Quick And Easy Crab Cakes Recipes

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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

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

QUICK & EASY CRAB CAKE RECIPE



Quick & Easy Crab Cake Recipe image

No longer just for weddings and restaurant menus, try our easy crab cake recipe can be made at home. STOVE TOP Stuffing Mix is the key to every tasty bite.

Provided by My Food and Family

Categories     Dairy

Time 25m

Yield 6 servings

Number Of Ingredients 6

1 cup boiling water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
2 cans (6 oz. each) crabmeat, drained, flaked
3 eggs, beaten
1/4 cup butter or margarine
1 lemon, cut into 6 wedges

Steps:

  • Add boiling water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min.
  • Add crabmeat and eggs; mix lightly. Shape into 6 patties.
  • Melt butter in large skillet on medium heat. Add crab patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with lemon wedges.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 155 mg, Sodium 760 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 2 g, Protein 14 g

CLASSIC OLD BAY CRAB CAKES



Classic OLD BAY Crab Cakes image

Trivia players, take note: this is the original recipe that appeared on the back of the OLD BAY can. (It's a keeper.) Baking powder makes the crab cakes light and fluffy, while OLD BAY Seasoning adds personality. Serves four lucky folks, unless you're feeling generous and want to make them into mini crab cakes to serve as appetizers.

Provided by Old Bay

Categories     Entrees,

Yield 4

Number Of Ingredients 11

2 slices dried bread, crusts removed
Small amount of milk
1 tbsp mayonnaise
1 tbsp French's® Classic Worcestershire Sauce
1 tbsp baking powder
1 tbsp McCormick® Parsley Flakes
1 tsp old bay seasoning
1/4 tsp salt
1 egg beaten
1 pound lump crabmeat
2 to 3 tbsps vegetable oil

Steps:

  • Break bread into small pieces in large bowl. Moisten with milk. Add mayonnaise and Worcestershire sauce; mix well. Add remaining ingredients; mix lightly. Shape into 4 patties.
  • Refrigerate patties 30 minutes to help keep them together when cooking.
  • Heat oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes per side or until cooked through and golden brown.
  • Test Kitchen Tip: To broil instead of frying, place crab cakes on foil-lined baking sheet. Broil 10 minutes, turning once, or until golden brown on both sides.

Nutrition Facts : Calories 190 Calories

QUICK & EASY CRAB CAKES



Quick & Easy Crab Cakes image

Thanks to stuffing mix, these yummy crab cakes stay crispy golden on the outside and moist and fluffy on the inside! I got this recipe from a Kraft Foods magazine.

Provided by suzyhomemakerwannabe

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1 (6 ounce) box Stove Top stuffing mix (Whole Wheat for a healthier cake!)
3/4 cup water
1/3 cup Kraft mayonnaise
2 (6 ounce) cans crabmeat, drained
3 tablespoons of kraft tartar sauce
1/2 cup of finely chopped purple onion

Steps:

  • Mix stuffing mix, water, mayo, crabmeat, tarter sauce and onion.
  • Cover and refridgerate for 10 minutes.
  • Heat a large skillet sprayed with cooking spray on medium heat.
  • Shape 1/3 cupfuls of the mixture into patties, add to skillet in batches.
  • Cook 3 mintues on each side or until golden brown on both sides, being careful when turning.

Nutrition Facts : Calories 213.5, Fat 5.7, SaturatedFat 0.9, Cholesterol 27.5, Sodium 1018.2, Carbohydrate 26.1, Fiber 1.1, Sugar 3.8, Protein 13.7

SIMPLE CRAB CAKES



Simple Crab Cakes image

If you have a little leftover crab, this is the perfect recipe. It makes 2 delicious crab cakes. Time includes 15 minutes for chilling.

Provided by Recipe Reader

Categories     Lunch/Snacks

Time 35m

Yield 2 crab cakes, 1 serving(s)

Number Of Ingredients 10

1 cup crabmeat
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
1/8 cup dry breadcrumbs
1 egg, beaten (only need 1/2)
1 tablespoon butter
1 tablespoon olive oil
1/8 cup flour (for dredging)

Steps:

  • Combine the crabmeat, mayo, mustard, worcest. sauce, Old Bay Seasoning, bread crumbs, and beaten egg (I only use half of the beaten egg).
  • Put bowl with mixture in freezer to chill for 5 minutes.
  • Take bowl out and shape mixture into 2 patties. Wrap the patties with plastic wrap and put back in the freezer for 10 minutes.
  • In a skillet, heat butter and oil over medium heat.
  • Dredge patties carefully in flour and place in pan.
  • Cook for about 6 minutes, until browned. Then carefully turn patties and cook the second side about 4 minutes.

