Tailgate Crab Cakes

Recipe courtesy Sally Stockton

Show: Calling All CooksEpisode: Tailgating Episode

Rated: 4 stars out of 5Rate itRead users' reviews (20)

RECIPE
COMMENTS & REVIEWS(20)

Cook Time:
20 min
Level:
--
Yield:
--

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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Ingredients

6 tablespoons olive oil
1/2 cup chopped onions
1/3 cup chopped green bell peppers
1/2 teaspoon salt
1/4 teaspoon white pepper
Fresh ground black pepper
1 cup green onions
1 tablespoon minced garlic
1 tablespoon Cajun choice seasoning
3 eggs
2 teaspoons Dijon mustard
1 1/2 cups bread crumbs
1 cup grated Parmesan cheese
1 pound real or imitation crab meat
2/3 cups flour
1/4 cup water

Sauce for Crab cakes:

1/2 cup seeded, chopped tomatoes
2 teaspoons minced shallots
2 teaspoons minced garlic
3 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chicken stock (can)
1 large egg*
1/2 cup olive oil
Black pepper

Directions

Heat 1/2 of oil over high heat. Saute onions, bell peppers, salt, white pepper and about 15 turns of fresh ground black pepper for about a minute. Add green onions, garlic, Cajun choice seasoning and cook for another minute. Remove and put in bowl. Cool mixture for a few minutes. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese. Then add crab meat depending on size of crabcake. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg/water (egg and 1/4 cup water whisked together). Cover in bread crumbs and fry about 2 minutes on each side over medium heat.

For the Sauce for the Crab Cakes: Combine everything in a pan except egg, oil, and black pepper over high heat bring to a boil for about 2 minutes. Remove from the heat and let cool for 15 minutes. Put in blender and add egg. While blending add oil and black pepper about 10 turns. Serve immediately.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

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Comments & Reviews

recipe Tailgate Crab Cakes
shannon ballston Spa, NY 03-23-2009
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Could be served in a restaurant
Rated: 5 stars out of 5

My husband and kids really liked this recipe. My only recommendation is to cut up the crab finer with a pastry cutter or... knife so it will form better patties. It was a bit tricky to stay together when dipping, but when cooked it held together as well as any crabcake. I served it w/o the sauce and the flavor was great. Read more
recipe Tailgate Crab Cakes
DeBora Carlsbad, NM 09-16-2007
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Wonderful!
Rated: 5 stars out of 5

I made this for a party for some non-meat eaters that were coming. Several of the meat eaters ate these and chose them over... the hamburgers I also served. I got more compliments from this recipe.Read more
recipe Tailgate Crab Cakes
Anonymous 05-30-2007
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Calling all Crab cake lovers
Rated: 5 stars out of 5

This is the tastiest and easiest crabcakes I have ever made. This is a you- can't- go- wrong recipe.
recipe Tailgate Crab Cakes
Lisa Clarkston, MI 03-20-2007
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Better than restaurant
Rated: 5 stars out of 5

This receipe is a winner. I make it all the time for friends and family and they all request the receipe.
recipe Tailgate Crab Cakes
heather moreno valley, CA 02-07-2007
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best crabcakes
Rated: 5 stars out of 5

these are the best crabcakes ive ever tried. lighten up on the salt when making,however.everyone requests that i make these.... wonderful with imitation crab meat. enjoy!!!!Read more
recipe Tailgate Crab Cakes
Anonymous 01-27-2007
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QUICK N EASY
Rated: 4 stars out of 5

The recipe is a very good one overall. I like that it's very fast & simple. However, it got a bit confusing in regards to... the # of eggs. It states that only 2 eggs are needed but it appears that 3 are needed for the crab cakes recipe (not the sauce). You add the 2 eggs to the mixture, but later on it states that 1 more egg is needed to whisk in with water for dipping the cakes into for flour coating. Does this call for only 1 egg with water or more than 1 egg? Also, after coating wtih flour, you need to cover in bread crubs as well. Personally, that's too much bread for my taste. I want to be sure of tasting more crab meat than bread. Other than this, I think this is a very simple, tasty sounding recipe, looking forward to trying it later today.Read more