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
JAPANESE-STYLE CRAB CAKES
Make and share this Japanese-Style Crab Cakes recipe from Food.com.
Provided by Just Happy
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl combine crabmeat with sweetcorn.
- Saute onion, garlic, fennel, celery and carrot with olive oil. Add salt and pepper to taste.
- In a mixing bowl, combine sauce ingredients with a whisk.
- Combine sauteed vegetables with crabmeat mixture.
- Add sauce mixture, breadcrumbs and eggs.
- Shape crab cakes into patties.
- Pan fry crab cakes until golden on both sides.
Nutrition Facts : Calories 183.2, Fat 5.3, SaturatedFat 1.1, Cholesterol 98.3, Sodium 1241.9, Carbohydrate 16.4, Fiber 2, Sugar 3.8, Protein 17.2
ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE
Steps:
- Make wasabi caper sauce:
- Stir together all sauce ingredients and chill, covered, until ready to use.
- Make crab cakes:
- Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
- Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
- Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
- *Available at Asian markets and Uwajimaya (800-889-1928).
BEST EVER CRAB CAKES
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
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
JAPANESE-STYLE MINI CRAB CAKES OR CRAB BALLS - NIGELLA LAWSON
Entered for ZWT. Frpm Nigella Lawson's "Feast." Disclaimer: this is NOT a Maryland crab cake. I would not make regular crab cakes per this recipe, but if I only had "Asian Blue Swimming Crab" crab meat, I might try this wasabi/Japanese version. These sound like crab balls instead of crab cakes.
Provided by KateL
Categories Japanese
Time 23m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place the garlic and the spring onions into the bowl of a food processor and blend until they become finely chopped.
- Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste.
- In a large frying pan, add enough oil to fill the pan to a depth of 0.5cm/1/4 inches Heat the oil until a breadcrumb sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
- Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crabcakes until they turn golden-brown on both sides and are cooked through (only cook 8-10 crab cakes in the pan at one time so that they can be turned quickly and the oil temperature doesn't drop too much). Drain the crabcakes on paper towels.
- To serve place the crabcakes on a clean plate and place the lime segments around the plate.
Nutrition Facts : Calories 417.2, Fat 3, SaturatedFat 0.5, Cholesterol 105, Sodium 2437.5, Carbohydrate 43.5, Fiber 3.9, Sugar 1.2, Protein 51.1
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