Best Bobs Crab Cakes Recipes

THE BEST CRAB CAKES

Steps:

• 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.

BOBBY FLAY CRAB CAKES RECIPE - (3.5/5)

Steps:

• Heat medium skillet over medium heat. Add 2 tablespoons olive oil and sauté onions and garlic for 5 to 7 minutes. Let cool. In a large bowl, mix all ingredients until blended. Shape into 6 thick patties, like hockey pucks. Place on plate, cover and refrigerate for 30 minutes. Heat oven to 350°F. Place crab cakes in sprayed pyrex dish. Bake for 20 to 30 minutes until the internal temperature reaches 160°F. Heat skillet over medium high heat and add 3 tablespoons olive oil and 1 tablespoon butter. Cook patties for about 4 minutes on each side, or until golden brown and crisp. Transfer crab cakes to plate with paper towel to drain. Serve hot with aioli.

BEST EVER CRAB CAKES

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.

MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)

Steps:

• Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
• Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
• Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
• Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
• Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
• Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

BAKED CRAB CAKES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

UNCLE BUBBA'S CRABCAKES RECIPE - (3.7/5)

Steps:

• Heat a med nonstick skillet over mod heat and add 1 T butter, scallions, garlic and green pepper. Cook, stirring occasionally until soft, about 4 min. Remove from heat and set aside to cool. In a large mixing bowl, combine mayo, heavy cream, mustard, salt, pepper, garlic powder, cayenne pepper, eggs, parsley and lemon juice and stir until combined. Add sauteed vegetables and mix together. Gently mix in the saltine cracker crumbs and crab meat. Allow to rest 5 min. Form mix into 3 oz patties (about 2 1/2 " wide and 1" thick). Place patties on a parchment or waxed paper-lined tray until ready to cook. Mix vegetable oil with remaining 2 T butter and heat half of the mix in a large nonstick skillet over moderate[low heat. Working in batches, place crab cakes in pan and saute for 5-6 min per side until golden brown. Remove from heat and place on paper towels to remove excess oil. Add butter mix to pan as needed for each batch.

BOB'S CRAB CAKES

Steps:

• 1. In a large bowl combine the first 8 ingredients. add crab;mix gently. Form into 8 balls;flatten slightly; In a large nonstick skillet,cook crab cakes in oil for 4-5 minutes on each side. or until browned.