GRANDMA'S OLD FASHIONED CRAB CAKE ROLL
Steps:
- In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well. Line a cookie sheet with waxed paper. Divide the crab mixture into 6 patties.
- In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side.
- In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to marry.
GRANDMOM ANDERSONS' CRAB CAKES
My grandmother instilled in me a love of good food, purely made, with the best ingredients. This recipe has been coveted by our family & friends for many years. It's too good to keep a secret any more
Provided by Annelizabeth
Categories Crab Cakes
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Place one egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Melt the butter in a skillet over medium heat. Cook and stir the onion and celery until the onions are translucent; remove and let cool. In a mixing bowl combine the cooled onion mixture with crabmeat. Mix thoroughly. Refrigerate for 15 minutes.
- Remove crab mixture from refrigerator and add hard cooked egg and Worcestershire sauce.
- Pour milk into a separate bowl. Dip the bread slices, one at a time, quickly into the milk and squeeze most of it out. Add soaked bread to the crab mixture. Refrigerate for 30 minutes or until firm.
- In a wide shallow bowl, beat the 3 eggs. Place bread crumbs in a separate bowl. Remove crab mixture from refrigerator, shape into hamburger shaped patties. Dip each one into the beaten egg and then into the bread crumbs, coating well.
- In a medium skillet, heat canola oil over medium heat and fry crab cakes until they are a nice golden brown.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 32.7 g, Cholesterol 107.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 17 g, SaturatedFat 3.5 g, Sodium 513.4 mg, Sugar 4.8 g
GRANDMA'S OLD FASHIONED CRAB CAKE ROLL
Make and share this Grandma's Old Fashioned Crab Cake Roll recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 32
Steps:
- In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well. Line a cookie sheet with waxed paper. Divide the crab mixture into 6 patties.
- In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side.
- Remoulade Sauce:
- In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to marry.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts : Calories 1418.6, Fat 93.5, SaturatedFat 16.6, Cholesterol 318.1, Sodium 3487.4, Carbohydrate 92, Fiber 5.3, Sugar 19, Protein 56.8
GRANDMOM ANDERSONS' CRAB CAKES
My grandmother instilled in me a love of good food, purely made, with the best ingredients. This recipe has been coveted by our family & friends for many years. It's too good to keep a secret any more
Provided by Annelizabeth
Categories Crab Cakes
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Place one egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Melt the butter in a skillet over medium heat. Cook and stir the onion and celery until the onions are translucent; remove and let cool. In a mixing bowl combine the cooled onion mixture with crabmeat. Mix thoroughly. Refrigerate for 15 minutes.
- Remove crab mixture from refrigerator and add hard cooked egg and Worcestershire sauce.
- Pour milk into a separate bowl. Dip the bread slices, one at a time, quickly into the milk and squeeze most of it out. Add soaked bread to the crab mixture. Refrigerate for 30 minutes or until firm.
- In a wide shallow bowl, beat the 3 eggs. Place bread crumbs in a separate bowl. Remove crab mixture from refrigerator, shape into hamburger shaped patties. Dip each one into the beaten egg and then into the bread crumbs, coating well.
- In a medium skillet, heat canola oil over medium heat and fry crab cakes until they are a nice golden brown.
Nutrition Facts : Calories 338.7 calories, Carbohydrate 32.7 g, Cholesterol 107.2 mg, Fat 15.2 g, Fiber 1.9 g, Protein 17 g, SaturatedFat 3.5 g, Sodium 513.4 mg, Sugar 4.8 g
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