Crab Cupcakes Food

EASY CRAB CAKES

Steps:

• Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
• Spray a large skillet with cooking spray and heat over medium-high heat.
• Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.

EASY CRAB CAKES WITH PANKO

Steps:

• Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
• Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
• Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

PAULA DEEN'S CRAB CAKES

Steps:

• In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
• Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

CREOLE CRAB MINI CUPCAKES

Steps:

• To make cupcakes: Heat oven to 350, spray nonstick mini-muffin tins with cooking spray or lightly oil them.
• Muffin cups shoud be 1 34 to 2 inches in diameter. Set aside.
• In large saute pan or skillet over medium heat, melt the butter and saute the onion, celery and bell pepper for about 3-4 minutes, until just starting to get tender. Let cool.
• Meanwhile, in small bowl, whisk together cornmeal, flour sugar baking powder and Old Bay seasoning.
• In a large bowl, whisk together egg, milk and sour cream.
• When the sweated vegatables are cool, add cornmeal mixture to the egg mixture; mix lightly.
• Stir in vegatables and all melted butter from the pan, do not overmix.
• Fold in crabmeat just until evenly distributed.
• Spoon heaping tablespoon batter into each muffin cup.
• You should fill 20 cups.
• Bake cupcakes for 12-14 minutes, until a toothpick inserted in centers comes out clean (rotate the pans after the first 7-8 minutees of baking).
• Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from pan and let cool briefly on wire rack before frosting.
• Refrigeration is imperative, as the crab will go bad if left at room temp for an extended period of time.
• Bring to room temp or warm for a minute or so in oven before frosting.
• To make frosting:
• In small bowl mash cream cheese with a fork, then whisk in milk and lemon juice until smooth and creamy.
• Top each cupcake with 1 teaspoon of frosting, then sprinkle with about 1/4 teaspoon chives for garnish.