Best 3 Simple Crab Cakes Recipes

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Scrumptious crab cakes are a delectable seafood indulgence that can be enjoyed in the comfort of your own home. Prepared with fresh crab meat, these delectable morsels are brimming with succulent flavors. Whether you prefer the classic recipe or a more contemporary twist, there's an abundance of simple yet delectable crab cake recipes to tempt your taste buds. So, let's dive into the world of crab cakes and uncover the secrets to creating these golden-brown treasures that will leave you craving for more.

Here are our top 3 tried and tested recipes!

ULTIMATE CRAB CAKES WITH A SIMPLE REMOULADE SAUCE



Ultimate Crab Cakes With a Simple Remoulade Sauce image

I used this in a basic crab cake recipe to get rid of some left over veggies, It came out with a good twist to traditional crab cakes

Provided by Sourgirlt

Categories     Crab

Time 35m

Yield 8 patties, 4 serving(s)

Number Of Ingredients 16

1/2 lb lump crabmeat
1/2 cup small red pepper, finely chopped
1/2 cup red onion, finely chopped
2 tablespoons olive oil
1 -2 teaspoon Old Bay Seasoning
1 teaspoon hot pepper sauce
1/4 cup parsley
2 eggs
1 cup Italian seasoned breadcrumbs (add more to get a good texture and hold if needed)
salt and pepper (to season)
1/4 cup olive oil
2 tablespoons butter
1 tablespoon Dijon mustard
1 cup catsup
1 -2 tablespoon grated horseradish
mayonnaise

Steps:

  • Crab cakes:.
  • Heat olive oil in pan and add peppers, onions, hot pepper sauce, old bay and parsley. Cook until veggies are tender.
  • Break up lump crab meat and check for shells and remove.
  • Add veggie mixture, crab, eggs and bread crumb and mix well. Mixture should just stick together and not be too wet, you can add more bread crumbs a little at a time.
  • Refrigerate for a 1/2 hour, shape into patty's and heat butter and olive oil over medium high heat. Cook 4 to 5 minutes on each side until golden brown.
  • Remoulade sauce
  • Mix all ingredients together and chill until ready to serve.

Nutrition Facts : Calories 521.1, Fat 31.3, SaturatedFat 7.8, Cholesterol 164.3, Sodium 1574.4, Carbohydrate 40.5, Fiber 2.7, Sugar 17.7, Protein 21.8

SIMPLE CRAB CAKES



Simple Crab Cakes image

If you have a little leftover crab, this is the perfect recipe. It makes 2 delicious crab cakes. Time includes 15 minutes for chilling.

Provided by Recipe Reader

Categories     Lunch/Snacks

Time 35m

Yield 2 crab cakes, 1 serving(s)

Number Of Ingredients 10

1 cup crabmeat
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
1/8 cup dry breadcrumbs
1 egg, beaten (only need 1/2)
1 tablespoon butter
1 tablespoon olive oil
1/8 cup flour (for dredging)

Steps:

  • Combine the crabmeat, mayo, mustard, worcest. sauce, Old Bay Seasoning, bread crumbs, and beaten egg (I only use half of the beaten egg).
  • Put bowl with mixture in freezer to chill for 5 minutes.
  • Take bowl out and shape mixture into 2 patties. Wrap the patties with plastic wrap and put back in the freezer for 10 minutes.
  • In a skillet, heat butter and oil over medium heat.
  • Dredge patties carefully in flour and place in pan.
  • Cook for about 6 minutes, until browned. Then carefully turn patties and cook the second side about 4 minutes.

Nutrition Facts : Calories 465.7, Fat 35.8, SaturatedFat 11.6, Cholesterol 220.3, Sodium 460.8, Carbohydrate 26.3, Fiber 1.2, Sugar 2.3, Protein 10.2

SIMPLE CRAB CAKES



Simple Crab Cakes image

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 12

1/2 pound lump crabmeat
1/4 cup diced red bell pepper
1/2 fresh jalapeno, seeded and finely chopped
2 teaspoons old bay seasoning
2 - 3 tablespoons mayonnaise
2 cups fresh bread crumbs
1 egg, lightly beaten
salt & pepper
3 tablespoons vegetable oil
1 cup mayonnaise
3 tablespoons hot chile sauce
1 tablespoon lemon juice

Steps:

  • Carefully pick over the crabmeat feeling for bits of shell and cartilage and discarding them. Stir in the peppers, seasoning and mayonnaise. Stir in up to 1/2 cup of bread crumbs to mixture or as much is needed to bind ingredients. Shape into 4 - 6 cakes, depending on desired size. Place on a plate and chill for 1 hour in refrigerator. Dip each cake into beaten egg and then into bread crumbs and set aside. Heat oil in a non-stick skillet over medium high heat. Cook cakes on each side until golden brown. Serve warm with spicy mayonnaise.
  • Stir all ingredients until well combined and chill.

Tips:

  • Use fresh crab meat. Fresh crab meat has a sweeter, more delicate flavor than frozen crab meat. If you can't find fresh crab meat, frozen crab meat is a good substitute.
  • Don't overmix the crab cakes. Overmixing will make the crab cakes tough. Mix the ingredients just until they are combined.
  • Use a light touch when forming the crab cakes. Don't pack the crab cakes too tightly, or they will be dense and heavy. Gently form the crab cakes into patties, using your hands or a spoon.
  • Pan-fry the crab cakes over medium heat. This will help them cook evenly and prevent them from burning.
  • Serve the crab cakes with your favorite dipping sauce. Some popular dipping sauces for crab cakes include tartar sauce, cocktail sauce, and remoulade.

Conclusion:

Crab cakes are a delicious and versatile dish that can be served as an appetizer, main course, or snack. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect crab cakes every time.

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