SPICY CRAB CAKES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 24 spicy crab cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
- Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
- Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.
EASY CRAB CAKES
These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon of mayonnaise.
Provided by Renne Thomas
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
- Spray a large skillet with cooking spray and heat over medium-high heat.
- Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 2.6 g, Cholesterol 163.9 mg, Fat 6.1 g, Fiber 0.2 g, Protein 31.8 g, SaturatedFat 1.2 g, Sodium 887.8 mg, Sugar 0.4 g
GOAN SPICED CRAB CAKES, PAPPADUMS, AVOCADO AND TAMARIND
Provided by Food Network
Time 2h50m
Yield 4 servings
Number Of Ingredients 32
Steps:
- In a large saute pan, heat one tablespoon of the corn oil. Add the onion, ginger and garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from the heat and cool down. In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated. Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary. Divide this mixture into 4 equal portions. Form into balls and flatten to form small patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the bread crumbs. Heat a heavy bottomed skillet large enough to hold the crab cakes on medium heat. Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in color. Using a slotted spatula, remove and drain on a paper towel Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens. Fill each pappadum with a scoop of avocado salad and top with a crab cake. Spoon the tamarind around the plate.
- In a large bowl, combine the diced avocado with the juice and the zest of the lime. Add the tomatoes, onion and cilantro. Mix well, taking care not to smash the avocado and the tomatoes. Next add the cumin, cayenne, salt, pepper, extra virgin olive oil and sugar. Taste and season if necessary. Refrigerate until ready to use or at least two hours.
SPICED CRAB CAKES WITH LEMON & LIME AïOLI
Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise
Provided by Good Food team
Categories Starter
Time 30m
Number Of Ingredients 12
Steps:
- Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
- For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.
Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
SPICY TENDER CRAB CAKES WITH LEMON MAYONNAISE
I got this recipe from the Hellmann's Mayonnaise website and I think that these are better than the ones served at my favourite restaurant. I always use light Hellmann's mayonnaise, and I usually do not coat them with additional bread crumbs when I make them.
Provided by Eldeevee
Categories Crab
Time 21m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix Hellmann's mayonnaise, lemon juice and lemon peel.
- In a larger bowl, combine 1/2 cup mayonnaise mixture, egg, green onions, garlic, basil, cayenne, salt and pepper. Gently fold in crab meat and 1/2 cup bread crumbs. Shape crab mixture into 8 patties and coat with bread crumbs.
- In a skillet, heat oil over medium heat and cook patties, 6 minutes or until golden brown, turning once.
- Serve hot crab cakes with remaining lemon and mayonnaise mixture.
- Enjoy!
Nutrition Facts : Calories 404, Fat 22.3, SaturatedFat 3.5, Cholesterol 115.8, Sodium 1628.6, Carbohydrate 25.9, Fiber 1.1, Sugar 5.1, Protein 25
SEASONED CRAB CAKES
At the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won me first place. I entered them on a whim after trying many crab cake recipes for my family. -Betsy Hedeman, Timonium, Maryland
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 8 crab cakes.
Number Of Ingredients 12
Steps:
- In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist). , Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy.
Nutrition Facts : Calories 197 calories, Fat 15g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 640mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
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
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