CRAB CAKE TARTAR SAUCE RECIPES
CRAB CAKE RECIPE | BALTIMORE STYLE CRAB CAKES RECIPE ...
This is the best crab cake recipe you will ever find. If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. Seriously, they are that good. Follow the steps to the letter and you will be making these cakes every opportunity you have. For years I searched for a great crab cake recipe. I wanted one that didn’t have a lot of filler, had no minced red pepper, no parsley—none of the usual crap that chefs typically ruin a good crab cake with. There is, in fact, a right and a wrong way to cook some foods, and putting a lot of junk in a crab cake is one of the biggest transgressions I find in American cookery. Anyway, one night about 20 years ago, my best friend’s wife (who is from Baltimore) shared her mother’s secret "country club" recipe for crab cakes. This is it, verbatim. I make these in double batches and put the leftovers in the fridge. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you are really missing out.I also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size crab cakes for parties.Team these with homemade slaw, a warm potato salad and some fruit salad, and watch your family go to it like a swarm of locusts. Guaranteed. —Andrew ZimmernIn 2018, Food & Wine named this recipe one of our 40 best. Related: Guide to more appetizers.
Provided by Andrew Zimmern
Categories Crab
Total Time 1 hours 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
- In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
- Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
CRAB CAKES RECIPE | ELLIE KRIEGER | FOOD NETWORK
Provided by Ellie Krieger
Categories appetizer
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 4 servings (8 crab cakes, serving size is 2 crab cakes)
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
- In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish.
- Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
- Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
- Serve crab cakes with tartar sauce alongside.
- Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.
Nutrition Facts : Calories 255 calorie, FatContent 7.5 grams, SaturatedFatContent 1 grams, CholesterolContent 145 milligrams, SodiumContent 825 milligrams, CarbohydrateContent 18 grams, ProteinContent 25 grams
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CRAB CAKES RECIPE | ELLIE KRIEGER | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 40 minutes
Category appetizer
Calories 255 calorie per serving
Reviews 4.2
Total Time 40 minutes
Category appetizer
Calories 255 calorie per serving
- Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.
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Crab cakes are always in the appetizers sections of fancy seafood restaurants. So a lot of people are intimidated to make them at home. DON'T BE. They're so easy—literally anyone can do it. Here's everything you need to know.
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Reviews 4.8
Total Time 30 minutes
Category low sugar, nut-free, 30-minute meals, appetizers, dinner, seafood
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Reviews 4.8
Total Time 30 minutes
Category low sugar, nut-free, 30-minute meals, appetizers, dinner, seafood
Cuisine American
- In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side. Serve with lemon and tartar sauce.
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- Tip: Try a crabcake sandwich. I use a Martin's Brand potato roll topped with tartar sauce and crisp lettuce.
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If you have ever been to the Maryland area or once lived there you would know how AWESOME the seafood is! This recipe will not disappoint you! It was handed down to me from my Mommom, who has lived in Delaware ( Maryland's Neighbor) her entire life. Please try it and I hope you enjoy it as much as I have over the years!
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Calories 297.6 per serving
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MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE - ONCE UPON A C…
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CRAB CAKE - WIKIPEDIA
A crab cake is a variety of fishcake that is popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard (typically prepared mustard, but sometimes mustard powder), eggs, and seasonings. The cake is then sautéed, baked, grilled, deep fried, or broiled. Crab …
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