Recipes for "crab cakes"

Make crab cakes: Melt butter in a large skillet over medium heat. Stir in onion and cook until softened and translucent, about 5 minutes. Add celery and bell pepper; continue cooking until vegetables are tender, about 5 minutes. Stir in mustard and cayenne pepper; cook for 2 minutes. Scrape vegetable mixture into a mixing bowl and refrigerate until cold.

Stir mayonnaise into chilled vegetable mixture along with soft bread crumbs, beaten egg, lemon zest, and parsley until combined. Gently fold in crab meat. Season with salt and pepper. Form crab mixture into 8 cakes, 1/2 inch thick.

Pour dry bread crumbs into a shallow bowl. Press crab cakes into bread crumbs one at a time until coated on all sides. Gently shake off excess crumbs and place crab cakes onto a plate. Cover with plastic wrap and refrigerate for 1 hour to overnight.

Make vinaigrette: Whisk together 3/4 cup vegetable oil, lemon juice, lemon zest, jalapeño, ginger, sugar, and salt in a small bowl until well combined. Store in the refrigerator until ready to use.

Heat 2 cups vegetable oil in a large skillet over medium-high heat. While oil is heating, toss mixed salad greens with vinaigrette in a mixing bowl until evenly coated and divide onto 8 serving plates. Arrange avocado slices over salads and set aside.

Once oil is shimmering with heat, fry crab cakes in hot oil until golden brown on each side, 2 to 3 minutes per side. Briefly drain on a paper towel-lined plate to remove excess grease. Place a crab cake on top of each salad and serve immediately.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Combine bread crumbs, seafood seasoning, baking powder, parsley, mustard powder, and pepper in a medium bowl; set aside.

Stir together egg product, butter, mayonnaise, and Worcestershire in a large bowl until smooth.

Fold in crab meat, then fold in bread crumb mixture until well-blended.

Shape mixture into twelve 3/4-inch-thick crab cakes and place onto the prepared baking sheet.

Bake in the preheated oven for 15 minutes. Flip crab cakes; continue to bake until nicely browned, 10 to 15 minutes more.

Mix crushed crackers, mayonnaise, Dijon, seafood seasoning, Worcestershire sauce, egg, cayenne, and salt together in a large bowl. Add crabmeat and stir until combined but still chunky. Cover and refrigerate for 1 hour.

Sprinkle bread crumbs onto a plate. Shape chilled crab mixture into four small, thick patties. Coat patties completely with bread crumbs.

Melt butter in a skillet over medium heat. Add crab cakes and cook until golden brown, about 4 minutes per side.

Preheat oven on broiler setting. Lightly grease a baking sheet.

In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.

Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

Preheat the oven's broiler. Lightly grease a broiler pan or baking sheet with cooking spray.

Mix crabmeat, bread crumbs, parsley, salt, and pepper together in a large bowl.

Mix egg, mayonnaise, mustard, and hot sauce together in a small bowl; stir into crab mixture until well combined.

Form into patties and place on the prepared broiler pan or baking sheet.

Broil crab cakes under the preheated broiler until golden brown on both sides, about 5 to 7 minutes per side.

Serve hot and enjoy!

Place crab meat in a large bowl and remove any remaining shell pieces.

Break bread into small pieces and add to crab meat. Add beaten egg, Old Bay seasoning, mayonnaise, mustard, and Worcestershire sauce to the bowl. Mix by hand to avoid overworking crab meat; you want to keep the lumps of meat as much as possible. Form into 6 patties.

Heat butter in a skillet over medium heat.

Fry patties in hot butter until golden brown, about 4 minutes per side.

In a bowl, toss together dry bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into mixture. Form into 6 large cakes. Coat in remaining bread crumbs.

Heat oil in a large, heavy skillet. Fry cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

Heat 2 tablespoons olive oil in a large skillet over high heat. Sauté green onions in hot oil until tender; set aside to cool slightly.

Combine crabmeat, sautéed green onions, crushed crackers, egg, mayonnaise, dry mustard, garlic powder, cayenne pepper, garlic powder, Old Bay seasoning, salt, and pepper. Form into ten 1/2-inch-thick patties.

Place bread crumbs in a shallow bowl. Press patties in bread crumbs to coat.

Heat 1/2 cup olive oil in a large skillet over medium-high heat. Cook patties in hot oil until golden brown on each side. Drain briefly on a paper towel-lined plate and serve hot.

In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.

Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

Combine pancake mix, mayonnaise, mustard, parsley, and egg in a medium bowl until well blended. Fold in crabmeat. Form into 3-inch cakes.

