CRAB PATTIES
"I've been whipping up batches of these delicious patties for years," writes Paula Marchesi from Lenhartsville, Pennsylvania. "They're always a hit-whether I serve them for brunch, lunch or a quick dinner to friends, family or even the grandkids." TIP: For a less filling alternative, serve the patties on lettuce and top with lemon wedges and sweet pickles instead of sliced tomato.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients; stir in 2 tablespoons mayonnaise. Add crab and mix well. Shape into four patties. In a large skillet, cook patties in butter over medium heat for 3-4 minutes on each side or until golden brown. , Place the English muffins on a baking sheet. Spread with remaining mayonnaise. Top with tomato, crab patties and cheese. Broil 4 in. from the heat for 2 minutes or until cheese is melted.
Nutrition Facts :
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
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.
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.
CRISPY POTATO CRAB CAKES
Make a restaurant favorite right at home with our Crispy Potato Crab Cakes recipe. These savory potato crab cakes made with ORE-IDA STEAM N' MASH Cut Russet Potatoes are a much-loved dish that's sure to perk up the family.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 20 servings
Number Of Ingredients 17
Steps:
- Microwave potatoes as directed on package; place in large bowl. (Do not mash.) Cool slightly.
- Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add yellow onions, peppers and celery; cook 8 to 10 min. or until tender and lightly browned, stirring frequently. Add Worcestershire sauce and seafood seasoning; cook and stir 1 min. Remove from heat.
- Add mayo, parsley, mustard, garlic powder and 1 egg to potatoes; mash until potato mixture is smooth and well blended. Add cooked onion mixture, crabmeat and green onions; mix well. Refrigerate 1 hour.
- Shape crabmeat mixture into 20 patties. Place flour and bread crumbs in separate shallow bowls. Whisk remaining eggs in third shallow bowl until blended. Dip crab patties, 1 at a time, in flour, then eggs, then bread crumbs, turning to evenly coat both sides of each patty with each ingredient. Place on waxed paper-covered baking sheet.
- Melt 1-1/2 Tbsp. butter with 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 5 crab patties; cook 3 min. on each side or until firm and golden brown on both sides. Drain on paper towels. Repeat with remaining butter, oil and crab patties.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 56 g
CRAB PATTIES
Make and share this Crab Patties recipe from Food.com.
Provided by ymic03
Categories Crab
Time 40m
Yield 1 7, 7 serving(s)
Number Of Ingredients 16
Steps:
- Drain crab well.
- Place into mixing bowl and mash up with fork.
- Add the other ingredients and mix together and form patties.
- Place patties into preheated skillet and spay with non stick spray.
- Cook until golden brown on both sides.
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
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
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
More about "crab patties food"
WHAT TO SERVE WITH CRAB CAKES: 16 ... - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (2)Estimated Reading Time 6 minsCategory Side DishesPublished 2020-01-16
- Grilled Veggies. Nothing tastes better with the sweet and savory flavors of tender crab meat than some grilled veggies charred to perfection. So go ahead and pair your crab cakes with some smoky grilled corn, eggplant, squash, asparagus, and onions.
- Roasted Veggies. While grilling gives your veggies a nice char and smokiness, roasting them will caramelize and bring out their natural sweetness. Roasted veggies give your crab cake a rustic but elegant feel, so if that’s the vibe you’re after, then go preheat your oven!
- Herbed Potatoes. Potatoes are a fantastic side dish for crab cakes because they’re soft, tasty, and filling. If you roast your potatoes – they’ll taste even better.
- Corn Salad. If you’re going for that summer vibe that crab cakes definitely evoke, then you might want to take it a step further by pairing it with a refreshing corn salad.
- Green Salad. Whether it’s arugula and radish or mustard greens in vinaigrette, green salad is always a fantastic dish to serve with crab cakes. It’s light, refreshing, loaded with health benefits.
- Colorful Slaw. Who says you have to limit your slaw veggies to cabbage and carrots? Come on, make this refreshing side dish more exciting by adding some color!
- Grilled Avocados. Just like crab cakes, avocados are rich and creamy, so it goes without saying that these two taste great together. And you know what makes avocados taste even more heavenly?
- Chickpea Salad. Here’s another colorful salad that goes perfectly well with crab cakes. It’s got chickpeas, parsley, and celery enveloped in a tangy lemon herb dressing.
- Gazpacho. Soup always works well with any fried food, that’s why gazpacho makes an excellent partnership with crab cakes. The smooth, sweet, and tart cold soup provides a nice contrast to the crispiness and richness of the crab cakes.
- Corn Chowder. Speaking of soup, here’s another one: corn chowder! It’s thick, creamy, sweet and savory, much like a crab cake. It’s a sweeter dish that pairs perfectly with the refreshing crab cakes.
SHRIMP & CRAB CAKES RECIPE - EATINGWELL
From eatingwell.com
4.5/5 (3)Total Time 30 minsCategory Low-Calorie Shrimp RecipesCalories 158 per serving
- Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and Peppercorn Blend in a bowl. Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.
- Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.
BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES
From delish.com
5/5 (69)Total Time 30 mins
- In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
CRAB CAKES (CANNED CRAB) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (4)Calories 201 per servingServings 2
- Drain the canned meat and pat dry. I used a fine mesh strainer. This helps remove the canned taste from the crabmeat.
- Place the crabmeat in a large mixing bowl and add the egg, green onions, red pepper, lemon juice, Worcestershire sauce, garlic powder, Worcestershire sauce, Old Bay and bread crumbs.
