Easy Crab Cakes Recipes - Best Crab Cakes Recipes

Question: Crispy, simple crab cake recipe?

(Posted by: huntingrl on 2007-08-28 17:04:48)

I went to a restaurant (Anthony's) near Everett, WA that had the most wonderful crab cakes with plumb sauce. They were simple - mostly crab and crust. They didn't have all the vegetables you find in lost of crab cake recipes. Anyone have a recipes for a simple, lightly crusted crab cake?

Posted by: Georgia Peach on 2007-08-28, 17:14:36

Virginia Crab Cakes 2 cups backfin crab meat 1 cup fresh breadcrumbs 2 large eggs 1/ 2 cup heavy cream 1 dash hot sauce 2 teaspoons Worcestershire sauce 2 teaspoons chopped fresh parsley leaves 2 teaspoons grated onions 2 tablespoons unsalted butter In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well. In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. ****ENJOY!!

Posted by: Talinka on 2007-08-28, 17:14:44

Here is Two that you can choose from. Good luck! CRAB CAKES 1 lb. crab meat 3/ 4 c. celery, finely chopped 3/ 4 c. onion, finely chopped 1 1/ 2 c. fine cracker crumbs (save 1/ 2 c. to roll cakes in) 1 tsp. parsley, crumbled 1 tsp. dry mustard 1/ 4 c. milk 1 cube butter, melted 1 tbsp. green pepper (optional) Salt and pepper to taste Mix all together and chill. Make into ball shape and flatten. Roll in 1 beaten egg and remainder of crumbs. Deep fry at 375 degrees. CRAB CAKES 1/ 4 lb. butter 1 sm. onion 1/ 2 tsp. red pepper 1/ 2 tsp. dry mustard 2 1/ 2 tbsp. flour 2 eggs 1 1/ 2 c. milk 3 tbsp. Worcestershire sauce 1 tsp. salt (optional) 1/ 2 tsp. black pepper 1 lb. crabmeat Beat eggs; add milk. Let stand. Saute butter and onions; add red pepper and mustard. Stir in flour a little at a time. Add milk and egg mixture. Add salt and pepper. Take off fire (looks lumpy). Add Worcestershire sauce and crab; stir. Let cool. Place in refrigerator for 2 hours (uncovered). Form cakes. Dip in egg and bread crumbs. Return to refrigerator until time to cook. Cook in deep fat. Makes 14 medium cakes. Good luck!

Posted by: trauma the slipper on 2007-08-28, 17:27:51

1/ 2 lb. crab meat,1-1/ 4 cups fresh bread crumbs-2 tbs.minced scallions-2 tbs.chopped fresh cilantro-1tsp.minced garlic-3tbs mayonnaise-1/ 4 tsp. kosher salt-1/ 4 tsp.tabasco-1/ 3cup sliced almonds-2-3tbs.peanut oil-----put the crab-meat in a bowl and add 2/ 3 cup of the bread crumbs,scallions cilantro,garlic,mayo,salt and tabasco,mix lightly tillingredients are well combined---put remaining crumbs and almonds in food processor till combined.make mixture into 4 patties and dip each into the bread and almond mixture until coated on all sides...fry in oil till each side is golden brown,turning only once. yum....

Posted by: lemonlimesherbet on 2007-08-28, 17:57:49

Picked over crab meat lump is best, leg next best and canned is OK About a lb for 6 hefty cakes, toss lightly with mayo just a few tablespoons, add a squeeze of juice from half a lemon. Add Old Bay Seasoning about a tsp. Roll your shaped patties in fresh bread crumbs or finely crushed saltine cracker crumbs. Fry in a frying pan over medium heat until browned to your taste , turn and brown. serve with tartar sauce or your other favorite sauce.

Posted by: Asawa on 2007-08-29, 01:30:54

Here it is.. Crab Cake Recipe INGREDIENTS: 1 package plain or sesame-flavored rice crackers (100 g. or 3.5 oz.) 200 g. or 7 oz. de-shelled (prepared) crab meat (thawed if frozen, and drained) 3 spring onions, sliced 2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard stem) 1-2 fresh red chilies, OR 1-2 tsp. chili sauce (depending how spicy you want your crab cakes, OR omit for mild cakes) 1 Tbsp. lime juice 1 Tbsp. fish sauce 1 Tbsp. oyster sauce 1 egg 3/ 4 to 1 cup canola oil (or other type) for frying optional: 1 heaping Tbsp. regular mayonnaise or soy mayonnaise (not strictly Thai, but I find it helps make the cakes even more moist!) To Serve: wedges of fresh lime or lemon, plus 1 bottle of Thai Sweet Chili Sauce (available at most grocery stores in the Asian section, OR at your local Asian food store) Instructions: Place the rice crackers in a food processor. Process well to create a fine consistency (similar to a powder). Place 1/ 2 cup of these rice cracker crumbs on a large plate. Leave the rest in the processor.