Deviled Crab Patties Recipes

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LOUISIANA DEVILED CRAB CAKES



Louisiana Deviled Crab Cakes image

From a magazine that says this about the recipe: "These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a hepling of coleslaw or a green salad." This makes a nice light main course, lunch or appetizer.

Provided by Oolala

Categories     Crab

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
3 tablespoons celery, finely chopped
3 tablespoons unsalted butter
1 large egg
1 tablespoon sour cream
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne
1/8 teaspoon salt
2 tablespoons scallions, thinly sliced
16 saltines, finely ground
1/2 lb lump crabmeat, jumbo, picked over
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 505.2, Fat 31.4, SaturatedFat 14, Cholesterol 228, Sodium 909.3, Carbohydrate 23.3, Fiber 1.8, Sugar 2.7, Protein 31.7

DEVILED CRABS



Deviled Crabs image

Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells-they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.

Provided by Kardea Brown

Categories     appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 13

1 large yellow onion, cut into large pieces
1 stalk celery, cut into large pieces
1/2 medium red bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more, melted, for brushing
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons dry sherry
1 teaspoon seafood seasoning
1/4 teaspoon ground mace
2 large eggs, lightly beaten
2 pounds blue crabmeat (lump or claw), picked over to remove any shells
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
12 cleaned crab shells

Steps:

  • Preheat the oven to 375 degrees F.
  • Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
  • Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

DEVILISHLY GOOD DEVILED CRAB



Devilishly Good Deviled Crab image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 pound lump crabmeat
1/2 cup finely sliced scallions (white and green parts) or fresh chives
1/2 cup tiny dice of fresh celery or fennel
1/2 cup tiny dice of red bell pepper
2 teaspoons Dijon mustard
1/2 cup melted butter
1/4 cup heavy cream
1 cup of coarsely crushed soda cracker crumbs
Salt and Tabasco sauce
1/4 cup additional crushed soda cracker crumbs

Steps:

  • Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned.
  • Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard.

DEVILED CRAB CAKES



Deviled Crab Cakes image

Make and share this Deviled Crab Cakes recipe from Food.com.

Provided by CookinNEatinGal

Categories     Crab

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 cup celery, diced small
1 small onion, peeled, and diced small
1 small green pepper, diced small
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 cup parsley, chopped fine
1 lb lump crabmeat
2 eggs, well beaten
2 hard-boiled eggs, diced small
2 cups breadcrumbs

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.

CRAB PATTIES



Crab Patties image

"I've been whipping up batches of these delicious patties for years," writes Paula Marchesi from Lenhartsville, Pennsylvania. "They're always a hit-whether I serve them for brunch, lunch or a quick dinner to friends, family or even the grandkids." TIP: For a less filling alternative, serve the patties on lettuce and top with lemon wedges and sweet pickles instead of sliced tomato.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

1 egg, lightly beaten
1/4 cup dry bread crumbs
2 tablespoons finely chopped onion
1-1/2 teaspoons chopped sweet red pepper
1-1/2 teaspoons prepared horseradish
1-1/2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup mayonnaise, divided
6 ounces imitation crabmeat, chopped
1 tablespoon butter
2 English muffins, split and toasted
4 slices tomato
1/2 cup shredded Swiss cheese

Steps:

  • In a large bowl, combine the first eight ingredients; stir in 2 tablespoons mayonnaise. Add crab and mix well. Shape into four patties. In a large skillet, cook patties in butter over medium heat for 3-4 minutes on each side or until golden brown. , Place the English muffins on a baking sheet. Spread with remaining mayonnaise. Top with tomato, crab patties and cheese. Broil 4 in. from the heat for 2 minutes or until cheese is melted.

Nutrition Facts :

BEST EVER CRAB CAKES



Best Ever Crab Cakes image

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

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

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

THE COACH HOUSE'S DEVILED-CRAB CAKES



The Coach House's Deviled-Crab Cakes image

In 1983, Craig Claiborne wrote of his lifelong passion for crab cakes. "I have found that the dish has almost as many versions as clam chowder and fried chicken," Mr. Claiborne said. These deviled-crab cakes are from the Coach House, at 110 Waverly Place in Greenwich Village, a space now occupied by Babbo. The crab cakes are made with fresh lump crab meat, and the recipe yields a spicy cake that is "admirably moist in the center and crisp on the exterior."

Provided by Craig Claiborne

Categories     appetizer

Time 1h50m

Yield 10 servings as first course, 5 as main course

Number Of Ingredients 19

1 pound fresh crab meat, preferably lump
5 tablespoons butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 1/2 tablespoons plus 2 cups fresh bread crumbs made from 2-day-old bread
1 tablespoon finely chopped parsley
Salt to taste if desired
1/2 teaspoon freshly ground pepper
1 egg yolk
1 1/2 teaspoons dry mustard
2 tablespoons heavy cream
1 1/2 tablespoons Worcestershire sauce
2 tablespoons mayonnaise
1/2 teaspoon Tabasco
Juice of 1/2 lemon
1 cup flour
1 egg, lightly beaten
1/2 cup milk
Green sauce (see recipe), optional

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.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 488 milligrams, Sugar 3 grams, TransFat 0 grams

DEVILED CRAB CAKES ON MIXED GREENS WITH GINGER-CITRUS VINAIGRETTE



Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette image

Very Tasty!!

