Fresh Crab Cake Recipes

We have listed for you home kitchen tested recipes for crab cakes, crab meat recipes, clams, lobster, gourmet soup and many other seafood recipes. If you have a favorite seafood recipe that falls in to the categories below, please use our contact us form to submit your recipe. It will be given to one of our home cooking moms and if it passes their testing we will list it with our thanks. All Seafood Recipes.

Our Online Crab Cake Recipes:

Baked Crab Cakes

* 1 lb. Jumbo Lump crab meat
* 2 Tbsp. fresh lemon juice
* 2 tsp. olive oil
* 1 Tbsp. butter
* 1/2 cup finely chopped onion
* 1 tsp. Old Bay seasoning
* 1/2 tsp. fresh minced garlic
* 1/8 tsp. crushed dried tarragon
* pinch of cayenne pepper
* 2 Tbsp. mayonnaise
* 6 saltine crackers, crushed fine
* 1 large egg, beaten
* 1/4 cup grated sharp cheddar cheese
* 3/4 tsp. Hungarian paprika

Preparation Instructions:

Toss crab meat with the lemon juice, refrigerate. Sauté onion with butter and olive oil over medium heat until barely limp, about one minute. Transfer to a small bowl to cool. Mix together Old Bay, garlic, tarragon, cayenne pepper, mayonnaise, crackers, and beaten egg. Add the onions and mix well. Fold gently into the crab meat. Divide into 6 portions. Butter a baking dish that will fit your broiler. Roll the crab into 6 large balls, put on buttered dish 2" apart. Bake at 400 degrees for 15 minutes. Remove from oven and flatten each ball a little. Sprinkle each one first with the cheese and then the paprika. Broil to toast the cheese a bit. Serve hot.

Crab Cake Recipes - Crab Cakes -

Agnes Scofield's N.E. Patriots Crab Cakes

* 1/2 red bell pepper, finely chopped
* 1/2 green bell pepper, finely chopped
* 1 lb. lump crab mead carefully picked over for cartilage and shell
* 1/4 to 1/2 cup Japanese Panko bread crumbs plus extra for coating
* 2 eggs. yolks and whites separated
* 3 Tbsp Butter
* 1/4 cup light oil like Canola or Safflower

Preparation Instructions:

Sauté bell peppers in butter until they are soft, and let cool. Spread crab meat in a wide bowl and sprinkle with the bell peppers, add beaten egg yolks and begin to mix in Panko crubs with a VERY LIGHT TOUCH. In a separate bowl beat egg whites until very stiff. Meanwhile begin heating oil in a big skillet and add butter. Using your hands, gently fold egg whites into crab meat mixture, and then form 1/8 cup of the mixture into a ball between the palms of your hands, pat very gently into Panko crumbs, flattening the balls into small disks. After the butter stops bubbling sauté the cakes about two minutes a side until browned on each side. Serve on dressed greens with wasabi mayonnaise and a few teaspoons Balsamic reduction drizzled across the plate. Serves four as a substantial first course, or, with good bread and sliced avocado this will do for a main course.

Maryland Blue Crab Cake Panini Recipe

* 1 lb. Maryland blue lump crab meat
* 2 small garlic cloves
* 1/2 c. fresh washed basil leaves
* 6 T. olive oil
* 2 T. freshly grated parmesan cheese
* 3/4 c. mayonnaise
* 1/2 c. chopped red onion
* 1/2 T. red wine vinegar
* 1/2 tsp. chopped fresh oregano
* 1/3 + 1/4 c. minced green onions
* 1/3 c. minced celery
* 1/2 c. cracker crumbs
* 1 egg
* 2 T. minced parsley
* 1-1/2 tsp. seafood seasoning

Preparation Instructions:


Basil Sauce:
Mix garlic cloves, basil leaves, 3 T. olive oil, parmesan cheese, salt and pepper to taste and mayonnaise in a food processor and set aside.

Onion Relish:
Toss together red onion, red wine vinegar and fresh oregano in a small bowl and set aside.

Maryland Blue Crab Cakes:
1. Heat 3 T. oil in a sauté pan over medium high heat. Sauté 1/3 cup minced green onions and minced celery until soft.
2. In a large bowl, mix cracker crumbs, 1/4 cup of minced green onions, egg, parsley, seafood seasoning and 1/2 tsp. salt. Add the sautéed onion and celery, then gently mix in the crab meat.
3. Form the crab mixture into eight cakes using a round mold or hands. Place the cakes, not touching, on a metal baking sheet. Broil the crab cakes under the broiler for about 4 minutes. Gently turn them over, careful not to break them, and broil on the other sides. At the end of 8 minutes, they should be nicely browned.

