CRAB CAKE BITES
These appetizer bites are a mini way to enjoy crab cakes for your next gathering. Crab, fresh chives and spices are folded into bread crumbs, shaped and baked for the perfect bite. Serve with lemon-garlic sauce for dipping.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
- Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
- Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.
Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g
BAKED MARYLAND LUMP CRAB CAKES
Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!
Provided by T. Kent
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
- Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
- Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
Nutrition Facts : Calories 91.7 calories, Carbohydrate 2.5 g, Cholesterol 34.4 mg, Fat 4.1 g, Fiber 0.2 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 343.7 mg, Sugar 0.3 g
BAKED CRAB CAKES
Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee's Amelia Sunderland. TIP: For a heftier "burger," make two larger patties and serve on buns.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 198mg cholesterol, Sodium 619mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
CRAB BALLS
Make and share this crab balls recipe from Food.com.
Provided by chia2160
Categories Crab
Time 30m
Yield 24 balls
Number Of Ingredients 9
Steps:
- drain and flake meat.
- combine remaining ingredients except bacon, mix well.
- shape into walnut size balls.
- wrap each w/bacon, secure w/toothpicks.
- broil at medium til bacon is crisp, 10 minutes, turn and repeat.
CRAB CAKE MEATBALLS
Everyone loves meatballs and everyone loves crab cakes, so we've created the best of both worlds: dainty crab cake meatballs that are simmered in a spicy tomato sauce. These crave-able delights are incredibly versatile. Toss them with pasta, stuffed them into a roll or pile them on top of polenta--you'll love them every which way.
Provided by Food Network Kitchen
Time 40m
Yield 14 meatballs
Number Of Ingredients 12
Steps:
- Fold together the crabmeat, breadcrumbs, parsley, chives, eggs, garlic, lemon zest and juice, 1 teaspoon kosher salt and several grinds of black pepper with a spatula in a large bowl until everything is well combined. (Do not over-stir or shred the crabmeat.) Cover and refrigerate for 10 minutes to allow the breadcrumbs to hydrate.
- Using a 1/4-cup measure or 2-ounce ice cream scoop, scoop the crab mixture and roll into balls, transferring to a plate as you go.
- Heat 2 tablespoons oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat until hot and shimmering. Gently add half the meatballs and cook, turning with tongs, until brown all over, about 5 minutes. Transfer to a plate and repeat with the remaining meatballs, adding up to 1 more tablespoon of oil as needed.
- Add the first batch of meatballs back to the pot and add the spicy tomato sauce and 1/2 cup water. Do not stir as it will break up the meatballs; instead, give the pot a shake so the sauce gets under the meatballs and they do not stick to the bottom. Bring to a strong simmer over medium-high heat, then lower to a gentle simmer and cook until the meatballs are heated through, about 5 minutes. Sprinkle with flaky salt and crushed red pepper flakes, if using.
MINI CRAB CAKE BALLS
Steps:
- Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the crabmeat, potato chips, mayonnaise, egg, bread crumbs, Old Bay seasoning, salt, and lemon juice in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round 3/4-inch balls, making sure to pack the mixture firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The balls should be touching one another.
- Roast for 10 minutes, or until the meatballs are firm and cooked through.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
BAKED CRAB CAKES
These jumbo lump crab cakes taste just like the Chesapeake Bay style you would order from a restaurant. This recipe makes 4 jumbo crab cakes or 6 medium-sized crab cakes.
Provided by PATLUVSCOOKING
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 3.4 g, Cholesterol 134.5 mg, Fat 6.9 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 1.2 g, Sodium 693.3 mg, Sugar 0.3 g
BAKED CRAB WONTONS
These little crab bites put a smile on everyone's face. My family loves them for their size, texture and taste. I love them because they're quick and simple to make. They even won first prize in a cooking competition. Instead of baking them in the oven, you can deep fry them. -Danielle Arcadi, Peoria, Arizona
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Press wonton wrappers into greased mini-muffin cups. Spritz wrappers with cooking spray. Bake until lightly browned, 5-7 minutes. , Beat cream cheese, mayonnaise, salt and pepper until smooth. Stir in remaining ingredients. Spoon into wonton cups. Bake until heated through, 9-11 minutes. If desired, serve with sweet-and-sour sauce., , , , , ,
Nutrition Facts :
CRAB BALLS
Categories Shellfish Appetizer Side Fry Cocktail Party Graduation Backyard BBQ Seafood Crab Summer Family Reunion Shower Engagement Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 16 servings
Number Of Ingredients 13
Steps:
- Mix crabmeat and 1 cup cracker crumbs in a large bowl. Melt butter in a large skillet over medium heat. Add green pepper and onion; sauté until soft, about 5 minutes. Add to bowl with crab mixture. Stir in evaporated milk, Dijon mustard, Worcestershire, salt, and pepper. Cover; chill for 1-6 hours.
- Using scant 1/4 cup for each, form crab mixture into sixteen 1 1/2"-diameter balls. Whisk whole milk and egg in a medium bowl. Place remaining 1 cup cracker crumbs in another medium bowl. Roll balls in egg mixture, then coat well with crumbs. Transfer to a rimmed baking sheet.
- Pour oil into a large wide pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil to 350°F. Working in batches and turning occasionally, fry crab balls until golden brown, 4-6 minutes per batch. Transfer to paper towels.
BAKED CRAB CAKE BALLS
Make and share this Baked Crab Cake Balls recipe from Food.com.
Provided by Michel Lagace
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven at 450°F.
- Mix all ingredients. Form into 1 inch balls and put on a parchment paper covered baking sheet.
- Bake for 5 minutes or until golden brown.
- Serve with soy sauce, wasabi and pickled ginger.
Nutrition Facts : Calories 100.9, Fat 1.1, SaturatedFat 0.2, Cholesterol 23.8, Sodium 572.5, Carbohydrate 9.7, Fiber 0.6, Sugar 0.8, Protein 12.2
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