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
SNOW CRAB CAKES
Cape Breton snow crab makes for fantastic light crab cakes ready in 20 minutes.
Provided by Ayngelina Brogan
Categories Canada
Time 20m
Number Of Ingredients 9
Steps:
- Mix all ingredients well, remember to keep 1/4 cup panko crumbs aside.
- Form into 12 cakes and roll in panko crumbs.
- Heat skillet over medium heat with a bit of vegetable oil. Add snow crab cakes, but do not crowd skillet as you'll need to gently flip after 1-2 minutes or when golden on each side.
- Garnish with chopped dill and serve with sriracha dipping sauce.
Nutrition Facts : Calories 132 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 11 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 341 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CRAB CAKES
Provided by Andy Harris
Categories Quick fixes Jamie Magazine Seafood American Starters Potato
Time 25m
Yield 10
Number Of Ingredients 11
Steps:
- Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
- Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
- Refrigerate for 30 minutes, then shape into 6cm cakes.
- Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
- Serve with pinches of watercress and a dollop of tartare sauce.
Nutrition Facts : Calories 221 calories, Fat 14.1 g fat, SaturatedFat 2.7 g saturated fat, Protein 14.7 g protein, Carbohydrate 9.4 g carbohydrate, Sugar 1 g sugar, Sodium 1.3 g salt, Fiber 0.7 g fibre
NANTUCKET CRAB CAKE WITH BACON MAPLE CREAM CORN
Steps:
- Preheat the oven to 350 degrees F.
- For the crab cakes: In a large bowl, combine the crabmeat, cream, mayonnaise, mustard, parsley, Old Bay, bread cubes, scallions, egg, and salt and pepper to taste. Mix together with your hands. Let sit for 10 minutes.
- Form the crabmeat mixture into 4 patties. Heat up a large pan and add the oil. Once the oil is hot, pan-fry the crab cakes until golden brown on both sides. Transfer the crab cakes to a baking sheet and bake until cooked through, 15 to 20 minutes.
- For the creamed corn: Meanwhile, saute the corn kernels in the butter until cooked, 4 to 5 minutes. Add the heavy cream and maple syrup and cook until the sauce thickens, another 4 minutes. Stir in the bacon; add salt and pepper to taste.
- Divide the creamed corn among 4 plates. Top with the crab cakes. Garnish with parsley and a lemon wedge.
BACON CRAB CAKES
We love crab cakes. Add bacon to them? Wow! This recipe takes crab cakes to a whole new level. There's not much filler in these cakes. You really taste the sweet crab and smoky bacon. Easy to make, serve these as an appetizer or a light lunch alongside a salad.
Provided by Melissa Baldan
Categories Seafood Appetizers
Number Of Ingredients 8
Steps:
- 1. heat oil in large skillet.
- 2. Mix together mix, mustard, mayo egg and dill. fold in crab and bacon.
- 3. form 8 equal patties.
- 4. oil should be hot - Make sure the oil covers halfway up the patty.
- 5. fry patties over medium heat for about 9 minutes on the first side and 7 on the other side. I set mine on a paper towels to drain for a few moments before serving.
PERFECT CRAB CAKES WITH GREEN ONIONS
Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying.
Provided by Ben S.
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
- Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
- About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 13.9 g, Cholesterol 150.2 mg, Fat 30.5 g, Fiber 1.8 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 647.5 mg, Sugar 0.2 g
CHIVE CRAB CAKES
These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. -Cindy Worth, Lapwai, Idaho
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 crab cakes
Number Of Ingredients 12
Steps:
- In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.
Nutrition Facts : Calories 119 calories, Fat 3g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
POTATO-CRAB CAKES WITH LIME BUTTER
Very special, easy and absolutely delectable, these golden brown patties boast a citrusy lime butter topping-and loads of flavor. Emory Doty - Jasper, Georgia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the potatoes, egg, 1 tablespoon bread crumbs, onion, parsley, lime juice, salt and pepper. Gently stir in the crab. Shape into 12 patties., In a shallow bowl, combine flour and remaining bread crumbs. Coat patties with crumb mixture., In an electric skillet, heat 1/4 in. of oil to 375°., Fry crab cakes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Combine the butter, lime juice and zest. Serve with crab cakes.