Provided by Joshua Mihaylo

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 2h

Yield 8

Number Of Ingredients 24

3 tablespoons butter
1 cup finely chopped onion
⅓ cup finely chopped celery
¼ cup finely chopped red bell pepper
1 tablespoon dry mustard
½ teaspoon cayenne pepper
⅓ cup mayonnaise
½ cup soft bread crumbs
1 tablespoon lemon zest
¼ cup chopped fresh parsley
1 egg, lightly beaten
1 pound cooked crabmeat
salt and black pepper to taste
1 cup dry bread crumbs
¾ cup vegetable oil
lemon, zested
¼ cup lemon juice
2 tablespoons minced fresh ginger root
1 jalapeno pepper, seeded and minced
1 teaspoon white sugar, or to taste
salt to taste
2 cups vegetable oil for frying
8 cups mixed salad greens
2 avocados - peeled, pitted and sliced

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.

Nutrition Facts : Calories 578.7 calories, Carbohydrate 22.4 g, Cholesterol 81.3 mg, Fat 47.7 g, Fiber 6.1 g, Protein 18.3 g, SaturatedFat 9.3 g, Sodium 447.9 mg, Sugar 3.8 g

DEVILED CRAB



Deviled Crab image

Dip your spoon into this super-rich comfort food, and you might think you're in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ...

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups half-and-half cream
2 egg yolks, lightly beaten
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced chives
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

  • In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 194mg cholesterol, Sodium 697mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

DEVILED CRAB PATTIES



Deviled Crab Patties image

Simple, easy and yummy, too. Try them, you just might like them. We enjoy these as well as salmon patties. FYI: I do not use this recipe for my salmon patties.

Provided by Bea L. @BeachChic

Categories     Fish

Number Of Ingredients 11

1 cup(s) real crabmeat, not imitation
1/4 cup(s) diced celery
1/4 cup(s) diced bell pepper
1/4 cup(s) diced onion
- seafood seasoning (to taste)
1/2 teaspoon(s) salt
- black pepper (to taste)
1 teaspoon(s) worchestershire
3/4 cup(s) mayonnaise
1 1/2 cup(s) crushed ritz crackers
- melted butter or margarine

Steps:

  • Mix all ingredients together and form into patties. Place onto greased cookie sheet and bake @350 for 25-30 minutes.

LOUISIANA DEVILED CRAB CAKES



Louisiana Deviled Crab Cakes image

Categories     Pepper     Shellfish     Quick & Easy     Halloween     Mardi Gras     Lunch     Crab     Spring     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 (light main course) servings

Number Of Ingredients 15

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
3 tablespoons finely chopped celery
3 tablespoons unsalted butter
1 large egg
1 tablespoon sour cream
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
3/4 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons thinly sliced scallion greens
16 saltines, finely ground
1/2 lb jumbo lump crabmeat, picked over
1 tablespoon vegetable oil
Accompaniments: tartar sauce and lemon wedges

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.

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From therecipes.info


DEVILED CRAB PATTIES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


DEVILED CRAB, A FAVORITE SEAFOOD RECIPE – BACK ROAD JOURNAL
2020-06-09 Preheat the oven to 375 degrees. Heat 2 Tbsp. butter in a small sauté pan, add the onion, celery, bell pepper and garlic and cook until softened but not brown. Remove from the heat and let cool. Combine mayonnaise, mustard, Worcestershire sauce, lemon juice, hot sauce, salt and pepper in a bowl. Whisk and taste, adjust the seasonings if ...
From backroadjournal.wordpress.com


DEVILED CRAB CAKES | RECIPE | CRAB CAKES, CRAB RECIPES, CRAB CAKE …
May 25, 2014 - Our Deviled Crab Cakes are great for folks who love crab cakes, but don't like the high cost of crab meat. They're made with imitation crab meat and baked, not fried, for great flavor that won't challenge your waistline, or your budget! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


DEVILED CRAB CAKES WITH SPICY CREOLE MAYONNAISE RECIPE - LOS …
Heat over medium-high heat to 325 degrees. Working in batches to avoid crowding the skillet, add the crab patties to the hot oil and fry, turning once, until golden brown, about 2 …
From latimes.com


DEVILED CRAB RECIPE | JAMES BEARD FOUNDATION
Method. Preheat oven to 375°F. In a large sauté pan over medium heat, melt 4 tablespoons of butter and sauté the onions until softened, about 5 minutes. Stir in the flour and whisk until it is completely absorbed and lightly browned, about 3 minutes. Whisk in the dry mustard, cayenne pepper, Worcestershire sauce, 1 teaspoon salt, and black ...
From jamesbeard.org


DEVILED CRAB CAKES | RECIPE | CRAB CAKES, SPICE RECIPES, CRAB CAKE ...
May 9, 2020 - These savory little cake could also be shaped into patties and served on a sweet roll with coleslaw. Get the recipe and spices needed at The Spice House. Get the recipe and spices needed at The Spice House.
From pinterest.com


DEVILED CRAB CAKE RECIPE & SPICES - THE SPICE HOUSE
Remove from pan and cool to room temperature. In a large bowl, whisk together the egg, sour cream and spices. Stir in the crab meat, sauteed vegetables, green onion and 1/2 of the saltine crumbs. Mix thoroughly. Form into 2 inch patties and coat with the remaining saltine crumbs. Fry patties in vegetable oil until golden brown on each side.
From thespicehouse.com


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