Photo courtesy of Recipe Revival, Time Inc. Books
Take a crack at these scrumptious crab cakes while the gettin’ is good! Usually around this time, I get a craving something fierce! This year, have at a handful of new yummy recipes ripe for the last leg of summer, along with one or two ‘golden oldies’ we just can’t quit!
The Crab Cakes [above] comes from a really cool cookbook called Recipe Revival from the folks at Southern Living. Theirs is a consistent and traditional way to make crab cakes — with the focus on the crab! It features fresh backfin crabmeat, a special blend of jumbo lump and special grade crabmeat.
Scroll through our entire list below…something for all palates! Be sure to click or tap the image for the corresponding recipe! 🙂
Jumbo Lump Crab Cake:
My all time favorite — no joke! A colossal cake that’s all meat, zero filler and changes seasonally!
Pan Fried Crab Cakes:
State Fare Kitchen & Bar
Plated with a garden vegetable and herb salad, topped in Creole remoulade.
Crab Cake Burger:
The Hungry Fan’s Game Day Cookbook
Served on a fresh bun with Romaine, red onion and Tzatziki sauce.
Jumbo Lump Crab Cake:
Plated with green onion, crispy bacon and a Creole Mustard Butter Sauce.
Maine Crab Cakes:
Mini cakes topped with Lime Aïoli and chives.
Photo: Deborah Whitlaw Llewellyn; Styling: Max Ultimate Food
Crab Cake “Sammy”:
Built on a pan au lait burger bun with fried green tomatoes, apple jalapeño coleslaw and homemade tartar sauce.
Shrimp and Crab Corn Cakes:
A legendary recipe from a late Texas caterer of equal status. A southwestern twist with TWO sauces — Lime and Tanqueray Mayo!
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