The Only Crab Cake Recipe You Need | How To Make Crab Cakes
Calling out all of my seafood lovers, my crab cake lovers. Today I'm going to show how to make the BEST crab cake recipe you'll ever have in you life. Once you learn how to make this crab cake recipe you'll never go back to regular flavorless crab cake. Crab Cakes are so easy to make and are way better than ordering out at a restaurant. . This delicious crab cake will be a staple in your home whether you're making it for your family or get together you're going to have the recipe on rotation. I also prepared this delicious cake sauce to go along with it.
INGREDIENTS!
16 oz crab meat
1/3 cup mayonnaise
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
1 tbsp hot sauce
1 egg
1 tsp old bay seasoning
1 tbsp lemon juice
1 tsp onion powder
1 tsp garlic powder
1 tsp chicken bouillon
1 tsp dried pepper flakes
1 tsp ground black pepper
4 tbsp fresh parsley
1/4 cup shallot
1 cup bread crumbs
How To Make Crab Sauce Ingredients
1/2 cup mayonnaise
1 Worcestershire sauce
1 tbsp dijon mustard
1 tsp garlic powder
1 scallion
1 tbsp hot sauce
1/4 tsp creole seasoning
1 tbsp lemon juice
lemon zest
#easycrabcakes
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Delicious Crab Cakes - 2 Ways! | Crab Cake Sandwich
Today, I am showing you my Crab Cake Recipe, with 2 preparations! In this video you will see how to make a delicious Crab Cake BLT Sandwich AND a Mini Crab Cake Appetizer. I hope you guys enjoy!
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Ingredients:
1 lb lump crab
1/2 cup mayo
1 egg
1 tbs dijon mustard
1 tsp Worcestershire sauce
1 tsp hot sauce
1 lemon
1 tbs sweet pickle juice
1 pinch of sugar (as needed)
Old Bay (to taste)
chopped parsley
20-25 saltine crackers (crushed into crumbs)
salt & pepper
Sauce:
1/2 cup mayo
1-2 tbsp chili paste or sriracha
1 tbsp relish
1 tsp minced garlic
tbsp lemon juice
season to taste with salt and pepper (adjust the spice level by adding more or less sriracha)
Directions:
Preheat oven to 400 degrees.
Mix in wet ingredients first (not the egg yet) and taste. If the mixture tastes too acidic, add your pinch of sugar. (Mayo, pickle juice, and hot sauce, all carry some acidity.. the goal of using the sugar is to provide a balanced flavor profile) – Once you’re done with that, whisk in your egg. Next, add in your crab mixture and fold it in. Begin to mix in your bread crumbs and be gentle with the crab meat. Season with Old Bay. Continue to fold ingredients together until the mixture begins to take shape and has texture.
Cover the mixture and refrigerate for about 30 minutes. (This will help your crab cakes to hold form)
Next, patty them up to your preference of size and get your cast iron skillet nice and hot. Dust them again with some Old Bay. Add butter and oil and place your crab cakes down into the skillet. The goal here is to get a beautiful, golden brown crust. Once this is achieved (roughly 1-2 minutes) add them to the oven for about 10 minuets. For the final 3-4 minutes, turn your oven to Broil and brown the tops if needed. Once they reach about 155 degrees internal temperature, they’re done.
Garnish them with some lemon juice and some diced chives or parsley – serve with your favorite sauce.
#crab #crabcakes #crabcake #recipe #seafood #foody #recipevideo
Easy Crab Cakes Recipe
Full of sweet, flavorful lump crab meat, these homemade Crab Cakes are so easy to make and are way better than ordering out at a restaurant! Crispy and golden brown on the outside but tender on the inside, these cakes have very little filler and will melt in your mouth.
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Crab Cake Poppers Recipe | Best Appetizer Ever!
Impress this holiday season with my Crab Cake Poppers Recipe! Perfectly seasoned crab meat, dredged in panko breadcrumbs then, fried until golden brown for the ultimate crunch!
