The Cheapest and Easiest Crab Cakes Ever | But Cheaper
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Crab meat is expensive... it's just a fact of life! But let me walk you through the easiest and cheapest way to cook perfectly chonky crab cakes with a creamy French remoulade.
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Ingredients you'll need:
Crab -
1.5 lbs dungeness crab
1 lb pre-picked crab
Cakes -
1/2 cup (110 grams) mayonnaise
1 Tbsp (15 grams) mustard (dijon)
1 Tbsp (15 grams) worcestershire sauce
2 Tbsp (10 grams) hot sauce
Zest of 1 lemon
1 tsp (5 grams) sea salt
black pepper
1 large egg
3/4 cup (45 grams) panko bread crumbs (or crushed saltine crackers)
1/4 cup (60 milliliters) oil (canola or peanut)
French Remoulade -
1 egg yolk
2 Tbsp (10 grams) dijon mustard
Juice of 1 lemon
salt
pepper
3/4 cup (180 milliliters) neutral-tasting oil
3 1/2 Tbsp (35 grams) chopped pickles
1 finely chopped shallot
2 cloves of garlic, crushed
2 anchovies filet
1/2 bunch of finely chopped chives
Gordon Ramsay's Crab Cake Discover the Secret Behind Recipe!
Gordon Ramsay's Crab Cake is a recipe that combines elegance and simplicity. This dish is a testament to Ramsay's expertise in creating sophisticated and approachable flavors. These crab cakes are packed with fresh, tender crab meat and a blend of seasonings that enhance their natural sweetness, perfect for a special occasion or a fancy dinner. You can replicate a signature dish from one of the world's most renowned chefs, bringing a touch of Gordon Ramsay's kitchen magic to your table.
Ingredients:
2 lb. crabmeat 1 lb. Lump and 1lb. backfin crabmeat blend
2 Cloves of garlic, finely chopped
1 shallot, finely chopped
3 Tbsp. butter, unsalted
2 Tbsp. Old Bay seasoning
½ c. panko breadcrumbs
3 tbsp. Chives, chopped
½ tsp. Tabasco sauce
6 tbsp. mayonnaise
1½ lemons Zested
½ tsp. Salt to your taste
½ tsp. black pepper to your taste
2 oz. oil for cooking
For Creamed Corn
4 ears fresh corn, cut from the cob or 1 lb. frozen corn
3 tbsp. yellow onion, diced small
3 tbsp. unsalted butter
½ cup heavy cream
½ tsp. Salt to your taste
½ tsp. Black pepper to your taste
For the Asparagus
Kosher salt
1 lb. Asparagus
Extra-virgin olive oil
2 garlic cloves, smashed
¼ tsp. Salt to your taste
¼ tsp. black pepper to your taste
Pinch crushed red pepper flakes
Directions:
00:00 Shape and set the crab cake in the fridge overnight to retain its form during the breading process.
00:11 Lightly Season, flour, and egg wash the crab cake before adding breadcrumbs for a crispy crust.
00:38 Season the crab cake between layers and fry until golden, adding butter for extra flavor and color.
01:07 Baste with butter while frying, then bake to achieve a crisp exterior and warm center.
01:22 For creamed corn, sweat onions with salt, pepper, and garlic before adding corn and cream.
02:32 Sauté asparagus instead of boiling; toast dry, then add olive oil to blister the skin.
03:02 After cooking, top asparagus with grated Parmesan, lemon zest, and butter for added flavor.
03:17 Garnish the creamed corn with finely sliced scallions to enhance the taste and presentation.
03:44 Plate the dish by layering creamed corn, asparagus, and crab cake, finishing with olive oil and a squeeze of lemon juice for a tangy dressing.
Actual Recipe:
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#GordonRamsay #CrabCakeRecipe #CookingSecrets #GourmetCooking #LearnFromTheBest #HomeCooking #RecipeReveal #FoodLovers #CulinarySkills #Masterchef
Colossal Half Pound Crab Cakes
Chef Frank showed you how to make this super sized version of his signature crabcake recipe. These are authentic Maryland style crab cakes.
RECIPE
1 pound COLOSSAL lump crab meat
1 mayo
1/3 cup plain bread brumbs
1 1/2-2 TBSP Old Bay
1 TBSP yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine mayo , FRESH lemon juice.
OLD BAY, egg, yellow mustard, Old Bay and Worcestershire
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add bread crumbs and fresh minced parsley
3. Add 3/4 cup of crab mix...1/2 cup first to make sure they don't get 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Sprinkle lightly with paprika and melted butter
7. Bake at 400
for 12-15 minutes.
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
COLOSSAL CRAB MEAT
The Best Crab Cake Recipe You'll EVER Make in Your RV | RV Kitchen
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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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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
Homemade Maryland Crab Cakes Recipe
This delicious classic recipe for homemade Maryland style crab cakes is the perfect appetizer to serve up to your guests.
Crab cakes are a combination of lump crab mixed with spices, eggs, mayonnaise, and breadcrumbs that are then formed into balls and deep fried. They are most often served as an appetizer, and you’ll even see them as a sandwich.
Ingredients for this recipe:
For the Crab Cakes:
• 1 pound jumbo lump crab
• 1 large egg
• 1 ½ teaspoons old bay seasoning
• 1 ½ teaspoons Worcestershire sauce
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon finely minced parsley
• 1 cup buttered cracker breadcrumbs
• ¼ cup oil
For the Optional Sauce:
• 1 cup bechamel sauce
• 2 teaspoons yellow mustard
• 2 teaspoons whole grain mustard
Serves 6
Prep Time: 10 minutes
Cook Time: 8 minutes
Procedures:
1. Crab Cakes: Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, and 2/3 cup cracker crumbs until thoroughly mixed.
2. Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.
3. Coat each crab cake in the remaining 1/3 cup of unused cracker crumbs and then place them on a plate or a cookie sheet tray lined with parchment paper.
4. Pour the oil into a large frying pan over medium heat.
5. Once the oil is hot, add in the crab cakes and cook for 3-4 minutes per side or until golden brown and cooked through.
6. Set aside to drain on a rack or paper towels.
7. For the Sauce: Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.
8. Serve the sauce alongside of the cooked crab cakes and garnish the crab cakes optionally with chopped parsley.
Chef Notes:
Make-Ahead: Crab cakes are meant to be eaten as soon as they are cooked. If you have to you can make them up to 1 hour ahead of time and keep them warm in the oven on a sheet tray with a rack at 225°.
How to Reheat: Place the crab cake in a pan and place them in the oven at 350° for 3-4 minutes or until hot. You can also heat in the microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
To keep the crab cake from falling apart it is imperative there is enough mayonnaise and an egg that is thoroughly mixed in. It is also important to compact the crab cake well with your hands when forming them.
Crab cakes are most often eaten with a sauce or with greens.
The flavor is better if you fry the crab cakes, but you can bake them on a cookie sheet tray lined with parchment paper at 375° F for 13-18 minutes.