Down Home Crab Cakes Recipes

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

Ingredients

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

DOWN-HOME CRAB CAKES

Down-Home Crab Cakes image

Canned crabmeat is mixed with barbecue sauce and green onions for down-home taste. Serve the crab cakes on a bun as part of lunch or dinner.

Provided by My Food and Family

Categories Dairy

Time 2h25m

Yield 4 servings, 2 crab cakes each

Number Of Ingredients 7

Ingredients

2 cans (6 oz. each) crabmeat, well drained, flaked
1 cup seasoned dry bread crumbs, divided
1/3 cup MIRACLE WHIP Dressing
1 egg, lightly beaten
2 Tbsp. KRAFT Original Barbecue Sauce
2 Tbsp. green onion slices
1/4 cup (1/2 stick) butter or margarine

Steps:

Mix crabmeat, 1/4 cup of the bread crumbs, the mayo, egg, barbecue sauce and onion until well blended; cover. Refrigerate 2 hours.
Shape crabmeat mixture into 8 patties; coat with remaining 3/4 cup bread crumbs. Spray each patty on both sides with cooking spray.
Melt butter in large skillet on medium heat. Add patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 1030 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 5 g, Protein 18 g

CRAB CAKES

Crab Cakes image

The key to an authentic crab cake recipe is the ratio of crabmeat to filling. It should be packed with crab and spices but not weighed down by breadcrumbs.

Categories appetizers fish fried seafood

Time 50m

Yield 3-4 servings

Number Of Ingredients 19

Ingredients

1 egg
1/4 c. mayonnaise
1 tsp. dijon mustard
1 tsp. finely grated lemon zest
2 tbsp. chopped parsley
1 1/2 tsp. Old Bay seasoning
1 lb. fresh lump crab meat
1/2 c. panko breadcrumbs
2 tbsp. melted butter, plus more for greasing
Lemon wedges and spicy remoulade, for serving
1 c. mayonnaise
2 tbsp. hot sauce
2 tbsp. chopped parsley
1 tbsp. capers, drained and chopped
1 clove garlic, chopped
1/4 tsp. paprika
Juice of 1 lemon
1/2 tsp. kosher salt
1/4 tsp. ground black pepper

Steps:

For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old Bay seasoning and mix well to combine. Add the crab meat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with 1/3-cup measuring cup. Place on a greased sheet tray and refrigerate for 30 minutes.
For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, lemon juice, salt and pepper. Refrigerate until ready to use.
Place an oven rack 8 inches from the broiler element. Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with lemon wedges and spicy remoulade.

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

Ingredients

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.

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