3/4 lb Cooked crab meat, shredded 1 c Bread cubes 2 sm Eggs 1 1/2 ts French mustard 1 tb Worcestershire sauce 1/2 ts Old Bay seasoning or salt 1/2 ts Pepper Brush cooking surfaces with butter or margarine. Combine all ingredients and place in triangular pockets. Lower lid, latch in top position and cook 4-6 minutes or until done.
How To make Crab Cakes 2's Videos
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. ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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
???? PRINT RECIPE HERE:
LEMON AIOLI INGREDIENTS: ►1/2 cup mayo ►1 tsp lemon zest ►2 Tbsp lemon juice ►1 garlic clove
⭐️PRODUCTS IN THIS VIDEO (affiliate): ► Wooden Citrus Reamer: ► Garlic Press: ► Food Scraper: ► Non-Stick Large Fry Pan: ► Citrus Zester: ► Boxed Grater: ► Baking Sheet: ► Large Whisk: ► 4 Ramekins: ► White Dutch Oven: ► Oven Mittens: ► Plastic Food Wrap: ► Ice Cream Scoop:
????Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA #natashaskitchen #crabcakes #appetizer
The EASIEST Crab Cakes Recipe + 2 Dipping Sauces!
Homemade Crab Cakes are full of jumbo lump meat, mayonnaise, mustard, and tons of seasonings! Sear them in a skillet, bake in the oven, or toss them in an air fryer until crispy. You'll also learn how to easily make two low-carb dipping sauces - a tangy Tartar Sauce and a spicy Remoulade Sauce.
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.
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
Lump Crab Cakes My Way | Chef Alden B #flychefaldenb #foodie #recipe
BEST EVER Crab Cakes: Restaurant Style
My favorite way to make #crabcakes ! Hope you enjoy them as much as I do.
CRAB CAKE RECIPE: 2 tablespoons Mayonnaise 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning 1 teaspoon Dijon mustard 1/2 teaspoon salt and pepper 1/4 cup Finely Diced Celery [from one stalk] 3 tablespoons Finely Chopped Fresh Parsley 2 large eggs 1 pound Lump Crab Meat [real crab] 1/2 cup Panko Breadcrumbs canola, veg, grapeseed, or avocado oil, for cooking
DIRECTIONS: In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley. Taste and adjust seasoning if needed. With a rubber spatula, add in large eggs and crab meat gently (check the meat for any hard cartilage) and Panko breadcrumbs. Gently fold the mixture together until just combined. [Don't mix with fork or it will shred crab meat apart]. Shape crab cakes (with ice cream scoop or measuring cup of even size) and place on lined baking sheet. Cover and refrigerate for at least 30 minutes-1 hour.
In a large nonstick pan, heat oil to medium-high heat. Place the crab cakes in skillet and cook until golden brown, 3 to 4 minutes per side. Serve with remoulade, tartar sauce, or fresh lemon juice. or a squeeze of lemon.
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