CARIBBEAN CRAB CAKES
This is my take on Maryland style crab cakes, with a light (not heavy) breading and a flavor you will love. Despite the name, these are NOT spicy or "jerk," but rather full of flavor with a crispy outside and delicate inside. Feeling crabby? :-)
Provided by Mystic Eye Art
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a small pan on medium high heat, melt 1 Tbsp of the butter and add the chopped onion and 1 tsp of the Garlic Salt. Cook until the onions become translucent. Set aside and allow to cool.
- In a large bowl, mix together the crab meat, green onion, 1/3 Cup White Cheddar crackers, mayonnaise, remaining garlic salt, pepper, soy sauce, dijon mustard, pickle juice, lime juice, cilantro and egg and form into small patties (about the size of the palm of your hand).
- Mix together the flour and remaining 1 cup of white cheddar crackers and pour onto a large dish or plate. Lightly pat the crab cakes in the mixture on each side and place onto a baking sheet (covered with a piece of parchment or wax paper).
- Refrigerate the cakes for 1 hour.
- Into a large skillet on medium heat, pour the canola oil and remaining butter.
- After the butter melts and the oil is hot, place the crab cakes into the oil and allow to cook (about 5 minutes each side) or until golden brown. Serve.
Nutrition Facts : Calories 649.6, Fat 51.6, SaturatedFat 11.2, Cholesterol 168.2, Sodium 1515.7, Carbohydrate 17.4, Fiber 2.9, Sugar 3, Protein 31
CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- Add the crabmeat, season with salt and pepper and stir to combine.
- Add the breadcrumbs and mix just to combine.
- Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- Coat the cakes lightly with flour, and shake off any excess.
- In a large skillet set over medium heat, melt the butter.
- Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- Serve warm with tartar sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
WASABI CRAB CAKES
With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen (1/2 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab., Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful of crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture., Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.
Nutrition Facts : Calories 31 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 148mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CARIBBEAN GRILLED CRAB CAKES
Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill. I prefer to use fresh crabmeat, but you can use whatever is on hand.
Provided by JULIEP
Categories Crab Cakes
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
- Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
- To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.
- To pan-fry: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side.
- Top crab cakes with mango salsa and enjoy.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 8.9 g, Cholesterol 31.7 mg, Fat 10.9 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 1.7 g, Sodium 195.4 mg, Sugar 2.9 g
SPICY CARIBBEAN CRAB CAKES RECIPE
Provided by ALICJA
Number Of Ingredients 16
Steps:
- Warm the oil in large skillet over medium heat.Add the shallot,pepper,hot pepper,red onion,and ginger.Sweat for 5 min.Add the garlic and cook for 2 more min.Remove to a large bowl and allow to cool for 10 min. Add the remaining ingredients to the bowl,reserving the 1/2 cup of bread crumbs.Fold the crab cake mixture gently,trying not to break up the lumps of crab meat too much.After the mixture is thoroughly combined,refrigerate for one hour. Remove the crab cake mixture from the fridge.Spread the remaining 100 ml of bread crumbs on a cookie sheet.Form the crab mixture into balls slightly larger then golf balls,then flatten them out so that each cake resembles a small hockey puck.Dredge all sides in the bread crumbs.Can be reserve the crab cakes for cooking later,as they can be refrigerated for up to 24 hours. Ther are 2 options for cooking the cakes.You can bake them in a 425 F oven for 12-15 min.flipping them after 8 min.or you can pan-fry or deep-fry the cakes in some 360 F oil until golden brown and crunchy,about 3 min. Serve with Warm Mango Coulis and some sprigs of cilantro for garnish
CORNBREAD CRAB CAKES BY LAWRENCE PAGE RECIPE BY TASTY
Here's what you need: prepared cornbread, red pepper, green onion, mayonnaise, sour cream, fresh parsley, fresh cilantro, garlic, large eggs, old bay seasoning, olive oil, salt, pepper, fresh lump crab meat, vegetable oil
Provided by Scott Loitsch
Categories Appetizers
Yield 6 servings
Number Of Ingredients 15
Steps:
- Over a large bowl, crumble the cornbread into fine crumbs until you have about 2 cups (200 g) worth.
- Add the red pepper, green onion, mayonnaise, sour cream, parsley, cilantro, garlic, beaten eggs, Old Bay seasoning, olive oil, salt, pepper, and crab meat to the bowl.
- Break up the crab meat into fine pieces until it is all uniform in size.
- Mix all the ingredients together with your hands or a wooden spoon until evenly combined.
- Form the mixture into small patties, about 2.5 inches (6 cm) in diameter and ¾-inch (2 cm) thick and set aside.
- Add enough vegetable oil to a large skillet to come about ¼-inch (6 mm) up the sides. Heat the oil over medium-high heat until it reaches 350˚F (180˚C).
- Fry the crab cakes in batches, about 3-4 at a time. Cook on each side until golden brown, about 2-3 minutes.
- Transfer to a paper-towel lined plate to drain.
- Serve with your choice of dipping sauce, or they're great just on their own!
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 32 grams, Fat 24 grams, Fiber 1 gram, Protein 26 grams, Sugar 10 grams
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