How To make Crab Cakes with Dill Mayonnaise
2 c Soft breadcrumbs
8 oz Crabmeat or imitation crab
2 Eggs
1/4 c Green onions; minced
3 tb Celery; minced
1 ts Lemon juice
1/2 ts Garlic salt
1/4 ts Pepper
-COATING: 1/2 c Plain dried bread crumbs
1/4 ts Garlic salt
-OIL AND MAYONNAISE 1/4 c Wesson oil
1 Recipe dill mayonnaise
-DILL MAYONNAISE 1 lg Egg
1 ts Dried dill weed
1/2 ts -salt
1/4 ts Dry mustard
1/4 ts White pepper
1 c Wesson oil
1 tb Lemon juice
In a large bowl, mix together all crabcake ingredients. Shape mixture into 6 patties. Handle gently, patties are soft. On plate, combine coating ingredients. Place each pattie onto coating mix and pat on coating. Place coated patties onto baking sheet. Let stand 15 minutes. In large skillet, heat oil and fry patties over medium heat until golden brown about 3 to 5 minutes on each side. Serve with Dill Mayonnaise. Makes 6 patties. DILL MAYONNAISE: In blender container, place egg, dill, salt, mustard and white pepper. Cover and blend at medium-high speed 10 seconds. With blender running, begin adding oil through opening in blender cover in a very thin stream. When about 1/4 cup oil remains and mayonnaise is thick, blend in lemon juice. With blender still running, add remaining oil in thin stream. Blend mayonnaise until very thick, stopping occasionally to stir in any unincorporated oil if necessary. Refrigerate until ready to used. Source: Abilene Reporter News Southern Living Cooking School 4-25--93
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The EASIEST Crab Cakes Recipe + 2 Dipping Sauces!
Homemade Crab Cakes are full of jumbo lump meat, mayonnaise, mustard, and tons of seasonings! Sear them in a skillet, bake in the oven, or toss them in an air fryer until crispy. You'll also learn how to easily make two low-carb dipping sauces - a tangy Tartar Sauce and a spicy Remoulade Sauce.
Crab Cakes Recipe:
Tartar Sauce Recipe:
Remoulade Sauce Recipe:
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CRAB CAKES Recipe | Dill Lemon Mayo Dip
In this episode we make beautiful crab cakes with a creamy lemon and dill mayonnaise!
These light and delicious fishcakes are so fresh and flavourful, you will not want to miss out.
Watch our video and follow the 5 easy steps below to make these delicious crab cakes at home!
Ingredients:
Serving 2-3 portions
Potatoes – 125g diced
1 Spring onion – finely chopped
Capers – 1.5 tbsp finely chopped
Lemon – 1 zested and cut in half, plus 1 other to serve
Dill – a bunch finely chopped
Fresh crabmeat – 150g
Mayonnaise – 2.5 tbsp
Plain flour – 150g
1 egg – whisked
Dried breadcrumbs – 125g
Sunflower oil – for shallow frying
Step One: The Potatoes
Add our diced potatoes to a large pan of boiling salted water and we need to let them cook for 15 minutes. Then drain them and pop them back in the pan to dry. After 5 minutes mash the potatoes using a fork and leave them cool.
Step Two: The Filling
Mix the crab meat, capers and spring onions in large bowl. Combine the zest of 1 lemon and half its juice along with half of the dill. Add the mashed potatoes and season with a little salt and pepper.
Step Three: The Cakes
Take the crab filling and press it down in to your cooking ring to form little patties. If you do not have a cooking ring use your hands to mould the cakes. There should be enough mixture for 7 cakes. When all cakes are ready pop them in the fridge to firm up for 20 minutes.
Step Four: The Mayonnaise
While the cakes are chilling, mix the mayonnaise with the remaining lemon juice and sprinkling in the rest of the dill. Stir until everything is completely incorporated and then pop it in the fridge until you are ready to serve.
