Down East Crab Cakes Recipes

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EASY CRAB CAKES



Easy Crab Cakes image

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 cup seasoned bread crumbs, divided
2 green onions, finely chopped
1/4 cup finely chopped sweet red pepper
1 large egg, lightly beaten
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon butter

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.

Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

EASY CRAB CAKES RECIPE



Easy Crab Cakes Recipe image

This easy crab cakes recipe has just 7 simple ingredients. It's packed with lumps of juicy crab meat, savory seasonings, and flaky breadcrumbs.

Provided by insanelygood

Categories     Dinner     Featured     Recipes

Time 35m

Number Of Ingredients 7

1 pound crab meat
3 tablespoons dry bread crumbs
2 teaspoons fresh parsley (chopped)
1 teaspoon Old Bay Seasoning
1 egg
2 tablespoons mayonnaise
1/2 teaspoon ground dry mustard

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).

Nutrition Facts : Calories 200 cal

MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)



Maryland Crab Cakes Recipe (Little Filler) image

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.

Provided by Sally

Categories     Dinner

Time 55m

Number Of Ingredients 11

1 large egg
1/4 cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1 pound fresh lump crab meat*
2/3 cup (41g) Saltine cracker crumbs (about 14 crackers)
optional: 2 Tablespoons (30g) melted salted or unsalted butter

Steps:

  • Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
  • Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
  • Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
  • Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
  • Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
  • Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

DOWN EAST CRAB CAKES



Down East Crab Cakes image

Make and share this Down East Crab Cakes recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 lb fresh-picked maine crabmeat (or any other fresh crabmeat)
3 cups unseasoned dry breadcrumbs
1 tablespoon Dijon mustard
4 -5 dashes Tabasco sauce or 4 -5 dashes other hot pepper sauce
1 medium red bell pepper, finely minced
4 scallions, minced
1 stalk celery, finely minced
1 large egg
1 cup mayonnaise (approximately)
1/4 cup additional breadcrumbs, for coating
oil (for frying)

Steps:

  • Combine crabmeat, breadcrumbs, mustard, hot sauce, bell pepper, scallions, celery and egg in a large bowl.
  • Add just enough mayonnaise to hold the ingredients together, being careful not to make it so moist that the mixture will fall apart.
  • Divide into 8 patties.
  • Coat with additional bread crumbs, then fry, four at a time, in hot oil until crispy and brown on all sides.
  • ***Patties can be made ahead of time and frozen- they freeze very well.

DOWN EAST CRAB CAKES ~ SAVORING CAPE COD



Down East Crab Cakes ~ Savoring Cape Cod image

You'll love these. This recipe is from a famous chef from "The Grouper Cafe" in Portland Maine. Taken from "Savoring Cape Cod" cookbook. Picture from Betty Crocker

Provided by Carol Junkins

Categories     Seafood

Time 15m

Number Of Ingredients 11

1 lb maine crab meat
4 chopped scallions
pinch of dill, chopped
2 Tbsp mayonnaise
1 tsp mustard
1 egg yolk
1 juice of 1 lemon
fresh pepper
bread crumbs to tighten
2-3 Tbsp butter or margarine
ADJUST THE AMOUNT OF BREAD CRUMBS TO KEEP THEM FIRM OR REFRIGERATE FOR AWHILE BEFORE COOKING IN BUTTER.

Steps:

  • 1. In a large bowl, combine crab meat, scallions, dill, mayonaise, mustard, pommery mustard is a gourmet mustard from France, use whatever you have. egg yolk, lemon juice, pepper and enough bread crumbs to hold together. Make into 4 patties.
  • 2. Saute in melted butter for 2 minutes on each side. Submitted by Kim Slobohm O'Connell

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