Quick Carolina Crab Cakes Food

CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
• In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish.
• Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
• Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
• Serve crab cakes with tartar sauce alongside.
• Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.

QUICK CAROLINA CRAB CAKES

Steps:

• In a small bowl, combine the first 5 ingredients. Cover and refrigerate., In another bowl, combine the first 10 crab cake ingredients. Fold in crab. Refrigerate for 30 minutes., In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook until golden brown, 3-5 minutes on each side. Serve with sauce.

QUICK AND EASY CRAB CAKES

Steps:

• Mix the eggs and all of the seasonings together.
• Add the chopped red bell pepper and spinach.
• Stir in all of the crab meat.
• Get the frying pan warm (just past a medium heat) and add olive oil. The olive oil needs to cover the bottem of the pan.
• With your hands mix in the bread crumbs. Don't use to much. Just enough to get all of the ingredients to stick together.
• Roll the mixture into small patties about 2 inches wide and less then an inch thick.
• Once the oil is hot add patties. Make sure not to have them touch while frying. This will make them easier to flip over.
• Cook each Pattie about 2 to 4 minutes on each side. If they cook faster then that turn your heat down. The desired color of the patties should be between medium and dark brown.
• Remove from heat and let sit for 1 minute on a papertowel over a plate Before serving.

MINI CRAB CAKES WITH LEMON-CHIVE MAYONNAISE

Steps:

• Combine the panko and olive oil in a medium nonstick skillet over medium heat. Cook, stirring constantly, until the panko is toasted and golden brown, about 5 minutes. Transfer to a shallow container to cool and season with salt and pepper. Set aside for later.
• Combine ¼ cup mayonnaise, eggs, mustard, and Old Bay in a large bowl and stir to combine. Add ½ cup of the toasted panko and the crab, using your spoon to break apart the meat.
• Heat oven to 400°. Spoon ¾ teaspoon of toasted panko into the bottom of 1 ½ nonstick mini-muffin pans (about 32 cavities, total). Fill each cavity nearly to the top with crab mixture, then top each with another ¾ teaspoon toasted panko, spread in an even layer. Bake the bites until slightly puffed, about 8-10 minutes.
• In a small bowl, combine ½ cup mayonnaise and lemon zest. Sprinkle with 1 tablespoon chives. Serve alongside crab cakes.

QUICK & EASY CRAB CAKE RECIPE

Steps:

• Add boiling water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min.
• Add crabmeat and eggs; mix lightly. Shape into 6 patties.
• Melt butter in large skillet on medium heat. Add crab patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with lemon wedges.