JUMBO LUMP BLUE CRAB CAKES
Steps:
- Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
- Refrigerate the cakes for at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
- Serve with a red Cocktail Sauce and/or a flavored aioli.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
MARYLAND JUMBO LUMP CRAB CAKES
Steps:
- Preheat the broiler.
- In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.
JUMBO LUMP CRAB CAKE SANDWICH
Steps:
- Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
- Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
- Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
- Whisk all ingredients together and refrigerate or serve immediately.
- Preheat oven to 200 degrees F.
- Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.
BAKED CRAB CAKES
These are fall apart tender! So baking them not just keeps them lower in fat but less chance of falling apart. Use lump crab meat and be sure not to mix it for you want chunks of the sweet tender crab meat.
Provided by Rita1652
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Mix all cake ingredients together but crab meat and oil.
- Gently toss in crab meat and form 8 patties.
- Place on sprayed sheet pan then sprinkle each lightly with olive oil.
- Bake for 15 minutes.
- Serve on a bed of lettuce with choice Recipe #87124 Recipe #179420 Recipe #120370.
BAKED MARYLAND LUMP CRAB CAKES
Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!
Provided by T. Kent
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
- Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
- Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
Nutrition Facts : Calories 91.7 calories, Carbohydrate 2.5 g, Cholesterol 34.4 mg, Fat 4.1 g, Fiber 0.2 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 343.7 mg, Sugar 0.3 g
PACIFIC LUMP CRAB CAKES
Crab cakes with rosemary mayonnaise sounds good and looks good. The recipe comes from KCRA TV and the Sunnyside restaurant in Lake Tahoe.
Provided by Barb G.
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix wet ingredients together and add breadcrumbs.
- Fold in crabmeat, being careful not to break up the larger pieces of crab.
- Form into 2-ounce rounds.
- Coat the outside of cakes with panko breadcrumbs.
- Heat skillet and add olive oil to coat bottom of pan.
- Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
- Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.
JUMBO LUMP CRAB CAKES
I got this recipe from chef Jimmy Sneed when he had his Frog & The Redneck restaurant in Richmond, VA. Fantastic. Sometimes less is best, and with this recipe, the crab meat takes center stage. I serve them with a flavorful rice and a fresh vegetable and fruit compote on the side. If you want to serve these as appetizers, make more patties and watch the cooking time so that you don't overbake and dry them out.
Provided by The Big Cheese
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°.
- Lightly brush 9x13" pan with olive oil.
- Pick through crab meat, removing any cartilage and place in a medium bowl.
- In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat.
- Handling lightly, pat into four large cakes.
- Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.
Nutrition Facts : Calories 269.9, Fat 13.7, SaturatedFat 2.2, Cholesterol 146.6, Sodium 696.5, Carbohydrate 8.5, Fiber 0.1, Sugar 2.1, Protein 27.3
ART'S AMAZING CRAB CAKES
I found a recipe for a crabmeat stuffing for ravoli and then modified it to make these amazing crab cakes. Light, airy, and full of delicious lump crab. Enjoy!
Provided by Chef Art
Categories Crab
Time 25m
Yield 8 large crab cakes
Number Of Ingredients 10
Steps:
- Melt the 2 tablespoons butter in a saute pan over LOW-MEDIUM heat.
- Add the flour, salt, and pepper. Cook for a few minutes, whisking together to make a bloud roux.
- Gradually add the cream. Keep whisking the mixture to avoid lumps. Simmer this bechamel sauce until it's reduced to about 1 cup. Remove from heat and let cool.
- Carefully pick through the crabmeat and make sure there are no bits of shell. Add the crabmeat to the bechamel sauce.
- Melt 1 tablespoon of butter in another small pan and saute the onions until translucent.
- Place Ritz crackers in a small plastic bag, zip close (removing all air), and then crush into crumbs with your hands or a rolling pin.
- Add the onions to the sauce, then stir in cracker crumbs. Mix well. Texture should hold together to form a cake, but still be slightly moist. If necessary, add more cracker crumbs. then set aside to cool. If desired, you can prepare this mixture in advance - it will keep for several days in the fridge.
- When the mixture has cooled, form into cakes. Then coat with breadcrumbs.
- Add olive oil to a large saute pan over MEDIUM-HIGH heat. Once the oil is hot, add the crab cakes. Cook two minutes on both sides, or until the crab cakes slightly brown and form a nice crust.