Nutrition Facts : Calories 200 calories, Fat 16g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 260mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
13 BEST CRAB APPETIZERS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a crab appetizer in 30 minutes or less!
Nutrition Facts :
ARLENE'S BACON & CRABMEAT
These bacon and crabmeat roll ups are everyone's favorite. Even those on a diet can't resist these savory morsels. They're positively addicting!
Provided by LISA HANSEN38133
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 35m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the broiler.
- Spread the bacon on a large baking sheet. Place a small mound of crabmeat at one end of each half slice of bacon. Roll bacon around the crabmeat, securing with toothpicks, if necessary.
- Broil the rolled bacon 10 minutes, turning it once to ensure even browning, until evenly crisp and browned. Drain on paper towels and serve warm with duck sauce.
Nutrition Facts : Calories 294.1 calories, Carbohydrate 3.7 g, Cholesterol 57.3 mg, Fat 25.8 g, Protein 10.9 g, SaturatedFat 8.6 g, Sodium 570.6 mg, Sugar 3.2 g
BACON CRAB CAKES WITH PIMIENTO-CORN RELISH
While crab cakes may sound like a budget-busting endeavor for a standard barbecue, they don't have to be. Crab comes in different grades usually labeled (in ascending order of quality) special, claw and lump. The texture of the lump meat is certainly lovely, but I like to reserve it for a simple presentation - like a crab salad, for instance - where its pricey texture can really shine. In this case, since we're mixing the crab with all sorts of other things and then frying it, reach for "special" grade - the flavor is the same. They won't, however, last very long. Get your "cook's-spoils" bites in early.
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place a large saute pan over medium heat and cook the bacon until golden brown and crisp, 7 to 8 minutes total. Reserve about 3 tablespoons of the bacon fat in a dish and 2 tablespoons of the bacon fat in the pan. Transfer the bacon to a paper towel-lined plate to cool.
- Return the pan to medium heat and add the celery, onion, corn and some salt and pepper. Cook the vegetables until beginning to soften, 3 to 4 minutes. Add the vinegar, sugar and pimientos to the pan and cook until the vinegar has reduced and the corn is tender, 3 to 4 minutes. Adjust the seasoning as needed and set the relish aside to cool.
- Place a large skillet over medium heat with about 1 1/2 tablespoons of the reserved bacon fat. In a large bowl, mix together all of the ingredients for the crab cakes, along with the reserved crisp bacon, adjusting the seasoning as needed with salt and pepper. Working in batches as needed, scoop out about 1/4 cup of mix for each crab cake and cook in the bacon fat, turning once, until golden brown and heated through, about 3 minutes per side.
- As batches finish cooking, reserve them on a plate; add more bacon fat to the pan as needed throughout cooking.
- Serve the warm crab cakes over warm or room temperature relish.
CRAB CAKES WITH BACON
Steps:
- Check through crabmeat, removing any bits of shell (and any extra moisture, while being careful not to break it up too much). Fry bacon in a frying pan until lightly browned. Add shallots, celery and garlic and cook until soft but not brown, about 2 minutes more. Transfer to a mixing bowl and let cool. Stir in crab, herbs, cracker crumbs, Old Bay, salt, pepper and cayenne. Fold in the egg and enough cream to obtain a moist but firm consistency. If it is too wet, add a few more crumbs. Wet your hands with water and form the crab mixture into 4 large or 8 small cakes, and place on a plate. Wrap the plate wax paper and refrigerate for 30+ minutes. Just before serving, heat the butter and oil in a nonstick pan. Pan-fry the cakes until crusty and golden, about 3 minutes per side (longer for larger cakes). OR, cook under the broiler for 3 minutes per side. Drain on paper towels and serve
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CRAB CAKE SLIDERS WITH SPICY MAYO - THE COMFORT OF COOKING
From thecomfortofcooking.com
Ratings 12
- Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)
- Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)
- When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.
