EASY CRAB CAKES RECIPE
Steps:
- Preheat oven broiler.
- Combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not overmix. Crab meat should be lumpy.
- In a separate bowl, beat together mayonnaise, mustard, and egg. Combine with other ingredients and mix well.
- Form into patties and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan.
- Put the patties into a lightly greased baking sheet. Broil for 10 to 15 minutes (or until lightly brown).
Nutrition Facts : Calories 200 cal
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
TRUE MARYLAND CRAB CAKES
This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.
Provided by Robert
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
- Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 6.6 g, Cholesterol 136.7 mg, Fat 27.6 g, Fiber 0.2 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 640.3 mg, Sugar 0.2 g
CRAB CAKES
These are the best crab cakes I've ever eaten. I got the recipe from Cuisine magazine. Every time I make them I hear alot of oohs and ahhs and requests for the recipe. There's a local family-owned restaurant in town known for their crabcakes. My teenage niece said they were the only crabcakes she likes, until she tried these. These are even better.
Provided by ckambic
Categories Crab
Time 28m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Sautee the red pepper, celery, and onion in the butter 5 minute.
- or until tender.
- Cool slightly.
- In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
- Combine sauteed vegetables with mixture.
- Pick through crabmeat for shells or cartlidge.
- Using your fingers, gently blend the crab into the mixture.
- This helps preserve the large pieces of crab.
- Shape crab mixture into cakes.
- Chill in the refrigerator for at least 1 hour.
- I've made the the day before and left in frig overnight.
- Broil cakes for 3-4 minute.
- or until browned.
- Turn them over carefully.
- I use a spatula and my fingers so they don't fall apart.
- Broil other side for 3-4 minute.
- I place them on a platter and garnish with parsley and lemon.
- I serve cocktail sauce and tartar sauce with them.
- I've also made the cakes much smaller and served them as appetizers.
Nutrition Facts : Calories 116.6, Fat 4.9, SaturatedFat 2.5, Cholesterol 62.2, Sodium 380.4, Carbohydrate 5.9, Fiber 0.6, Sugar 1.1, Protein 11.8
CRAB CAKES
Whip up delicious ginger and coriander-tinged crab cakes when you're pressed for time.
Provided by Angela Hartnett
Categories Starters & nibbles
Yield Serves 2
Number Of Ingredients 13
Steps:
- Place the ginger and chilli into a mini food processor and pulse until finely chopped.
- In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs.
- Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes.
- Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.
- Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.
- Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.
MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)
For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.
Provided by Sally
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
- Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
- Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
- Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
- Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
- Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.
MARYLAND CRAB CAKES
If you have ever been to the Maryland area or once lived there you would know how AWESOME the seafood is! This recipe will not disappoint you! It was handed down to me from my Mommom, who has lived in Delaware ( Maryland's Neighbor) her entire life. Please try it and I hope you enjoy it as much as I have over the years!
Provided by Leslie O
Categories Crab
Time 20m
Yield 6-9 cakes, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together eggs, mayo, OLD BAY, pepper, worcestershire sauce, and mustard, until creamy.
- Add bread crumbs, mixing evenly.
- Add in the crab meat, being sure to mix evenly.
- Shape into cakes.
- Makes 6 large or 9 medium crabcakes.
- Saute in pan with a little oil for about 5 minutes on each side.
- You can also broil them until brown. This may require you to flip them, depending on your pan.
- Serve with tartar sauce and lemon.
- Tip: Try a crabcake sandwich. I use a Martin's Brand potato roll topped with tartar sauce and crisp lettuce.
Nutrition Facts : Calories 297.6, Fat 6.2, SaturatedFat 1.5, Cholesterol 238.8, Sodium 861.1, Carbohydrate 17.1, Fiber 0.9, Sugar 2.4, Protein 40.5
CRAB CAKE MIXTURE
Steps:
- In saute pan, add olive oil. Sweat onions and celery in oil. Set aside. In a separate bowl, mix crab meat, mayonnaise, parsley, bread crumbs and onion-celery mixture. Chill.
INA GARTEN CRAB CAKES
Crab cakes from the Ina garten cookbook. This is a really easy crab cake that you can make in less than 30 min. These crab cakes are made of red onion, celery, Red or Yellow pepper, and capers. you can choose to add some other ingredients like carrot or boiled potatoes, they work well with crab cakes.
Provided by Emily Hill
Time 55m
Number Of Ingredients 20
Steps:
- In a large saucepan place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper.
- Over medium-low heat cook the vegetables until they are soft, it takes about 15 to 20 minutes.
- Remove the vegetables from heat and leave them to cool to room temperature.
- In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.
