CRISP CRAB CAKES
Steps:
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.
Nutrition Facts : Calories 220, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 155 milligrams, Sodium 630 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 26 grams
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
EASY CRAB CAKES
Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
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
CRISPY CRAB CAKES
Steps:
- In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.
- Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.
- Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.
- In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
- In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.
- To Serve:
- Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.
EASY CRAB CAKES WITH PANKO
Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.
Provided by wolfnet
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g
QUICK & EASY CRAB CAKES
Thanks to stuffing mix, these yummy crab cakes stay crispy golden on the outside and moist and fluffy on the inside! I got this recipe from a Kraft Foods magazine.
Provided by suzyhomemakerwannabe
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix stuffing mix, water, mayo, crabmeat, tarter sauce and onion.
- Cover and refridgerate for 10 minutes.
- Heat a large skillet sprayed with cooking spray on medium heat.
- Shape 1/3 cupfuls of the mixture into patties, add to skillet in batches.
- Cook 3 mintues on each side or until golden brown on both sides, being careful when turning.
Nutrition Facts : Calories 213.5, Fat 5.7, SaturatedFat 0.9, Cholesterol 27.5, Sodium 1018.2, Carbohydrate 26.1, Fiber 1.1, Sugar 3.8, Protein 13.7
CRAB CAKES RECIPE BY TASTY
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
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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