EASIEST CRAB CAKES - THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (5)Total Time 15 minsCategory Appetizer, Side Dish, SnackCalories 198 per serving
- In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, cajun, and juice of lemon. Mix together and shape in to patties.
- In a large saucepan add the oil and heat to medium high. Add the patties and fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.
CRAB CAKES - SPOON FORK BACON
From spoonforkbacon.com
Ratings 2Estimated Reading Time 2 minsServings 16Calories 141 per serving
- Place all crab cake ingredients into a bowl and gently fold together until everything is evenly mixed together, but do not over mix.
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BACON UP® MARYLAND-STYLE CRAB CAKES - BACONUP
From baconup.com
Cuisine SeafoodCategory Main Course
- In a large bowl, whisk the egg, mayonnaise, parsley, Dijon, Worcestershire sauce, Old Bay, lemon juice and salt together in a large bowl.
- Place the crab meat on top, followed by the cracker crumbs. Very gently, fold together. You don’t want to break up the crab meat.
- Heat 2 tablespoons of Bacon Up in a skillet, they fry cakes for about 3 minutes per side, or until brown crust forms on both sides of the crab cakes.
GLUTEN-FREE CRAB CAKES - COOKING WITH MAMMA C
From cookingwithmammac.com
5/5 (6)Total Time 26 minsCategory AppetizerCalories 158 per serving
- Drain the crab in a fine mesh strainer and check for any bits of shell to remove. While it's in the strainer, press the crab with your fingers or a potato masher to release excess liquid. Transfer the crab to a small mixing bowl.
- If using rolled oats instead of quick oats, measure out 1/2 cup and pulse them in a food processor or blender to make them more fine. Gently stir the oats into the crab.
- Peel a shallot and finely chop about 2/3 of it, until you have 1/4 cup chopped shallot. Melt the butter in a large skillet over medium-high heat and cook the shallots in it until they are soft. Add the buttery shallots to your crab mixture.
- Beat an egg in a tiny bowl or measuring cup and add it to the bowl with the crab. Add the pepper and gently stir to combine.
15 DELISH SIDE DISHES TO SERVE WITH CRAB CAKES
From foodsgal.com
Author Betty EllisPublished 2021-10-08
- Roasted Veggies. Total calories (per 100 gm)– 52. Total preparation time– 35 min. While roasted veggies are an excellent side dish for any dinner, they work exceptionally well as a yummy and healthy side to crab cakes.
- Corn Salad. Total calories (per 100 gm)– 100. Total preparation time– 15 min. You can never go wrong with a side of fresh, crunchy and refreshing corn salad.
- Grilled Avocados. Total calories (per 100 gm)– 207. Total preparation time– 15 min. Avocados are everybody’s favourite, aren’t they? They are tender and creamy just like crab cakes, hence it goes without saying that they make an ideal match.
- Gazpacho. Total calories (per 100 gm)– 52. Total preparation time– 20 min. Gazpacho is nothing but a cold and sweet soup made of blended veggies eaten particularly during scorching summers.
- Bread Rolls. Total calories (per 100 gm)– 277. Total preparation time– 2 h. Fresh, soft, fluffy and delish bread rolls go incredibly well with crab cakes.
- Crispy Potato Fries. Total calories (per 100 gm)– 424. Total preparation time– 30 min. Nothing screams more feast than crispy and go-to potato wedges! Pair the perfectly golden, crunchy and crispy potato wedges with those tender and flaky crab cakes and your guests will surely admire you.
- Chickpea Salad. Total calories (per 100 gm)– 84. Total preparation time– 15 min. Combine all your treasured veggies in this juicy and refreshing side- from succulent cucumbers to creamy avocados.