- Add the cooked vegetable mixture and mix well.
- Cover and chill in the refrigerator for about 30 minutes.
- After the 30 min is passed, get off the mixture from the refrigerator and use your hand to shape it into bite-sized crab cakes.
- In a Deep frying pan Heat 4 tablespoons of unsalted butter and 1/4 cup olive oil for frying over medium heat in a large saute pan. The oil temperature should reach between 359°F - 375°F before frying the crab cakes.
- Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.
- Drain on paper towels, then keep them warm in a 250-degree oven and serve hot.
Nutrition Facts : Calories 109 cal
CRISPY THAI CRAB CAKES
Impress yourself and your guests with these crispy Thai crab cakes with quick sriracha mayo and homemade sweet chili sauce. The addition of small amount of shrimp will enhance the texture of these crab cakes. The crispness is irresistible.
Provided by Holly Ford
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 26
Steps:
- In a mixing bowl, combine crab meat, shrimp, green onion, cilantro, red chili, ginger puree, one egg, and 1/2 cup panko crumbs. Season with fish sauce, lime juice, salt and pepper.
- Mix the ingredients gently, and press them to make 2 1/4-inch in diameter and 3/4 inch thick patties. (You will get about 8 patties)
- Beat 2 remaining eggs in a shallow bowl. Prepare flour and the remaining panko crumbs in separate bowls. Coat the patties in the order of flour, egg, and then panko crumbs.
- Heat a generous amount of oil in a pan over medium heat. Add patties and pan-fry them until they are golden and crisp, about 3-4 minutes. Flip to the other side and fry for another 3 minutes. Adjust the heat level if the surface browns too quickly.
- Keep the first batch on a wired rack to prevent them from getting soggy on the bottom.
- To make the sriracha mayo, combine all the ingredients in a small mixing bowl and mix well.
- To make the sweet chili sauce, mix rice vinegar, water, sugar, garlic, red chili flakes, and salt in a saucepan and bring to boil. Mix the cornstarch and 2 tbsp water in a small mixing bowl and add to the sauce mixture. Continue to boil until the sauce thickens. Remove the pan from heat and let it cool down.
- Sriracha mayo and sweet chili sauce can be stored in the refrigerator up to 1 month.
Nutrition Facts : Calories 413 kcal, Carbohydrate 9 g, Protein 6 g, Fat 39 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 136 mg, Sodium 955 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 32 g, ServingSize 1 serving
DELICIOUSLY EASY CRAB CAKE RECIPE
Don't be intimidated by the idea of making crab cakes from scratch. This is an easy crab cake recipe and yours will be delicious.
Provided by Cassie Marshall
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Combine breadcrumbs, chopped fresh parsley, crab meat, and Old Bay Seasoning in a medium-sized mixing bowl.
- Mix until the ingredients are well incorporated. Don't over-mix.
- Put egg, mayo, and mustard in a small bowl and whisk together.
- Combine the ingredients of both bowls. Stir well without over-mixing.
- Place the mixture in the refrigerator and allow it to chill for 30 minutes. Meanwhile, grease a baking sheet or cookie sheet.
- Remove from refrigerator.
- Preheat oven or broiler to 450 degrees Fahrenheit.
- Form your crab mixture into cakes and place them on the baking sheet.
- Bake in the broiler or center oven rack for 10-15 minutes or until the crab cakes are light golden brown.
- Serve with tartar sauce, a lemon wedge, or remoulade sauce.
Nutrition Facts : Calories 235 kcal, ServingSize 1 serving
More about "crab cake mixture food"
HOW TO MAKE THE BEST CRAB CAKES - NO BREADY FILLER
From carnaldish.com
4.5/5 (2)Total Time 1 hr 45 mins
- Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean
- In a food processor, pulse the onion, celery, sweet pepper, corn, garlic, and parsley until finely chopped. Scrape down your bowl as necessary.
- In a skillet, heat about a tablespoon of olive oil over medium-high heat. Saute the veggie mixture until softened and lightly caramelized, and the liquid has evaporated. The mixture should be dry and sticking to the pan just slightly. Set aside in a large bowl to cool.
- Wipe out the skillet, and place a half cup of panko bread crumbs over medium heat. Don’t add any fat to this, just toast the dry bread crumbs until lightly golden brown. Continuously stir so each crumb gets color. This will take just a few minutes. Alternatively, you can toast these in a preheated 375 degree oven for 2 minutes (keep an eye on them!).
