Crab Cakes: Difference between revisions

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=== '''INGREDIENTS''' ===
=== '''INGREDIENTS''' ===
*1/3 c. mayonnaise
'''Crab Cakes:'''
*1 large egg, beaten
* 2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
*2 tbsp. Dijon mustard
* 1 1/2 cups panko
*2 tsp. Worcestershire sauce
* 1/2 cup mayonnaise
*1/2 tsp. hot sauce
* 1/4 cup chopped chives
*Kosher salt
* 1 tablespoon Dijon mustard
*Freshly ground black pepper
* 2 teaspoons seafood seasoning, such as Old Bay
*1 lb. jumbo lump crabmeat, picked over for shells
* Kosher salt and freshly ground black pepper
*3/4 c. panko bread crumbs (or saltines)
* Juice and zest of 1 lemon, plus more lemon wedges for serving
*2 tbsp. Freshly Chopped Parsley
* 3 tablespoons unsalted butter
*Canola oil, for frying
* 3 tablespoons olive oil
*Lemon wedges, for serving
*Tartar sauce, for serving
=== '''DIRECTIONS''' ===
#In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
#In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
#In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
#Serve with lemon and tartar sauce.


=== '''Notes''' ===
'''Tartar Sauce:'''
Crab cakes are always in the appetizers sections of fancy seafood restaurants. So a lot of people are intimidated to make them at home. DON'T BE. They're so easy, literally anyone can do it. Here's everything you need to know.
* 1 cup mayonnaise
 
* 1/2 cup chopped dill pickles (about 2 whole pickles)
'''You should use mayo.'''
* 1 tablespoon capers, chopped
It's the perfect binder, and its subtle creaminess won't compete with the crab. In fact, it lets the crab meat shine! Mayo haters, we promise that you won't be able to identify and taste the mayo here. But if you're seriously stubborn and just cant get yourself to do it, you can use Greek yogurt instead.
* 1 tablespoon minced chives
 
* Juice and zest of 1 lemon
'''Hot sauce + Worcestershire + Dijon = MAJOR upgrades.'''
The taste of crab isn't particularly strong. It needs a little oomph to wake it up. Enter this trio of bold condiments. A little bit goes a long way.
 
'''Which kind of crabmeat should I use?'''
Jumbo lump if you can! This meat comes from two large muscles and is known for its bright white color and superior taste.  It's also made up of bigger chunks, instead of shredded smaller bits. If you can't find jumbo (or don't want to splurge on it), use lump crabmeat. It's usually a blend of broken jumbo pieces. Back fin meat is often used in Maryland-style crab cakes.
 
'''Panko = the best bread crumb.'''
We love the airy crispiness that panko bread crumbs add. But if you only have regular bread crumbs, that works too.
 
'''Pan-frying is the way to go.'''
Although you could probably bake these crab cakes, we really recommend searing them in a hot skillet with neutral oil. That crunchy golden crust is half of what makes crab cakes so amazing.
 
'''You can make this recipe ahead of time.'''
We definitely recommend cooking them right before serving, but shaped patties hold well in fridge 1 to 2 days when covered well. If you have leftovers (which seems unlikely), they'd make bomb [https://www.delish.com/cooking/recipe-ideas/recipes/a47830/crab-cake-burgers-recipe/ Crab Cake Burgers].


=== '''DIRECTIONS''' ===
# Preheat the oven to 400 degrees F.
# For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
# Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
# Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
# Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
# Serve the crab cakes with the tartar sauce and lemon wedges.


[https://www.delish.com/cooking/recipe-ideas/recipes/a58704/best-crab-cakes-recipe/ Link to recipe]
[https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-crab-cakes-8614565 Link to recipe]
[[category:New]] [[category:Delish]]

Latest revision as of 21:29, 12 October 2021

INGREDIENTS

Crab Cakes:

  • 2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
  • 1 1/2 cups panko
  • 1/2 cup mayonnaise
  • 1/4 cup chopped chives
  • 1 tablespoon Dijon mustard
  • 2 teaspoons seafood seasoning, such as Old Bay
  • Kosher salt and freshly ground black pepper
  • Juice and zest of 1 lemon, plus more lemon wedges for serving
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil

Tartar Sauce:

  • 1 cup mayonnaise
  • 1/2 cup chopped dill pickles (about 2 whole pickles)
  • 1 tablespoon capers, chopped
  • 1 tablespoon minced chives
  • Juice and zest of 1 lemon

DIRECTIONS

  1. Preheat the oven to 400 degrees F.
  2. For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
  3. Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  4. Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
  5. Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
  6. Serve the crab cakes with the tartar sauce and lemon wedges.

Link to recipe

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