FC Crab Cake

Vegan crab cakes with lemon dill aioli

Ingredients
Chickpea artichoke cakes
▢Canola oil or oil spray
▢14.5 ounce can artichoke hearts 8.5 ounce drained weight
▢½ cup chickpeas drained
▢¼ cup chopped red bell pepper
▢1 green onion sliced
▢1 Tablespoon vegan mayonnaise
▢Zest of one small lemon about ½ teaspoon
▢½ teaspoon lemon juice
▢1 teaspoon Old Bay seasoning
▢½ teaspoon stoneground mustard
▢½ teaspoon hot sauce
▢2 Tablespoons all-purpose flour
▢½ cup panko breadcrumbs divided
▢Pinch salt
▢Dash pepper

Lemon dill aioli
▢2 Tablespoons vegan mayonnaise
▢¼ teaspoon lemon juice
▢½ teaspoon capers drained
▢⅛ teaspoon granulated onion
▢½ teaspoon chopped fresh dill plus more for garnish
▢Pinch salt
Instructions
To make the chickpea artichoke cakes
▢
TO FRY THE CAKES: Fill a non-stick skillet with about ½ inch of canola oil. Bring to a medium high heat.
TO BAKE THE CAKES: Preheat the oven to 400 degrees.
TO AIR FRY THE CAKES: Skip this step.
▢
Blot the drained artichoke hearts on a clean kitchen towel, and squeeze them to remove any liquid from inside. You want them to be as dry as possible, so that your cakes aren't too wet to stick together.
▢
Put the drained artichoke hearts, chickpeas, bell pepper, and onions into a food processor. Pulse 6 to 8 times until they are evenly broken up. Scrape down the sides if necessary to make sure everything is evenly incorporated.
(Be sure not to over blend. The texture should be like a chunky salsa, not hummus.)
▢
Move the artichoke mixture to a mixing bowl. Add the following to the mixing bowl: 1 Tablespoon vegan mayonnaise, lemon zest, ½ teaspoon lemon juice, Old Bay seasoning, stoneground mustard, hot sauce, all-purpose flour, ¼ cup breadcrumbs, and a pinch of salt. Use a spoon to fully combine all of the ingredients.
▢
Put the remaining ¼ cup of panko breadcrumbs on a plate, along with a pinch of salt and dash of pepper.
▢
Use a ¼ measuring cup to portion out each crab cake. Form it into a cake in your hands. Then coat each side with the panko breadcrumbs on the plate.
▢
TO FRY: Test the oil to see if it's hot enough. Put a breadcrumb into the oil. If bubbles immediately form around it, it's ready for frying.
Shallow fry the cakes in the skillet for 3 minutes on one side. Flip and fry for 2 to 3 minutes more.
Be careful not to overcrowd the cakes in the skillet. A medium sized skillet can hold about 4 cakes. Work in batches if necessary.
Once they are browned on both sides, move them to a towel-lined plate to drain.
TO BAKE: Put the cakes on a parchment paper lined baking sheet. Spritz with oil spray. Bake for 20 minutes, stopping once halfway through to flip. After you've flipped the cakes, spray them again with oil before returning them to the oven.
▢
TO AIR FRY: Put the cakes into the air fryer basket. Be careful not to overcrowd. Depending on the size of your air fryer, you may need to cook them in batches. Spritz the cakes with oil spray.
Air fry at 400 degrees for 8 to 10 minutes. Flip halfway through, and spritz the other side with oil.
▢
Move the crab cakes to a serving plate. Top each crab cake with a dollop of lemon dill aioli. Finish with a sprinkling of fresh dill for garnish.
To make the lemon dill aioli
▢
In a small bowl, combine 2 Tablespoons vegan mayonnaise, ¼ teaspoon lemon juice, capers, granulated onion, fresh chopped dill, and a pinch of salt.
Notes
You can replace the green onion with 2 Tablespoons of chopped yellow onion.

Easy No-Filler Crab Cakes

Ingredients
1/3 cup Hellman's Light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Old Bay
1 tablespoon chopped fresh parsley
1 tablespoon water
1 pound lump crabmeat

Instructions
Preheat the broiler. Line a baking sheet with silpat or lightly coat with nonstick spray.
In a medium size bowl, combine mayonnaise, mustard, Old Bay, parsley, and water. Gently fold in the crabmeat, careful not to break it up.
With your hands, form crab mixture into 6 3.3-ounce patties and arrange on baking sheet. Broil for 6-8 minutes or until lightly browned on top.

