MARYLAND CRAB CAKES II
Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why.
Provided by Bea Gassman
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven broiler.
- Mix together crabmeat, bread crumbs, parsley, salt and pepper.
- Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
- Broil for 10 to 15 minutes, until lightly brown.
Nutrition Facts : Calories 211 calories, Carbohydrate 2.6 g, Cholesterol 184.8 mg, Fat 13 g, Fiber 0.2 g, Protein 20.1 g, SaturatedFat 2.5 g, Sodium 372.6 mg, Sugar 0.3 g
GOLDEN CRAB CAKES
Number Of Ingredients 14
Steps:
- Stir together 2 cups cracker crumbs, eggs, onion, mayonnaise, mustard, lemon juice and seasonings. Fold in crabmeat. Shape into eight, 3-inch patties; dredge in remaining crumbs. Melt butter and oil together in a skillet over medium-high heat. Cook crab cakes until golden, about 4 minutes on each side. Serve with tartar sauce.
Nutrition Facts : Nutritional Facts Serves
CRAB CAKES WITH RED CHILI MAYO
This is one of the most popular appetizers I make and is lovely for a party. The spicy mayo is a perfect accent to the crab cakes. -Tiffany Anderson-Taylor, Gulfport, Florida
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside., In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 tablespoon oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce., Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. , In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with reserved sauce.
Nutrition Facts : Calories 140 calories, Fat 13g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 146mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CRAB CAKES II
Delicious crab cakes!
Provided by Allrecipes
Categories Crab Cakes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.
- In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 17.8 g, Cholesterol 116.1 mg, Fat 26.8 g, Fiber 0.6 g, Protein 23.2 g, SaturatedFat 4.3 g, Sodium 648.9 mg, Sugar 1.9 g
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.
GOLDEN CRAB CAKES
I have not tried this recipe. I got this recipe from Tops market courtesy of Florida Agriculture Bureau Of Seafood & Aquaculture.
Provided by internetnut
Categories Lunch/Snacks
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sized bowl combine the first four ingredients.
- In a separate bowl combine the next five ingredients and stir mixture until smooth. Add to crabmeat mixture; stir and gradually add cracker meal until cakes can be formed.
- Roll formed cakes in the fresh bread crumbs and pan fry in olive oil over medium heat until golden brown on both sides.
Nutrition Facts : Calories 318, Fat 16.4, SaturatedFat 2.4, Cholesterol 97.5, Sodium 769.6, Carbohydrate 14.4, Fiber 0.4, Sugar 3.6, Protein 27.9
GOLDEN CRAB CAKES II
Make and share this Golden Crab Cakes II recipe from Food.com.
Provided by lilkittykt
Categories Crab
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine all the ingredients except the crabmeat,and the oil, being careful not to break up the crabmeat chunks, then form into 12 equal sized patties.
- Heat the oil in a large skillet over medium heat, add the patties, and cook for 3 to 4 minutes per side, or until golden brown, serve immediately.
Nutrition Facts : Calories 301.4, Fat 13, SaturatedFat 2.6, Cholesterol 183, Sodium 857, Carbohydrate 16.3, Fiber 1.2, Sugar 2, Protein 28.3
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