CRAB CAKE BANH MI RECIPE - VIET WORLD KITCHEN
From vietworldkitchen.com
5/5 (1)Estimated Reading Time 5 minsServings 2
- Use a bread knife to cut the bread in half lengthwise, leaving a hinge on one side. Use your fingers to remove Rub and crumble the bread into a bowl to make sure they are in small, crumbly bits. Aim for ½ cup (16 to 20 g)of fresh bread crumbs.
- Add the cilantro, pepper, crab fat, fish sauce, and crab. Gently stir and fold to combine. Taste and add pinches of salt, if you like. Break the egg into the mixture. Poke the yolk then stir and fold into the mixture. Expect the crab to fall apart. Divide the crab cake mixture into 4 portions then shape them into ½ to ¾ inch thick cakes, each about 3 inches wide. Place on a wax or parchment paper-lined plate or baking dish. Cover and refrigerate for 1 hour or up to 24 hours. The longer the better to get the cakes to firm up.
- Put half of the panko (or flour) on a plate. Use a turner-style spatula to transfer each chilled crab cake onto the panko. Sprinkle the remaining panko (or flour) on top. Pat the coating onto each crab cake.
- Heat the oil in a large skillet over medium heat. When shimmering, pick up each crab cake, dredging it in extra coating, as needed, then gently place in the skillet. Increase the heat slightly, then pan-fry for 3 to 4 minutes per side, or until crispy and browned. Transfer to a wire rack to cool for a few minutes then assemble your sandwich.
THE BEST HOMEMADE CRAB CAKE RECIPE - SELF PROCLAIMED …
From selfproclaimedfoodie.com
5/5 (7)Total Time 20 minsCategory Main CourseCalories 278 per serving
- Add crab meat to medium sized bowl and drain out any excess liquid. Combine crab with egg, mayonnaise, lemon juice, green onions, roasted garlic, cracker crumbs, Old Bay seasoning, and red pepper flakes.
- Divide the crab mixture into four equal portions. Coat both sides with bread crumb parmesan mixture. If crab mixture was pretty wet, continue to flip and coat crab cake until it holds it's shape (that's why you might need to add more bread crumbs and parmesan as needed). Place breaded crab cakes in the hot oil. Cook until golden brown, flipping only once, about 3-5 minutes each side.
EASY CRAB CAKES - JO COOKS
From jocooks.com
4.4/5 (416)Total Time 35 minsCategory Appetizer, Main Course, SnackCalories 98 per serving
- Form the crab mixture into patties, depending on how big you want the patties, I got 10 patties out of my mixture.
- In a skillet heat the olive oil over medium heat. Place the patties in the skillet, a few at a time, I did 5 at a time, and cook until golden brown, about 5 min per side. Gently flip them over and cook for another 5 minutes until golden brown. Repeat with remaining patties.
CRAB CAKE RECIPE | BALTIMORE STYLE CRAB ... - FOOD & WINE
From foodandwine.com
4/5 Category Crab
- In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
- In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
- Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES - DELISH
From delish.com
5/5 (67)Total Time 30 mins
- In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
MARYLAND CRAB CAKES - ALL FOOD RECIPES BEST RECIPES ...
From allfood.recipes
Estimated Reading Time 2 mins
CRAB CAKES RECIPE | SBS FOOD
From sbs.com.au
3.7/5 (37)Category LunchServings 3
LOUISIANA LUMP CRAB CAKES RECIPE - MELISSA MARTIN | FOOD ...
From foodandwine.com
5/5 (2)Category CrabServings 8Total Time 2 hrs
- Warm a heavy-bottomed Dutch oven or a cast-iron skillet over medium heat for 2 minutes, then add the butter. When it has melted, add the onions and cook, stirring occasionally, until soft and translucent, about 20 minutes.
- Add the celery, bell pepper, and bay leaf and cook, stirring occasionally, until the vegetables are very soft with no bite remaining, about 20 minutes. Taste a piece of bell pepper—if the vegetables are ready, there should be no more crunch to it.
- Add 1/2 cup (120 ml) of the cream, stir, and reduce the heat to low. Cook until most of the cream has reduced, about 8 minutes, then add the remaining1/2 cup (120 ml) cream and simmer until the liquid has completely reduced and thickened to the consistency of a paste, 20 to 30 minutes. (It’s important to reduce the liquid as much as possible, or the mix will be watery.) Turn off the heat, transfer the mixture to a large bowl, and let cool.
- While the mixture is cooling, put your crabmeat in a large bowl and use your fingers to carefully pick through it and remove any crab shells: Take a little crab at a time and lightly rub it between your fingers—you should be able to feel bits of shell. Go through the meat before using.
