PIONEER WOMAN CRAB CAKES RECIPES

Name: Crab Cakes
Prep time: 15 min
Total time: 50 min
Yield: 3-4 servings
Ingredients: 1 egg; 1/4 c. mayonnaise; 1 tsp. dijon mustard; 1 tsp. finely grated lemon zest; 2 tbsp. chopped parsley; 1 1/2 tsp. Old Bay seasoning; 1 lb. fresh lump crab meat; 1/2 c. panko breadcrumbs; 2 tbsp. melted butter, plus more for greasing; Lemon wedges and spicy remoulade, for serving; 1 c. mayonnaise; 2 tbsp. hot sauce; 2 tbsp. chopped parsley; 1 tbsp. capers, drained and chopped; 1 clove garlic, chopped; 1/4 tsp. paprika; Juice of 1 lemon; 1/2 tsp. kosher salt; 1/4 tsp. ground black pepper

BEST CRAB CAKES RECIPE - HOW TO MAKE CRAB CAKES

Best Crab Cakes Recipe - How to Make Crab Cakes image

The key to an authentic crab cake recipe is the ratio of crabmeat to filling. It should be packed with crab and spices but not weighed down by breadcrumbs.

Provided by THEPIONEERWOMAN.COM

Categories appetizers fish fried seafood

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 3-4 servings

Number Of Ingredients 19

Ingredients

1 egg
1/4 c. mayonnaise
1 tsp. dijon mustard
1 tsp. finely grated lemon zest
2 tbsp. chopped parsley
1 1/2 tsp. Old Bay seasoning
1 lb. fresh lump crab meat
1/2 c. panko breadcrumbs
2 tbsp. melted butter, plus more for greasing
Lemon wedges and spicy remoulade, for serving
1 c. mayonnaise
2 tbsp. hot sauce
2 tbsp. chopped parsley
1 tbsp. capers, drained and chopped
1 clove garlic, chopped
1/4 tsp. paprika
Juice of 1 lemon
1/2 tsp. kosher salt
1/4 tsp. ground black pepper

Steps:

For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old Bay seasoning and mix well to combine. Add the crab meat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with 1/3-cup measuring cup. Place on a greased sheet tray and refrigerate for 30 minutes. For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, lemon juice, salt and pepper. Refrigerate until ready to use. Place an oven rack 8 inches from the broiler element. Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with lemon wedges and spicy remoulade.

MOTHER'S CRAB CAKES | MARTHA STEWART

Mother's Crab Cakes | Martha Stewart image

This irresistible recipe for crab cakes comes from actor Robert Duvall.

Provided by Martha Stewart

Categories Appetizers

Yield Makes 8 crab cakes

Number Of Ingredients 12

Ingredients

1 pound jumbo lump crab meat, picked through
2 heaping tablespoons prepared mayonnaise
2 large eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 heaping teaspoon cayenne pepper
1/4 teaspoon coarse salt
1/2 small onion, grated
1/2 teaspoon powdered mustard
17 saltine crackers, finely crushed
1/4 cup canola oil
Simple Tartar Sauce
Lemon wedges, for serving

Steps:

In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers.
Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.
Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.

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