Best 4 Lauras Crab Cakes Recipes
In this article, we will guide you through the process of creating delectable Laura's Crab Cakes, a culinary delight that tantalizes taste buds with its succulent crab meat, crispy exterior, and burst of flavors. Whether you're a seasoned chef or a novice cook, our comprehensive guide will provide you with the necessary knowledge and techniques to craft these iconic crab cakes that will leave a lasting impression on your palate and those of your loved ones.
Check out the recipes below so you can choose the best recipe for yourself!
LAURA'S MARYLAND CRAB CAKES
It is so hard to find a true Maryland crab cake recipe out there. This is basically the recipe my grandmother used, but I've tweaked it just a bit. I also usually double the recipe.
Provided by Laura
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet.
- Refrigerate at least 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake crab cakes until heated through and lightly browned, about 30 minutes.
Nutrition Facts : Calories 203 calories, Carbohydrate 7.9 g, Cholesterol 131.1 mg, Fat 10.1 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 1.9 g, Sodium 839.8 mg, Sugar 1.1 g
HEAVENLY CRAB CAKES
When I switched to a low-fat diet, I thought I'd never be able to eat crab cakes again. But then I found this healthy crab cake recipe. Now I can enjoy these little patties of paradise...without any guilt! -Laura Letobar, Livonia, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes. , In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides.
Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 108mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
LAURA'S CRAB CAKES
Steps:
- Finely chop all vegetables. Add to oiled pain celery, onions, peppers sautee for about 15 min. Add chives and scallions. Add mushrooms, parsley and garlic. Sautee for about 15 min longer. Add white wine, worcester sauce, salt, pepper and mustard. When fully cooked (2 more min), remove from heat and add bread crums and cheese. Add egg. Mix well. Add lump crab meat. Combine well, but do not crush too much of the crab meat. Refrigerate, or form right away into 3 inch diameter patties and fry in oil and butter for 5-7 min on each side on med-low heat until golden brown. Serve with the lemon dill sauce. Lemon Dill Sauce: Mix mayonaise first, then add remaining ingredients.
CRAB CAKES
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
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.
Tips:
- Choose the right crab meat. Fresh crab meat is best, but canned or frozen crab meat can also be used. If using canned crab meat, be sure to drain and flake it before using.
- Use a variety of crab meat. Different types of crab meat have different flavors and textures. For the best results, use a combination of different types of crab meat, such as blue crab, Dungeness crab, and rock crab.
- Don't overmix the crab cakes. Overmixing will make the crab cakes tough. Gently mix the ingredients together until they are just combined.
- Use a light touch when forming the crab cakes. Don't pack the crab cakes too tightly, or 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 high heat will make them brown too quickly and the inside will be raw. Cook the crab cakes over medium heat until they are golden brown on both sides and cooked through.
- 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:
With these tips in mind, you can make delicious crab cakes at home. Crab cakes are a versatile dish that can be served as an appetizer, main course, or sandwich. They are also a great way to use up leftover crab meat. So next time you have some crab meat on hand, give these crab cake recipes a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
