juice, worcestershire sauce, old bay, garlic powder, and salt. Stir until ingredients are evenly distributed.
3️⃣ 00:01:15 - Take about 1/4 cup of the crab mixture and shape into a patty. Repeat with remaining crab mixture. Spread flour out onto a plate. Dip crab cake into flour on both sides to coat and gently brush off excess.
4️⃣ 00:01:55 - Pour enough oil into a large skillet to cover the bottom and heat over medium high heat. Working in batches as needed, fry crab cakes in hot oil until golden brown 3 to 5 minutes on each side, adding more oil between batches.
5️⃣ 00:02:29 - Transfer fried crab cakes to a paper towel lined plate to drain before serving hot. Garnish with green onions.
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Homemade Maryland Crab Cakes Recipe
This delicious classic recipe for homemade Maryland style crab cakes is the perfect appetizer to serve up to your guests.
Crab cakes are a combination of lump crab mixed with spices, eggs, mayonnaise, and breadcrumbs that are then formed into balls and deep fried. They are most often served as an appetizer, and you’ll even see them as a sandwich.
Ingredients for this recipe:
For the Crab Cakes:
• 1 pound jumbo lump crab
• 1 large egg
• 1 ½ teaspoons old bay seasoning
• 1 ½ teaspoons Worcestershire sauce
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon finely minced parsley
• 1 cup buttered cracker breadcrumbs
• ¼ cup oil
For the Optional Sauce:
• 1 cup bechamel sauce
• 2 teaspoons yellow mustard
• 2 teaspoons whole grain mustard
Serves 6
Prep Time: 10 minutes
Cook Time: 8 minutes
Procedures:
1. Crab Cakes: Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, and 2/3 cup cracker crumbs until thoroughly mixed.
2. Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.
3. Coat each crab cake in the remaining 1/3 cup of unused cracker crumbs and then place them on a plate or a cookie sheet tray lined with parchment paper.
4. Pour the oil into a large frying pan over medium heat.
5. Once the oil is hot, add in the crab cakes and cook for 3-4 minutes per side or until golden brown and cooked through.
6. Set aside to drain on a rack or paper towels.
7. For the Sauce: Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.
8. Serve the sauce alongside of the cooked crab cakes and garnish the crab cakes optionally with chopped parsley.
Chef Notes:
Make-Ahead: Crab cakes are meant to be eaten as soon as they are cooked. If you have to you can make them up to 1 hour ahead of time and keep them warm in the oven on a sheet tray with a rack at 225°.
How to Reheat: Place the crab cake in a pan and place them in the oven at 350° for 3-4 minutes or until hot. You can also heat in the microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
To keep the crab cake from falling apart it is imperative there is enough mayonnaise and an egg that is thoroughly mixed in. It is also important to compact the crab cake well with your hands when forming them.
Crab cakes are most often eaten with a sauce or with greens.
The flavor is better if you fry the crab cakes, but you can bake them on a cookie sheet tray lined with parchment paper at 375° F for 13-18 minutes.
Chef Joe Randall's Savannah Crab Cakes
Chef Joe Randall demonstrates the preparation and cooking of his Savannah Crab Cakes
THE ULTIMATE CRAB CAKE HACK! ???? | RECIPE & TUTORIAL
Want to learn my secret hack on how to make the BEST and EASIEST crab cakes? Use this recipe to cook them perfectly every single time.
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