April Fools Crab Cakes Fried Ice Cream Recipes

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APRIL FOOLS' CAKE



April Fools' Cake image

This recipe is so easy to put together, and it's so tasty it will be requested more than just on April Fool's Day! -Julie Foltz, Newport News, Virginia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 9

1 jar (14 ounces) pizza sauce
1/2 pound bulk Italian sausage, cooked and crumbled
1 package (8 ounces) sliced pepperoni
3 cups biscuit/baking mix
3/4 cup whole milk
2 large eggs
2 tablespoons butter, melted
1 teaspoon garlic salt
5 to 6 slices mozzarella cheese

Steps:

  • Preheat oven to 375°. In a bowl, combine the pizza sauce, sausage and pepperoni; set aside. In another bowl, combine the biscuit mix, milk, eggs, butter and garlic salt. Spread half of the batter on the bottom and up the sides of a greased 10-in. fluted tube pan. Spoon meat mixture over batter; cover with remaining batter., Bake for 35-40 minutes or until browned and a toothpick comes out clean. Invert onto a baking sheet. Arrange cheese over cake. Return to the oven for 5 minutes or until cheese is melted. Using two large metal spatulas, transfer cake to a serving platter; serve immediately.

Nutrition Facts :

APRIL FOOLS' CRAB CAKES: FRIED ICE CREAM



April Fools' Crab Cakes: Fried Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Looks like: Crab Cakes
  • Cut two individual-size 4-ounce cartons of vanilla ice cream in half crosswise to make 4 disks; freeze 30 minutes. Pulse 2 cups white bread cubes and 2 cups shredded coconut in a food processor, then spread on a plate. Remove the cartons and press the ice cream into the crumb mixture, covering all sides (reserve the remaining crumbs). Freeze until hard, 1 hour. Meanwhile, make the "tartar sauce" (below). Dip the disks in 3 beaten eggs, then press in the reserved crumbs and freeze at least 1 more hour. Heat 3 inches of vegetable oil to 350 degrees F in a deep skillet and fry the ice cream until golden, 2 to 3 minutes. Drain on paper towels, then eat immediately.
  • For the April Fool's Tartar Sauce: Pistachio-White Chocolate Sauce:
  • Looks like: Tartar Sauce
  • Microwave 1/4 cup heavy cream, 4 ounces chopped white chocolate, 2 tablespoons butter, 2 tablespoons rum, the grated zest of 1/2 lime and 1/2 orange, and 2 tablespoons chopped pistachios at 50 percent power, 1 minute. Whisk until creamy, then let cool.

MRS. DUVALL'S PAN-FRIED CRAB CAKES



Mrs. Duvall's Pan-Fried Crab Cakes image

This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.

Provided by xtine

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup minced onion
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb lump crabmeat, picked over
1 cup finely crushed soda cracker
2 tablespoons unsalted butter
1/4 cup vegetable oil
lemon wedge, for serving

Steps:

  • In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
  • In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.

Nutrition Facts : Calories 468.8, Fat 29.7, SaturatedFat 7.5, Cholesterol 198.2, Sodium 916.9, Carbohydrate 19, Fiber 0.7, Sugar 1.9, Protein 30.5

FRIED CRAB CAKES



Fried Crab Cakes image

This is a recipe I came up with after trying so many crab cake recipes. I think it is fantastic, and the sauce complements the fried crab cakes. Enjoy! I'm sure you will make this recipe again and again.

Provided by Nancy Gibson

Categories     Crab Cakes

Time 35m

Yield 2

Number Of Ingredients 13

⅓ cup panko bread crumbs
1 large egg, beaten
3 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon yellow mustard
½ pound cooked lump crabmeat, drained
¼ cup panko bread crumbs, or as needed
2 tablespoons coconut oil
½ cup mayonnaise
1 canned chipotle pepper in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1 tablespoon lemon juice

Steps:

  • Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
  • Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
  • While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
  • Serve crab cakes with sauce on the side.

Nutrition Facts : Calories 868.9 calories, Carbohydrate 28 g, Cholesterol 205.4 mg, Fat 73.7 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 21.2 g, Sodium 1652.8 mg, Sugar 1.2 g

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