LOW COUNTRY CRAB CAKES
Provided by Kardea Brown
Time 1h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour.
- Preheat the oven to 200 degrees F.
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade.
- Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.
HEALTHY BAKED CRAB CAKES RECIPE
Healthy crab cakes make a delicious lunch on top of a salad or appetizer to share with friends. These are loaded with crab instead of fat and sodium.
Provided by Kaleigh McMordie, MCN, RDN, LD
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 400F.
- In a large bowl, whisk together eggs, 1 tbsp Dijon, juice from 1 lemon (about 3 tbsps), paprika, and 1/4 tsp black pepper.
- Form mixture into 8 patties and place on a baking sheet lined with parchment or a silicone baking mat. Lightly brush or spray the tops of each patty with olive oil.
- Bake for 15 minutes or until the tops are lightly golden. Remove from the oven and serve with sauce.
- To make the sauce, combine Greek yogurt, remaining tsp Dijon mustard, remaining lemon juice (about 1 tbsp), green onion, cayenne in a small bowl. Whisk together until smooth and add cracked black pepper to taste.
Nutrition Facts : Calories 101 kcal, Carbohydrate 4 g, Cholesterol 102 mg, Fiber 0 g, Protein 17 g, SaturatedFat 1 g, Sodium 301 mg, Sugar 2 g, Fat 2 g, ServingSize 4 (2 cakes each), UnsaturatedFat 0 g
EASY CRAB CAKES
These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon of mayonnaise.
Provided by Renne Thomas
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
- Spray a large skillet with cooking spray and heat over medium-high heat.
- Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 2.6 g, Cholesterol 163.9 mg, Fat 6.1 g, Fiber 0.2 g, Protein 31.8 g, SaturatedFat 1.2 g, Sodium 887.8 mg, Sugar 0.4 g
HEAVENLY CRAB CAKES
When I switched to a low-fat diet, I thought I'd never be able to eat crab cakes again. But then I found this healthy crab cake recipe. Now I can enjoy these little patties of paradise...without any guilt! -Laura Letobar, Livonia, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes. , In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides.
Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 108mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
- Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
- Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
- In a medium bowl, mix all the ingredients together.
CRAB CAKES - LOW SODIUM
Ingredients:Onions, raw, 2 tbsp chopped (remove)Parsley, 1 tbsp (remove)Mayonnaise, regular (mayo), 1.5 tbsp (remove)Lemon Peel, .5 tsp (remove)*Lemon Juice, .05 cup (remove)Pepper, black, .25 tsp (remove)Pepper, red or cayenne, .02 tsp (remove)Egg, fresh, 1 large (remove)*Planko Bread Crumbs, 100 gram(s) (remove)*Crab (Phillips), 453. gram(s) (remove)Olive Oil, 1 tbsp (remove) Add first 8 ingredients, mix, then add panko & crab. Refrigerate for 30 min. Patty in 1/3 cup and press out for patty. Saute in Olive oil 4 min. per side, and enjoy!
Categories Fish Dinner Fish Dinner
Yield 4
Number Of Ingredients 12
Steps:
- Add first 8 ingredients, mix, then add panko & crab. Refrigerate for 30 min. Patty in 1/3 cup and press out for patty. Saute in Olive oil 4 min. per side, and enjoy!
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
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