Crab Cakes With Green Onion And Dill Recipes

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LORI'S FAMOUS CRAB CAKES



Lori's Famous Crab Cakes image

These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!

Provided by SLJ6

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 45m

Yield 6

Number Of Ingredients 17

⅓ cup dry bread crumbs
¼ green bell pepper, seeded and diced
¼ red bell pepper, seeded and diced
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
½ teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
¼ teaspoon Old Bay TM seasoning
¼ teaspoon dry mustard
¼ teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
½ cup dry bread crumbs
1 cup canola oil for frying

Steps:

  • In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
  • Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g

BEST EVER CRAB CAKES



Best Ever Crab Cakes image

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

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

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

CRAB CAKES WITH GREEN ONIONS



Crab Cakes With Green Onions image

This recipe comes from the Sunday USA Weekend magazine. It makes a light, delicious summer dinner or an elegant appetizer for a special dinner.

Provided by Leslie in Texas

Categories     Crab

Time 26m

Yield 4 serving(s)

Number Of Ingredients 11

1 egg, beaten
2 tablespoons mayonnaise (I use light mayo)
2 tablespoons minced green onion tops
1/4 tablespoon chesapeake seasoning, such as Old Bay
1/4 teaspoon hot pepper sauce
1 lb crabmeat, drained and picked over for shells (lump or backfin)
4 teaspoons milk
10 saltine crackers, finely crushed (I use the fat-free variety)
6 tablespoons olive oil, for frying
lemon wedge, for serving
tartar sauce, for serving

Steps:

  • Mix egg, mayonaise, onion tops,Old Bay,and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
  • Lightly break up crabmeat in a medium bowl.
  • Add milk and toss gently to coat.
  • Add crushed saltines and toss gently to combine.
  • Add egg mixture, gently toss, once again, to combine.
  • Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake.
  • Repeat to make 8 cakes. Can be covered with plastic wrap and refrigerated up to 8 hours ahead.
  • About 10 minutes before serving, heat oil in a 12 inch skillet over medium to medium-high heat.
  • Carefully add crab cakes and saute', turning once, until golden brown, about 3 minutes per side.
  • Transfer to a paper towel-lined plate.
  • Serve immediately with lemon wedges and/or your favorite tartar sauce.

PERFECT CRAB CAKES WITH GREEN ONIONS



Perfect Crab Cakes With Green Onions image

Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying.

Provided by Ben S.

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Yield 4

Number Of Ingredients 10

1 egg, beaten
2 tablespoons mayonnaise
2 tablespoons green onion tops
¼ teaspoon Chesapeake seasoning, such as Old Bay(r)
¼ teaspoon hot red pepper sauce
1 pound lump or backfin crabmeat, drained and picked over for shells
4 teaspoons milk
10 saltine crackers, finely crushed
6 tablespoons olive oil, for frying
Lemon wedges, for serving

Steps:

  • Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
  • Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
  • About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

Nutrition Facts : Calories 433.2 calories, Carbohydrate 13.9 g, Cholesterol 150.2 mg, Fat 30.5 g, Fiber 1.8 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 647.5 mg, Sugar 0.2 g

PERFECT CRAB CAKES WITH GREEN ONIONS



Perfect Crab Cakes With Green Onions image

This is originally from a magazine in the Sunday Denver Post. Serve with your favorite homemade tartar sauce or remoulade sauce. Splurge for the "real" crabmeat for this recipe and pick it over for shells and drain it before using it.

Provided by Leslie in Texas

Categories     Crab

Time 37m

Yield 4 serving(s)

Number Of Ingredients 10

1 egg (beaten)
2 tablespoons mayonnaise
2 tablespoons minced green onion tops
1/4 teaspoon chesapeake seasoning (such as Old Bay)
1/4 teaspoon hot pepper sauce
1 lb crabmeat (lump or backfin crabmeat)
4 teaspoons milk
10 salteine crackers, finely crushed
6 tablespoons olive oil, for frying
lemon wedge, for serving

Steps:

  • Mix egg,mayonnaise,green onions, Old Bay and hot sauce in a small bowl until mayonnaise is completely incorporated, then set aside.
  • Lightly break up crabmeat in a medium bowl.
  • Add milk; toss gently to coat.
  • Add crushed saltines;toss gently to combine.
  • Add egg mixture;gently toss, once again, to combine.
  • Using a 1/3 cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake; repeat to make 8 cakes.
  • (Can be covered with plastic wrap and refrigerated up to 8 hours ahead.).
  • About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat.
  • Carefully add crab cakes; saute, turning once, until golden brown, about 3 minutes per side.
  • Transfer to a paper towel-lined plate.
  • Serve immediately with lemon wedges.

Nutrition Facts : Calories 363.1, Fat 26.7, SaturatedFat 4, Cholesterol 103.1, Sodium 1091.9, Carbohydrate 6.9, Fiber 0.2, Sugar 0.8, Protein 23.1

CRAB CAKES WITH CREAMY DILL CAPER SAUCE RECIPE - (4/5)



Crab Cakes with Creamy Dill Caper Sauce Recipe - (4/5) image

Provided by rossboys

Number Of Ingredients 23

Dill Caper Sauce:
2 lb fresh lump crabmeat
1/2 cup minced green onion
1/2 cup minced red bell pepper
1 Tbsp olive oil
1/2 cup Italian-seasoned bread crumbs
1 lg egg, lightly beaten
1/2 cup mayonnaise
1 Tbsp fresh lemon juice
1-1/2 tsp Old Bay seasoning
1/2 tsp pepper
Dash Worcestshire sauce
2 Tbsp butter
lemon wedges
3/4 cup mayonnaise
1/2 cup sour cream
1/4 tsp grated lemon rind
2 Tbsp fresh lemon juice
1 Tbsp drained capers
2 tsp chopped fresh dill
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Steps:

  • Rinse, drain, and flake crabmeat, being careful not to break up lumps. Saute green onion and bell pepper in hot oil in a lg nonstick skillet, 8 min or until tender. Stir together green onion mixture, bread crumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 2-1/2" cakes (~ 1/3 cup). Place on an aluminum foil lined baking sheet; cover and chill at least 1 hr or up to 8 hrs. Melt butter in a lg nonstick skillet over med heat. Add crab cakes, cook in 2 batches, 4 to 5 min on each side or until golden. Sauce: Stir ingredients together; cover and chill up to 3 days.

CRAB CAKES WITH GREEN ONION AND DILL



Crab Cakes with Green Onion and Dill image

Categories     Onion     Sauté     Crab     Summer     Dill     Bon Appétit

Yield Makes 8 appetizer servings

Number Of Ingredients 10

3 cups fresh breadcrumbs made from crustless French bread
8 ounces crabmeat, well drained
1 green onion, chopped
2 tablespoons chopped fresh dill
1 1/4 teaspoons Old Bay seasoning
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 large egg, beaten to blend
3 tablespoons butter

Steps:

  • Mix 2 cups breadcrumbs, crabmeat, onion, dill, and Old Bay seasoning in large bowl until well combined. Stir in mayonnaise, mustard, and lemon juice. Season mixture with salt and pepper. Stir in egg. Form mixture into eight 1/2-inch-thick patties. Place remaining 1 cup breadcrumbs on plate. Coat crab cakes with breadcrumbs. Transfer to baking sheet. Refrigerate at least 30 minutes and up to 4 hours.
  • Melt butter in heavy large skillet over medium heat. In 2 batches, sauté crab cakes until golden, about 3 minutes per side. Serve hot.

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