CRAB CAKE RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
5/5 (1)Total Time 45 minsCategory Appetizer, Main EntreeCalories 375 per serving
- Make the Crab Cake mixture: Mix all ingredients except for the crab meat and crackers until well combined. Add the crab meat and carefully fold it in without breaking up the chunks of crab. Lastly, sprinkle the mixture with the saltine cracker crumbs and gently fold them in. Cover and refrigerate the mixture for at least 30 minutes or up to 24 hours - this will allow the crab cake ingredients to bind together and hold shape when you shape/cook them.
- Shape: Scoop out the mixture with a large ice cream scoop or a 1/4 cup measuring cup for mini crab cakes or 1/2 cup for large crab cakes onto the parchment-lined baking sheet pan. If using an ice cream scoop, pat down the top to flatten just slightly. Do not pat down if using a measuring cup. Brush the tops with melted butter for the best flavor.
- Cook:To bake in the oven: Transfer to the oven and bake for about 10 minutes for 1/4 cup crab cakes or about 15 minutes for the large 1/2 cup crab cakes. To bake in the air fryer: Spray a piece of foil that will fit inside the air fryer with nonstick spray or use parchment paper to line the bottom of the air fryer basket. Add the crab cakes in one layer and bake in batches @400°F for about 10 minutes for the 1/4 cup crab cake or 15 minutes for the 1/2 cup crab cakes.
THE BEST CRAB CAKES RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (5)Total Time 1 hr 30 minsCuisine AmericanCalories 368 per serving
KETO CRAB CAKES RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
2.5/5 (2)Total Time 1 hr 17 minsCategory Appetizer, Brunch, LunchCalories 446 per serving
CRAB CAKES - CHEF'S MANDALA
From chefsmandala.com
5/5 (1)Total Time 30 minsCategory AppetizerCalories 460 per serving
CLASSIC MARYLAND CRAB CAKES RECIPE
From tastingtable.com
Category Appetizer, Main DishCalories 96 per servingTotal Time 30 mins
VEGAN CRAB CAKES RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
4.7/5 (3)Total Time 30 minsCategory Appetizer, LunchCalories 475 per serving
JACKFRUIT "CRAB" CAKES (GLUTEN-FREE) | FOODACIOUSLY
From foodaciously.com
Cuisine AmericanTotal Time 45 minsCategory Starters & NibblesCalories 166 per serving
AMAZON.COM : ZATARAIN'S, CRAB CAKE MIX, 5.75 OZ, PACK OF 6 ...
From amazon.com
4.5/5 (269)Flavor CrabBrand Zatarain'sPackage Weight 1.09 Kilograms
CRAB CAKES - REDBOOK
From redbookmag.com
2.5/5 Total Time 1 hr 25 minsServings 4Calories 170 per serving
CRAB CAKES (THE BEST) - RICARDO
From ricardocuisine.com
5/5 (58)Category Main DishesServings 4-6Total Time 35 mins
ZATARAIN'S® CRAB CAKE MIX - MCCORMICK
From mccormick.com
TABITHA BROWN VEGAN CRAB CAKES - CLAUDIASUGERMAN
From claudiasugerman.blogspot.com
CRAB CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CRAB CAKE RECIPE (THE BEST!) - FOOD NEWS
From foodnewsnews.com
VEGAN CRAB CAKES. YES, CRAB-LESS CRAB CAKES! - UNCHAINEDTV
From unchainedtv.com
1 RESULT FOR CRAB CAKE MIX - EBAY.CA
From ebay.ca
OUR BEST CRAB CAKE RECIPES | CRISPY, TENDER, DELICIOUS
From tasteofhome.com
WHAT IS IN OLD BAY CRAB CAKE MIX? – CUP CAKE JONES
From cupcakejones.net
CAN YOU FREEZE CRAB CAKES? HOW LONG DOES IT LAST?
From foodchamps.org
HOW TO MAKE CRAB CAKE MIX?
From cupcakejones.net
CRAB CAKE MIX RECIPES
From tfrecipes.com
THE ULTIMATE CRAB CAKE RECIPE - GIRL AND THE KITCHEN
From girlandthekitchen.com
CRAB CAKES - CANADIAN LIVING
From canadianliving.com
RECIPE: CITRUS CRAB CAKES - STYLE AT HOME
From styleathome.com
CRAB CAKE RECIPES | ALLRECIPES
From allrecipes.com
OLD BAY® CLASSIC CRAB CAKE MIX - FOOD NEWS
From foodnewsnews.com
THE CRABBIEST CRAB CAKES | THE FOOD LAB - SERIOUS EATS
From seriouseats.com
CRAB CAKE BENEDICT WITH FLORENTINE HOLLANDAISE – RECIPE ...
From unileverfoodsolutions.ca
LEFTOVER CRAB CAKE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love