Down East Crab Cakes Food

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DOWN EAST CRAB CAKES



Down East Crab Cakes image

Make and share this Down East Crab Cakes recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 lb fresh-picked maine crabmeat (or any other fresh crabmeat)
3 cups unseasoned dry breadcrumbs
1 tablespoon Dijon mustard
4 -5 dashes Tabasco sauce or 4 -5 dashes other hot pepper sauce
1 medium red bell pepper, finely minced
4 scallions, minced
1 stalk celery, finely minced
1 large egg
1 cup mayonnaise (approximately)
1/4 cup additional breadcrumbs, for coating
oil (for frying)

Steps:

  • Combine crabmeat, breadcrumbs, mustard, hot sauce, bell pepper, scallions, celery and egg in a large bowl.
  • Add just enough mayonnaise to hold the ingredients together, being careful not to make it so moist that the mixture will fall apart.
  • Divide into 8 patties.
  • Coat with additional bread crumbs, then fry, four at a time, in hot oil until crispy and brown on all sides.
  • ***Patties can be made ahead of time and frozen- they freeze very well.

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



Down-South Crab Cakes with Collard Greens and Roasted Garlic Beurre Blanc image

Provided by Food Network

Categories     appetizer

Time 3h30m

Yield 5 servings

Number Of Ingredients 30

2 cups cornbread crumbs
1/4 cup diced red bell pepper
1/4 cup chopped fresh chives
1/4 cup Creole mustard
1/2 cup mayonnaise
2 large eggs
1 teaspoon adobo sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped cooked bacon
1 pound fresh jumbo lump crabmeat
Vegetable cooking spray
Collard Greens, recipe follows
Roasted Garlic Beurre Blanc, recipe follows
chopped fresh chives
diced red bell pepper
1/2 cup diced prosciutto
3 tablespoons butter
1/2 cup diced onion
2 tablespoons minced garlic
2 pounds fresh collard greens
3 cups chicken broth
6 garlic cloves
Olive oil
Salt and black pepper
1/2 cup fresh lemon juice
1/2 cup dry white wine
1 cup whipping cream
1/4 cup cold butter, cut into pieces
1 teaspoon kosher salt
1/2 teaspoon ground red pepper

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.

EASTERN SHORE CRAB CAKES



Eastern Shore Crab Cakes image

In Delaware, we're surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. -Cynthia Bent, Newark, Delaware

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 9

1 egg, lightly beaten
1/2 cup dry bread crumbs
1/2 cup mayonnaise
3/4 teaspoon seafood seasoning
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon white pepper
1 pound fresh lump crabmeat
2 tablespoons canola oil

Steps:

  • In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.,

Nutrition Facts : Calories 599 calories, Fat 44g fat (6g saturated fat), Cholesterol 235mg cholesterol, Sodium 952mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

MRS. DUVALL'S PAN-FRIED CRAB CAKES



Mrs. Duvall's Pan-Fried Crab Cakes image

This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.

Provided by xtine

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup minced onion
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb lump crabmeat, picked over
1 cup finely crushed soda cracker
2 tablespoons unsalted butter
1/4 cup vegetable oil
lemon wedge, for serving

Steps:

  • In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
  • In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.

Nutrition Facts : Calories 468.8, Fat 29.7, SaturatedFat 7.5, Cholesterol 198.2, Sodium 916.9, Carbohydrate 19, Fiber 0.7, Sugar 1.9, Protein 30.5

DOWN-HOME CRAB CAKES



Down-Home Crab Cakes image

Canned crabmeat is mixed with barbecue sauce and green onions for down-home taste. Serve the crab cakes on a bun as part of lunch or dinner.

Provided by My Food and Family

Categories     Dairy

Time 2h25m

Yield 4 servings, 2 crab cakes each

Number Of Ingredients 7

2 cans (6 oz. each) crabmeat, well drained, flaked
1 cup seasoned dry bread crumbs, divided
1/3 cup MIRACLE WHIP Dressing
1 egg, lightly beaten
2 Tbsp. KRAFT Original Barbecue Sauce
2 Tbsp. green onion slices
1/4 cup (1/2 stick) butter or margarine

Steps:

  • Mix crabmeat, 1/4 cup of the bread crumbs, the mayo, egg, barbecue sauce and onion until well blended; cover. Refrigerate 2 hours.
  • Shape crabmeat mixture into 8 patties; coat with remaining 3/4 cup bread crumbs. Spray each patty on both sides with cooking spray.
  • Melt butter in large skillet on medium heat. Add patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 1030 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 5 g, Protein 18 g

CRAB CAKES RECIPE BY TASTY



Crab Cakes Recipe by Tasty image

Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 17

1 small shallot, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 egg
2 tablespoons mayonnaise
2 teaspoons dijon mustard
2 teaspoons fresh lemon juice
½ teaspoon worcestershire sauce
1 pinch cayenne pepper, optional
1 lb fresh lump crab meat, picked over
fine sea salt
freshly ground black pepper
1 cup panko breadcrumbs
2 tablespoons all purpose flour, for dusing
2 tablespoons unsalted butter
tartar sauce, recipe follows
lemon wedge

Steps:

  • In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
  • Add the crabmeat, season with salt and pepper and stir to combine.
  • Add the breadcrumbs and mix just to combine.
  • Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
  • Coat the cakes lightly with flour, and shake off any excess.
  • In a large skillet set over medium heat, melt the butter.
  • Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
  • Serve warm with tartar sauce and lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram

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