Best Randys Crab Cakes Recipes

Maryland Crab Cakes Recipe (Little Filler) image

Provided by Sally

Categories Dinner

Time 55m

Number Of Ingredients 11

1 large egg
1/4 cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1 pound fresh lump crab meat*
2/3 cup (41g) Saltine cracker crumbs (about 14 crackers)
optional: 2 Tablespoons (30g) melted salted or unsalted butter

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.

Sunny's Simple Crabcakes with Celery Root Remoulade image

Provided by Sunny Anderson

Time 3h20m

Yield 8 crabcakes

Number Of Ingredients 24

4 thick slices white bread, crust trimmed and bread torn
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped Vidalia onion
1 cup chopped celery
1 scallion, finely chopped
1 teaspoon seafood boil seasoning (recommended: Old Bay)
3 cloves garlic, grated on a rasp or minced
Zest of 1 lemon
3 egg whites
1 pound lump crabmeat, picked through for shells
Celery Root Remoulade, recipe follows
1 celery root
10 sprigs fresh thyme, leaves stripped and gently chopped
1/2 to 1 cup mayonnaise (depending on the size of the celery root)
2 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

Heat oven to 400 degrees F.
In a large bowl add the bread, heavy cream, and a pinch of salt.
In a medium saute pan over medium heat add the butter, olive oil, onion, celery, and scallion. Season with salt and pepper, then add the seafood boil seasoning. Stir and cook until the vegetables are tender, but not browned. Add the garlic and cook 5 minutes more. Remove from the heat, stir in the lemon zest and let it cool. Once cooled, add to the bowl with the milk and bread. Stir to combine then add the egg whites and stir to combine. Add the crabmeat and lightly combine with your hands. Divide and make into 8 balls; the batter will be moist. Place the balls on a parchment paper-lined baking sheet and refrigerate for 10 minutes.
Bake until light golden brown, 30 to 35 minutes. Serve with a spoonful of my Celery Root Remoulade, recipe follows.
Trim the root end of the celery root and trim the skin off all around. Shred the celery root using a box grater or the grater attachment on a food processor.
In a medium bowl combine the celery root, thyme, mayonnaise, vinegar, grainy mustard, Dijon mustard, lemon juice, olive oil, and sugar. Taste the mixture and season with salt and pepper. Refrigerate at least 2 hours before serving.