Traditional Crab Cakes Hcg Phase 2 Food

THE BEST CRAB CAKES

The Best Crab Cakes image

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

Ingredients

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

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.

HCG CRAB CAKES

HCG Crab Cakes image

Make and share this HCG Crab Cakes recipe from Food.com.

Provided by Teresa in Charleston

Categories < 30 Mins

Time 20m

Yield 2 Cakes, 1 serving(s)

Number Of Ingredients 9

Ingredients

100 g crabmeat
1 melba toast (Grissini)
1 teaspoon parsley
1/2 teaspoon tarragon
1/2 teaspoon paprika
1/2 teaspoon lemon juice
1/4 teaspoon cayenne
1/4 teaspoon white pepper
1/4 teaspoon dry mustard

Steps:

Grind grissini (or melba toast) into powder and place in a small dish. In a bowl combine crabmeat and remaining ingredients. Mix well and form into patties. Coat each side of patty with grissini powder. Brown in a non-stick skillet over MED heat for 3 minutes each side or place on George Forman for 4-5 minutes. Serve immediately.

Nutrition Facts : Calories 96.7, Fat 1.1, SaturatedFat 0.2, Cholesterol 42, Sodium 838.3, Carbohydrate 2.1, Fiber 0.9, Sugar 0.3, Protein 18.9

EASY GINGER SHRIMP WRAPS - HCG PHASE 2

Easy Ginger Shrimp Wraps - HCG Phase 2 image

Serve with Spicy Asian Orange Sauce (recipe #492956). A new twist on traditional cabbage rolls. These shrimp rolls are full of flavor and a nice change of pace in the HCG diet. This meal counts as 1 protein and 1 vegetable. You can make between 2 and 3 rolls. Take from The HCG Diet Cookbook Gourmet Success

Provided by Coffee Criss

Categories Lactose Free

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

100 g shrimp
2 -3 cabbage leaves
2 teaspoons apple cider vinegar
1 garlic clove, minced
1 teaspoon fresh ginger, minced
1 teaspoon green onion, coarsely chopped

Steps:

Lightly steam cabbage leaves and set aside.
Sauté shrimp with vinegar, garlic and ginger until shrimp is cooked through.
In a food processor, mince shrimp with green onions.
Divide shrimp mixture equally among cabbage leaves, spoon shrimp mixture in leaves, roll and serve with dipping sauce.

Nutrition Facts : Calories 91.3, Fat 1.1, SaturatedFat 0.1, Cholesterol 126, Sodium 575.9, Carbohydrate 5.2, Fiber 1.3, Sugar 1.6, Protein 14.5

CLASSIC CRAB CAKES

Classic Crab Cakes image

Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 pound fresh or canned crabmeat, drained, flaked and cartilage removed
2 to 2-1/2 cups soft bread crumbs
1 large egg, beaten
3/4 cup mayonnaise
1/3 cup each chopped celery, green pepper and onion
1 tablespoon seafood seasoning
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
2 to 4 tablespoons vegetable oil, optional
Lemon wedges, optional

Steps:

In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.

Nutrition Facts : Calories 282 calories, Fat 22g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 638mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.