HOW LONG TO COOK A CRAB CAKE RECIPES

CRAB CAKE BITES RECIPE - SOUTHERN LIVING

Crab Cake Bites Recipe - Southern Living image

Whatever you do, don’t skip the Old Bay Mayo.

Provided by Adam Evans

Total Time 1 hours 30 minutes

Number Of Ingredients 13

Ingredients

2 large eggs
1 celery stalk, diced (about ¼ cup)
¼ cup diced yellow onion (from 1 small onion)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons Old Bay seasoning
1 pound fresh jumbo crabmeat, drained and picked over
1 cup panko breadcrumbs
¼ cup canola oil
Old Bay Mayo
Lemon wedges

Steps:

Whisk together eggs, celery, onion, parsley, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning in a large bowl until well combined. Fold in crabmeat and panko using a rubber spatula until well combined. Cover crab mixture, and chill at least 1 hour or up to 8 hours.
Preheat oven to 250°F. Coat a baking sheet with cooking spray. Shape crab mixture into 12 (3-inch) round cakes (about ¼ cup each) on prepared baking sheet. If crab cakes are not holding together, rechill about 30 minutes to set.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Add 6 of the crab cakes, and cook until golden, 2 to 4 minutes per side. Transfer crab cakes to a rimmed baking sheet lined with paper towels. Turn off preheated oven, and place baking sheet with cooked crab cakes inside to keep warm. Repeat process with remaining oil and crab cakes. Serve immediately with Old Bay Mayo and lemon wedges

BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES - DELISH

Best Crab Cake Recipe - How to Make Crab Cakes - Delish image

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.

Provided by Lindsay Funston

Categories low sugar nut-free 30-minute meals appetizers dinner seafood

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 13

Ingredients

1/3 c. mayonnaise
1 large egg, beaten
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
Kosher salt
Freshly ground black pepper
1 lb. jumbo lump crabmeat, picked over for shells
3/4 c. panko bread crumbs (or saltines)
2 tbsp. Freshly Chopped Parsley
Canola oil, for frying
Lemon wedges, for serving
Tartar sauce, for serving

Steps:

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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