CRAB CAKES
Provided by Ellie Krieger
Categories appetizer
Time 40m
Yield 4 servings (8 crab cakes, serving size is 2 crab cakes)
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
- In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish.
- Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
- Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
- Serve crab cakes with tartar sauce alongside.
- Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
EASY CRAB CAKES
Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 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
CRABBY CRAB CAKES
Here is a recipe I saved from Sundays food section, that I thought sounded good, that I'd like to share.
Provided by rwwest
Categories Crab
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.
- Cover; 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 with more plastic wrap, and refrigerate 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 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 first side, 5 to 8 minutes.
- Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.
CRABBY CRAB CAKES
Getting the most out of crab cakes often means putting the least into them. Since crab has the best texture and subtlest flavor of all crustaceans, the best crab cakes are those that showcase the crab, not another ingredient. The loose mix is best chilled before shaping, but it is essential to chill it again for a half-hour or so (longer is better) before cooking. When cold, the cakes will hold together, and once the egg, the binding agent, does its work, they will retain their shape until attacked with a fork.
Provided by Mark Bittman
Categories seafood, appetizer, main course
Time 1h
Yield 4 crab cakes
Number Of Ingredients 8
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.
CRABBY CRAB CAKES
Steps:
- Gently combine the crab, egg, mustard if you're using it, salt and pepper to taste, and 2 tablespoons flour. Cover and put in the freezer for 5 minutes. Shape the mixture into 4 patties. Line a plate with plastic wrap and put the crab cakes on it. Cover with more plastic wrap and refrigerate for about 30 minutes (or up to a day if you like) or freeze for 15 minutes.
- Put the flour for dredging in a bowl. Put the oil in a 12-inch skillet over medium heat. When the oil is hot, gently dredge one of the crab cakes in the flour. Gently tap off the excess flour and add the crab cake to the pan; repeat with the remaining crab cakes, then turn the heat to medium-high.
- Cook, rotating the cakes in the pan as necessary to brown the first side, 5 to 8 minutes. Turn and brown the other side, which will take slightly less time. Serve hot with lemon wedges.
CRABBY CAKES
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 10 (3-ounce) cakes
Number Of Ingredients 18
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.
CHUCK'S CRAB CAKES
You're sure to impress with Chuck Hughes' easy crab cakes served with a side of spicy mayo.
Provided by Chuck Hughes
Time 35m
Yield 8 crab cakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the crab cakes: In a large bowl, combine the crab, crackers, mayonnaise, chives, mustard, lemon zest and egg. Mix together well. Form palm-sized cakes and place them on a baking tray covered with parchment paper. In a pan, heat the olive oil over medium-high heat and cook the crab cakes in batches, about 2 minutes on each side. Put them back on the baking tray and in the oven for 10 minutes.
- For the spicy mayo: Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper.
- When ready to serve, garnish the crab cakes with a dollop of spicy mayo.
Nutrition Facts : Calories 208, Fat 13 grams, SaturatedFat 1 grams, Cholesterol 96 milligrams, Sodium 442 milligrams, Carbohydrate 5 grams, Protein 17 grams
GRAMMY'S CRAB CAKES
Enjoy these simple and savory crab cake taste sensations. I learned to make these from my beloved mother-in-law, but Grammy never uses a recipe. I measured every pinch and dash while she made them. This is one of our all-time family favorites. There are never any leftovers. Crab cakes are best if made with fresh crab, but they are great with canned crab as well.
Provided by mglarson
Categories Crab Cakes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.
- Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.
- Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.
- Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.
Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 189.8 mg, Fat 13.2 g, Fiber 0.2 g, Protein 36.6 g, SaturatedFat 4.1 g, Sodium 695.5 mg
FAKE CRAB CRABBY CAKES
I love these crab cakes, and I have always used the fake crab in them. Fake crab is actually made from real fish, only it has been shaped and seasoned to resemble crabmeat. I originally saw these prepared on an episode of Calling All Cooks on Food Network, however when I tried the recipe from their site, there were many errors. This is the version I came up with after watching the episode several times and my own personal tests in my kitchen. The amount of oil I used to brown the cakes before baking was minimal - like 1 teaspoonful. These were delicious!
Provided by HeatherFeather
Categories Crab
Time 40m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Combine crabcake ingredients (except oil) in a large bowl,adding bread crumbs last to bind.
- Roll mixture into 3 oz cakes and then roll in some extra bread crumbs to coat.
- Place in freezer for 1 hour.
- Saute in just a bit of oil in a hot nonstick skillet until each cake is golden brown on both sides(1 minute per side), then bake in preheated 350 F oven for 5 minutes.
- Sauce: Mix together in a small bowl and chill well.
Nutrition Facts : Calories 266.4, Fat 13.8, SaturatedFat 2.2, Cholesterol 39.4, Sodium 751.6, Carbohydrate 28, Fiber 1, Sugar 7.1, Protein 8.5
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
CRABBY PATTIES
These crab cakes are baked, not fried which make them healthier. Kids love to help make this recipe. Serve it on hamburger buns with a slice of American cheese, lettuce and some Crabby Patty (tartar) Sauce! I named these special for my grandson. Does not include four hours chill time.
