CRAB CAKES FOOD NETWORK RECIPES

Name: Crab Cakes
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 26 mini crab cakes; 6 to 8 servings
Cuisine: american
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 3/4 cup small diced red onion (1 small onion); 1 1/2 cups small diced celery (4 stalks); 1/2 cup small diced red bell pepper (1 small pepper); 1/2 cup small diced yellow bell pepper (1 small pepper); 1/4 cup minced fresh flat-leaf parsley; 1 tablespoon capers, drained; 1/4 teaspoon hot pepper sauce (recommended: Tabasco); 1/2 teaspoon Worcestershire sauce; 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 pound lump crabmeat, drained and picked to remove shells; 1/2 cup plain dry bread crumbs; 1/2 cup good mayonnaise; 2 teaspoons Dijon mustard; 2 extra-large eggs, lightly beaten; For frying; 4 tablespoons unsalted butter; 1/4 cup olive oil

CRAB CAKES RECIPE | INA GARTEN | FOOD NETWORK

Crab Cakes Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 26 mini crab cakes; 6 to 8 servings

Number Of Ingredients 21

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
For frying
4 tablespoons unsalted butter
1/4 cup olive oil

Steps:

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

THE BEST CRAB CAKES RECIPE | FOOD NETWORK KITCHEN | FOOD ...

The Best Crab Cakes Recipe | Food Network Kitchen | Food ... image

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes—generously sized and highly seasoned—with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

Provided by Food Network Kitchen

Categories appetizer

Total Time 1 hours 10 minutes

Cook Time 40 minutes

Yield 8 crab cakes

Number Of Ingredients 15

Ingredients

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

Steps:

Preheat the oven to 400 degrees F.
For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
Serve the crab cakes with the tartar sauce and lemon wedges.

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CRAB CAKES RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.2
Total Time 1 hours 5 minutes
Category appetizer
Cuisine american

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

See details

THE BEST CRAB CAKES RECIPE | FOOD NETWORK KITCHEN | FOOD ...

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes—generously sized and highly seasoned—with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
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Category appetizer

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