Crab Cake Pan

I made the crab cakes for our italian christmas eve fish dinner and everyone loved them.

Crab cake pan.

The old bay crab cake recipe is made with sweet juicy chunks of lump crab with very minimal filler just enough to hold it together while it pan fries in butter. Make the remoulade crab cake sauce mix. Serve hot with or without related sauces. Unrated 405 these are the fastest easiest crab cakes i have ever made and some of the best i have ever eaten.

Combine all ingredients in a bowl until well mixed. Trusted crab cake recipes from cajun style to maryland crab cakes. In this article we will be going over the steps on how to pan fry crab cakes. However there are also different methods to cooking your crab cakes such as a sautéed style deep fried or even baking your crab cakes.

Please use the best crabmeat you can find for best results. Add the crab cakes in one layer and bake in batches 400 f for about 10 minutes for the 1 4 cup crab cake or 15 minutes for the 1 2 cup crab cakes. This recipe is the actor robert duvall s mother s recipe for crab cakes and i think it is the best one there is. For sauce mix all of the ingredients in.

A true maryland crab cake lover will tell you that pan frying crab cakes is the best method to cooking such a dish. I also only used 2 and 2 3 sleeves of ritz crackers and added fresh chopped parsley for some more flavor. Although you could probably bake these crab cakes we really recommend searing them in a hot skillet with neutral oil. Pan fry until outsides are cresp an dbrowned 4 to 5 minutes per side.

Finally an easy and delicious crab cake recipe. In a large saute pan heat oil. Gently lay chilled crab cakes in skillet. Best ever crab cakes rating.

Try it with crab cakes or pretty much any grilled broiled or pan seared fish. Make it a meal. This recipe was originally published in a 2003 issue of food amp. I use saltines for the soda crackers.

For the best taste look for pasteurized crabmeat in the refrigerator case at your market s fish counter a better choice than canned varieties. Try these cakes with some tangy tartar sauce and coleslaw. Gently lay the cakes 3 to 4 at a time and pan fry until lightly golden about 4 minutes on. I quadrupled the recipe used 4 cans of crab meat and got about 20 crab cakes out of it.

The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Pan frying is the way to go. Lastly dredge cakes into seasoned bread crumbs coating cakes evenly.