Pretzel Crusted Crabcakes Recipes

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CRUSHED PRETZEL CRAB CAKES



Crushed Pretzel Crab Cakes image

This is a very simple and quick recipe. Can be made in large or small quantities and you can use any type of crab. The crushed pretzels make them light and fluffy.

Provided by badbabybeth

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 25m

Yield 2

Number Of Ingredients 8

6 tablespoons butter, divided
½ small onion, chopped
¼ cup crushed pretzels
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1 (6 ounce) can crabmeat
1 jumbo egg

Steps:

  • Heat 3 tablespoons butter in a skillet over medium-high heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Set aside.
  • Mix crushed pretzels, garlic powder, paprika, and pepper together in a bowl. Add crabmeat and egg, followed by onion. Mix together and form into small, palm-size patties.
  • Melt remaining butter in a pan over medium-high heat. Cook the patties until golden brown, about 4 minutes per side. Serve.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 12.6 g, Cholesterol 258.7 mg, Fat 39.1 g, Fiber 1.5 g, Protein 20 g, SaturatedFat 23 g, Sodium 712.2 mg, Sugar 1.5 g

PRETZEL-CRUSTED CRAB CAKES



Pretzel-Crusted Crab Cakes image

Make and share this Pretzel-Crusted Crab Cakes recipe from Food.com.

Provided by Amy Slife

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon sweet paprika
3 scallions, green parts only, thinly sliced
1 lb lump crabmeat, picked over for shell
3/4 cup finely ground hard pretzel (from 1/2 pound pretzels)
2 tablespoons unsalted butter
1 tablespoon vegetable oil

Steps:

  • 1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist.
  • 2. Preheat the oven to 400°. Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.
  • Make Ahead The crabmeat mixture can be refrigerated overnight. Serve With Mayonnaise whisked with roasted garlic and mustard.
  • Suggested Pairing
  • A crisp, apple-and-pear-scented Pinot Blanc.

Nutrition Facts : Calories 506.4, Fat 22.9, SaturatedFat 6.3, Cholesterol 155.5, Sodium 1278.1, Carbohydrate 43.3, Fiber 1.7, Sugar 3.4, Protein 32

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