Nutrition Facts : Calories 375.1, Fat 23.1, SaturatedFat 12.1, Cholesterol 105.4, Sodium 362.3, Carbohydrate 24.6, Fiber 1.1, Sugar 1, Protein 16.9
MARYLAND LUMP CRAB CAKES
There's nothing like a good Maryland crab cake! I was born in Maryland, and I've found that they just can't make crab cakes up here that even compare to the one's by the Chespeake Bay! I choose to bake these in the oven, but they can also be pan fried in oil until golden brown. Can be served with remoulade sauce, tartar sauce, mustard, or my roasted red pepper sauce. After baking, extra crab cakes can be frozen. I usually defrost, and then reheat cakes in a nonstick pan until heated through and slightly crisp on the outside.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 30m
Yield 20 crab cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients, excluding crabmeat.
- Combine well.
- Gently fold in crabmeat, careful not to break up the lumps.
- Form mixture into cakes.
- I use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form my cakes.
- They're about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray.
- Bake for 15 minutes or until golden on top.
Nutrition Facts : Calories 103.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 57.9, Sodium 313.8, Carbohydrate 5, Fiber 0.2, Sugar 0.9, Protein 11.2
MCCLELLANVILLE LUMP CRAB CAKES
These spicy crab cakes are the perfect party snack. They're also terrific as a main course. Recipe adapted from Louis's Restaurant & Bar, Charleston, SC. COOKS NOTE: Please, do not use Miracle Whip, eek!!! *NOTE* This recipe was adopted in the whirl wind adoption in September of 2006. I have nt had the opportunity to make this recipe, but as soon as I do I will update!
Provided by bmxmama
Categories Crab
Time 1h41m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk the mayonnaise and egg white together in a small bowl until well blended. Add the cayenne pepper, seafood seasoning, dry mustard, lemon juice, and cracker meal and whisk until well blended. Carefully fold in the crabmeat.
- Divide the mixture into 6 equal parts of 4 ounces each, (or 12 equal parts of 2 ounces each), and gently pat them into the round shapes of crab cakes.
- Gently coat the cakes with the fresh breadcrumbs. Place them on a platter lined with wax paper, cover with plastic wrap, and refrigerate them for 1 hour or until ready to cook.
- When ready to serve, heat the oil and butter in a heavy-bottomed sauté pan over medium-high heat. Sauté the 4 ounce crab cakes for 1 minute and 45 seconds on each side, turning once.
- Sauté the 2 ounce crab cakes for 1 minute and 15 seconds on each side, turning once. The crab cakes will be nicely browned on the outside, but still very moist and creamy on the inside.
- When cooked, remove the crab cakes from the pan and drain them briefly on paper towels.
- Serve immediately or keep warm in a 200° F oven for up to 15 minutes. If the crab cakes stay in the oven longer, they will dry out.
- NOTE: Using extra fine cracker meal is the secret to the creamy texture of these cakes.
Nutrition Facts : Calories 393.6, Fat 27.5, SaturatedFat 6.1, Cholesterol 77.8, Sodium 673.7, Carbohydrate 17.9, Fiber 0.4, Sugar 3.2, Protein 19
ALAN NOWELL AND PAULA DEEN JUMBO LUMP CRAB CAKES SANDWICHES
I saw these on the Food Network today and instantly looked for the recipe!! Couldn't find it here, so I'm posting it! Courtesy of Alan Nowell as seen on Paula's Best Dishes.
Provided by chungry1
Categories Lunch/Snacks
Time 27m
Yield 6 crab cakes, 6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together the first four ingredients in a large bowl.
- Add the rest of the ingredients through black pepper and mix well.
- Gently fold in crab meat.
- Divide into 6 patties and coat with flour.
- Saute in the peanut oil over medium heat for 4-6 minutes per side.
- Serve on a bun with remoulade sauce.
Nutrition Facts : Calories 405, Fat 32.6, SaturatedFat 5.4, Cholesterol 41.2, Sodium 504.1, Carbohydrate 25.2, Fiber 1.2, Sugar 3.8, Protein 4
FRIED CRAB CAKES
This is a recipe I came up with after trying so many crab cake recipes. I think it is fantastic, and the sauce complements the fried crab cakes. Enjoy! I'm sure you will make this recipe again and again.
Provided by Nancy Gibson
Categories Crab Cakes
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
- Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
- While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
- Serve crab cakes with sauce on the side.
