Hamdi Saidani Bobby Flay Crab Cakes recipe is made with red bell pepper, onion, olive oil, butter, eggs, mayo, Worcestershire sauce, old bay seasoning, garlic salt, black pepper, lump crab meat, panko bread crumbs, and parsley this recipe takes about 45 minutes to make and serves 8 people.
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🧡 Why You’ll Love This Crab Cakes Recipe:
- Flavorful Blend: The mix of red bell pepper, onion, and spices like Old Bay seasoning creates a rich, savory taste that complements the sweet crab meat perfectly.
- Simple Preparation: With straightforward steps and common pantry ingredients like mayo and breadcrumbs, it’s easy to whip up these crab cakes without a fuss.
- Delicate Texture: The combination of lump crab meat and panko breadcrumbs ensures a crispy exterior and a tender, moist interior that’s satisfying in every bite.
❓ What Is Bobby Flay Crab Cakes Recipe?
Bobby Flay Crab Cakes are a savory seafood dish crafted from lump crab meat, blended with red bell pepper, onion, and a medley of spices like Old Bay seasoning known for their delicate texture, they boast a crispy exterior and a moist, flavorful interior.
🦀 Bobby Flay Crab Cakes Ingredients
Crab Cake
- 1/2 red bell pepper, finely diced
- 1 medium onion, 1 cup, finely diced
- 3 Tbsp olive oil, divided
- 2 Tbsp unsalted butter, divided
- 2 large eggs
- 3 Tbsp mayo
- 1 tsp Worcestershire sauce
- 1 tsp old bay seasoning , or cajun seasoning*
- 1/2 tsp garlic salt, or more to taste*
- 1/2 tsp black pepper
- 1 lb lump crab meat, from 2 Dungeness crabs
- 1/2 cup panko bread crumbs
- 1/4 cups parsley, finely chopped
Lemon Aioli Dip:
- 1/2 cup mayo
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 garlic clove, pressed
🧆 How To Make Bobby Flay Crab Cakes
- Add 1 tablespoon of oil to a large skillet set over medium-low heat. Add the diced onion and bell pepper and cook until brown and soft (about 7 to 9 minutes). Take the pan off the heat and let it cool.
- Beat two eggs, three tablespoons of mayo, one teaspoon of Worcestershire sauce, one teaspoon of cajun seasoning or old bay seasoning, and half a teaspoon of black pepper in a big bowl with a whisk.
- After draining the crab meat, check it for any loose shells and break up any big chunks of meat that you find. Move to the big bowl with the egg mix.
- You can now add the cooked bell pepper and onion, panko crumbs, and parsley. Mix everything together and make it moist. Cover and put in the fridge for 30 minutes.
- Making about 15 cakes out of the mix. Form into thin patties, about 1/2 inch thick, with wet hands. Put 1 tablespoon of oil and 1 tablespoon of butter in a large nonstick pan over medium-low heat. Add the crab cakes and cook them in batches for 4 to 5 minutes on each side. If they start to brown too fast, lower the heat. Move to a serving plate and do it again with the rest of the crab cakes, this time adding more butter and oil.
- Mix the ingredients for the lemon aioli dip in a small bowl until everything is well mixed. Put the salad in the fridge with the crab cakes until you’re ready to serve it.
💭 Recipe Tips:
- Use lump crab meat for better texture and flavor.
- Avoid overmixing the ingredients to maintain crab chunks.
- Adjust spice levels carefully to balance flavors.
- Ensure patties are not too thick for even cooking.
- Chill mixture before forming cakes to prevent crumbling during frying.
🥂 What To Serve With Crab Cakes?
Serve crab cakes with a side of Southwest Potato Salad or Orzo Salad pair them with Pickled Onions or Mashed Potato complement the meal with Geen Chile Sauce or Creamy Cole Slaw, and enjoy with a glass of chilled Cranberry Martini or Red Sangria.
