Crabby Cheese Cakes Recipes

CREAMY CRAB CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter. Press onto the bottom of the greased 9-in. springform pan. Place pan on baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack. Reduce heat to 325°. , In a large bowl, beat cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce and pepper; beat just until blended. Fold in crab. Pour over crust. Return pan to baking sheet. , Bake for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top. Refrigerate overnight. , Remove sides of pan. Let cheesecake stand at room temperature for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Refrigerate leftovers.

CRABBY CAKES

Steps:

• Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through. Serve with special sauce.
• In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.

CRABBY CHEESE CAKES

Steps:

• Mix the drained crab and cream cheese until well blended.
• Fork Split the english muffins and top each with a generous spread of crab mixture.
• Place 6-8 inches under the broiler and broil 3-5 minutes. Watch them closely to avoid burning.
• When starting to bubble and turn golden brown, remove them and top with cheddar cheese. Let sit a couple mins to allow cheddar to melt.
• Tips: You can add the cheddar cheese before broiling if you wish. Also you can pop them in the freezer before broiling for a great make ahead meal. These can be turned into great appetizers themselves by cutting each muffin half into forths before broiling.
• Enjoy!

CRABBIES

Steps:

• Preheat oven on broiler setting.
• In a medium bowl, mix together margarine and cheese spread. Stir in crabmeat, mayonnaise, garlic powder, and parsley. Spread the mixture on the split English muffins. Arrange on a cookie sheet.
• Broil until the cheese mixture is bubbly.

CRABBY CRAB CAKES

Steps:

• Gently combine crab, egg, mustard, salt, pepper and 2 tablespoons flour. Cover mixture, and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover crab cakes with more plastic wrap, and refrigerate them for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
• Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in the flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
• Cook, rotating cakes in pan as necessary to brown the first side, 5 to 8 minutes. Turn, and brown the other side (it will take slightly less time). Serve cakes hot, with lemon wedges.

ULTIMATE CRAB CAKES

Steps:

• Line cookie sheet with waxed paper. In large bowl, mix egg, bell pepper, green onions, parsley, mayonnaise, seafood seasoning and mustard. Gently stir in crab meat and Swiss cheese. Season to taste with salt and pepper. Shape into 8 patties.
• Dip both sides of each crab cake into bread crumbs, pressing crumbs into cake with hands to completely cover; place on cookie sheet. Refrigerate about 20 minutes to firm up crab cakes.
• In 12-inch skillet, heat oil over medium heat. Add patties; cook until golden brown on both sides, being very careful when flipping so patties do not fall apart. Serve warm with tartar sauce.

"CHEESECAKE FACTORY" CRAB CAKES

Steps:

• Measure all the ingredients for the crab cakes-- except the panko and vegetable oil-- into a large bowl.
• Use a spatula to carefully fold the ingredients together.
• Be sure not to over stir the mixture or those tasty lumps of crab will fall apart.
• The best crab cakes have nice big chunks of crab in'em.
• Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.
• Press down a bit on each crab cake so that the top is flat.
• Don't press too hard or the crab cakes will be hard to get out.
• Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours.
• This step will help the cakes stay together when they're browned in the oil.
• After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat.
• Fill a shallow bowl with the panko breadcrumbs.
• Carefully turn the crab cakes out onto a plate.
• Gently roll each crab cake around in the panko breadcrumbs.
• Each crab cake should be wearing a light coating of panko.
• Test the oil by dropping a pinch of panko into the pan.
• It should sizzle.
• Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
• Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
• Makes 6 small crab cakes.
• Serve with remoulade sauce.

MINI CRAB CAKES

Steps:

• Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, citrus peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 350°F. Generously butter 2 mini muffin pans. Toss panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Press 1 rounded tablespoon panko mixture into bottom of each muffin cup, forming crust. Spoon 1 generous tablespoon crab mixture into each cup. Sprinkle rounded teaspoon of panko mixture over each (some may be left over).
• Bake crab cakes until golden on top and set, about 30 minutes. Cool in pans 5 minutes. Run knife around each cake and gently lift out of pan. DO AHEAD: Can be made 2 hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350°F oven 6 to 8 minutes.
• Arrange crab cakes on serving platter; sprinkle with chives.
• Available in the Asian foods section of some supermarkets and at Asian markets.