Easy Crab Cakes Recipe
Full of sweet, flavorful lump crab meat, these homemade Crab Cakes are so easy to make and are way better than ordering out at a restaurant! Crispy and golden brown on the outside but tender on the inside, these cakes have very little filler and will melt in your mouth.
RECIPE:
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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 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 Cakes!
Merch:
3 T mayo, 3 T mayo, ¾ t dijon mustard, ¾ t seafood seasoning, ½ t worcestershire sauce, 1 ½ eggs, salt, ¼ t cayenne pepper, 12 saltines, 1 ½ pounds crabmeat, ½ C bread crumbs, 4 T butter
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Easy Imitation Crab Cakes - Gregcipes
Crab cakes are a popular food in the US, especially on the east coast. They are traditionally made with meat from the blue crab, which is found in the Chesapeake Bay. These cakes are simple and delicious, but crab meat isn't exactly simple to come by. Today I'll show you how to make this east coast favorite with something a little more accessible: surimi imitation crab.
Makes 7-8 crab cakes
Ingredients:
1 lb surimi imitation crab (this is what I used, but if you can get real crab meat use 1 lb jumbo lump crab meat)
20 saltine crackers in crumb form
1/2 cup mayonnaise
1 tbs dijon mustard
1 tbs worcestershire sauce
1/2 tsp hot sauce (you can use more if you want)
1/2 tsp white wine vinegar (you can use more or less if you want, but only really necessary if using imitation crab)
1 egg
Directions:
In a large bowl, pick through the meat to to create large flakes. Add saltine cracker crumbs to the meat. In a separate bowl, combine the mayonnaise, mustard, worcestershire sauce, hot sauce, vinegar, and egg and whisk together. combine the contents of both bowls and mix thoroughly. Pack meat into patties about 1-1 1/2 inches thick or to your liking. pack tight enough for it to hold together but be careful not to pack too tightly or the cake will be too dense. Heat oil in a pan (~1/8 inch deep oil) over medium-high. Place cakes in the hot oil, be careful not to overcrowd the pan, the cakes should not be touching. after ~3 1/2 minutes (depending on the thickness of your cakes) if the bottom has become crispy and golden brown, flip the cakes by carefully sliding your spatula under the cake while supporting it by placing your hand on top. Carefully flip the cake, guiding it with the the hand you placed on top. After another 3 minutes, if the bottom is crispy and golden brown, the cakes are done. Remove and garnish with parsley, lemon, or whatever you want. Enjoy!
Music: bensound.com
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.
Crab Cakes Recipe:
Tartar Sauce Recipe:
Remoulade Sauce Recipe:
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