Crab Cakes 1

1/4 cup mayonnaise
1/4 cup onion, minced
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crabmeat, picked over
1 cup soda crackers, finely crushed
2 tablespoons unsalted butter
1/4 cup vegetable oil
Lemon wedges

In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
Fold in the crabmeat and 1/4 cup of the cracker crumbs.
Shape the mixture into 16 cakes about 1-inch thick.
Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
The crab cakes can be refrigerated overnight at this point, if needed.
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil.
When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side.
Drain the crab cakes on paper towels, then keep warm in a low oven.
Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.
Serve with lemon wedges.
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Crab Cakes 2

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire Sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
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Crab Cakes With Lemon-Dill Sauce

Prep Time: 25 minutes
Cook Time: 12 minutes
Makes: 4 Servings

Lemon Dill Sauce:
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced

Crab Cakes:
3 tablespoons butter
1 green onion, finely chopped
2 tablespoons finely chopped red bell pepper
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
Cayenne pepper
1 cup bread crumbs
1/4 cup grated Parmesan
1 pound white or claw crabmeat, picked free of any bits of shell
2 tablespoons vegetable oil

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.

Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake.

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Exquisite Crab Cakes

16 ounces of cleaned lump crab meat
16 ounces of claw meat
2 cups boiled mashed boiled Idaho potato
2 tablespoons minced thyme
1 tablespoon minced sage
1 teaspoon celery seed
cup finely chopped green onions
cup finely chopped parsley
teaspoon red thai chili sauce
teaspoon black pepper
1 teaspoon kosher salt
3 beaten eggs
3 tablespoons mayonnaise
12 ounces Japanese bread crumbs

Drain, flake, and remove cartilage from crab; set aside.
Boil potato until done. Cool, peel and discard skin.
Mash potato until large lumps disappear; set aside.
In a large bowl, combine thyme, sage, celery seed, green onions, parsley, crushed red pepper, black pepper, and kosher salt.
Add beaten eggs, mayonnaise, and mashed potato; mix well.
Fold in lump crabmeat. Form crab cakes into desired size and roll lightly in bread crumbs.

In a skillet, melt 2 parts butter and peanut oil to cover the edges of the crab cakes.
Pan fry crab cakes on medium/high heat until golden brown on both sides. Blot on towel.

Garnish with a dollop of sour cream, chopped parsley and chopped tomatoes.

Substitute 2 cans of salmon to make Salmon Cakes.
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Maryland Crab Cakes

I bake them 5-10 minutes longer and let them sit 15
minutes before removing them from the pan.
These are the best ever, light and all crab!

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 8 Servings

2 eggs
3/4 cup mayonnaise
1/2 lemon, juiced
1 teaspoon Worcestershire
1 tablespoon Dijon mustard
2 teaspoons baking powder
1/2 cup Japanese bread crumbs (panko)
1 teaspoon crab boil seasoning
1 tablespoon finely chopped Italian parsley
2 pounds jumbo lump crabmeat

Preheat oven to 350 degrees F.

Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.
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Santa Fe Crab Cakes With Ancho Cream Sauce

cup minced sweet yellow onion
cup minced red bell pepper
1 - minced fresh jalapeno (seeded)
- cup diced roasted poblano pepper (seeded)
tsp Worchester sauce
2 tsp chipotle sauce
2 tsp mayo
2 eggs beaten
1 bread crumbs
Salt & pepper to taste
Pinch ground chipotle pepper
1 lb. lump crab

Mix all ingredients above together except crab, mix 1/3 to of bread crumbs in mixture, (reserve the remaining bread crumbs for coating) then gently mix in crab with mixture keeping large chunks of crab together.
Take approx cup size portion of crab mixture and shape into balls, then coat well with bread crumbs and shape in to patties.
Place patties on cookie sheet and chill for 30 minutes.
Heat skillet on medium to medium high pour approx 3 tbs. olive oil and 1 tbs. butter in hot skillet and pan fry crab cakes for 3 to 4 minutes until golden brown and thoroughly heated.

Ancho Cream Sauce

1 tsp. minced shallots
tsp. butter
pint heavy cream
3-4 tsp. Ancho chile paste
tsp. honey

Saut shallots in butter for 1- 2 minutes, add Ancho chile paste and stir then pour in heavy cream and honey.
Simmer over medium low to medium so sauce gently bubbles, stir for approximately 10 to 12 minutes to reduce sauce until its sticks to back of spoon and is a nice light orange color.
Spoon generous amount of Ancho cream sauce onto plate and place crab cake in the middle, garnish with fried tortilla strips and fresh cilantro.
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Southwestern Crab Cakes - (HOT)

8 oz fresh crab meat
1 egg (beaten)
2 tbl mayo
1/4 cup panko (plus extra for coating)
1 tbl worcestershire
1 tsp celery salt
1tbl chipotle hot sauce
2 tbl lime juice
1 tbl chopped cilantro
1/2 tsp sugar
1 tsp minced habenero peppers
1 tsp chipotle powder
additional regular salt to taste (optional)

Combine ingredients, form into patties, coat in panko, pan fry.
Habenero qty can be adjusted to suit your taste.
With a teaspoon these are pretty spicy!

1/4 cup pureed fresh mango
2 tbl chopped cilantro
2tbl lime juice
1 tsp rice wine vinegar
2 tbl plain yogurt
2 tsp Tequila!

Combine and serve with crab cakes for a colorful and refreshing sauce.
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Traditional Crab Cakes

8oz fresh crab meat
1 egg (beaten)
2 tbl mayo
1/4 cup panko (plus more for coating)
1 tsp minced red pepper
1tbl worcestershire sauce
1 tsp tobasco sauce
1tbl fresh chopped parsley
1 tbl lemon juice
pinch of salt
pinch of sugar
2 tsp old bay seasoning

Combine ingredients, form into patties, coat in panko, pan fry.

1 tbl sour cream
2 tbl mayo
1tbl stone ground mustard
1tsp lemon juice
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