I need a kickass crab cake recipe for Good Friday?

1 pound blue crab meat


2 tablespoons chopped onion


2 tablespoons butter or margarine


1 egg, beaten


1/2 teaspoon powdered mustard


1/2 teaspoon salt


dash pepper


dash cayenne pepper


1/2 cup dry bread crumbs





cook onion in butter until tender. combine all ingredients except bread crumbs. shape into 6 cakes and roll in crumbs


place cakes in a heavy frying pan which contains about 1/8 inch of fat, hot but not smoking. fry at moderate heat. when cakes are brown on one side, turn carefully and brown the other side. cooking time approximately 5-8 minutes. drain on absorbent paper towels.





for the bread crumbs i usually buy a package of croutons and smash them very fine.











i found this recipe on land o lakes website (butter)





asian crab cakes with sesame sour cream





sauce ingredients


3/4 cup sour cream


1 tablespoon prepared horseradish


1 1/2 teaspoon sesame oil


1 tablespoon toasted sesame seed





Crab Cake Ingredients


1/2 cup sliced green onion


1/3 cup sour cream or mayonnaise


2 teaspoons finely chopped gingerroot


1 teaspoon finely chopped garlic


2 teaspoon soy sauce


1 egg slightly beaten


1 pound of lump crabmeat


2 cups finely rushed saltine crackers


3 tablespoons butter


6 tablespoons olive oil





heat oven to 400 degrees combine all sauce ingredients in small bowl, mix well. set aside


combine green onion, sour cream, gingerrooot, garlic, soy sauce, and egg in medium bowl. stir in crabmeat and 1 cup crushed crackers in shallow dish. coat both sides of each patty in crackers.


melt 1 tablespoon butter and 2 tablespoons olive oil in 12 inch nonstick skillet over medium heat. place one third (1/3) of crab cakes in pan. cook, turning once until golden brown on each side ( 4-6 minutes) repeat two more times with remaining butter, olive oil and crab cakes.


place brown crab cakes onto baking sheet. bake for 5- 8 minutes or until heated through. serve immediately with sour cream sauce





good luck and i hope this helps.I need a kickass crab cake recipe for Good Friday?
I make these and my guests and myself really like them. It is a recipe from Martha Stewart. I got it out of one of her books (don't remember which one though).





Classic Crab Cakes





12 ounces lump crabmeat, picked over for cartilage


2 slices white bread, broken into very small crumbs


1 tablespoon Dijon mustard


1 tablespoon Worcestershire sauce


2 teaspoons Old Bay seasoning


2 medium jalapeno peppers, seeds and ribs removed, minced


3 tablespoons finely chopped fresh cilantro


1 large egg; lightly beaten


1 large shallot, minced


2 tablespoons mayonnaise


Zest of 1 lemon


Freshly ground black pepper


3 to 4 tablespoons canola oil





Preheat the oven to 400. Line a 12 x 17 inch baking sheet with parchment paper. Set the baking sheet aside.





Combine the crabmeat and the bread in a medium bowl. Set aside. In another medium bowl, mix together the mustard, Worcestershire, Old Bay, jalapenos, cilantro, egg, shallots, mayonnaise and lemon zest. Add the mayonnaise mixture to the crabmeat and stir to combine. Season with pepper to taste.





Using fingers, shape about 1 陆 tablespoons of the crab mixture into half dollar size rounds. Continue with the remaining crab mixture.





Heat 3 tablespoons of the canola oil in a large skillet over medium heat. Working in batches of 6 to 8, place the crab cakes in the skillet until golden brown on the bottom, 30 seconds to 1 minute. Turn the crab cakes and cook until golden brown, about 1 minute. Transfer the crab cakes to a paper towel to absorb the oil. Transfer the crab cakes to the prepared baking sheet. Bake for 10 minutes or until golden brown.





The crab cakes can be held in a warm oven for 30 minutes or cooled and reheated at serving time. Serve warm.





Chili Lime Aioli


1 garlic clove, minced


1 teaspoon kosher salt


1 large egg yolk


1 large egg


1 cup canola oil


Zest of 1 lime


2 tablespoons lime juice


2 orange or red habanero peppers or other hot chili peppers, seeds %26amp; ribs removed, minced





Place the garlic and salt in the bowl of a food processor. Process until pureed. Add the egg and egg yolk and process, scrapping down the sides of the bowl. With the machine running, very slowly add the oil a few drops at a time at first and then in a thin steady stream; it will emulsify %26amp; thicken. Once the aioli has formed, quickly pulse in the lime zest and the juice. Transfer to a bowl and stir in peppers. The aioli can be refrigerated in an airtight container for up to 1 day.I need a kickass crab cake recipe for Good Friday?
Quick %26amp; Easy Crab Cakes





Prep Time:


10 min


Total Time:


20 min


Makes:


6 servings


1 cup boiling water


1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix


3 eggs


2 cans (6 oz. each) crabmeat, drained, flaked


1/4 cup (1/2 stick) butter or margarine


1 medium lemon, cut into 6 wedges





ADD boiling water to stuffing mix; stir just until moistened. Let stand 5 min.





BEAT eggs lightly in large bowl. Add crabmeat; mix lightly. Add prepared stuffing; mix well. Shape into 6 patties.





MELT butter in large skillet on medium heat. Add patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with the lemon wedges.
Crab cakes are all about skill! The recipes are almost the same. Check it out...why do you think its such a controversy about who has the best? Too many ingredients BAD...Too greasy (wrong temp) BAD...Good luck on ';magic recipe'; but sorry to say WON'T WORK...if you can';t cook with restraint and a touch of sensitivity...





Just read above recipe (gross) I guess I never thought anyone would use a MIX in their crab cakes!?! NOT in the NW, we would never do that to our fresh Dungeness crab!!! Never heard of using canned crab either.