Nutrition Facts : Calories 868.9 calories, Carbohydrate 28 g, Cholesterol 205.4 mg, Fat 73.7 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 21.2 g, Sodium 1652.8 mg, Sugar 1.2 g
JUMBO LUMP CRABCAKES WITH SWEET CORN AND JALAPEñO
Provided by Ti Martin
Categories Mustard Onion Appetizer Fry Mardi Gras Mayonnaise Crab Corn Bell Pepper Fall Jalapeño Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (entrée) or 8 (appetizer) servings
Number Of Ingredients 21
Steps:
- Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again, taking care not to break up the crabmeat.
- Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.
- Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula, and cook again for 1 1/2 minutes or until golden brown. Using the spatula, move the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.
- To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeño in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.
- Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with green onions, and garnish, if desired, with thyme springs.
More about "pacific lump crab cakes food"
DUNGENESS CRAB CAKES - PACIFIC SEAFOOD
From pacificseafood.com
SPICY LUMP CRAB SOUP RECIPE - PACIFIC FOODS
From pacificfoods.com
LUMP CRAB CAKE RECIPE - COOKING FOR KEEPS
From cookingforkeeps.com
EASY RESTAURANT-STYLE JUMBO LUMP CRAB CAKES | CHEF …
From askchefdennis.com
JUMBO LUMP PREMIUM CRAB CAKES - PHILLIPS FOODS, INC.
From phillipsfoods.com
10 BEST LUMP CRAB MEAT CRAB CAKES RECIPES | YUMMLY
From yummly.com
PACIFIC NORTHWEST DUNGENESS CRAB CAKES - PURE FOOD …
From freshseafood.com
JUMBO LUMP CRAB CAKES RECIPE | BON APPéTIT
From bonappetit.com
JUMBO LUMP CRAB CAKES RECIPE FROM SHIRLEY ... - PHILLIPS FOODS, INC.
From phillipsfoods.com
WORLD BEST DIABETIC FOOD RECIPES : PACIFIC LUMP CRAB CAKES
From worldbestrecipesdiabetic.blogspot.com
THE PERFECT JUMBO LUMP CRAB CAKES - PHILLIPS FOODS, INC.
From phillipsfoods.com
PHILLIPS SEAFOOD LUMP CRAB MEAT IS PERFECT FOR CAKES, DIPS AND …
From phillipsfoods.com
PACIFIC LUMP CRAB CAKES - CHAMPSDIET.COM
From champsdiet.com
JUMBO LUMP CRAB CAKES - CONFESSIONS OF A FIT FOODIE
From confessionsofafitfoodie.com
JUMBO LUMP CRAB CAKES - PHILLIPS FOODS, INC.
From phillipsfoods.com
RECIPE FOR LUMP CRAB CAKES - GLUTEN FREE - CLEAN CUISINE
From cleancuisine.com
MINI MARYLAND CRAB CAKES – SPECIFIC PACIFIC FOODS
From specificpacificfoods.com
OUR PRODUCTS - PACIFIC COVE
From pacificcovefoods.com
FOODCOMBO
MARYLAND STYLE OLD BAY CRAB CAKES - MISSION FOOD ADVENTURE
From mission-food.com
PHILLIPS HAS MADE CRAB CAKES FOR FOODSERVICE FOR 4 GENERATIONS
From phillipsfoods.com
PACIFIC LUMP CRAB CAKES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CRAB & SEAFOOD CAKES - PHILLIPS FOODS, INC.
From phillipsfoods.com
HOW TO MAKE JUMBO LUMP CRAB CAKES - PHILLIPS FAMILY RECIPE
From youtube.com
CLEAN CUISINE'S LUMP CRAB CAKE RECIPE - PALM BEACH ILLUSTRATED
From palmbeachillustrated.com
DUNGENESS CRAB - PACIFIC SEAFOOD
From pacificseafood.com
EASY CRAB CAKES (FRESH, CANNED, CLAW, OR LUMP MEAT ... - BOWL OF …
From bowlofdelicious.com
AMAZING CRAB CAKES USING JUMBO LUMP CRAB MEAT - MY PREP TABLE
From mypreptable.com
LOUISIANA LUMP CRAB CAKES RECIPE - MELISSA MARTIN | FOOD & WINE
From foodandwine.com
LUMP CRAB CAKES - THE GRACIOUS WIFE
From thegraciouswife.com
PACIFIC CAFE CRAB CAKE RECIPE: OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
5 BEST FROZEN CRAB CAKES (REVIEWS UPDATED 2022) - POKPOKSOM
From pokpoksom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love