Crab Cupcakes Recipes

CRAB CAKES

Steps:

• Preheat oven to 250 degrees. In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, eggs, peppers, cilantro, and scallions; mix well. Season with salt and pepper. Shape mixture into twenty-four 2-inch-round patties.
• Heat 1/2-inch of oil in a large skillet over medium high heat until hot but not smoking. Working in batches, add crab cakes, and cook until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined baking sheet to drain, and place in oven to keep warm. Repeat with remaining crab cakes. Serve with Cilantro-Lime Mayonnaise, if desired.

EASY CRAB CAKES

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

CREOLE CRAB MINI CUPCAKES

Steps:

• To make cupcakes: Heat oven to 350, spray nonstick mini-muffin tins with cooking spray or lightly oil them.
• Muffin cups shoud be 1 34 to 2 inches in diameter. Set aside.
• In large saute pan or skillet over medium heat, melt the butter and saute the onion, celery and bell pepper for about 3-4 minutes, until just starting to get tender. Let cool.
• Meanwhile, in small bowl, whisk together cornmeal, flour sugar baking powder and Old Bay seasoning.
• In a large bowl, whisk together egg, milk and sour cream.
• When the sweated vegatables are cool, add cornmeal mixture to the egg mixture; mix lightly.
• Stir in vegatables and all melted butter from the pan, do not overmix.
• Fold in crabmeat just until evenly distributed.
• Spoon heaping tablespoon batter into each muffin cup.
• You should fill 20 cups.
• Bake cupcakes for 12-14 minutes, until a toothpick inserted in centers comes out clean (rotate the pans after the first 7-8 minutees of baking).
• Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from pan and let cool briefly on wire rack before frosting.
• Refrigeration is imperative, as the crab will go bad if left at room temp for an extended period of time.
• Bring to room temp or warm for a minute or so in oven before frosting.
• To make frosting:
• In small bowl mash cream cheese with a fork, then whisk in milk and lemon juice until smooth and creamy.
• Top each cupcake with 1 teaspoon of frosting, then sprinkle with about 1/4 teaspoon chives for garnish.

FRIED CRAB CAKES

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.