AVOCADO CRAB CAKES
I created this recipe because I like the pairing of crab and avocado; plus I wanted a baked rather than fried crab cake. These come out crisp and golden with great flavor. It's almost impossible to tell that they aren't fried. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine avocado and lemon juice; toss to coat. In another small bowl, combine 1/4 cup cornflake crumbs, egg, onion, mayonnaise, mustard, dill, seafood seasoning, salt and cayenne. Fold in crab and avocado mixture., Place remaining cornflake crumbs in a shallow bowl. Drop scant 1/3 cup crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet. Repeat with remaining mixture., Spritz crab cakes with cooking spray; sprinkle with paprika. Bake at 450° until golden brown, 10-12 minutes., For sauce, in a small bowl, mash avocado. Stir in remaining ingredients; serve with crab cakes.
Nutrition Facts : Calories 474 calories, Fat 25g fat (4g saturated fat), Cholesterol 179mg cholesterol, Sodium 1369mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 32g protein.
EASY BAKED CRAB CAKES WITH AVOCADO
Easy Baked Crab Cakes are bursting with crab, light on breading and have no mayonnaise. Creamy avocado holds these beauties together!
Provided by Marjory Pilley
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine first 4 ingredients in a large bowl.
- Fold in saltines, onions and celery.
- Fold crab meat into the cracker mixture just until combined allowing some larger pieces of crab to stay intact.
- Scoop out Tablespoon (or 1/4 cup) portions of the mixture and tightly compress to form small, slightly rounded patties.
- Place patties on a baking sheet lined with parchment paper.
- Bake uncovered for approximately 30 minutes or until the crab cakes are firm and slightly browned, flipping once half way through the baking process.
- Combine ingredients in a food processor and blend until smooth. Add salt and pepper to taste.
Nutrition Facts : Calories 245 kcal, Carbohydrate 16 g, Protein 19 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 779 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
CRISPY CRAB CAKES WITH TARTAR SAUCE
Steps:
- Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors.
- Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes.
- Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and lemon wedges.
GOAN SPICED CRAB CAKES, PAPPADUMS, AVOCADO AND TAMARIND
Provided by Food Network
Time 2h50m
Yield 4 servings
Number Of Ingredients 32
Steps:
- In a large saute pan, heat one tablespoon of the corn oil. Add the onion, ginger and garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from the heat and cool down. In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated. Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary. Divide this mixture into 4 equal portions. Form into balls and flatten to form small patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the bread crumbs. Heat a heavy bottomed skillet large enough to hold the crab cakes on medium heat. Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in color. Using a slotted spatula, remove and drain on a paper towel Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens. Fill each pappadum with a scoop of avocado salad and top with a crab cake. Spoon the tamarind around the plate.
- In a large bowl, combine the diced avocado with the juice and the zest of the lime. Add the tomatoes, onion and cilantro. Mix well, taking care not to smash the avocado and the tomatoes. Next add the cumin, cayenne, salt, pepper, extra virgin olive oil and sugar. Taste and season if necessary. Refrigerate until ready to use or at least two hours.
AVOCADO AND CRAB MEAT MOUSSE
Provided by Craig Claiborne And Pierre Franey
Categories pastas, salads and dressings, appetizer
Time 25m
Yield Six to eight servings
Number Of Ingredients 14
Steps:
- Split the avocados in half and remove and discard the pits. Cut away and discard the skins. Cut the flesh into cubes and put them in a bowl. Add the lemon juice and stir to coat the pieces so that they do not discolor. Set aside.
- In a small bowl, combine the gelatin and vinegar. When the gelatin is softened, scrape it onto the avocado.
- Put the avocado mixture and mayonnaise into the container of a food processor or electric blender and blend thoroughly. There should be about three cups.
- Scrape the mixture into a mixing bowl and add the salt, pepper, Tabasco sauce, mustard and anchovy paste. Blend thoroughly.
- Pick over the crab meat gently and carefully to remove all trace of shell and cartilage. Leave the lumps as large as possible. Add them to the avocado mixture and fold the crab meat in thoroughly.
- Brush a five-cup ring or decorative mold lightly on the inside with oil. Wipe out any excess oil.
- Pour and scrape the avocado and crab mixture into the mold. Smooth over the top. Cover and refrigerate overnight. Unmold and garnish the top, if desired, with a few tarragon leaves. Serve with tarragon sauce (see recipe).
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 32 grams, Carbohydrate 9 grams, Fat 39 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 535 milligrams, Sugar 1 gram, TransFat 0 grams
BAKED MARYLAND LUMP CRAB CAKES
Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!
Provided by T. Kent
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
- Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
- Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
Nutrition Facts : Calories 91.7 calories, Carbohydrate 2.5 g, Cholesterol 34.4 mg, Fat 4.1 g, Fiber 0.2 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 343.7 mg, Sugar 0.3 g
BAKED CRAB CAKES
Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee's Amelia Sunderland. TIP: For a heftier "burger," make two larger patties and serve on buns.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 198mg cholesterol, Sodium 619mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
CRAB CAKES WITH AVOCADO WASABI MAYONNAISE
A wonderful seafood dish. You will like the avocado and Wasabi combination. Wasabi is Japanese root similar to horseradish and in the mustard family. It usually can be found in most supermarkets.
Provided by Miss Annie
Categories Crab
Time 55m
Yield 8-10 Crab Cakes
Number Of Ingredients 15
Steps:
- For Crab Cakes: Pick through crabmeat gently to remove cartilage.
- In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
- Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
- Drain on paper towels.
- For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
BAKED CRAB CAKES
These are fall apart tender! So baking them not just keeps them lower in fat but less chance of falling apart. Use lump crab meat and be sure not to mix it for you want chunks of the sweet tender crab meat.
Provided by Rita1652
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Mix all cake ingredients together but crab meat and oil.
- Gently toss in crab meat and form 8 patties.
- Place on sprayed sheet pan then sprinkle each lightly with olive oil.
- Bake for 15 minutes.
- Serve on a bed of lettuce with choice Recipe #87124 Recipe #179420 Recipe #120370.
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