Assembling The Dish:
1. Heat a stovetop grill on medium heat.
2. Crown 8 semi-hard round buns by cutting off the rounded tops with a bread knife. If not already split, cut in half, lengthwise. Brush the outsides with olive oil.
3. On the inside of the top half of each bun, spread about 1 tsp. basil sauce and 1/2 T. onion relish. Place a crab cake on the inside of the bottom half of the bun.
4. Grill each sandwich for a minute or two per side, pressing down on the sandwich with an egg turner. The sandwich is done when lightly browned on each side.
5. Cut the sandwiches into two halves or quarters and serve.

»This recipe, submitted by Jodi Jones Smith, was the grand prize-winning recipe for the 2001 crab cooking contest held in conjunction with the 54th annual National Hard Crab Derby.

Baked Crab Cake Recipes

* 1 lb. Jumbo Lump crab meat
* 2 Tbsp. fresh lemon juice
* 2 tsp. olive oil
* 1 Tbsp. butter
* 1/2 cup finely chopped onion
* 1 tsp. Old Bay seasoning
* 1/2 tsp. fresh minced garlic
* 1/8 tsp. crushed dried tarragon
* pinch of cayenne pepper
* 2 Tbsp. mayonnaise
* 6 saltine crackers, crushed fine
* 1 large egg, beaten
* 1/4 cup grated sharp cheddar cheese
* 3/4 tsp. Hungarian paprika

Preparation Instructions:

Toss crab meat with the lemon juice, refrigerate. Sauté onion with butter and olive oil over medium heat until barely limp, about one minute. Transfer to a small bowl to cool. Mix together Old Bay, garlic, tarragon, cayenne pepper, mayonnaise, crackers, and beaten egg. Add the onions and mix well. Fold gently into the crab meat. Divide into 6 portions. Butter a baking dish that will fit your broiler. Roll the crab into 6 large balls, put on buttered dish 2" apart. Bake at 400 degrees for 15 minutes. Remove from oven and flatten each ball a little. Sprinkle each one first with the cheese and then the paprika. Broil to toast the cheese a bit. Serve hot.

Oriental Crab Cake Recipes

* 1 lb. crabmeat - cartilage removed
* 2/3 c. bean sprouts - slightly chopped
* 1/4 c. water chestnuts - chopped
* 3 Tbsp. scallions - chopped
* 3 Tbsp. celery - minced
* 1 1/2 tsp. soy sauce
* 1 large egg
* about 1/2 c. bread crumbs or enough to hold together

Preparation Instructions:

Mix all ingredients together, shape into patties and fry until brown. Makes about 12.

New Orleans Crab Spread Recipe

* 1 pound backfin crab meat
* 1/4 cup tarragon vinegar
* 1/3 cup mayonnaise
* 3 tablespoons chopped pimiento
* 2 tablespoons chopped green onion
* 1 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1 tablespoon drained capers
* assorted chips, crackers or raw vegetables

Preparation Instructions:

Remove shell or cartilage from crab meat. Flake the crab meat. Pour vinegar over crab meat. Chill for 30 minutes. Drain. Add mayonnaise, pimiento, onion, salt and pepper. Mix thoroughly. Garnish with capers. Serve with chips, crackers or vegetables. Makes approximately 2 cups.

The use of homemade tarragon vinegar adds a special touch to this spread. Decorate with fresh tarragon leaves and serve well chilled. It's mighty good.

Deviled Crab Deluxe Recipes

1 pound crab meat
1 cup cracker crumbs
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 cup minced onion
dash of hot sauce
dash of cayenne pepper
1 teaspoon dry mustard
1/4 cup parsley flakes
2/3 cup butter, melted
1/4 cup evaporated milk
salt and pepper as desired
1/2 cup cracker crumbs for topping
butter for topping

Preparation Instructions:

In a bowl, mix first 12 ingredients lightly but thoroughly. Put mixture into six individual shells or ramekins. Sprinkle with cracker crumbs; dot with butter. Bake 15 to 20 minutes at 375 degrees or until browned on top. Yields 6 servings.

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