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
BENEDICT CRAB CAKES
Treat yourself to these hearty crab cakes that are made using Progresso® Bread Crumbs and served with poached eggs and mock hollandaise - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 16
Steps:
- Heat oven to 200°F. In medium bowl, combine all crab cake ingredients except margarine; mix well. Shape into 4 patties, about 1/2 inch thick. (Patties will be soft.)
- Melt 1 tablespoon margarine in large skillet over medium heat until it sizzles. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once. Place on serving plate; place in oven to keep warm.
- In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended. Heat over low heat until warm. Remove from heat. Slowly beat in hot melted butter until smooth. Cover; set aside.
- In medium skillet, bring vinegar and water to a simmer over medium heat. Add 4 eggs; reduce heat to a low simmer. Cook eggs 2 to 3 minutes or until whites are set.
- With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.
Nutrition Facts : Calories 550, Carbohydrate 11 g, Cholesterol 425 mg, Fat 7, Fiber 1 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g
QUICK CRAB BENEDICT
It's best to use good crab in this recipe- look for pasteurized kind in the refrigerated section of the supermarket. A quick and easy breakfast or lunch..even good enough to serve for breakfast for company.
Provided by Pat Duran
Categories Seafood
Time 10m
Number Of Ingredients 5
Steps:
- 1. Top each toasted muffin with avocado slices and then place the poached eggs.
- 2. Top eggs with the crab and then with the hollandaise sauce. Sprinkle each serving with old bay seasoning.
- 3. Your may like this one too: Easy Brown Butter Hollandaise Sauce: 3 egg yolks 1/2 teaspoon yellow mustard 2 Tablespoons lemon juice 1 teaspoon chopped lemon zest 1/2 cup hot brown butter 1 Tablespoon chopped chives Melt the butter in a small saucepan over medium heat and watch it until the color turns golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind. In a blender combine the egg yolks, mustard and lemon zest and juice for only a few seconds. With the blender on medium, slowly pour in the hot butter in a thin stream. The sauce should thicken quick quickly. Pour into a bowl and keep warm in a warm water bath while preparing the eggs.
CRAB CAKES EGGS BENEDICT RECIPE BY TASTY
Give your brunch game an update with crab cake eggs Benedict. They're easy to assemble, yet sure to impress your guests. We like to use an immersion blender to make fool-proof hollandaise, but if you don't have one, try using an upright blender instead.
Provided by Matt Ciampa
Categories Breakfast
Time 2h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
- Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
- Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
- Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
- Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3-5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
- Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
- Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
- Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 31 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 2 grams
CRAB CAKE EGGS BENEDICT
It's time to indulge! The delicious eggs Benedict elevated with a Pacific Northwest crab twist! Chunks of sweet crab meat and creamy hollandaise sauce will melt in your mouth for an unforgettable brunch.
Provided by Jane Majerus
Categories Gourmet
Time 1h
Yield 4
Number Of Ingredients 1
Steps:
- To make the crab cakes, in a large bowl, whisk together shallots, celery, egg, Dijon mustard, lemon juice, mayonnaise, garlic, parsley, and seasonings. Add the crab meat and gently fold in the panko breadcrumbs, taking care not to break up the crab meat. Cover the bowl and let sit in the refrigerator until ready to form into cakes (up to overnight). Mold crab mixture into 4 patties. Add oil to medium skillet and fry the crab cakes over medium to medium-high heat for 3-4 minutes per side. Transfer cakes to a paper towel-lined plate. To poach eggs, bring a large pot of water to a simmer over medium heat. Add vinegar and salt. Crack egg into a small bowl. With a spoon, stir the water to form a whirlpool. In the center of the whirlpool, carefully drop the egg. When the egg begins to float, approximately 3-5 minutes, remove with a slotted spoon and transfer to an ice bath. Repeat for the remaining eggs. Reserve the poached water for later. For the Hollandaise sauce, melt two sticks of butter in a small pot over medium heat. While the butter is melting, add 2 egg yolks and a dash of water to a blender over low speed. Once the butter has fully melted, slowly drizzle into the blender with the egg yolk mixture. Continue until the sauce has become thick and blonde. Toward the end, add lemon juice, salt, pepper and cayenne (as desired). Toast the English muffins. While muffins are toasting, add the poached eggs back into the water to warm without overcooking the yolks. To plate, place each crab cake on an English muffin, top with a poached egg and the hollandaise sauce. Serve with a side of mixed greens and tomatoes.