Heat oil in a large skillet over medium to medium-high heat. (There should be enough oil to reach half way up the sides of the crab cakes.) When oil is hot, carefully place crab cakes in the pan. Fry until golden brown, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels and serve immediately.

Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.

Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.

Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.

Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.

Shape the crab mixture into 12 small cakes.

Heat vegetable oil in the skillet over medium high heat.

Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.

To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

Mix together Old Bay™ seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.

Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.

Whisk ¾ cup mayonnaise, green onion, mustard, 1 tablespoon chopped parsley, ketchup, vinegar, horseradish, garlic granules, and hot pepper sauce together in a medium bowl; season with salt and black pepper. Cover sauce; refrigerate until ready to serve.

Combine ¼ cup mayonnaise, egg, red onion, and 1 ½ teaspoons minced parsley in a large bowl, stirring well with a fork.

Add 1 cup bread crumbs, crabmeat, 2 tablespoons black pepper, seafood seasoning, ½ teaspoon sea salt, cayenne pepper, and paprika; stir until combined, the mixture will be fairly loose and wet.

Shape crabmeat mixture into 8 equal-sized patties. Coat patties in remaining 1 cup bread crumbs to make a crust.

Heat oil in a large skillet over medium heat; cook patties until uniformly golden brown, about 8 minutes, flipping halfway through cooking.

Meanwhile, preheat the oven to 400 degrees F (205 degrees C). Arrange hamburger buns, split sides up, on a baking sheet.

Brush buns with melted butter. Toast in the preheated oven until edges begin to brown.

Place 1 crab cake on each bun, top with remoulade sauce and desired toppings. Serve with extra sauce and lemon wedges.

Gather all ingredients.

Combine beaten egg, mayonnaise, Worcestershire sauce, mustard, seafood seasoning, and hot pepper sauce in a large bowl. Stir in green onion and set aside.

Place crabmeat in a medium bowl and break up with a fork. Add milk, salt, and black pepper; toss to coat. Add saltine crackers and baking powder; toss lightly to combine. Add to egg mixture, stirring gently and being careful not to break apart crab lumps.

Scoop crab with a 1/3-cup measure and form into 8 patties. Place patties on a plate, cover, and refrigerate until firm, 1 to 8 hours.

Preheat an air fryer to 400 degrees F (200 degrees C).

Spray crab cakes on both sides with cooking spray and place in the air fryer basket.

Cook in the preheated air fryer for 5 minutes. Turn crab cakes over gently and continue cooking until crispy brown, about 5 minutes more.

Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.

Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.

Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.

Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Stir together crushed crackers and water in a large bowl. Let stand until softened, about 1 minute. Fold in crabmeat, egg, mayonnaise, and mustard. Add seafood seasoning, Worcestershire sauce, salt, and pepper; stir gently until evenly mixed. Form crab mixture into 3/4-inch-thick patties and place on a tray.

Heat vegetable oil in a large skillet over medium heat.

Cook patties in hot oil until golden brown and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.

Whisk egg, mayonnaise, seafood seasoning, Dijon, Worcestershire sauce, hot sauce, lemon juice, and pepper together in a bowl.

Place crabmeat into a separate bowl; add mayonnaise mixture and gently mix with your hands to combine. Mix in 1/4 cup almond flour, bell pepper, green onion, and parsley. Form mixture into six round cakes.

Dredge each cake in remaining 1/3 cup almond flour and place onto a parchment-lined sheet pan. Cover and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F (200 degrees C).

Bake crab cakes, uncovered, in the preheated oven until golden brown, 15 to 20 minutes.

Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. Add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. Stir egg and mayonnaise into pea mixture; gently fold in crab meat and Parmesan cheese until combined.

Form pea mixture into 5-ounce patties. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. Place patties on a plate and refrigerate until chilled, at least 30 minutes.

Heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.

Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.

Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.

Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

Preheat an air fryer to 370 degrees F (188 degrees C) according to manufacturer's instructions.

Mix bread crumbs, mayonnaise, egg, Worcestershire, mustard, Cajun seasoning, salt, cayenne, and pepper together in a small mixing bowl. Fold in crabmeat gently.

Form into 3 equal-size crab cakes using a biscuit cutter. Place cakes on a parchment round and transfer to the air fryer basket.

Cook in the preheated air fryer for 6 minutes. Flip and continue to cook until browned, about 6 minutes more. Serve with remoulade sauce on slider buns.

Split and mash the potatoes in a mixing bowl; set aside. The potato skins may be left on if desired.

Melt the butter in a saucepan over medium-high heat; cook and stir the bell pepper, onion, and celery in the melted butter until they begin to soften, 5 to 7 minutes. Remove from heat and stir the milk into the mixture; pour the mixture over the mashed potatoes and stir to combine. The consistency should not be too runny. Allow the mixture to cool completely.

