Best 6 Bonnies Crab Cakes Recipes

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Attention all seafood lovers! If you're looking for a tantalizing culinary experience, then "Bonnie's Crab Cakes" is the perfect recipe for you. Known for its delectable flavors and exquisite texture, this dish takes crab cakes to a whole new level. Imagine sinking your teeth into a crispy, golden-brown exterior that gives way to a tender and succulent crab filling, bursting with a symphony of flavors.

Here are our top 6 tried and tested recipes!

CONNIE'S ZUCCHINI "CRAB" CAKES



Connie's Zucchini

These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!

Provided by Patti Jo

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 5

Number Of Ingredients 8

2 ½ cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup seasoned bread crumbs
¼ cup minced onion
1 teaspoon Old Bay Seasoning TM
¼ cup all-purpose flour
½ cup vegetable oil for frying

Steps:

  • In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
  • Shape mixture into patties. Dredge in flour.
  • In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 23.2 g, Cholesterol 49.4 mg, Fat 9.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 319.9 mg, Sugar 2.8 g

BONNIE'S CRAB CAKES



Bonnie's Crab Cakes image

My husband and I live in Maryland. He absolutely loves crab cakes and he's VERY picky. He thinks these are great! If you'd like, sprinkle more Old Bay® on top.

Provided by bonita

Categories     Crab Cakes

Time 1h5m

Yield 6

Number Of Ingredients 8

1 pound lump crabmeat
1 ½ tablespoons dry bread crumbs
1 ½ tablespoons seafood seasoning (such as Old Bay®)
2 teaspoons chopped fresh parsley
salt and ground black pepper to taste
1 egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard

Steps:

  • Mix crabmeat, bread crumbs, seafood seasoning, parsley, salt, and pepper together in a bowl.
  • Beat egg with mayonnaise, and mustard in a separate bowl. Stir egg mixture into crabmeat mixture; shape into 6 patties.
  • Lightly grease a baking sheet. Arrange patties onto baking sheet; refrigerate 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake patties in preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 126 calories, Carbohydrate 1.6 g, Cholesterol 96.4 mg, Fat 5.4 g, Fiber 0.1 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 699 mg, Sugar 0.2 g

BONNIE'S CRAB CAKES



Bonnie's Crab Cakes image

My husband and I live in Maryland. He absolutely loves crab cakes and he's VERY picky. He thinks these are great! If you'd like, sprinkle more Old Bay® on top.

Provided by bonita

Categories     Crab Cakes

Time 1h5m

Yield 6

Number Of Ingredients 8

1 pound lump crabmeat
1 ½ tablespoons dry bread crumbs
1 ½ tablespoons seafood seasoning (such as Old Bay®)
2 teaspoons chopped fresh parsley
salt and ground black pepper to taste
1 egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard

Steps:

  • Mix crabmeat, bread crumbs, seafood seasoning, parsley, salt, and pepper together in a bowl.
  • Beat egg with mayonnaise, and mustard in a separate bowl. Stir egg mixture into crabmeat mixture; shape into 6 patties.
  • Lightly grease a baking sheet. Arrange patties onto baking sheet; refrigerate 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake patties in preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 126 calories, Carbohydrate 1.6 g, Cholesterol 96.4 mg, Fat 5.4 g, Fiber 0.1 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 699 mg, Sugar 0.2 g

BONNIE'S CRAB CAKES



Bonnie's Crab Cakes image

My husband and I live in Maryland. He absolutely loves crab cakes and he's VERY picky. He thinks these are great! If you'd like, sprinkle more Old Bay® on top.

Provided by bonita

Categories     Crab Cakes

Time 1h5m

Yield 6

Number Of Ingredients 8

1 pound lump crabmeat
1 ½ tablespoons dry bread crumbs
1 ½ tablespoons seafood seasoning (such as Old Bay®)
2 teaspoons chopped fresh parsley
salt and ground black pepper to taste
1 egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard

Steps:

  • Mix crabmeat, bread crumbs, seafood seasoning, parsley, salt, and pepper together in a bowl.
  • Beat egg with mayonnaise, and mustard in a separate bowl. Stir egg mixture into crabmeat mixture; shape into 6 patties.
  • Lightly grease a baking sheet. Arrange patties onto baking sheet; refrigerate 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake patties in preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 126 calories, Carbohydrate 1.6 g, Cholesterol 96.4 mg, Fat 5.4 g, Fiber 0.1 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 699 mg, Sugar 0.2 g

CRAB CAKES



Crab Cakes image

Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.

Provided by Kim Severson

Categories     dinner, seafood, appetizer, main course

Time 1h30m

Yield About 12 large crab cakes

Number Of Ingredients 11

10 slices soft white or whole-wheat bread
1/2 cup/115 grams unsalted butter
1 large onion, grated
1/4 cup/30 grams self-rising flour (see Tip)
1 1/2 cups/355 milliliters whole or 2-percent milk
2 large eggs, beaten
1 teaspoon fresh lemon juice
1 teaspoon distilled white vinegar
1/4 teaspoon ground mace
2 pounds/907 grams lump crab meat, drained if needed
1/2 cup/120 milliliters vegetable oil, plus more as needed

Steps:

  • Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
  • Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
  • In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
  • Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
  • Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
  • Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
  • Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
  • Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.

BONNIE'S CRAB CAKES



Bonnie's Crab Cakes image

My husband and I live in Maryland. He absolutely loves crab cakes and he's VERY picky. He thinks these are great! If you'd like, sprinkle more Old Bay® on top.

Provided by bonita

Categories     Crab Cakes

Time 1h5m

Yield 6

Number Of Ingredients 8

1 pound lump crabmeat
1 ½ tablespoons dry bread crumbs
1 ½ tablespoons seafood seasoning (such as Old Bay®)
2 teaspoons chopped fresh parsley
salt and ground black pepper to taste
1 egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard

Steps:

  • Mix crabmeat, bread crumbs, seafood seasoning, parsley, salt, and pepper together in a bowl.
  • Beat egg with mayonnaise, and mustard in a separate bowl. Stir egg mixture into crabmeat mixture; shape into 6 patties.
  • Lightly grease a baking sheet. Arrange patties onto baking sheet; refrigerate 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake patties in preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 126 calories, Carbohydrate 1.6 g, Cholesterol 96.4 mg, Fat 5.4 g, Fiber 0.1 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 699 mg, Sugar 0.2 g

Tips:

  • Choose fresh crab meat. The fresher the crab meat, the better your crab cakes will taste. If you can, buy live crabs and steam them yourself. Otherwise, look for fresh or frozen crab meat at your local seafood market.
  • Don't overmix the crab cake mixture. Overmixing will make the crab cakes tough. Gently fold the ingredients together until just combined.
  • Use a light hand when forming the crab cakes. Don't pack the crab cake mixture too tightly, or they will be dense and heavy.
  • Cook the crab cakes over medium heat. This will help them to cook evenly without burning.
  • Don't overcrowd the pan when cooking the crab cakes. Give them enough space to cook evenly without sticking together.
  • Serve the crab cakes immediately with your favorite dipping sauce.

Conclusion:

Bonnie's crab cakes are a delicious and easy-to-make seafood dish. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal at home. Whether you're serving them as an appetizer or a main course, these crab cakes are sure to be a hit. So next time you're craving seafood, give Bonnie's crab cakes a try. You won't be disappointed!

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