More about "quick crab benedict recipes"
EASY CRAB CAKE EGGS BENEDICT - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
5/5 (3)Estimated Reading Time 5 minsServings 2Total Time 30 mins
- Add egg yolks, lemon juice, and salt to a tall, narrow cup that fits the head of an immersion blender. (I use this method for foolproof hollandaise – watch the video for a tutorial!)
- Reheat crabcakes in a hot skillet until the sides are crispy and crab cake has heated through. If you’re using lump crab instead of leftover crabcakes, give it a toss in a hot skillet just until it’s warmed through (or, if you like, leave it cold so you have some contrasting temperatures in the dish!) Set crab aside.
CRAB CAKE EGGS BENEDICT - QUICK & EASY RECIPES FOR THE ...
From 2cookinmamas.com
Ratings 2Servings 2Cuisine AmericanCategory Breakfast
- In medium skillet, cook bacon until crisp. Place on paper towel to absorb extra fat and let cool. Crumble and set aside.
- While crab cakes are cooking, make Hollandaise Sauce. Place crumbled bacon in blender along with egg yolks. Blend until bacon is all crumbs.
CRAB EGGS BENEDICT RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (7)Total Time 45 minsServings 6Calories 833 per serving
- Make hollandaise sauce: In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering water. Whisk yolk mixture to blend.
- Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce, whisking, until it reaches 140°, then adjust heat to maintain temperature (remove from simmering water if necessary). Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside.
- Preheat oven to 450°. Split English muffins and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes.
CRAB EGGS BENEDICT RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Total Time 21 minsServings 4Calories 503 per serving
- Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm.
- Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.
CRAB AND AVOCADO EGGS BENEDICT - FOODIECRUSH.COM
From foodiecrush.com
5/5 (9)Total Time 25 minsCategory BreakfastCalories 741 per serving
- Make the hollandaise and keep warm over low in a small saucepan on the stove. Toast the split English muffins and poach the eggs. Warm the crab in the microwave for 45 seconds.
- To assemble, place two muffin halves on a plate and top each with a spoonful of hollandaise. Top with a few slices of tomato, avocado slices, a poached egg and 1/4 cup of the crab. Top with hollandaise and sprinkle with paprika, kosher salt and pepper. Serve warm.
CRAB BENEDICT RECIPE - PAULA DEEN
From pauladeen.com
Servings 20Total Time 20 mins
10 BEST QUICK AND EASY CRAB MEAT RECIPES | YUMMLY
From yummly.com
ALASKA DUNGENESS CRAB CAKE BENEDICT | FOODSERVICE RECIPES ...
From tridentseafoods.com
Cuisine Seafood, Specialty, Varied MenuCategory Breakfast/BrunchServings 4
- 1. Pick through the crab meat and remove any shells. Carefully remove any excess liquid by straining or dabbing the crab meat with a clean paper towel.
CRAB EGGS BENEDICT - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
4.3/5 (15)Total Time 45 minsCategory BrunchCalories 851 per serving
- Combine all the ingredients in a large bowl. Toss well and reserve in the refrigerator until ready to serve.
- Heat water in a medium saucepan. Combine all the ingredients in a heat-proof bowl. Set the bowl on top of the pot of just simmering water and whisk until the mixture is thick and lightened, about 4 mins.
EASY AND QUICK EGGS BENEDICT RECIPE | EGG RECIPES
From egginfo.co.uk
3.2/5 (169)Servings 1
CRAB CAKE BENEDICT WITH OLD BAY HOLLANDAISE ON JOHNNYCAKES ...
CRAB RECIPES
From tfrecipes.com
CRAB BENEDICT RECIPE - FOOD NEWS
From foodnewsnews.com
CRAB BENEDICT RECIPE
From crecipe.com
QUICK CRAB BENEDICT | RECIPE | AVOCADO RECIPES, RECIPES ...
From pinterest.com
RECIPE FOR CRAB BENEDICT - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CRAB RECIPES | FISHEX SEAFOODS
From fishex.com
CRAB CAKES BENEDICT RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
QUICK AND EASY CRAB CAKE RECIPE - SHARE-RECIPES.NET
From share-recipes.net
CRAB BENEDICT (PAULA DEEN) RECIPE - EASY RECIPES
From recipegoulash.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love