Deviled Crab Cakes Allrecipes

DEVILED CRAB CAKES ON MIXED GREENS WITH GINGER-CITRUS VINAIGRETTE

Steps:

• Melt the butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes. Add the celery and bell pepper; continue cooking until the vegetables are tender, about 5 minutes. Stir in the mustard and cayenne pepper; cook 2 minutes. Scrape the mixture into a mixing bowl and refrigerate until cold.
• Stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tablespoon lemon zest, parsley, and beaten egg. Stir until combined, then gently fold in the crab meat. Season to taste with salt and pepper. Pour the dry bread crumbs into a shallow bowl. Form the crab mixture into 8 cakes, 1/2 inch thick. Press the crab cakes into the bread crumbs one at a time until coated on all sides. Gently shake off excess crumbs, and place the crab cakes onto a plate. Cover with plastic wrap and refrigerate 1 hour to overnight.
• Prepare the vinaigrette by whisking 3/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar, and salt. Store in the refrigerator until ready to use.
• Heat the frying oil in a large skillet over medium-high heat. While the oil is heating, toss the mixed salad greens with the vinaigrette in a mixing bowl, and divide onto 8 serving plates. Arrange the sliced avocado over the salads, and set aside.
• Once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2 to 3 minutes per side. Briefly drain on a paper towel-lined plate to rid the cakes of excess grease. Place a crab cake on top of each salad and serve immediately.

BEST EVER CRAB CAKES

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.

THE COACH HOUSE'S DEVILED-CRAB CAKES

Steps:

• Pick over crab meat, removing all shell and cartilage. Leave in largest pieces possible. If pasteurized meat is used, drain all liquid that has accumulated. Put crab meat in mixing bowl.
• Heat 2 tablespoons of butter in saucepan and add onion and celery. Cook, stirring often, until wilted. Let cool. Add onion mixture to crab. Add 2 1/2 tablesooons of bread crumbs, chopped parsley, salt and pepper. Blend egg yolk with mustard and cream and add it. Add Worcestershire sauce, mayonnaise, Tabasco sauce and lemon juice.
• Blend mixture gently, taking care to avoid breaking up crab lumps. Refrigerate for at least 30 minutes or until quite cold. If mixture is not cold, it will not shape properly.
• Put flour in flat-rimmed dish. Put lightly beaten egg with milk in another dish and remaining bread crumbs in a third.
• Shape mixture into 10 balls of equal size, pressing to make mixture adhere. Dip balls in flour, then in egg mixture and then in crumbs. Crab mixture is extremely delicate and must be handled with care to prevent its falling apart. As crab cakes are made, pat to flatten with great care, using spatula and fingers. Transfer carefully to dish and return to refrigerator for at least 30 minutes.
• Heat remaining 3 tablespoons butter in skillet and cook crab cakes, handling cautiously, about 5 minutes on a side until nicely browned and piping hot. Serve, if desired, with green sauce on side.

TRUE MARYLAND CRAB CAKES

Steps:

• In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
• Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.

DEVILED CRAB CAKES

Steps:

• Melt butter in a med-sized saucepan.
• Sauté celery, onion, and green pepper, until tender.
• Add mustard and Worcestershire sauce.
• Move mixture to a lg. mixing bowl, and add parsley, crabmeat, and 2 well-beaten eggs. Mix well with hands.
• Fold in diced hard-boiled eggs and 1 cup breadcrumbs.
• Mold with medium ice cream scoop into crab cakes.
• Sprinkle with remaining breadcrumbs.
• Broil to cook 30 minutes.
• •To prepare these deep-fried:
• Beat 2 eggs with 1/2 cup milk.
• Roll each crab cake in this mixture, then roll in dish of 1 cup of breadcrumbs.
• Deep fry at 375°F, until golden brown.

LOUISIANA DEVILED CRAB CAKES

Steps:

• Cook onion, bell pepper, and celery in 1 tablespoons butter in a 10" skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
• Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs.
• Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
• Dredge cakes in remaining saltine crumbs.
• Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.

CRAB DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients. , Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.

BAKED CRAB CAKES

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.

MARYLAND CRAB CAKES III

Steps:

• Preheat oven on broiler setting. Lightly grease a baking sheet.
• In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
• Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

DEVILED CRAB CASSEROLE

Steps:

• In a bowl, combine crab, 3/4 cup of bread crumbs, milk, onions, eggs, salt, Worcestershire sauce, mustard and pepper. Add 4 tablespoons of butter; mix well. Spoon into a greased 1-qt. baking dish. , Combine remaining bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika. Bake, uncovered, at 425° for 16-18 minutes or until golden brown and edges are bubbly.

LOUISIANA DEVILED CRAB CAKES

Steps:

• Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes
• Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.
• Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.

LOUISIANA DEVILED CRAB CAKES

Steps:

• Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
• Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.
• Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.

IMITATION CRAB CAKES

Steps:

• Heat 1 tablespoon oil in a non-stick skillet over medium heat.
• Saute green onions briefly until tender.
• Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, lemon, salt and pepper with your hands. Work the ingredients together so they start to stick together.
• Form into 1/2 inch thick patties.
• Heat 1 tablespoon oil in the non-stick skillet over medium-medium high heat. * works really well on a flat griddle.
• Cook cakes until nicely browned on each side.
• Drain briefly on paper towels and serve hot.

BAKED DEVILED CRAB CAKES

Steps:

• Preheat the oven to 400°F.
• Coat a large baking sheet with nonstick cooking spray.
• Heat the oil in a large skillet over high heat.
• Add the green pepper, onion, and celery, and sauté until tender.
• In a medium bowl, combine with the remaining ingredients; mix well, then form into 16 patties and place on the baking sheet.
• Bake for 18 to 20 minutes, or until golden.
• Serve warm.