- Remoulade. Total calories (per 100 gm)– 180. Total preparation time– 10 min. What do you do when you have a bread? Search for a complementary dip! Well, look no further as rich Remoulade is your answer.
- Potato Salad. Total calories (per 100 gm)– 89. Total preparation time– 35 min. Potato salad, irrefutably, has become a staple in every household. A rich source of vitamin C and high in carbohydrates, this healthy, creamy and crunchy salad has to be your best bet!
- Creamy Lemon Pasta. Total calories (per 100 gm)– 275. Total preparation time– 20 min. What can be a better side than buttery, tangy and flavorful pasta? This luxurious dish comes together in no time and calls for ingredients that are already present in your kitchen- butter, cream, parmesan, onion, garlic and lemon.
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5/5 (1)Calories 280 per servingCategory Appetizer
- Heat a sauté pan over medium heat. Add 1 tablespoon of butter. When the butter has melted, add the onion and celery. Sauté for 3 to 4 minutes or until the onion is translucent.
- Place the sautéed vegetables in a large bowl. Add the crab meat, Worcestershire sauce, Old Bay seasoning, Dijon mustard, mayonnaise, egg, seasoned bread crumbs, bacon and parsley.
- Using a 1/4 cup measuring cup, form 12 crab cakes. Place on a baking sheet, cover with plastic wrap, and refrigerator for 20 minutes.
SPANISH CRAB CAKES WITH A CREAMY ROASTED RED PEPPER SAUCE ...
From justalittlebitofbacon.com
5/5 (7)Total Time 2 hrs 36 minsCategory AppetizerCalories 250 per serving
- If the crab meat is watery, line a fine mesh strainer with paper towels, fill it with the crab meat, and let it drain for 30 minutes. Pat the crab meat with fresh paper towels and try to drain/soak up as much of the water as possible.
- Mix together the egg, mayonnaise, mustard, paprika, and scallions. Add the crab meat and the breadcrumbs and gently combine. Chill for at least 2 hours, or up to 8 hours.
- When you are ready to cook the crab cakes, divide the crab meat mixture into 8 parts. Shape each into a cake and lightly dredge with flour. The crab cakes will be soft, so handle them gently. Place each dredged cake onto a plate to rest while the oil heats.
- Heat the oil in a large skillet over medium-high heat. Once the oil is hot, carefully slide the crab cakes into the skillet. Cook for 3-4 minutes per side, or until the cakes are crispy and golden brown. Remove the cakes to a paper towel lined plate.
CRAB-AND-BACON LINGUINE RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 6Total Time 45 minsCategory Crab
- Add bacon to a large nonstick skillet over medium, and cook, stirring often, until bacon is browned and crisp, about 10 minutes. Add onion, garlic, and red chile to skillet, and cook, stirring often, until softened and aromatic, about 5 minutes.
- Add white wine to skillet, and cook, stirring and scraping all bits off bottom, until reduced by half, about 5 minutes. Add cream to skillet; cook until slightly thickened, about 5 minutes. Add cooked pasta and reserved cooking water, and stir to coat. Add crabmeat, parsley, butter, lemon juice, and salt; gently toss until butter is melted and crabmeat is heated through, 2 minutes. Serve immediately.
SNOW CRAB CAKES WITH CRISP SALAD AND LEMON CAPER DRESSING
From more.ctv.ca
Servings 2Total Time 50 mins
- In bowl, combine mayonnaise and garlic. Add crabmeat, saltine crumbs and green onions; stir just to combine. Separate into four equal portions and form into cakes.
- In bowl, whisk together egg and salt. Add panko to another bowl. Dip patties first into egg mixture, then into breadcrumbs. Refrigerate for minimum 30 minutes.
- Lemon Caper Dressing: In bowl, whisk together mayonnaise, milk, lemon zest, lemon juice, capers, salt and pepper.
- In small nonstick skillet heat 1/2 inch (one centimeter) of canola oil to 350F. Fry cakes, flipping occasionally until golden brown. Transfer to paper-towel lined plate to drain.
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