Best 6 Festive Crab Cakes Recipes
In the realm of festive celebrations, tantalizing crab cakes emerge as exquisite culinary creations. These delectable morsels, crafted with succulent crab meat, aromatic herbs, and a symphony of spices, capture the essence of joy and revelry. Embark on a culinary adventure as we present an array of delectable crab cake recipes, each promising an unforgettable gastronomic experience. From classic recipes that pay homage to tradition to innovative culinary fusions that push the boundaries of flavor, gather your ingredients and prepare your taste buds for a delightful journey.
Let's cook with our recipes!
FESTIVE CRAB CAKES
Barbara Nowakowski of North Tonawanda, New York stirs up excitement at parties with these picture-perfect tarts filled with a pleasant combination of cream cheese, crabmeat and cranberry sauce.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 15 appetizers.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese, crab and onions until blended. Place the tart shells on an ungreased baking sheet. , Fill each shell with 1 tablespoon crab mixture. Top each with 1 teaspoon cranberry sauce. Bake at 375° for 12-15 minutes or until heated through.
Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 34mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
THE ULTIMATE CRAB CAKES
Provided by Tyler Florence
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
- Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
- To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
- Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
- Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
ZESTY CRAB CAKES
These lightly spiced crab cakes get their flavor from hot pickled peppers, cayenne pepper, paprika, and cayenne pepper.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 14
Steps:
- Line a baking sheet with parchment paper; sprinkle with 2 tablespoons cornmeal. Whisk next 9 ingredients in a large bowl. Gently mix in crab, peppers, and breadcrumbs.
- For each crab cake, shape 1/3 cup crab mixture into a patty; place on prepared sheet. Sprinkle with remaining cornmeal. Cover with plastic wrap; refrigerate 15 minutes.
- Heat oil in a skillet over medium-high heat. Cook crab cakes in batches, 4 to 5 minutes per side. Serve with lemon.
CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- Add the crabmeat, season with salt and pepper and stir to combine.
- Add the breadcrumbs and mix just to combine.
- Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- Coat the cakes lightly with flour, and shake off any excess.
- In a large skillet set over medium heat, melt the butter.
- Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- Serve warm with tartar sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
FESTIVE PHYLLO CRAB CUPS
Harried holiday cooks will appreciate a 15-minute recipe that features refreshing crab salad in crunchy cups.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 30
Number Of Ingredients 14
Steps:
- In medium bowl, stir together all ingredients except phyllo shells, additional dill weed and lemon slices until well mixed. Cover; refrigerate until ready to serve.
- Spoon about 1 rounded tablespoon crab mixture into each phyllo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.
Nutrition Facts : Calories 45, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 75 mg, Sugar 0 g, TransFat 0 g
Tips:
- Use fresh crab meat for the best flavor and texture.
- If you don't have fresh crab meat, you can use frozen or canned crab meat. Just be sure to thaw it and drain it well before using.
- Don't overmix the crab cake mixture. Overmixing will make the crab cakes tough.
- Gently fold the crab cake mixture together until it is just combined.
- Use a large spoon or ice cream scoop to form the crab cakes. This will help to ensure that they are uniform in size and shape.
- Chill the crab cakes for at least 30 minutes before cooking. This will help them to hold their shape better.
- Cook the crab cakes over medium heat. This will help to prevent them from burning.
- Serve the crab cakes with your favorite dipping sauce.
Conclusion:
Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a few simple ingredients and a little bit of time, you can create delicious crab cakes that will impress your friends and family. So next time you're looking for a seafood dish to enjoy, give crab cakes a try!
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