🎚 How To Store Leftovers Crab Cakes?
- In The Fridge. To store Bobby Flay Crab Cakes, place them in an airtight container in the refrigerator for up to 3 days.
- In The Freezer. For freezing, arrange the crab cakes on a baking sheet lined with parchment paper, freeze until firm, then transfer to a freezer bag or container. They can be frozen for up to 1 month.
🥵 How To Reheat Leftovers Crab Cakes?
- In The Oven: Preheat to 350°F, place crab cakes on a baking sheet, and bake for 10-15 minutes.
- In The Skillet: Heat a nonstick skillet over medium heat, add a bit of oil, and cook crab cakes for 3-4 minutes per side.
- In The Air Fryer: Heat at 350°F for 5-7 minutes, flipping halfway through for even heating.
FAQ’S
What Is The Best Type Of Crab Meat For Crab Cakes?
The best type of crab meat for crab cakes is lump crab meat. It’s prized for its large, tender chunks that hold together well and provide a sweet, delicate flavor.
How Do You Know When Crab Cakes Are Done?
Crab cakes are done when they reach an internal temperature of 145°F (63°C) or when they are golden brown and crispy on the outside, typically cooked for about 4-5 minutes per side over medium heat.
Can You Make Crab Cakes Ahead Of Time?
Yes, you can make crab cakes ahead of time. Prepare the patties as instructed, then cover and refrigerate them for up to 24 hours before cooking. This allows flavors to meld and makes for easier preparation when you’re ready to cook.
How Do You Prevent Crab Cakes From Being Too Salty?
To prevent crab cakes from being too salty, use unsalted butter and check the seasoning levels of the other ingredients like Worcestershire sauce and seasoning blends before mixing. Adjust salt amounts accordingly and taste the mixture before forming and cooking the crab cakes.
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Bobby Flay Crab Cakes Nutrition Facts
Amount Per Serving
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 500mg
- Total Carbohydrates: 10g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 20g
Bobby Flay Crab Cakes
Description
Bobby Flay Crab Cakes recipe is made with red bell pepper, onion, olive oil, butter, eggs, mayo, Worcestershire sauce, old bay seasoning, garlic salt, black pepper, lump crab meat, panko bread crumbs, and parsley this recipe takes about 45 minutes to make and serves 8 people.
Ingredients
Crab Cake
Lemon Aioli Dip:
Instructions
- Add 1 tablespoon of oil to a large skillet set over medium-low heat. Add the diced onion and bell pepper and cook until brown and soft (about 7 to 9 minutes). Take the pan off the heat and let it cool.
- Beat two eggs, three tablespoons of mayo, one teaspoon of Worcestershire sauce, one teaspoon of cajun seasoning or old bay seasoning, and half a teaspoon of black pepper in a big bowl with a whisk.
- After draining the crab meat, check it for any loose shells and break up any big chunks of meat that you find. Move to the big bowl with the egg mix.
- You can now add the cooked bell pepper and onion, panko crumbs, and parsley. Mix everything together and make it moist. Cover and put in the fridge for 30 minutes.
- Making about 15 cakes out of the mix. Form into thin patties, about 1/2 inch thick, with wet hands. Put 1 tablespoon of oil and 1 tablespoon of butter in a large nonstick pan over medium-low heat. Add the crab cakes and cook them in batches for 4 to 5 minutes on each side. If they start to brown too fast, lower the heat. Move to a serving plate and do it again with the rest of the crab cakes, this time adding more butter and oil.
- Mix the ingredients for the lemon aioli dip in a small bowl until everything is well mixed. Put the salad in the fridge with the crab cakes until you’re ready to serve it.
Notes
- Use lump crab meat for better texture and flavor.
Avoid overmixing the ingredients to maintain crab chunks.
Adjust spice levels carefully to balance flavors.
Ensure patties are not too thick for even cooking.
Chill mixture before forming cakes to prevent crumbling during frying.