EASY HOMEMADE CRAB CAKES (GLUTEN FREE)

INGREDIENTS
FOR THE CRAB CAKES:
3 tablespoons olive oil, divided
1 medium yellow onion, finely chopped
1 celery stalk, finely chopped
½ red pepper, seeds and membranes removed, finely chopped
4 garlic cloves, minced
1 large egg, beaten
½ cup almond meal, breadcrumbs, or gluten free breadcrumbs (if carbs are not a concern)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2-1 teaspoon cayenne (depending on your desire for spicy heat)
1½ teaspoons salt
1 teaspoon pepper
1 tablespoon Dijon mustard
3 tablespoons lemon juice
1/3 cup fresh chopped parsley
1 pound lump or claw crabmeat, drained and lightly rinsed. (Break up the lump crab meat into smaller pieces so the crab cakes stays together and keeps it shape.) *See Note!

FOR THE CHIPOTLE MAYONNAISE (OPTIONAL):
1/2 cup mayonnaise or Greek yogurt
1 tablespoon + 1 teaspoon chipotle chile sauce from canned chipotle chiles in adobo
2 tablespoons fresh lemon juice
1 heaping tablespoon of diced dill pickles
1/4 teaspoon pepper
INSTRUCTIONS
In a large skillet over medium heat, add 1 tablespoon oil and sauté onion, celery, red pepper, and minced garlic, stirring occasionally until soft, about 5-6 minutes. Remove from heat and let cool.
In a large mixing bowl, mix together egg, almond meal, garlic powder, onion powder, Cayenne, salt, pepper, Dijon mustard, lemon juice, and parsley.
Next, fold in the crab meat and the cooked onion/pepper mixture. Stir together until well combined. Then cover and refrigerate for 30 minutes.
Use a 1/3 measuring cup and form the crab cakes. Press the crab mixture into the measuring cup so they’re packed together well.
Add 1 tablespoon of olive oil to a large non-stick pan over medium high - medium heat (adjust as needed) and sauté the crab cakes in batches for 4-5 minutes per side (reduce the heat if they are browning too quickly).
As they finish cooking, transfer them to a serving platter and repeat with remaining crab cakes, adding more oil if needed.
To make the chipotle may (or "chipotle aioli," imply whisk the listed ingredients together in a small mixing bowl.

NOTES
The nutrition info in this recipe excludes the chipotle mayo!

You can use canned crab meat but I recommend using either lump or claw crab meat. If you do use canned crab meat, I suggest a good rinse, and then pat it dry because the canned meat can have a prominent fishy-smell and salty falvor.

If using lump crab meat break up the meat so the crab cakes stays together and keeps its shape

Easy Crab Cakes

INGREDIENTS

1 cup panko breadcrumbs
1 pound lump crab meat
1 large egg lightly beaten
¼ cup mayonnaise
2 teaspoons lemon juice ideally fresh
1 teaspoon hot sauce such as Tobasco original
2 green onions finely chopped
1 tablespoon olive oil or a high heat oil like avocado or canola oil
1 tablespoon butter
kosher salt for finishing, optional
lemon wedges for serving
chopped fresh parsley or chives, for garnish, optional
1 recipe Remoulade Sauce for serving, optional

INSTRUCTIONS

Set up your breading station: Line a platter or baking sheet with parchment paper and spread panko breadcrumbs onto a medium plate.
Place crab in a medium bowl. In a separate small bowl, whisk together next 5 ingredients (egg through green onions). Gently fold egg mixture into crab meat until fully combined.
Scoop out ⅓ to ½-cup of the crab mixture and shape into a ½-inch thick crab cake. Gently coat the crab cake in panko breadcrumbs and place on prepared platter or baking sheet. Repeat with remaining mixture.
Heat olive oil and butter in a heavy, large skillet (ideally cast iron) over medium heat until sizzling. Add crab cakes and cook 4-5 minutes, gently press down on the tops with a spatula to flatten them slightly. Gently flip and cook 4-5 minutes more, until golden brown; if they crumble a little on the flip, gently press them back together with your spatula.
Lightly sprinkle with kosher salt to finish (optional). Serve hot with lemon wedges, a sprinkle of fresh parsley or chives (optional) and Remoulade Sauce for dipping.

Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

Ingredients
Ingredient Checklist
12 ounces shelled cooked crab
¼ cup finely diced celery
¼ cup minced fresh chives
¼ cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
¼ teaspoon hot sauce
1 ¼ cups panko (see notes) or fine dried bread crumbs
Roasted Pepper-Chive Aioli (recipe follows)
Fresh chives, rinsed and cut into 1-inch lengths

DirectionsInstructions Checklist
Step 1
Sort through crab and discard any bits of shell.

Step 2
In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.

Step 3
Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.

Step 4
Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.

Step 5
Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.

Best Ever Crab Cakes

Ingredients

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butte

DirectionsInstructions Checklist
Step 1
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.

Step 2
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.

