Crab Prosciutto Green Onion Potato Cakes 5fix Food

PERFECT CRAB CAKES WITH GREEN ONIONS

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.

PROSCIUTTO AND POTATO CAKES

Steps:

• Make the mashed potato first (using the mash ingredients) and allow to cool.
• Add the egg, green onions prosciutto and garlic to the cooled potato.
• Take two tablespoons of potato mixture and form into a patty. Dip the patty into the extra egg and press into the breadcrumbs until well coated in crumbs. Repeat this process with the remaining mixture.
• Using a medium heat, heat enough oil to cover the base of a large non-stick fying pan, cook the patties in batches for 3-4 minutes on each side or until a golden brown colour.

DOWN-SOUTH CRAB CAKES WITH COLLARD GREENS AND ROASTED GARLIC BEURRE BLANC

Steps:

• Preheat oven to 375 degrees F.
• Combine first 9 ingredients in a large bowl. Gently stir in crabmeat. Shape mixture into 10 (3 to 3 1/2-inch) patties. Place on a baking sheet coated with cooking spray.
• Bake for 12 minutes.
• Spoon Collard Greens onto individual serving plates, using a slotted spoon; top each serving with 2 crab cakes. Drizzle with Roasted Garlic Beurre Blanc. Garnish, if desired.
• Heat a large Dutch oven over medium-high heat; add prosciutto, and saute 2 minutes. Add butter, onion, and garlic; saute until onion is tender. Add collard greens and chicken broth. Bring to a boil; reduce heat, and simmer 30 to 45 minutes or until greens are tender.
• Preheat the oven to 350 degrees F.
• Place garlic in center of an aluminum foil sheet. Drizzle garlic lightly with oil; sprinkle with salt and black pepper, to taste.
• Bake for 20 to 25 minutes or until golden.
• Squeeze out pulp from each garlic clove into a medium saucepan. Add lemon juice and white wine to garlic. Cook, uncovered, over medium-high heat about 20 minutes or until reduced by three-fourths. Stir in whipping cream; reduce heat and simmer, uncovered, 10 to 15 minutes or until reduced by half. Remove from heat; gradually whisk in butter, a few pieces at a time, until sauce is slightly thickened and smooth. Stir in salt and ground red pepper.

CRAB, PROSCIUTTO & GREEN ONION POTATO CAKES! #5FIX

Steps:

• Mix all ingredients well & form into patties. Fry on a non stick skillet for 6-7 minutes per side until lightly browned.

CRAB CAKE CROQUETTES

Steps:

• Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.
• Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours.
• Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.

POTATOES WITH CRAB SAUCE

Steps:

• In a blender, combine the first seven ingredients. Cover and process until smooth. Pour into a saucepan; cook and stir over medium heat until thickened. Reduce heat to low; add crab. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with crab sauce.

POTATO-CRAB CAKES WITH LIME BUTTER

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.

CRAB CAKES WITH GREEN ONIONS

Steps:

• Mix egg, mayonaise, onion tops,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 and toss gently to coat.
• Add crushed saltines and 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 and saute', turning once, until golden brown, about 3 minutes per side.
• Transfer to a paper towel-lined plate.
• Serve immediately with lemon wedges and/or your favorite tartar sauce.

ULTIMATE CRAB CAKES

Steps:

• Line cookie sheet with waxed paper. In large bowl, mix egg, bell pepper, green onions, parsley, mayonnaise, seafood seasoning and mustard. Gently stir in crab meat and Swiss cheese. Season to taste with salt and pepper. Shape into 8 patties.
• Dip both sides of each crab cake into bread crumbs, pressing crumbs into cake with hands to completely cover; place on cookie sheet. Refrigerate about 20 minutes to firm up crab cakes.
• In 12-inch skillet, heat oil over medium heat. Add patties; cook until golden brown on both sides, being very careful when flipping so patties do not fall apart. Serve warm with tartar sauce.

KILLER CRAB AND POTATO CAKES

Steps:

• Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
• Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
• Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
• Form 4 super-size 4-5 inch killer crab cakes.
• Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
• Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.

EASY CRAB CAKES

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

LORI'S FAMOUS CRAB CAKES

Steps:

• In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
• Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

CRISPY POTATO CRAB CAKES

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.

