EASY CRAB CAKES RECIPE
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Get the recipe for Mini Crab Cakes With Lemon-Chive Mayonnaise.
Provided by Heather Meldrom
Time 30m
Number Of Ingredients 10
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
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
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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- Form the crab mixture into patties, depending on how big you want the patties, I got 10 patties out of my mixture.
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- Drain the crab in a colander and using your fingers, pick through it to remove any bits of shell that might remain after processing.
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- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay seasoning, salt, pepper, parsley and lemon juice & zest 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.
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