Creative Crab Cakes

Are you dreaming of the perfect crab cake? We've got you covered! Put a delicious twist on this coastal staple with our simple recipes.

Crab Cake BLT

Photographer: Becky Luigart-Stayner, Writer: Rachel Bertone

Crab Cake BLT

Upgrade this beloved sandwich with a seaside favorite. Use the classic crab cake recipe as a perfect base for your BLT.

Horseradish Crab Cake Benedict with Simple Hollandaise

Photographer: Becky Luigart-Stayner, Writer: Rachel Bertone

Horseradish Crab Cake Benedict with Simple Hollandaise

Start your morning with coastal flare. Our tasty crab cake version of eggs benedict features tangy horseradish that adds a burst of flavor.

Mini Sesame, Scallion, and Lime Crab Cakes with Wasabi Mayonnaise

Photographer: Becky Luigart-Stayner, Writer: Rachel Bertone

Mini Sesame, Scallion, and Lime Crab Cakes with Wasabi Mayonnaise

These irresistable bite-size, Asian-inspired appetizers will have your guests talking. For easy prep, form and refrigerate in the morning. After cooking, keep in a warm oven until ready to serve.

Herbed Crab Cake with Radish-and-Avocado Salad

Photographer: Becky Luigart-Stayner, Writer: Rachel Bertone

Herbed Crab Cake with Radish-and-Avocado Salad

Fresh parsley, chopped dill, and ground black pepper pack this former plain crab cake full of flavor. Topping a cool radish-and-avocado salad, this dish will be your next go-to for impressing guests.

Maine Crab Cakes with Lime Aioli

Photographer: Deborah Whitlaw Llwellyn, Writer: Rachel Bertone

Maine Crab Cakes with Lime Aioli

Make this dish larger, as a meal, or as mini crab cakes for an impressive appetizer. The lime aioli adds a tangy, refreshing flavor.

Caribbean Crab Cakes Benedict

Photographer: Howard L. Puckett, Writer: Rachel Bertone

Caribbean Crab Cakes Benedict

Looking for a tropical twist on crab at your next brunch? Try this Caribbean take on a classic dish with Key lime juice incorporated into the hollandaise sauce.

Bite-size Wasabi Crab Cakes

Photographer: Howard L. Puckett

Bite-size Wasabi Crab Cakes

These finger-food crab cakes are packed with heat from a dollop of Wasabi--a Japanese horseradish sauce.

Plantain-wrapped Crab Cakes with Avocado Aioli

Photographer: Ray Kachatorian, Writer: Rachel Bertone

Plantain-wrapped Crab Cakes with Avocado Aioli

Infuse Cuban flavors into your crab cakes with this tasty recipe. Plantains are usually served as a side dish in the form of crispy chips or sweet slices, but here, they take center stage with jumbo lump crabmeat.

Salmon-Stuffed Crab Cakes

Photographer: Howard L. Puckett, Writer: Rachel Bertone

Salmon-Stuffed Crab Cakes

Get the best of both worlds in this luscious dish featuring crab and salmon. Serve with our spicy avocado tartar sauce and garnish with a fresh cilantro sprig.

Tips for a Fab Crab Cake

Photographer: Becky Luigart-Stayner, Writer: Julia Rutland

Tips for a Fab Crab Cake

  • Buy fresh: Shop at a reputable market or store, and check the package expiration date. Cook crabmeat the day of purchase for best results, or keep in the coldest part of your refrigerator no longer than three days.
  • Pick thoroughly: Nobody wants to bite down on a shard of crab shell, so gently run your fingertips through all of the crabmeat.
  • Be delicate: Don't manhandle the mixture when forming patties. Fold in ingredients gently to prevent a tough texture, and use a spatula when transferring patties in and out of the skillet.
  • Chill first: Place uncooked patties on a sheet pan lined with parchment or wax paper and refrigerate about an hour. This helps keep crab cakes in one piece when you cook them.
  • Fry gently: Saute lump and jumbo lump crab cakes in a small amount of oil. Delicate crab cakes with little breading like ours will fall apart if deep-fried.

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http://www.coastalliving.com/food/kitchen-assistant/creative-crab-cake-recipes-00414000071787/