Provided by 2Bleu
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Spray baking sheet with cooking spray. In a medium bowl, mix first 8 ingredients. Gently fold in the crab meat (if using canned, you can use the lid by pressing into the can to squeeze out the liquid to get it well drained). Season with salt and pepper.
- Chill at least 4 hours in the fridge.
- Preheat the oven to 400°F.
- Make four patties and coat in bread crumbs. Place on baking sheet sprayed with non-stick cooking spray (or use parchment paper.
- Bake 10 minutes, turn, and bake an additional 10 minutes.
- ASSEMBLY: Heat the buns in the microwave for about 15 seconds. Place a slice of cheese on the bottom of each bun. Top with a small piece of lettuce, then a crabby patty. Squeeze a splash of fresh lemon juice over patties. Spread some tartar sauce on the tops of the buns and place over sandwiches.
Nutrition Facts : Calories 464.4, Fat 11.3, SaturatedFat 4.6, Cholesterol 195.7, Sodium 1215.1, Carbohydrate 39.6, Fiber 3.4, Sugar 4.8, Protein 50.3
BOB'S CRAB CAKES
When I had my first crab cake, I was hooked from the first bite. I tried many recipes, adding and taking out ingredients until I found what I was looking for. I've used this recipe for more than 30 years.-Bob Kolwyck, Germantown, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 crab cakes.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients; mix well. Add crab; mix gently. Form mixture into eight balls; flatten slightly. In a large nonstick skillet, cook the crab cakes in oil for 4-5 minutes on each side or until golden brown.
Nutrition Facts : Calories 213 calories, Fat 6g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 568mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
CRAB CAKES
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.
Provided by Ian Knauer
Categories Egg Quick & Easy Lunch Mayonnaise Crab Summer Pan-Fry Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
- Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
- Serve with:
- french fries and/or baby greens tossed with lemon vinaigrette.
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
EASIEST CRABBY CRAB CAKES
This recipe is quickly made and preserves the crab flavor and health value by using far less mayonnaise than many crab cake recipes and by using small cubes of white bread rather than bread crumbs.
Provided by ChefWhiz
Categories Crab
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, mix all ingredients together well.
- Shape into 8 cakes and saute in sweet butter until both sides are crisp and brown.
Nutrition Facts : Calories 82.9, Fat 2.4, SaturatedFat 0.6, Cholesterol 77.2, Sodium 692.2, Carbohydrate 2.3, Fiber 0.2, Sugar 0.4, Protein 12.3
CRAB CAKES FROM JOE'S CRAB SHACK
Make and share this Crab Cakes from Joe's Crab Shack recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 45m
Yield 7 4 oz. patties, 7 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients together.
- Make into 4 oz. patties
- Coat with flour and fry in 1 inch of oil until golden brown.
More about "crabby crab cakes recipes"
13 BEST CRAB CAKE RECIPES | HOW TO MAKE CRAB CAKES AT …
From foodnetwork.com
Author By
BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES
From delish.com
EASY CRAB CAKES RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
CRAB CAKES - BEST MELT-IN-YOUR-MOUTH RECIPE
From everydaydishes.com
OUR BEST CRAB CAKE RECIPES | CRISPY, TENDER, DELICIOUS
From tasteofhome.com
HOW TO MAKE THE BEST CRAB CAKES | KITCHN
From thekitchn.com
CRAB CAKE RECIPES | ALLRECIPES
From allrecipes.com
EASY CRAB CAKES - JO COOKS
From jocooks.com
CRABBY CRAB DIP RECIPE - RECIPEZAZZ.COM
From recipezazz.com
NOT-SO-CRABBY CAKES WITH CLASSIC COCKTAIL SAUCE - JAZZY …
From jazzyvegetarian.com
MARYLAND STYLE CRAB CAKES - ONCE UPON A SUPPER
From onceuponasupper.com
EASY CRAB CAKES (FRESH, CANNED, CLAW, OR LUMP MEAT ... - BOWL OF …
From bowlofdelicious.com
CRABBY CRAB CAKE RECIPE: OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CRABBY CRAB CAKES - WEEKNIGHT BITE
From weeknightbite.com
THE BEST CRAB CAKES RECIPE - SERIOUS EATS
From seriouseats.com
CRAB CAKES (THE BEST) | RICARDO
From ricardocuisine.com
10 BEST CRAB CAKES RECIPES | YUMMLY
From yummly.com
13 BEST CRAB CAKE RECIPES - HOW TO MAKE EASY CRAB …
From delish.com
JOE’S CRAB SHACK CRAB CAKES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CRAB CAKE RECIPE MADE WITH SALTINE CRACKERS
From recipeschoice.com
CRAB CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PALEO CRAB CAKES (WHOLE30, KETO) - NOM NOM PALEO®
From nomnompaleo.com
EASY CRAB CAKES - NO FILLER! - SOUTHERN CRAVINGS
From southerncravings.com
RECIPE: MARK BITTMAN'S VERY CRABBY CRAB CAKES - RECIPELINK.COM
From recipelink.com
VEGAN CRAB CAKES | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #main-ingredient #preparation #seafood #crab #dietary #shellfish
You'll also love