Step Five: The Frying
Roll the crab patties in the flour, then dip it in the whisked egg and then finally cover it with the breadcrumbs. Add the sunflower oil to the frying pan so it is about 1cm up the side. Gently heat the oil and then in batches, carefully lower the cakes into the hot oil. Cook each cake for about 3 minutes on each side until they appear golden brown and crispy. When the cakes are ready place them on some kitchen roll to drain any excess oil.
Finally serve your beautiful crab cakes with your creamy mayonnaise…and enjoy!
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PLANT BASED- VEGAN CRAB CAKES with lemon dill sauce recipe
Everyone loves crab cakes, but these are way better because no animals were harmed.
Ingredient list/ Measurements
Crab Cakes:
1 Jar of marinated artichokes (8 Oz)
3 TBS of Liquor from artichoke jar
2 Nori sheets chopped up very small
1/4 Cup Shallots
1/2 Cup of Celery
3 TBS of Lemon juice
1/2 -3/4 Cup of Chickpea Flour
3/4 TBS of Old Bay Seasoning
1/2 tsp of SEA salt
1/2 tsp Pepper
1/2 tsp Parsley Flakes
1/2 tsp Cayenne Pepper
2 tsp Brown sugar/ Coconut sugar /
To Coat Crab Cakes:
1/2 Cup of All Purpose Flour
1/2 Cup of Almond milk or any non dairy milk
3/4 Bread Crumbs
Lemon Dill Sauce:
1/2 Cup of Vegan Mayo
1/4 Cup of lemon
1/2 tsp of salt and pepper
3 TBS of fresh chopped dill (can use dried but doesn't taste as fresh)
1/4 tsp of onion powder
OIL FOR FRYING (variable)
GOOD CATCH Breaded Crab Cake w/ Creamy Cocktail Sauce & Corn Salsa 1min Recipe Video
Our plant-based breaded crab cakes are always a hit on a Friday night. Add some Creamy Cocktail Sauce & Corn Salsa, some fresh chives to your deliciously golden brown baked crab cakes and voila! – You've got a delicious dinner that you can serve up for a romantic evening or as an appetizer for you and your friends' get together (although you may have to make a double batch because everyone will want seconds).
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Lemon Herb Crab Cakes with Dill Remoulade
Fresh crab, crisp vegetables and herbs are the makings of a deliciously satisfying yet light crab cake pan seared to perfection and topped with our dill caper remoulade.
How To Make The Best Crab Cakes Ever! | Maryland Style Crab Cakes
If you have any friends or family from the Maryland or DC area, then you know they do NOT play about their Crab Cakes. I lived in the DC area for a few years and currently live right by the Chesapeake Bay - where Blue Crabs are plentiful and the Crab Cakes are packed with lump crab meat! Let me show you how to #makeithappen
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Shopping List:
Slider Rolls (optional)
1 lb Lump and/or Jumbo Lump Crab Meat
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) - 1 sleeve of crackers
salt & pepper
Bacon, Lettuce, Tomato (optional for slider)
Tartar Sauce:
1/2 cup mayo
1/4 cup sweet relish
1/2 shallot diced
2 tbsp capers (optional)
1 tbsp white sugar
1 lemon
2 tbsps diced parsley
salt and pepper
Directions:
Crush your crackers into bread crumbs. In a large mixing bowl, make your sauce by combining the mayo, worcestershire sauce, hot sauce, lemon juice, sweet pickle juice, dijon mustard, and seasoning. Mix to combine and season to taste. After tasting and adjusting, whisk in 1 egg. Next, fold in your crab meat carefully, so that you do not break apart the large chunks of crab meat. Next, begin to fold in the bread crumbs a little at a time. Once the crab cake mixture holds together, place it in the fridge for 30 minutes.
Next, preheat oven to 450. Add foil to a baking sheet and spray with cooking spray. Melt 1/2 stick of butter in the microwave. Form crab mixture into desired size crab cakes and place on the baking sheet. Top with old bay and place into the oven for 12-15 minutes. Remove from the oven and baste with melted butter. Place under the broiler for 2-5 minutes to finish and brown the top. (Keep an eye on it so it doesn't brown too much)
how to make crab cakes