Ed's Eats: How to Make Crab Cakes
You asked, we listened! On ep. IX of Ed’s Eats, Chef Ed McFarland whips up a highly requested crab cake recipe that’s easy to follow and makes absolutely delicious crab cakes. These crab cakes combine fresh Maine lump crab meat, chopped shallot, chopped chive, and crushed oyster crackers. They are seasoned with mayo, freshly ground pepper, salt, and Old Bay seasoning (because you can’t have crab cakes without Old Bay). Tip: Be sure to refrigerate your crab cakes for 15-20 minutes after you form them to ensure that they hold. These beauties are pan-fried in neutral oil in a heated skillet to achieve that crispy, golden crab cake crust.
Chef Ed plates his crab cakes two different ways in this video so feel free to get creative with the final product! The first is an appetizer with homemade tartar and coleslaw, the second is a crab cake sandwich with homemade tartar and coleslaw, lettuce, tomato, red onion, and a toasted sesame seed bun. As always, let us know if you tried this recipe and leave some love in the comments section.
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Curry Crab Cakes with Basil, Capers & Red Bell Pepper Recipe
Mouth watering crab cakes that satisfy my spicy Korean palate. Curry Crab Cakes with Basil, Capers & Red Bell Pepper and pan fried to crispy golden brown deliciousness.
INGREDIENTS:
• Crab (16 oz)
• Bell Pepper (1, diced)
• Basil (handful)
• Capers (1/3 cup)
• Garlic (2 cloves, micned)
• Panko Breading (1/2 cup)
• Curry Powder (1 1/2 tablespoon)
• Salt (1 teaspoon)
• Pepper (1/2 teaspoon)
• Eggs (2 beaten)
• Lemon
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Crab Cakes Recipe with Basil Aioli | How to Make Crab Cakes
Simple, delicious crab cakes with optional basil aioli!
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Jen's Crab Cakes with Basil Aioli
How Jen Does It
1 pound lump crab meat
1 cup bread crumbs, divided in half
1 egg
2 green onions, chopped
2 teaspoons Dijon mustard
1 Tablespoon Worcestershire sauce
2 Tablespoons mayonnaise
1-2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
oil for frying
In a large bowl, mix all ingredients reserving 1/2 cup bread crumbs and oil for frying.
Heat a large skillet to medium/high and cover the bottom with oil.
Using about 1/3 cup of crab mixture each, form into 8-9 crab cakes. Sprinkle with additional bread crumbs.
When oil is hot, add crab cakes. Cook for 4-5 minutes on each side or until golden brown and crispy.
Serve with basil aioli.
Basil Aioli
1 cup mayonnaise
1-2 Tablespoons fresh lemon juice
2 Tablespoons fresh, chopped basil
2 teaspoons garlic powder
1 teaspoon salt
Mix together and refrigerate until ready to serve.
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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.
Get the recipe here⬇️
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#crabcake #crabcakes #recipe #homemade