STUFFED CRAB
Steps:
- In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
- Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
- Preheat oven to 375 degrees F.
- When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
- Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.
EASY CRAB CAKES
These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon of mayonnaise.
Provided by Renne Thomas
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
- Spray a large skillet with cooking spray and heat over medium-high heat.
- Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 2.6 g, Cholesterol 163.9 mg, Fat 6.1 g, Fiber 0.2 g, Protein 31.8 g, SaturatedFat 1.2 g, Sodium 887.8 mg, Sugar 0.4 g
EASY CRAB CAKES RECIPE
Steps:
- Preheat oven broiler.
- Combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not overmix. Crab meat should be lumpy.
- In a separate bowl, beat together mayonnaise, mustard, and egg. Combine with other ingredients and mix well.
- Form into patties and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan.
- Put the patties into a lightly greased baking sheet. Broil for 10 to 15 minutes (or until lightly brown).
Nutrition Facts : Calories 200 cal
CRAB CAKE STUFFED MUSHROOMS
These tender mushrooms with their crispy golden topping are always popular at parties! The crab filling is a delicious special occasion treat. Serve them while they're warm. -Nancy Aiello, Bloomery, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Remove stems from mushrooms (discard stems or save for another use); set caps aside., In a small bowl, combine the crab, mayonnaise, bread crumbs, cheese and garlic. Stuff into mushroom caps. Place on a greased baking sheet., Bake at 400° until mushrooms are tender, 20-25 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 81mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
TAMMY'S SHRIMP STUFFED CRAB CAKE RECIPE
There's nothing better than a good ole fashion crab cake recipe. But me being who I am I just had to reinvent the wheel. By adding mouthwatering perfectly seasoned shrimp to the mix. And creating what I call shrimp stuffed crab cake. This recipe is phenomenal in every aspect.
Provided by cookingwithtammy
Categories Appetizer
Number Of Ingredients 16
Steps:
- Preheat oven to 400F
- Start off with adding mayo, dijon mustard, Worcestershire sauce, egg, old bay seasoning, cajun seasoning, and cedar plank seasoning, and lemon juice to a bowl.
- Combine all of the added ingredients in a bowl.
- Cut jumbo shrimp into bite-sized pieces.
- Add the lump crab to the mayo mixture and fold in the crabmeat. Try not to disturb or break the lumps in the crabmeat.
- Add shrimp pieces and fold once again.
- Add breadcrumbs and combine. Add enough breadcrumbs starting off with a small amount at a time.
- Add non-stick cooking spray to parchment paper and mold the crab patties to your desired size.
- Place the shrimp stuffed crab patties onto the baking sheet.
- Add a light sprinkle of paprika and parsley to the top.
- Bake @ 400F for about 15 minutes Then turn on the broiler for about 2 minutes to brown the crabcakes.
- Cajun Butter Lemon Sauce
- Take melted butter and add old bay, smoked paprika, cajun seasoning, fresh parsley, lemon juice and combine.
- Taking a small bbq brush add the sauce to the top of each shrimp stuffed crab cake.
CRAB-STUFFED PORTOBELLO MUSHROOMS
These quick and easy crab-stuffed portobello mushrooms can serve as a tasty starter for a casual dinner party, or a light main course for two.
Provided by Lynne Webb
Categories Appetizers
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F and coat a shallow baking pan with nonstick spray.
- Remove the stems from the portobello caps, dice them and add to a mixing bowl.
- Using a spoon, scrape the gills from the mushrooms, then brush the caps clean and arrange them on the prepared baking pan.
- Season each mushroom cap with salt and pepper and set aside.
- Add the crab, panko, onions, garlic, thyme and lemon juice to the chopped mushroom stems.
- Reserve 2 tablespoons of the shredded cheese and add the remainder to the crab mixture.
- Combine gently and season to taste with salt and pepper before stirring in the beaten egg.
- Divide the stuffing between the mushrooms and compress gently to form a slight mound.
- Bake until the crab mixture is set and light golden brown, 10 to 12 minutes.
- Remove from the oven and top each mushroom with a portion of the remaining cheese and bake for an additional 2 to 4 minutes, or until the cheese is melted and bubbly.
- Serve with lemon wedges and a dash of hot sauce if desired.
Nutrition Facts : Calories 255 kcal, Carbohydrate 24 g, Protein 20 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 120 mg, Sodium 581 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving
CRAB CAKE STUFFED SHRIMP
Crab Cake Stuffed Shrimp make an elegant holiday appetizer. The crab and the shrimp are the main attraction in this dish. There's only a little filler and just enough other ingredients to add flavor.
Provided by Christin Mahrlig
Categories Appetizer
Number Of Ingredients 15
Steps:
- Melt butter in a nonstick pan over medium-high heat. Add onion, red bell pepper, and green bell pepper. Cook for 3 minutes or until soft. Let cool.
- Pick through crabmeat and remove any shell. Place crab in a medium bowl along with Panko crumbs, Ritz crackers, Old Bay seasoning, lemon zest, cayenne pepper, mayonnaise, and egg. Stir gently to mix.Season to taste with salt and pepper and refrigerate until needed.
- Peel shrimp, leaving the tail on. Cut through the backside of each shrimp, like you would to devein it, but cut more deeply, almost all the way through. Remove and discard the veins.
- On a parchment paper-lined baking sheet, place shrimp butterflied side down, pressing to flatten.
- Shape about 1 heaping tablespoon of crab mixture into a ball and place on top of a shrimp, pressing the tail into the top to secure. Repeat.
- Drizzle melted butter over shrimp.
- Bake in a 350 degree oven for 15 minutes, or until cooked through.
Nutrition Facts : Calories 176 kcal, ServingSize 1 serving
EASY CRAB CAKES WITH PANKO
Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.
Provided by wolfnet
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
- Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g
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
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4/5 (2)Total Time 1 hrCategory Crab Appetizer RecipesPublished 2016-06-03
- To prepare Bay Spice Blend: Combine dry mustard, bay leaves, crushed red pepper, celery seed, ginger, thyme, paprika, cinnamon, mace (or nutmeg), pepper and onion powder in a medium bowl.
- To prepare stuffing: Melt butter in a large saucepan over medium heat. Stir in 1 teaspoon of the spice blend, then add celery and onion and cook, stirring often, until tender and translucent but not browned, about 5 minutes. Add wine and bring to a simmer over medium-high heat. Simmer until the liquid is reduced by about half, 2 to 4 minutes. Stir in claw crabmeat. Transfer to a large bowl and let cool to room temperature.
- Preheat oven to 375 degrees F. Coat a large baking sheet (or 9-by-13-inch baking dish) with cooking spray.
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- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
- In a pan over medium heat, saute onion for about 7-10 minutes, until translucent and browned (or cook longer to caramelize if desired).
- Meanwhile, whisk together the mayonnaise, minced garlic, fresh parsley, lemon juice, and Old Bay seasoning.
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- Add the mayonnaise, green onion, mustard, egg, Old Bay, lemon juice, and salt to a medium mixing bowl. Mix well to combine.
- Add the crab meat and almond flour and use a rubber spatula to fold the mixture together until just combined.
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- Whisk together egg, mayonnaise, mustard, lemon juice, Worcestershire, paprika, cayenne, salt, and pepper in a large bowl.
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