Best 4 Grandmom Andersons Crab Cakes Recipes
Welcome to the ultimate guide to finding the best recipe for the delectable "Grandmom Anderson's Crab Cakes"! In this article, we will embark on a culinary journey to uncover the secrets behind perfectly cooked crab cakes that will tantalize your taste buds and leave you craving for more. Whether you're a seafood enthusiast, a home cook looking to impress your loved ones, or simply someone who appreciates the art of creating a memorable meal, this comprehensive article will provide you with all the knowledge and resources you need to recreate Grandmom Anderson's legendary crab cakes in the comfort of your own kitchen. So, prepare to be amazed as we take a deep dive into the world of crab cake perfection, exploring the intricacies of ingredient selection, cooking techniques, and presentation tips that will transform your dining experience into an unforgettable event.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED CRABCAKES WITH OLD BAY REMOULADE
Steps:
- Preheat the oven to 400 degrees F.
- For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
- For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
- Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
GRANDMA'S OLD FASHIONED CRAB CAKE ROLL
Steps:
- In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well. Line a cookie sheet with waxed paper. Divide the crab mixture into 6 patties.
- In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side.
- In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to marry.
GRANDMOM ANDERSONS' CRAB CAKES
My grandmother instilled in me a love of good food, purely made, with the best ingredients. This recipe has been coveted by our family & friends for many years. It's too good to keep a secret any more
Provided by Annelizabeth
Categories Crab Cakes
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Place one egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Melt the butter in a skillet over medium heat. Cook and stir the onion and celery until the onions are translucent; remove and let cool. In a mixing bowl combine the cooled onion mixture with crabmeat. Mix thoroughly. Refrigerate for 15 minutes.
- Remove crab mixture from refrigerator and add hard cooked egg and Worcestershire sauce.
- Pour milk into a separate bowl. Dip the bread slices, one at a time, quickly into the milk and squeeze most of it out. Add soaked bread to the crab mixture. Refrigerate for 30 minutes or until firm.
- In a wide shallow bowl, beat the 3 eggs. Place bread crumbs in a separate bowl. Remove crab mixture from refrigerator, shape into hamburger shaped patties. Dip each one into the beaten egg and then into the bread crumbs, coating well.
- In a medium skillet, heat canola oil over medium heat and fry crab cakes until they are a nice golden brown.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 32.7 g, Cholesterol 107.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 17 g, SaturatedFat 3.5 g, Sodium 513.4 mg, Sugar 4.8 g
GRANDMOM ANDERSONS' CRAB CAKES
My grandmother instilled in me a love of good food, purely made, with the best ingredients. This recipe has been coveted by our family & friends for many years. It's too good to keep a secret any more
Provided by Annelizabeth
Categories Crab Cakes
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Place one egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Melt the butter in a skillet over medium heat. Cook and stir the onion and celery until the onions are translucent; remove and let cool. In a mixing bowl combine the cooled onion mixture with crabmeat. Mix thoroughly. Refrigerate for 15 minutes.
- Remove crab mixture from refrigerator and add hard cooked egg and Worcestershire sauce.
- Pour milk into a separate bowl. Dip the bread slices, one at a time, quickly into the milk and squeeze most of it out. Add soaked bread to the crab mixture. Refrigerate for 30 minutes or until firm.
- In a wide shallow bowl, beat the 3 eggs. Place bread crumbs in a separate bowl. Remove crab mixture from refrigerator, shape into hamburger shaped patties. Dip each one into the beaten egg and then into the bread crumbs, coating well.
- In a medium skillet, heat canola oil over medium heat and fry crab cakes until they are a nice golden brown.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 32.7 g, Cholesterol 107.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 17 g, SaturatedFat 3.5 g, Sodium 513.4 mg, Sugar 4.8 g
Tips:
- Use fresh crab meat. Fresh crab meat will give your crab cakes the best flavor and texture. If you can't find fresh crab meat, you can use frozen crab meat, but be sure to thaw it completely before using.
- Don't overmix the crab cakes. Overmixing the crab cakes will make them tough. Gently mix the ingredients together until they are just combined.
- Use a light hand when forming the crab cakes. If you pack the crab cakes too tightly, they will be dense and dry. Gently form the crab cakes into patties, using a light touch.
- Cook the crab cakes over medium heat. Cooking the crab cakes over medium heat will help them to cook evenly without burning.
- Don't overcrowd the pan. When cooking the crab cakes, don't overcrowd the pan. This will prevent them from cooking evenly.
- Serve the crab cakes with your favorite dipping sauce. Crab cakes can be served with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or remoulade sauce.
Conclusion:
Crab cakes are a delicious and versatile seafood dish that can be enjoyed as an appetizer, main course, or sandwich. With a few simple ingredients and a little bit of time, you can easily make delicious crab cakes at home. So next time you're looking for a seafood dish to impress your friends and family, give these crab cakes a try!
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