CRANBERRY-SAGE MINI CRAB CAKES
Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.
Provided by Food Network
Categories appetizer
Time 47m
Yield Makes 12 (2-crab cake) appetizer servings
Number Of Ingredients 12
Steps:
- 1. Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
- 2. Gently mix crabmeat and corn bread in large bowl. Add egg, and cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
- 3. Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
MINI CRAB CAKES WITH MUSTARD CREME FRAICHE
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 15 mini crab cakes
Number Of Ingredients 16
Steps:
- For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
- For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
- Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
- Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.
CRANBERRY SAGE MINI CRAB CAKES
Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.
Provided by McCormick
Categories Appetizers,
Yield 12
Number Of Ingredients 12
Steps:
- Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
- Gently mix crabmeat and corn bread in large bowl. Add egg, and cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
- Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.
Nutrition Facts : Calories 185 Calories
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE
An easy help-yourself starter with the zest and spice of ginger and chilli
Provided by Good Food team
Categories Starter
Time 50m
Number Of Ingredients 22
Steps:
- To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
- Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
- Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
- Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.
Nutrition Facts : Calories 467 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.75 milligram of sodium
MCCORMICK® CRANBERRY-SAGE MINI CRAB CAKES
Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.
Provided by Allrecipes Member
Time 47m
Yield 12
Number Of Ingredients 12
Steps:
- Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
- Gently mix crabmeat and corn bread in large bowl. Add egg, cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
- Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 5.6 g, Cholesterol 65.4 mg, Fat 12.6 g, Fiber 0.5 g, Protein 9 g, SaturatedFat 3.9 g, Sodium 304.5 mg, Sugar 2.4 g
SAGE AND CRANBERRY CRAB CAKES
Categories Shellfish
Number Of Ingredients 11
Steps:
- 1. Mix mayonnaise, cranberries and spices in small bowl; set aside. 2. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly. 3. Gently mix crabmeat and corn bread in large bowl. Add egg, mayonnaise and celery mixture; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes. 4. Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.
CRANBERRY CRAB CAKES
As a poor college student, my cupboards tend to be a bit eclectic. I didn't have all the ingredients for any of the crab cakes w/ sauce that I found on here. So I experimented a bit and these have been such a hit! The cranberrys really compliment the crab flavor.
Provided by Blue Eyes Willow
Categories Lunch/Snacks
Time 40m
Yield 8-10 cakes, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the egg, 1/4 of a cup of the chips, cranberries, mayonnaise, and dressing.
- Drop one tablespoon at a time into the remaining 1/2 cup of crushed chips and coat.
- Heat oil in a large skillet, using medium heat. My stove only needs to be set to five but may vary.
- Transfer with a fork to frying pan and flatten slightly
- Fry about two minutes on each side or until golden.
- I tend to do 1-3 at a time, by the time the second cake is added it's time to flip the first, when the third is added, the first is done, etcetera.
Nutrition Facts : Calories 199.7, Fat 15.3, SaturatedFat 2.4, Cholesterol 96.9, Sodium 579.9, Carbohydrate 2.5, Fiber 0.4, Sugar 1, Protein 12.6
CRANBERRY CRAB CAKES
These are baked, not fried, so healthier! And they turn out crispy! (just make sure to spray cakes before coating and refrigerate for 1 hour before baking!) NOTE: Frozen whole cranberries can be used. No need to thaw.
Provided by Outta Here
Categories Crab
Time 1h40m
Yield 12 cakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.
- Gently stir in beaten egg. Form mixture into 12 (3-inch) patties.
- Spray both sides with nonfat cooking spray.
- Spread remaining bread crumbs on a sheet of waxed paper.
- Coat each patty; refrigerate for 1 hour.
- Preheat oven to 400°F.
- Spray baking sheet with nonfat cooking spray.
- Place patties on sheet and bake 20 minutes or until crispy, turning over half way through.
- Serve hot with lemon wedges.
Nutrition Facts : Calories 229.2, Fat 7.5, SaturatedFat 3.8, Cholesterol 107.7, Sodium 434.1, Carbohydrate 14.3, Fiber 1.2, Sugar 2.5, Protein 25
More about "sage and cranberry crab cakes recipe recipe 465 food"
CRANBERRY AND SAGE CRAB CAKES - NATURIPE FARMS
From naturipefarms.com
Estimated Reading Time 1 min
SAGE AND CRANBERRY CRAB CAKES | RECIPES | PIGGLY …
From shopthepig.com
13 BEST CRAB CAKE RECIPES | HOW TO MAKE CRAB CAKES AT HOME
From foodnetwork.com
Author By
CRANBERRY BUNDT CAKE REICPE ~ BARLEY & SAGE
From barleyandsage.com
CRAB CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY HOMEMADE CRAB CAKES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CRANBERRY-SAGE MINI CRAB CAKES – RECIPES NETWORK
From recipenet.org
PERFECT AND EASY CRAB CAKES RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
CRANBERRY SAGE MINI CRAB CAKES RECIPE - RECIPETIPS.COM
From recipetips.com
SAGE AND CRANBERRY CRAB CAKES | RECIPES | BROOKSHIRE'S …
From brookshires.com
SAGE AND CRANBERRY CRAB CAKES RECIPE RECIPE 465- RECIPERT
From recipert.com
CRANBERRY SAGE MINI CRAB CAKES RECIPE | YUMMLY
From yummly.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