Nutrition Facts : Calories 465.7, Fat 35.8, SaturatedFat 11.6, Cholesterol 220.3, Sodium 460.8, Carbohydrate 26.3, Fiber 1.2, Sugar 2.3, Protein 10.2

MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE



Maryland Crab Cakes with Quick Tartar Sauce image

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield Makes 6 large crab cakes

Number Of Ingredients 17

2 large eggs
2½ tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
½ cup panko
Vegetable or canola oil, for cooking
1 cup mayonnaise, best quality such as Hellmann's or Duke's
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Steps:

  • Line a baking sheet with aluminum foil for easy clean-up.
  • Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
  • Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
  • In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
  • Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
  • Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
  • Note: The nutritional information does not include the tartar sauce.

Nutrition Facts : ServingSize 2 crab cakes, Calories 299, Fat 14 g, Carbohydrate 9 g, Protein 32 g, SaturatedFat 3 g, Sugar 1 g, Fiber 1 g, Sodium 1141 mg, Cholesterol 275 mg

EASY CRAB CAKES



Easy Crab Cakes image

An easy crab cake recipe for people who want to taste crab not fillers in their crab cakes!

Provided by Marissa Stevens

Categories     Appetizer     Main Course

Time 20m

Number Of Ingredients 13

1 cup panko breadcrumbs
1 pound lump crab meat
1 large egg (lightly beaten)
1/4 cup mayonnaise
2 teaspoons lemon juice (ideally fresh)
1 teaspoon hot sauce (such as Tobasco original)
2 green onions (finely chopped)
1 tablespoon olive oil (or a high heat oil like avocado or canola oil)
1 tablespoon butter
kosher salt (for finishing, optional)
lemon wedges (for serving)
chopped fresh parsley (or chives, for garnish, optional)
1 recipe Remoulade Sauce (for serving, optional)

Steps:

  • Set up your breading station: Line a platter or baking sheet with parchment paper and spread panko breadcrumbs onto a medium plate.
  • Place crab in a medium bowl. In a separate small bowl, whisk together next 5 ingredients (egg through green onions). Gently fold egg mixture into crab meat until fully combined.
  • Scoop out 1/3 to 1/2-cup of the crab mixture and shape into a 1/2-inch thick crab cake. Gently coat the crab cake in panko breadcrumbs and place on prepared platter or baking sheet. Repeat with remaining mixture.
  • Heat olive oil and butter in a heavy, large skillet (ideally cast iron) over medium heat until sizzling. Add crab cakes and cook 4-5 minutes, gently press down on the tops with a spatula to flatten them slightly. Gently flip and cook 4-5 minutes more, until golden brown; if they crumble a little on the flip, gently press them back together with your spatula.
  • Lightly sprinkle with kosher salt to finish (optional). Serve hot with lemon wedges, a sprinkle of fresh parsley or chives (optional) and Remoulade Sauce for dipping.

Nutrition Facts : Calories 326 kcal, Carbohydrate 11 g, Protein 24 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 1216 mg, Sugar 1 g, ServingSize 1 serving

MINI CRAB CAKES WITH LEMON-CHIVE MAYONNAISE



Mini Crab Cakes With Lemon-Chive Mayonnaise image

Get the recipe for Mini Crab Cakes With Lemon-Chive Mayonnaise.

Provided by Heather Meldrom

Time 30m

Number Of Ingredients 10

1.5 cups panko bread crumbs
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
0.75 cup mayonnaise, divided
2 large eggs, beaten
1 tablespoon Dijon mustard
1.5 teaspoons Old Bay seasoning
1 pound jumbo lump crab meat
3 tablespoons finely chopped chives, divided
1 teaspoon lemon zest

Steps:

  • Combine the panko and olive oil in a medium nonstick skillet over medium heat. Cook, stirring constantly, until the panko is toasted and golden brown, about 5 minutes. Transfer to a shallow container to cool and season with salt and pepper. Set aside for later.
  • Combine ¼ cup mayonnaise, eggs, mustard, and Old Bay in a large bowl and stir to combine. Add ½ cup of the toasted panko and the crab, using your spoon to break apart the meat.
  • Heat oven to 400°. Spoon ¾ teaspoon of toasted panko into the bottom of 1 ½ nonstick mini-muffin pans (about 32 cavities, total). Fill each cavity nearly to the top with crab mixture, then top each with another ¾ teaspoon toasted panko, spread in an even layer. Bake the bites until slightly puffed, about 8-10 minutes.
  • In a small bowl, combine ½ cup mayonnaise and lemon zest. Sprinkle with 1 tablespoon chives. Serve alongside crab cakes.

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

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