CRAB PATTIES RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 33 minsCholesterol 162.65 mgCalories 334 per serving
CRAB CAKES RECIPE | SBS FOOD
From sbs.com.au
3.7/5 (37)Category LunchServings 3
CRAB CAKES - RICARDO
From ricardocuisine.com
5/5 (11)Category AppetizersServings 6Total Time 32 mins
CRAB PATTIES RECIPE - HEALTHY RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
5/5 (6)Calories 257 per servingServings 6
CRAB CAKES | PAULA DEEN - SOUTHERN FOOD
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Servings 15Total Time 15 mins
CRAB CAKES RECIPE - SIMPLY RECIPES
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3.8/5 (4)Total Time 30 minsCuisine AmericanCalories 591 per serving
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CRAB CAKES RECIPE (EASY & DELICIOUS) - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory AppetizerCalories 141 per serving
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay seasoning, salt, pepper, parsley and lemon juice & zest in a large bowl and mix well.
- Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.
18 BEST SIDES FOR CRAB CAKES - IZZYCOOKING
From izzycooking.com
Cuisine AmericanTotal Time 7 minsCategory Side DishPublished 2021-04-20
- Avocado Pasta. What can better complement crab cakes than a creamy dish that’s made in just 15 minutes?! Avocado pasta combines avocado, basil, garlic, lemon, and olive oil to make a flavorful meal.
- Creamy Lemon Pasta. Another dish that is packed full of flavor is this creamy lemon pasta, and the best part is that it’s made all in one pot. Be sure to use the zest of a lemon for a better flavor and always use fresh parmesan to melt the pasta correctly.
- Potato Salad. It doesn’t matter where you grew up, potato salad is or has definitely become a staple in every household. The secret to this dish is the creamy sauce, which consists of mayonnaise, buttermilk and just a splash of pickle juice.
- Roasted Potatoes. Biting into those warm, crisp, potatoes with a soft inside is completely satisfying and tasty! The trick to getting these potatoes to stay crispy and not overdone is simply cutting them all around the same size, don’t overcrowd the pan and be sure to add some of your favorite spices.
- Crispy Potato Fries. These potato fries are perfectly golden and crisp on the outside and fluffy and tender inside. Pair them with crab cakes and the result is always amazing!
- Fried Over Medium Egg. Over medium eggs can be a tricky dish that may take some practice, but don’t fret, just follow these steps and you will be on your way to the perfect egg that you can dip your crab cake into!
- Grilled Avocado. You can never go wrong with a healthy side such as grilled avocados. They are nice and smokey on the outside and creamy on the inside!
- Corn Chowder. Do you have 15 minutes to spare and look for the ultimate side to serve with your crab cakes? Then look no further than corn chowder. This dish provides a creamy texture that not only complements the crab cakes but makes the meal extra hearty!
- Corn Salad. This simple recipe will not have you slaving over the stove or even take up much of your time, in fact you’ll probably make this your go-to dish to bring to family gatherings.
- Grilled Summer Salad. Grab the corn, tomatoes, bell peppers, cucumbers and radishes and grill them over the stove for about 15 minutes with some olive oil and you will be on your way to a salad with a twist.
12 WAYS TO MAKE THE BEST-EVER CRAB CAKES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
- Baltimore-Style Crab Cakes. According to Andrew Zimmern, this is the best crab cake recipe you’ll ever find.
- Crab Cakes with Horseradish Cream. These minimalist patties are made with only enough bread crumbs and mayonnaise to hold the crabmeat together.
- Crisp Crab Cakes with Chipotle Mayonnaise. Amazingly light and simple, these are bound with fish, not cracker crumbs, for a deep seafood flavor.
- Pretzel-Crusted Crab Cakes. Instead of bread crumbs, chef Stephanie Sokolove likes to use crushed pretzels to bind and crust her chunky crab cakes.
- Spicy Crab Cakes with Mango Puree. Spiked with red chili sauce, these crab cakes are delicious with the sweet mango puree.
- Crab Cakes and Curry Mayonnaise with Apple Salad. These patties are bound with a luxe mix of crème fraîche, lemon juice, chives, parsley, tarragon and diced apple.
- Moroccan-Spiced Crab Cakes. These crab cakes are spiced with ginger, cumin, turmeric and cardamom.
- Pride of Baltimore Crab Cakes. This recipe features lots of crabmeat, lightly held together by saltine cracker crumbs, Tabasco sauce and mayonnaise.
VEGAN CRAB CAKES - EATING BIRD FOOD
From eatingbirdfood.com
4.6/5 (11)Total Time 30 minsCategory Lunch/DinnerCalories 120 per serving
- Add chickpeas to a food processor and pulse 3-4 times or until chickpeas are mashed apart, but not turning into mush/hummus. Transfer chickpeas to a large bowl.
- Add chickpeas, shredded hearts of palm, zucchini, onion, celery, old bay, mayo, Dijon mustard, panko, nori powder, nutritional yeast, parsley, lemon zest, pepper and salt into the large bowl and mix until everything is combined. Place mixture in the fridge to chill for about 1 hour.
EASY VEGAN CRAB CAKES - FOODBYMARIA
From foodbymaria.com
Reviews 10Total Time 16 minsCategory 30 Minute MealsCalories 85 per serving
- To a food processor, add the hearts of palm, chickpeas and artichokes. Pulse till mixture is chopped but still holds a chunky-like consistency.
- Transfer mixture to a large mixing bowl and add the remaining ingredients. Using a wooden spoon or spatula combine well and begin forming your patties with a 1/3 cup as a measuring tool. This will yield around 12-13 1 inch thick patties.
- For cooking, heat a pan of oil to 350˚F or 180˚C and fry each patty for 3-6 minutes per side, until golden brown. Watch carefully, do not turn. You will likely need to repeat this step 3 times to cook all the patties. See notes.
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