Best 3 Best Ever Crab Cakes Recipes

Craving for a delectable seafood delicacy? Look no further than the iconic crab cakes! These morsels of pure indulgence are a symphony of sweet crab meat, held together by a delicate blend of seasonings and breadcrumbs, then gently pan-fried to perfection. Whether you're a seasoned seafood connoisseur or just looking to explore the wonders of the culinary world, this article will guide you through the art of crafting the best crab cakes you'll ever taste. From selecting the freshest ingredients to mastering the perfect cooking techniques, we'll reveal the secrets behind these golden-brown masterpieces. So, get ready to embark on a culinary journey that will leave your taste buds singing and your loved ones craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

BEST EVER CRAB CAKES

Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

Ingredients

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

JASON'S BEST CRAB CAKES EVER

Jason's Best Crab Cakes Ever image

Provided by Julia Reed

Categories dinner, main course

Time 2h30m

Yield 10 to 12 large crab cakes

Number Of Ingredients 10

Ingredients

1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sautéeing
1 cup finely chopped scallions (including some green stem)
1/2 cup finely chopped jalapeño pepper
3/4 cup heavy cream
2 teaspoons dry mustard
Pinch cayenne pepper
2 pounds jumbo lump crabmeat, drained well, patted dry, picked over for shells
2 eggs, beaten
2 cups fresh white-bread crumbs, spread out in a baking dish
1 to 2 tablespoons vegetable oil

Steps:

Melt 1 1/2 sticks butter in a large skillet over medium-high heat and sauté scallions and jalapeño about 2 minutes, until bright green. Add the heavy cream and heat to boiling. Stir over medium heat 3 to 4 minutes, until the mixture thickens. Remove from the heat and stir in the mustard and pepper. Cool 5 minutes.
Place the crabmeat in a large bowl. Gently stir in the scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a cookie sheet. Immediately place in refrigerator to harden, about 2 hours.
When ready to serve, beat the eggs in a shallow bowl and place the bread crumbs in another shallow bowl. Melt 1 tablespoon butter and 1 to 2 tablespoons oil in a large skillet over medium heat. Working with half of the crab cakes at a time (keep remaining cakes in the refrigerator), dip each cake into the beaten eggs and coat with crumbs. Sauté until browned, 2 to 3 minutes on each side (turning cakes only once or they will break up). Drain on paper towels and serve immediately.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 479 milligrams, Sugar 1 gram, TransFat 1 gram

CRAB CAKES - JASON'S BEST EVER

CRAB CAKES - JASON'S BEST EVER image

Yield 10 large cakes

Number Of Ingredients 10

Ingredients

1 1/2 sticks unsalted butter, plus 2 T. for sauteeng
1 cup scallions, finely chopped, white and some green
1/2 cup jalapeno chile peppers, finely chopped
3/4 cup heavy cream
2 teaspoons dry mustard
pinch cayenne pepper
2 pounds lump crabmeat, well drained, and picked over, patted dry
2 eggs, beaten
2 cups white bread crumbs, spread out in a flat plate
2 tablespoons vegetable oil

Steps:

Melt 1 1/2 sticks of butter in a large skillet over medium-high heat. Saute scallions and jalapenos for about two minutes, until bright green. Add heavy cream and bring to a boil, stirring for 3-4 minutes until thickened. Remove from heat, add mustard and pepper. Cool five minutes. Place crabmeat in a large bowl. Gently stir in scallion mixture. Form uniform cakes and place on waxed paper lined sheets. Refrigerate until firm, two hours. When ready to serve, place eggs in shallow bowl. Melt additional butter and oil in skillet over medium heat. Dip each cake into the beaten egg and then the crumbs. Saute until browned, 2-3 minutes on each side. Turn cakes only once - they will break easily. Drain on paper towels and serve immediately. I sometimes grill these with no egg or crumbs. Also, these can be sauteed earlier in the day and re-heated in a very hot oven.

Tips:

Use fresh, high-quality crab meat. This will make a big difference in the flavor of your crab cakes.
Don't overmix the crab mixture. Overmixing will make the crab cakes tough.
Form the crab cakes gently. Don't pack them too tightly, or they will be dense and dry.
Pan-fry the crab cakes over medium heat. This will help them cook evenly without burning.
Serve the crab cakes with your favorite dipping sauce. Some popular choices include tartar sauce, rémoulade sauce, and cocktail sauce.

Conclusion:

Crab cakes are a delicious and versatile dish that can be enjoyed by people of all ages. With a few simple tips, you can make crab cakes that are sure to impress your family and friends. So next time you're looking for a seafood dish to try, give crab cakes a try. You won't be disappointed!