Crab Cakes Can Be Oamc Recipes

EASY CRAB CAKES RECIPE

Steps:

• Preheat oven broiler.
• Combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not overmix. Crab meat should be lumpy.
• In a separate bowl, beat together mayonnaise, mustard, and egg. Combine with other ingredients and mix well.
• Form into patties and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan.
• Put the patties into a lightly greased baking sheet. Broil for 10 to 15 minutes (or until lightly brown).

EASY CRAB CAKES

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

BAKED CRAB CAKES

Steps:

• In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.

CRAB CAKES

Steps:

• Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
• Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
• Refrigerate for 30 minutes, then shape into 6cm cakes.
• Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
• Serve with pinches of watercress and a dollop of tartare sauce.

MY CRAB CAKES

Steps:

• Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
• Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
• Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

BEST EVER EASY CRAB CAKES

Steps:

• In a large mixing bowl, combine the crabmeat, green onions, chives, parsley, lemon juice, and mayonnaise. Add panko breadcrumbs and fold into the crabmeat mixture.
• Divide the mixture into 6 equal portions and form into thick round cakes (see photos and video in the post)
• Place on a plate, cover with plastic wrap and chill at least 30 minutes. This sets and firms the cakes so are easy to handle for breading and won't flatten when fried.
• In a shallow bowl, add the flour and season with salt & pepper.
• In another bowl, whisk the eggs with the water.
• In a third bowl, combine the bread crumbs with paprika, dried oregano, garlic powder, salt, and pepper.
• Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Dredge cakes into seasoned bread crumbs, coating cakes evenly. Place on a plate until needed.
• In a large saute pan, heat oil and pan fry until lightly golden, about 4 minutes on each side. Place the cakes on paper towels to absorb the oil and season with salt to taste. Serve Hot.

CRAB CAKES (CAN BE OAMC)

Steps:

• In medium bowl, mix mayo and egg with wire whisk. Stir in remaining ingred. except oil and dry bread crumbs. Shape mixture into 6 patties (mixture will be moist). Coat each patty with dry bread crumbs.
• In nonstick skillet, heat oil over med heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center.
• Reduce heat if crab cakes begin to brown too quickly.

CRAB CAKES - AIR FRYER VERSION

Steps:

• Melt the butter in a skillet over medium heat. Sauté the onion and celery until it starts to soften, but not brown - about 2 minutes.
• Combine the mayonnaise, Dijon mustard, egg, cayenne pepper, salt and pepper in a large bowl. Stir in sautéed onions and celery. Gently fold in the lump crabmeat and 2 tablespoons of panko breadcrumbs. Stir carefully so you don't break up all the crab pieces.
• Pre-heat the air fryer to 400ºF.
• Place the ½ cup of panko breadcrumbs in a shallow dish. Divide the crab mixture into 4 portions and shape each portion into a round patty. Dredge the crab patties in the breadcrumbs, coating both sides as well as the edges with the crumbs.
• Air-fry the crab cakes for 5 minutes. Using a flat spatula, gently turn the cakes over and air-fry for another 5 minutes. Serve the crab cakes with tartar sauce or cocktail sauce, or dress it up with the suggestion below.