Grilled Pumpkin Crab Cakes Recipes

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GRILLED CRAB CAKES



Grilled Crab Cakes image

Crab cakes are delicious to begin with, but grilling them adds even more flavor. Your dinner guests will love for you making this recipe.

Provided by Derrick Riches

Categories     Entree

Time 1h22m

Number Of Ingredients 10

2 (6-ounce) cans crabmeat, drained
3/4 cup panko breadcrumbs
1 small onion, finely chopped
1 egg, lightly beaten
2 cloves garlic, minced
3 tablespoons sour cream , or Greek yogurt
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon hot sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Gather the ingredients.
  • Combine the crab with the remaining ingredients in a medium mixing bowl .
  • Form the crab mixture into 4 to 5 patties.
  • Place in a shallow dish, cover, and refrigerate for at least an hour before grilling.
  • Preheat the grill for medium-high heat. Place patties on a lightly oiled grill grate.
  • Cook for 10 minutes, turning once. Remove from heat and serve immediately.

Nutrition Facts : Calories 198 kcal, Carbohydrate 17 g, Cholesterol 135 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 g, Sodium 1035 mg, Sugar 2 g, Fat 5 g, ServingSize Serves 4, UnsaturatedFat 0 g

OLD EBBITT GRILL CRAB CAKES



Old Ebbitt Grill Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound jumbo lump crabmeat
1/3 cup mayonnaise
2 teaspoons crab boil seasoning
1 tablespoon chopped parsley
1 tablespoon Dijon mustard
1 tablespoon water
4 salted crackers

Steps:

  • Pick the crabmeat over to remove excess shells and cartilage. Combine the mayonnaise, crab boil, parsley, mustard, and water and mix until smooth. Add the mayonnaise mixture to the crabmeat and mix, being careful not to break up the lumps of crabmeat.
  • With your hands, break up the saltines into crumbs and mix into the crab mixture. Form into patties and pan-fry or broil the cakes until golden brown.

GRILLED PUMPKIN CRAB CAKES RECIPE



Grilled Pumpkin Crab Cakes Recipe image

Here is a great tasting a truly unique recipe for Grilled Pumpkin Crab Cakes available at http://www.crabcakeguy.com/grilled-pumpkin-crab-cakes/ The cook uses pumpkin, limes, and ginger to put a unique spin on an old favorite! Try it out for yourself.

Provided by Crab Cake Guy

Categories     Crab

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

1 (4 lb) pumpkin (about 4 pounds and 6 diameter)
1/2 lb premium canned crab claw meat
1/2 lb premium canned jumbo lump crab meat
2 poblano peppers
4 teaspoons finely-grated fresh ginger (about a 4″,,, piece)
2 teaspoons finely-grated fresh lemongrass (about a 6 piece)
16 garlic cloves, finely chopped
4 tablespoons finely chopped scallions (about 3 scallions)
1 lime, zest of, fresh finely chopped
2 egg yolks, beaten
1/3 cup melted butter
1/4 cup mayonnaise (canola mayonnaise is preferred)
1/2 cup breadcrumbs
2/3 cup panko breadcrumbs
1 cup panko breadcrumbs, for coating crab cake (Japanese crunchy bread crumbs)
1 red bell pepper
1/2 teaspoon ground galangal

Steps:

  • Preheat grill for cooking with two zones: one for direct grilling over high heat, and one for indirect grilling.
  • Scrub the outside of the pumpkin clean.
  • Cut the pumpkin in half and remove and discard the seeds and pulp.
  • Cut the pumpkin into roughly 2″ squares.
  • Grill the pumpkin pieces over direct heat with the skin side down and the hood closed for approximately until the skin side is completely black, and the sides of the flesh are beginning to char (between 5 and 10 minutes).
  • Remove from the grill and let cool.
  • Use a knife to remove and discard the thin layer of burnt skin and then cut the roasted pumpkin pieces into a 1/4″ to 1/2″ dice.
  • Cut the poblanos in half lengthwise.
  • Discard the veins, seeds and stem.
  • Roast the poblanos, skin-side down with the hood closed, over direct heat for 1 or 2 minutes until the skins are black.
  • Remove from grill and let cool, wrapped in paper towels. When cool, use a knife to scrape off the burnt skin. Discard the skin and finely chop the peppers.
  • Drain the crab meat if necessary and place in a large mixing bowl. Pick over the crab to remove any pieces of shell.
  • Add the poblanos, red pepper, ginger, lemon grass, garlic, scallions, lime zest, egg yolks, melted butter, and mayonnaise (and optional Galangal).
  • Mix together with a spoon.
  • Add the bread crumbs and stir until well mixed.
  • Add 2/3 cup panko and stir only to slightly mix. Gently stir in 2 cups of the roasted pumpkin without crushing the pieces.
  • If the mixture is too dry for forming crab cakes, stir in a little more mayonnaise. If it is too moist, stir in more regular bread crumbs.
  • Fill a plate with some of the remaining panko.
  • Form one round ball of crab mixture at a time and compress with your hands to make firm. Roll each ball in the panko to thoroughly coat, and then flatten into a crab cake about 1″ thick.
  • Use your fingers to make sure the edges of each cake are well compressed and firm.
  • To make the sauce, combine the mayonnaise, lime juice, chopped chipotle and adobo in a bowl and whisk together.
  • Grill the crab cakes over direct heat for about 30 seconds per side to brown. Move to the indirect cooking zone and continue cooking with the hood down for about 12 minutes at 500 degrees (use longer indirect cooking times if you grill cannot achieve high-temperature indirect grilling).
  • Remove the crab cakes from the grill and drizzle with the chipotle mayonnaise sauce.
  • Serve with more sauce on the side and accompany with lime wedges.

