Best 2 Bobby Flay Crab Cakes Recipes

Prepare to satisfy your seafood cravings with our comprehensive guide to cooking Bobby Flay's signature crab cakes. Renowned for their delectable flavor and tantalizing texture, these crab cakes have garnered widespread acclaim. Through this article, we present a journey into the culinary world of Bobby Flay, exploring the intricacies of creating these exceptional crab cakes. Whether you are a seasoned cook or a novice in the kitchen, our detailed instructions and insightful tips will equip you to recreate this culinary masterpiece in the comfort of your own home. So, gather your ingredients, don your apron, and embark on a culinary adventure that will leave you and your loved ones savoring every bite of these exquisite crab cakes.

Here are our top 2 tried and tested recipes!

BOBBY FLAY CRAB CAKES RECIPE - (3.5/5)

Bobby Flay Crab Cakes Recipe - (3.5/5) image

Provided by beach cook

Number Of Ingredients 8

Ingredients

1 pound jumbo lump crabmeat
1 medium yellow onion, chopped fine
4 cloves garlic, minced
1/2 to 3/4 cup bread crumbs
1/2 lime juice
1/4 cup fresh parsley
2 tablespoons extra virgin olive oil
3 tablespoons extra virgin olive oil

Steps:

Heat medium skillet over medium heat. Add 2 tablespoons olive oil and sauté onions and garlic for 5 to 7 minutes. Let cool. In a large bowl, mix all ingredients until blended. Shape into 6 thick patties, like hockey pucks. Place on plate, cover and refrigerate for 30 minutes. Heat oven to 350°F. Place crab cakes in sprayed pyrex dish. Bake for 20 to 30 minutes until the internal temperature reaches 160°F. Heat skillet over medium high heat and add 3 tablespoons olive oil and 1 tablespoon butter. Cook patties for about 4 minutes on each side, or until golden brown and crisp. Transfer crab cakes to plate with paper towel to drain. Serve hot with aioli.

CRAB CAKES WITH MANGO-AVOCADO RELISH AND SOUR ORANGE SAUCE

Crab Cakes with Mango-Avocado Relish and Sour Orange Sauce image

Provided by Bobby Flay | Bio & Top Recipes

Categories appetizer

Time 3h

Yield 4 servings

Number Of Ingredients 33

Ingredients

1/4 cup mayonnaise, plus more for brushing on the crab cakes
1 tablespoon Dijon mustard
1 tablespoon stone-ground mustard
1/2 teaspoon paprika
1 1/4 pounds blue crab meat, picked over
1/4 cup chopped fresh flat-leaf parsley
2 green onions, dark green and pale green parts, thinly sliced
1/4 to 3/4 cup panko breadcrumbs
1 green plantain, peeled, sliced paper thin (ideally on a mandoline) and submerged in cold water until using
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Chile de arbol powder, as needed
Canola oil, for frying
3 cups fresh orange juice
1/4 cup fresh lime juice
1/4 cup white wine vinegar
Pinch of pure chile powder
Pinch of ground cumin
1 head garlic, sliced in half crosswise
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon clover honey
1 teaspoon finely chopped fresh oregano
1/2 teaspoon finely grated orange zest
1 Hass avocado, diced
1 small mango, diced
1/2 roasted red pepper, diced
2 tablespoons chopped fresh cilantro
2 tablespoons canola oil
Juice of 1 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Fresh cilantro leaves, for garnish

Steps:

For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours.
For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.
For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving.
To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and chile de arbol.
Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.
To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves.

Tips for Making Bobby Flay's Crab Cakes:

- Use fresh, high-quality crab meat. This will make a big difference in the flavor of your crab cakes. - Avoid overmixing the crab cake mixture. Overmixing can make the crab cakes tough. - Be gentle when forming the crab cakes. This will help to keep the crab meat intact. - Pan-fry the crab cakes over medium heat. This will help to prevent them from burning. - Serve the crab cakes with your favorite dipping sauce. Some popular choices include tartar sauce, cocktail sauce, and remoulade.

Conclusion:

Bobby Flay's crab cakes are a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can make sure that your crab cakes turn out perfect every time. Whether you're a seasoned chef or a beginner in the kitchen, Bobby Flay's crab cakes are a great recipe to try. With their simple ingredients and delicious flavor, these crab cakes are sure to be a hit with your family and friends. So what are you waiting for? Give them a try today!