Cooking With Tammy Seasoning:
Crab Cake Popper Ingredients
oil for frying
2 oz. cream cheese softened
2 tbsp mayonnaise
1 egg lightly beaten
1 tsp lemon juice
1/2 tsp Cedar wood smoked seafood seasoning or Cedar plank salmon seasoning
1 tsp Old Bay seasoning
1 tsp Worcestershire sauce
1 lb crab meat
1/3 cups shredded mozzarella
1 clove garlic minced
1 tsp finely chopped chives
3/4 cups panko bread crumb
3/4 cups pinko bread crumbs dredging
salt + ground black pepper to taste
parmesan cheese for garnish
parsley chopped (for garnish)
Aioli Sauce
1/2 cups mayonnaise
1 tbsp hot sauce
1 1/2 tbsp BBQ sauce
1 tbsp Worcestershire sauce
1 tbsp lemon juice
2 tsp Old Bay seasoning
Add smoked paprika for smokiness or cayenne for spiciness
Notes freeze for 30 mins.- 1hr before frying.
Oil needs to be 350F
Deep fry for about 5 minutes or until golden brown.
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Guy bakes savory crabcakes until they're perfectly golden brown and pairs them with a mouthwatering, creamy Old Bay remoulade!
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Crabcakes with Old Bay Remoulade
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Old Bay Remoulade:
1 cup mayonnaise
2 tablespoons minced capers (nonpereil)
2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
Baked Crabcakes:
2 large eggs
1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat
Directions
Preheat the oven to 400 degrees F.
For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
The Most DELICIOUS Crab Cake PoBoy
Cajun Style Crab Cakes - Flat Top Grilled - made into a big, delicious Crab Cake PoBoy
#crabcakes #poboy #howtobbqright
Cajun Crab Cake PoBoy
WHAT MALCOM USED IN THIS RECIPE:
- Malcom’s King Craw Cajun Seasoning
- Killer Hogs Hot Sauce
Cajun Crab Cake Poboy Recipe
For the Cajun Crab Cakes:
- 1 stick melted butter
- 1 pound fresh lump crabmeat, drained and picked over
- 1 large egg, lightly beaten
- 3 tablespoons chopped fresh chives, plus more for garnish
- 1 shallot minced
- Juice from 1/2 lemon
- Zest from 1/2 lemon
- 1 1/2 cups panko breadcrumbs
- 1/2 cup Blue Plate Mayonnaise
- 1 Tablespoon Malcom’s King Craw Cajun Seasoning
- 1 teaspoon Killer Hogs Hot Sauce
- 1 teaspoon Worcestershire Sauce
Directions:
1. In a large bowl add the mayo, egg, chives, shallot, lemon juice, lemon zest, King Craw, hot sauce, and Worcestershire. Stir well to combine and add the panko bread crumbs.
2. Gently fold in the lump crab meat. Then use your hands to measure out about 1/2 cup of the crab mixture. Shape into cake like patties and place on a sheet pan lined with parchment or butcher paper. Rest the crab cakes for 20-30 minutes in the refrigerator before cooking to allow the cakes to set.
3. To cook: fire up a flat top griddle or use a cast iron pan over medium heat. Add a little butter to the cooking surface and gently place the crab cakes on one at a time. Cook for 3 minutes and carefully flip each cake over. Cook until the bottom side is golden brown - about 2-3 more minutes and transfer to a platter. Garnish with remoulade sauce, fresh chives, and a squeeze of lemon or Build a Poboy!
For the Cajun Crab Cake PoBoy:
- 1 loaf Poboy Bread (French Bread)
- shredded lettuce
- sliced tomatoes
- dill pickle chips
Directions:
1. Split the bread in half length wise and place under the broiler for 2 minutes or until lightly toasted.
2. Spread remoulade sauce on the bottom half of the bread and top with shredded lettuce, sliced tomatoes, and dill pickle chips. I also season with a little of my King Craw Cajun Seasoning.
3. Place several of the crab cakes on top, smear more remoulade on the top half of the bread and place it over the crab cakes. Cut the Poboy in half and dive in!
Remoulade Sauce:
- 1 cup Blue Plate Mayonnaise
- 2 Tablespoons Dijon Mustard
- 2 Tablespoon King Craw Cajun Seasoning
- 3 green onions - thinly sliced
- 1 Tablespoon flat leaf parsley - chopped
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon minced garlic
- juice from 1/2 lemon
- zest from 1/2 lemon
Combine the ingredients in a small bowl and refrigerate for at least 1 hour before serving.
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