Asian Crab Cakes With Sesame Sour Cream

Crab cakes served with sour cream and sesame horseradish sauce make a delicious appetizer.
Ingredients
Sauce
3/4 cup sour cream
1 tablespoon prepared horseradish
1 1/2 teaspoons sesame oil
1 tablespoon toasted sesame seeds

Shirley Phillips Crab Cakes

Shirley Phillips Crab Cakes
Ingredients
8 oz Phillips crab meat
1/2 tsp Phillips seafood seasoning
1/2 tsp Parsley flakes
1 Egg
1/2 tsp Lemon juice

Griddle Grilled Crab Cakes with Rosemary Aioli Recipe

Jumbo lump crab meat shines is the star of the show in this delicious grilled crab cakes recipe.
Ingredients
1/2 cup mayonnaise
2 cloves garlic
1/4 cup loosely packed parsley
2 teaspoons lemon juice
2 tablespoons fresh rosemary leaves

Crab Cakes Baltimore-Style

INGREDIENTS
2 large eggs, well beaten
½ cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
¼ teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
½ cup finely chopped scallions
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
½ cup finely ground fresh bread crumbs
¼ cup vegetable oil

PREPARATION
In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.

Ingredients
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 Saltine cracker crumbs (about 14 crackers)
optional: 2 Tablespoons (30g) melted salted or unsalted butter

Instructions
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.

Notes
Freezing Instructions: You can freeze the portioned un-baked crab cakes for up to 3 months. Thaw in the refrigerator, brush with melted butter, then bake as directed. You can also freeze the baked and cooled crab cakes for up to 3 months. Thaw, then warm up in a 350°F (177°C) oven for 10-15 minutes or until warmed throughout. Or bake the frozen crab cakes at 350°F (177°C) for about 25-30 minutes.
Which Crab Meat to Use: For any questions regarding which crab meat to use, see Best Crab Meat for Crab Cakes in the blog post above. I highly recommend fresh (refrigerated) lump crab meat.
Smaller Sizes: For smaller crab cakes, divide the mixture into 12 1/4 cup portions. For mini crab cakes, divide into 24 2 Tbsp size portions. Bake at the same oven temperature. The bake time is shorter for these smaller sizes. The crab cakes are done when the tops and edges are lightly browned.

Absolute Best Crab Cakes

INGREDIENTS
1 large egg
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt
1 pound jumbo lump crab meat, picked over for shells
1/4 cup panko breadcrumbs
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil, divided
Lemon wedges, for serving

EQUIPMENT
Fork
Large cast iron or nonstick skillet
Wide, flat spatula

INSTRUCTIONS
Combine the wet ingredients. Whisk the egg in a small bowl with a fork until broken up. Add the mayonnaise, Dijon, Worcestershire, hot sauce, and salt. Whisk to combine and set aside.

Mix the remaining ingredients. Place the crab meat, breadcrumbs, and parsley in a large bowl and gently toss to combine.

Fold the egg mixture into the crab mixture. Add the egg mixture to the crab mixture and gently fold it in until it’s evenly distributed, being careful not to break up the crab too much. Cover and refrigerate 10 minutes.

Shape the crab cakes. Shape the mixture firmly into 8 (1/3-cup) patties that are about 3-inches in diameter. Place on a baking sheet and refrigerate 10 minutes or up to 1 hour.

Pan-fry the crab cakes. Heat 1 tablespoon of the oil in a large cast iron or nonstick skillet over medium heat until shimmering. Swirl so that it coats the bottom of the pan. Using a wide, flat spatula, gently transfer 4 of the patties into the hot oil and pan-fry until golden-brown and crisp, 3 to 4 minutes per side. Transfer to a serving plate and repeat with the remaining tablespoon of oil and remaining crab cakes. Serve warm with lemon wedges.

RECIPE NOTES
Make ahead: The crab cakes can formed and refrigerated up to 1 day ahead before pan-frying.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and either enjoyed cold, at room temperature, or re-heated in a low-temperature oven.

FC Crab Cake updated their business hours.

Cornbread Crab Cakes

Here's what you need, prepared cornbread, red pepper, green onion, mayonnaise, sour cream, fresh.

Ingredients

2 cups prepared cornbread, crumbled
⅔ cup red pepper, finely diced
½ cup green onion, sliced
⅓ cup mayonnaise
1 tablespoon sour cream

This simple crab cake recipe features

Ingredients

2 slices white bread, crusts removed and crumbled
2 tbsp mayonnaise
2 taps OLD BAY Seasoning
2 taps McCormick Parsley Flakes
1/2 tsp French’s Classic Yellow Mustard

Perfect Crab Cakes are super easy to make. Use real lump or imitation crab and put together a.

Ingredients

1 pound lump crab meat
1 cup p***o bread crumbs
1/4 cup mayonnaise
1 large egg
2 teaspoons ground mustard