Preheat an oven to 350 degrees F (175 degrees C).

Add the crabmeat, Cheddar cheese, and dill to the potato mixture; season with salt. Lightly mix. Pour the beaten eggs into the mixture and stir to combine. If the mixture is too thin, bread crumbs or flour can be added to make more firm. Form the mixture into 24 small patties.

Heat the olive oil in a large skillet over medium heat; cook the patties in small batches in the skillet until completely browned and crisp, 3 to 5 minutes per side. Do not flip until bottom is fully browned and crisp; this ensures the patties will not break. Transfer to a baking dish in the oven to keep hot until all are cooked. Serve hot.

Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt.

Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.

Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots.

Gently fold in the crabmeat and torn bread, taking care again to not break up the lumps of crab meat. The mixture will be very wet.

Using your clean hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you've made 12 crab cakes.

Line a rimmed tray with a piece of wax paper just large enough to hold the cakes, and sprinkle the bottom of the tray with half of the bread crumbs.

Set the crab cakes in one layer on the top of the layer of breadcrumbs and sprinkle them with the remaining breadcrumbs.

Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.

Heat the remaining 3 tablespoons of butter in a large nonstick skillet on medium-high heat until the butter melts and foams up.

When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.

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Gather all ingredients.

Whisk egg, mayonnaise, green onions, lemon juice, tarragon, and pepper flakes together in a medium bowl.

Gently stir in crabmeat, being careful not to break up meat.

Gradually mix in cracker crumbs, adding until desired consistency is achieved.

Form crab mixture into 4 patties.

Heat butter in a skillet over medium heat. Cook patties in the skillet until golden brown, 5 to 6 minutes on each side.

Serve and enjoy!

Add cumin seeds, peppercorns, and coriander to a heavy medium skillet. Cook over medium heat, stirring, until fragrant and lightly toasted, about 8 minutes. Let cool a few minutes.

Grind spices in a blender or spice grinder (can use a coffee grinder that has been cleaned by grinding raw rice) until finely ground. Transfer to a small bowl, stir in sugar and salt.

This makes about half a cup. You'll only need 1 1/2 teaspoons of the spice mix for one shrimp cakes recipe, so store the remainder for future use.

Pierce sweet potatoes all over with a fork. Bake in microwave for about 15 minutes until done.

Rub one tablespoon of oil over the unpeeled garlic cloves. Cook in microwave a few minutes, until soft.

Let the garlic and sweet potatoes cool enough to handle. Peel the garlic. Cut the sweet potato in half and use a spoon to scoop out the flesh. Combine the cooked sweet potato and garlic in a bowl and mash until smooth.

Add the shrimp, cilantro, breadcrumbs, jalapeño, onion, and 1 1/2 teaspoons of the spice mix to the bowl with the sweet potatoes. Mix until well blended. Season with salt.

Use your hands to form the mixture into six patties, 3-inches in diameter.

Lightly dust the shrimp cakes in flour. Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat.

Working in batches, cook the shrimp cakes until nicely browned, adding more oil as needed, about 2 minutes per side.

Place the shrimp cakes on a baking sheet. Bake at 375°F until heated through, about 5 minutes.

These taste great served with lemon, tartar sauce, and coleslaw.

Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl.

Gently fold in the crabmeat. Salt and pepper to taste.

Chill in the refrigerator for 2 hours or overnight.

Sere with crackers or carrots and celery.

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In a bowl, lightly break up the crabmeat into 1/2-inch chunks. It will break up a bit more when you mix it with the other ingredients

In a medium bowl, whisk the eggs, mayonnaise, mustard, Worcestershire, 1 tablespoon lemon juice, hot sauce, and Old Bay Spice until blended.

Stir in the parsley, zest from one lemon, salt, and pepper. Add the breadcrumbs and crabmeat and mix to combine. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

Line a baking sheet with non-stick foil and brush it generously with oil. Spoon each portion into a 1/2 cup dry measuring cup (or a large scoop) and press to lightly compact the filling. Invert the cup onto the baking sheet, and lightly shape the patty again. Repeat with remaining filling. In the end, you will have 8 crab cakes.

Set a rack 4 inches from the broiler element and preheat the broiler. Brush the tops of the crab cakes with oil. Broil for 5 to 6 minutes, or until golden brown. Remove the pan from the oven and turn the patties over. Brush the tops with more oil. Broil for another 5 to 6 minutes.

To serve crab cakes place them on a bun or over a bed of lettuce with plenty of lemon wedges, hot sauce, and tartar sauce or mayonnaise.

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