Nutrition Facts : Calories 359.3, Fat 13.9, SaturatedFat 6.2, Cholesterol 108.3, Sodium 495.6, Carbohydrate 43.5, Fiber 3.9, Sugar 6.2, Protein 18.1

CRAB CAKES WITH GRILLED CORN RELISH



Crab Cakes with Grilled Corn Relish image

Provided by Robert Irvine : Food Network

Time 1h10m

Yield about 35 to 40 cakes

Number Of Ingredients 17

2 eggs, whisked
2 teaspoons seafood seasoning
1 1/2 cups mayonnaise
1 1/2 cups panko breadcrumbs
2 teaspoons hot sauce
Salt and freshly ground black pepper
3 pounds lump crab
2 ears fresh corn, husked (peeled, and silky threads removed)
2 Roma tomatoes
1/2 sweet onion
2 tablespoons minced fresh parsley
2 cloves garlic, finely chopped
1 1/2 teaspoons seafood seasoning
2 teaspoons red wine vinegar
3 tablespoons mayonnaise
2 1/2 cups all-purpose flour
1 to 2 sticks unsalted butter, for cooking

Steps:

  • For the crab cakes: In a mixing bowl, mix all the ingredients except the crab until thoroughly mixed. Gently stir in the crab, being careful not to break up lumps. Place in the refrigerator to chill while you prepare the corn relish.
  • For the corn relish: Preheat a grill pan over medium-high heat. Grill the corn on all sides. Kernels should be mostly browned and lightly charred.
  • Next, cut the tomatoes and onion into small dice, and then toss them in a bowl with the parsley, garlic, seafood seasoning, and vinegar. Then, cut the kernels from the cobs, being careful not to include any cob or silk. Add to the bowl and stir. Finish with the mayo, stirring well. (Add more mayo to the mix if too loose. Relish should be thick and easy to spoon onto the crab cakes.)
  • Next, portion the crab mixture into bite-sized cakes. Pour the flour onto a plate. Place the cakes in the flour and toss to coat lightly. You do not want a thick layer of flour.
  • Heat a large saute pan over medium heat. Add 3 tablespoons butter. When the butter is melted, add the crab cakes and cook until golden brown on both sides, 4 to 5 minutes per side. Transfer the cakes to a paper towel to drain. Season with salt.
  • Cook the rest of the cakes in batches, adding more butter as needed. You can wipe out the pan between batches if there are overcooked bits.
  • Top each cake with corn relish and serve.

CARIBBEAN GRILLED CRAB CAKES



Caribbean Grilled Crab Cakes image

Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill. I prefer to use fresh crabmeat, but you can use whatever is on hand.

Provided by JULIEP

Categories     Crab Cakes

Time 1h

Yield 16

Number Of Ingredients 15

¾ pound crabmeat
1 cup plain bread crumbs
¾ cup mayonnaise
1 egg, beaten
2 green onions, minced
Hot sauce, to taste
Salt and pepper, to taste
1 mango, peeled, pitted and diced
1 red onion, diced
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh cilantro
1 lime, juiced
Minced jalapeno, to taste
Salt and pepper, to taste
2 tablespoons vegetable oil

Steps:

  • Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
  • Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
  • To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.
  • To pan-fry: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side.
  • Top crab cakes with mango salsa and enjoy.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 8.9 g, Cholesterol 31.7 mg, Fat 10.9 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 1.7 g, Sodium 195.4 mg, Sugar 2.9 g

GRAMMY'S CRAB CAKES



Grammy's Crab Cakes image

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

1 pound cooked crabmeat, drained
1 ½ tablespoons dry bread crumbs
2 teaspoons chopped fresh parsley
salt and ground black pepper to taste
1 large egg
1 ½ tablespoons mayonnaise
1 tablespoon minced green onion, or to taste
½ teaspoon dry mustard
1 dash hot pepper sauce
1 tablespoon butter, melted

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

GRILLED CRAB CAKES



Grilled Crab Cakes image

If you love crab cakes fried in a skillet, just wait 'til you taste these sweet, tender grilled versions. Game changer!

Provided by My Food and Family

Categories     Dairy

Time 2h18m

Yield Makes 4 servings, two crab cakes each.

Number Of Ingredients 6

2 cans (6 oz. each) crabmeat, well drained, flaked
1/4 cup MIRACLE WHIP Dressing
1 egg, beaten
20 round buttery crackers, finely crushed
2 Tbsp. sliced green onions
1/4 cup KRAFT Thousand Island Dressing

Steps:

  • Preheat greased grill to medium heat. Mix all ingredients except Thousand Island dressing until well blended.
  • Shape evenly into eight patties, using about 1/4 cup of the crab mixture for each patty; cover. Refrigerate 2 hours.
  • Grill patties 3 to 4 min. on each side or until firm and golden brown on both sides. Serve with the Thousand Island dressing.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 17 g

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