How to make delicious cocktail crab cakes by Barbara's Elegant Touch
Cocktail Crab Cakes
Makes 24 Mini Cakes
2 slices good quality white sandwich bread 4 scallions, green part only, minced
2 tablespoons vegetable oil 1 ½ teaspoons Old Bay Seasoning
Salt and ground black pepper Cayenne pepper, to taste
1-pound crabmeat, canned fresh pasteurized 6 tablespoons mayonnaise
8 saltines, crushed 1 large egg, lightly beaten
1. Preheat oven to 300 degrees. Tear bread into quarters and pulse in a food processor with the metal blade until coarse crumbs. Put crumbs in a bowl and toss with the oil and 1/8 teaspoon each of salt and pepper. Spread the crumbs on a baking sheet and bake until lightly browned and dry, about 20 minutes. Remove from oven and let cool to room temperature. Put crumbs in a shallow dish and set aside.
2. Squeeze some of the liquid from the crab and put the crab in a bowl. Add the crushed saltines, scallions, Old Bay, and cayenne. Mix together. Add the mayonnaise and salt and pepper to taste. Add the egg and mix well.
3. Line a baking sheet with wax paper or plastic wrap. Form the crab mixture into roughly walnut size portions and place on the baking sheet. When done, cover with plastic wrap and refrigerate for at least ½ hour.
4. Preheat oven to 500 degrees. Line another baking sheet with foil, set a wire rack on top, and spray rack with vegetable oil spray. Take the chilled crab cakes and roll in the breadcrumbs until completely coated, pressing gently to help crumbs adhere. Flatten slightly to about ½ inch thick and place on the wire rack, spacing out evenly. With oven rack in middle position, bake crab cakes until golden brown and firm, about 15 minutes.
5. Serve baked crab cakes with lemon wedges and your favorite sauce.
*Note -- You can eliminate the wire rack and place the crab cakes directly onto a greased foil lined sheet, but you risk burning the bottoms. The wire rack ensures better heat circulation and more even browning.
Tomato Remoulade
6 tablespoons mayonnaise 1 teaspoon minced or pressed garlic
1 tablespoon chopped chives 1 medium Roma tomato, seeded and diced small
2 teaspoons lemon juice Hot sauce, to taste
1 teaspoon Dijon mustard Salt and Pepper, to taste
Combine all ingredients in a small bowl. Serve with crab cakes.
In The Kitchen: Crab Cakes with Chipotle Mayo
Today in the Rhode Show kitchen we're making Crab Cakes with Chipotle Mayo with Chef Dean Dassler from Twin River.
Maryland Crab Cakes with Remoulade Sauce
Makes 6 crab cakes, enough to serve 3 adults as a main course
Ingredients
For Crab Cakes:
1 large egg
2½ tablespoons mayonnaise (I like Duke’s)
1½ teaspoons Spicy Brown mustard (
1 teaspoon Worcestershire sauce
1 teaspoon Tony’s Creole Seasoning
1/8 teaspoon salt
1/4 cup finely diced celery (you'll need one stalk) (Subbed 1 teaspoon celery seed)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
1/2 cup panko bread crumbs
Canola oil for frying (I add butter as well)
For Remoulade Sauce:
▢ 224 g (1 c) mayonnaise
▢ 17 g (1 tbsp) Dijon mustard (subbed Spicy Brown mustard)
▢ 8 g (2 tsp) lemon juice
▢ 7 g (1 tsp) Worcestershire sauce
▢ 28 g (2 tbsp) Crystal hot sauce (
▢ 7 g (1 tsp) Creole seasoning Tony Chachere’s preferred
▢ 1 g (½ tsp) cayenne
▢ .6 g (¼ tsp) paprika
▢ 2.4 g (½ tsp) white granulated sugar
▢ 9 g (2 tsp) capers no juice
▢ 12.5 g (1 tbsp) garlic minced
▢ 3 g (1 tbsp) chives sliced into thin pieces
Directions
For Crab Cakes:
1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
For Remoulade Sauce:
1. In a mixing bowl, combine all the ingredients and stir until incorporated.
2. Drizzle onto your crab cakes, or portion into dipping bowls and serve immediately.
3. For leftover sauce, transfer it into an airtight container and fridge. This sauce will last up to 3 days in the refrigerator.
*If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
SUPER EASY FRIED CRAB CAKE BALL RECIPE
Creole Crab Cakes
Chef Mark from New Orleans proves that a little Creole seasoning goes a long way and gives these generously-sized crab cakes the perfect kick. Great as an appetizer, or add a nice salad and you've got a meal. Nothing better than a simple crab cake with big chunks of crab y'all.
For the Crab Cakes
1 cup Panko breadcrumbs + extra for coating crabcakes a second time
1 red pepper, diced
1 yellow pepper, diced
1 shallot, diced
2½ cups fresh crab meat
1 cup *aioli (see ingredients below) or mayonnaise
1 tbsp creole seasoning (black pepper, cayenne, salt)
For the Aioli Sauce
1 cup canola oil
1 tsp Dijon mustard
2-4 garlic cloves
2 egg yolks
1/8 tsp salt
1 tsp rice wine vinegar
HOW-TO
Make the Aioli Sauce (you can skip this step if you use jarred mayonnaise)
Mix garlic and salt in a food processor and transfer to a bowl
Add and whisk egg yolks and mustard and slowly add the oil while whisking steadily
Add the rice wine vinegar and mix well
Set aside
Prepare the Crab Cakes
Preheat oven to 275-300º
In a large bowl mix the peppers and shallots into the crab meat
Next mix in the ailoi or mayonnaise and the creole seasoning
Add bread crumbs
Form into patties and let set in fridge for 20 minutes
Once set, toss each patty in panko again, fry them on one sides in skillet or pan with light oil until golden brown, then flip and finish in oven, 275-300º, for 2-4 minutes
Blue Lump Crab Cakes
Broiled Blue Lump Crab Cakes
Ingredients:
6TB Butter, melted
1 large egg
3 TB mayonnaise
1 tsp lemon juice
½ tsp salt
1 tsp black pepper
1/ tsp cayenne pepper
1 lb jumbo lump crabmeat
½ C Breadcrumbs
Directions:
Preheat broiler on lowest setting with rack 12 inches below heat. Grease baking sheet with butter.
In large bowl: whisk egg, mayonnaise, lemon juice, salt, black pepper and cayenne pepper. Gently fold in the lump crab meat and ¼ C of the breadcrumbs. Refrigerate for 15 minutes.
Using a ½ C measuring cup, fill with crab mixture and pat. Turn out patty and sprinkle with breadcrumbs. Repeat until mixture is gone.
Broil cakes for 5 minutes until cakes are golden brown, drizzle with melted butter and carefully transfer to serving plate. Serve with lemon.
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