Best 3 Savannah Crab Cakes Recipes
Savannah crab cakes are a classic Southern dish that can be enjoyed by people of all ages. Made with fresh crab meat, these cakes are packed with flavor and can be served as an appetizer or main course. There are many different ways to make crab cakes, but the key is to use fresh ingredients and not overcook the crab meat. With a few simple tips, you can make delicious crab cakes that will impress your friends and family. In this article, we will explore some of the best recipes for making Savannah crab cakes, so you can find the perfect one to suit your taste.
Here are our top 3 tried and tested recipes!
PAULA DEEN'S SAVANNAH CRAB CAKES
Peanut oil, nice and hot, gives the crab cakes a nice clean-tasting fry. A squeeze of lemon is all they need after that!
Categories crab cakes Paula Deen
Yield 4-6
Number Of Ingredients 11
Steps:
- In a large bowl, combine the crab, bread crumbs, mayonnaise, scallions, egg, Old Bay seasoning, mustard powder, Worcestershire sauce, and hot sauce. Shape into six 3-inch patties.
- In a large skillet, heat 1/4 inch of oil over medium heat. When the oil is hot, carefully place the crab cakes, in batches, in the pan and fry until the undersides are golden, 4 to 5 minutes. Carefully flip the crab cakes and fry on the other side until golden brown, about 4 minutes. Serve warm, with pretty lemon wedges.
SAVANNAH CRAB CAKES
A good friend of ours sent us this recipe preprinted with scrumptious photo on a postcard from his visit to Georgia. Of course, we just had to try it! We served it with recipe #322382 and lemon wedges.
Provided by mersaydees
Categories Crab
Time 35m
Yield 6-8 patties
Number Of Ingredients 9
Steps:
- Melt butter in small skillet. Add celery and onion and saute until transparent; set aside.
- In a large mixing bowl, gently combine crab, 1/4 cup of the breadcrumbs, egg, onion and celery, mayonnaise, parsley and dill.
- Form cakes into 2-inch patties. Do not compress too much. Coat with remaining breadcrumbs.
- Fry in oil 3-4 minutes per side or until golden brown.
Nutrition Facts : Calories 165.3, Fat 6.4, SaturatedFat 2, Cholesterol 86.8, Sodium 373.6, Carbohydrate 10.5, Fiber 0.7, Sugar 1.8, Protein 15.7
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
Tips:
- Choose fresh, high-quality crab meat. The fresher the crab meat, the better your crab cakes will taste. Look for crab meat that is firm and has a sweet, briny smell.
- Use a light touch when mixing the crab cakes. Overmixing the crab cakes will make them tough. Gently fold the ingredients together until they are just combined.
- Don't overcook the crab cakes. Crab cakes are best when they are cooked through but still moist. Overcooking will make them dry and tough.
- Serve the crab cakes immediately. Crab cakes are best served hot out of the pan. You can also reheat them in a preheated oven or toaster oven.
Conclusion:
Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are relatively easy to make and can be tailored to your own personal taste. With a few simple tips, you can make crab cakes that are sure to impress your family and friends.
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