GALLETTE OF SWEET POTATO-CRUSTED TOBAGO CRAB CAKE

Steps:

• Form crab cakes
• In large sauté pan over low heat, heat 2 tablespoons olive oil. Add red, yellow, and green peppers; scallions; celery; and pimientos. Sauté until soft, 8 to 10 minutes. Transfer to large bowl and let cool.
• Add crabmeat, mayonnaise, mustard, salt, and pepper to vegetables and stir to combine. Form mixture into 16 patties.
• Place Wondra in large bowl. In second large bowl, whisk together eggs and remaining 2 tablespoons olive oil. In third large bowl, place panko. In fourth large bowl, beat egg whites until foamy. In fifth large bowl, place grated sweet potatoes.
• Carefully dip 1 patty in Wondra and dust off excess. Then, dip in beaten eggs, allowing excess to drip off, and then in panko. Next, dip in egg whites, allowing excess to drip off. Finally, dip in shredded sweet potatoes, gently pressing potato to patty. Transfer patty to large baking sheet and repeat with remaining patties, filling 2 baking sheets. Refrigerate 30 minutes.
• Make callaloo
• In medium saucepan, combine coconut milk, callaloo leaves, okra, onion, pumpkin, scallions, pimientos, Scotch bonnet, garlic, and thyme. Bring to boil, lower heat, and simmer 1 hour.
• Cook crab cakes
• In large skillet over moderately low heat, heat 2 tablespoons olive oil. Add 4 crab cakes and fry until potatoes are golden and crispy, 4 to 5 minutes per side. Drain crab cakes on paper towels and keep warm. Add 2 more tablespoons oil to pan and cook 4 more cakes. Repeat with remaining cakes, cooking in batches of 4 and adding 2 tablespoons oil before each batch. Keep warm in oven.
• Assemble dish
• Remove thyme sprigs and Scotch bonnet from callaloo and discard. Pour mixture into blender and purée until smooth. Season with salt and pepper. Divide among 8 soup plates, and top each with 2 crab cakes.

CRAB-STUFFED POTATOES

Steps:

• Bake potatoes at 425° for 45-55 minutes or until tender. When cool enough to handle, halve potatoes lengthwise. Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. Beat or mash potato pulp with butter, cream, salt and pepper until smooth. Using a fork, stir in onions or chives and cheese. Gently mix in crab. Stuff shells. Sprinkle with paprika. Return to the oven for 15 minutes or until heated through.

SWEET POTATO CRAB CAKES

Steps:

• In a large bowl, combine the egg, egg yolk, pepper, bread crumbs, cornmeal, sweet potato, onion, parsley, lemon juice, mayonnaise, seafood seasoning, mustard and seasoning blend. Fold in crab. Form into 12 patties; sprinkle with salt., In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown.

FAKE CRAB CAKES

Steps:

• Combine zucchini, egg, bread crumbs, and seafood seasoning in a bowl. Form into 2 patties.
• Spray a skillet with cooking spray and heat over medium heat. Fry patties until golden brown, about 5 minutes per side.

POOR MAN'S CRAB CAKES

Steps:

• Split and mash the potatoes in a mixing bowl; set aside. The potato skins may be left on if desired.
• Melt the butter in a saucepan over medium-high heat; cook and stir the bell pepper, onion, and celery in the melted butter until they begin to soften, 5 to 7 minutes. Remove from heat and stir the milk into the mixture; pour the mixture over the mashed potatoes and stir to combine. The consistency should not be too runny. Allow the mixture to cool completely.
• Preheat an oven to 350 degrees F (175 degrees C).
• Add the crabmeat, Cheddar cheese, and dill to the potato mixture; season with salt. Lightly mix. Pour the beaten eggs into the mixture and stir to combine. If the mixture is too thin, bread crumbs or flour can be added to make more firm. Form the mixture into 24 small patties.
• Heat the olive oil in a large skillet over medium heat; cook the patties in small batches in the skillet until completely browned and crisp, 3 to 5 minutes per side. Do not flip until bottom is fully browned and crisp; this ensures the patties will not break. Transfer to a baking dish in the oven to keep hot until all are cooked. Serve hot.

PERFECT CRAB CAKES WITH GREEN ONIONS

Steps:

• Mix egg,mayonnaise,green onions, Old Bay and hot sauce in a small bowl until mayonnaise 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; saute, turning once, until golden brown, about 3 minutes per side.
• Transfer to a paper towel-lined plate.
• Serve immediately with lemon wedges.

CRAB CAKES I

Steps:

• In a medium saucepan, boil potatoes in salted water to cover. Drain, and set aside.
• In a medium saute pan, heat 2 tablespoons oil over medium heat. Add onion and pepper; cook and stir until tender.
• Transfer potatoes to a large bowl, and mash well. Mix in cooked vegetables and crab meat. Season to taste with salt and pepper. Form into cakes about the size of hamburgers. Dip in beaten egg; roll in crumbs.
• In a large, heavy skillet, heat oil over medium heat. Fry crab cakes in oil until golden brown, turning once.