SOUTHWESTERN CRABCAKES
There is a wonderful hint of the Southwest in these crab-meat filled cakes. Fabulous, healthy dinner that is great served with sour cream, salsa and a side salad.
Provided by SCOOPS44
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the sour cream and egg white. Stir in the corn and poblano pepper, and season with chili powder, cumin, and cayenne pepper. Mix in the bread crumbs and crabmeat until well blended. Shape into 10 patties about 1/2 inch thick.
- Heat the oil in a large skillet over medium-high heat. Cook the crab cakes 4 or 5 at a time until browned on both sides, about 10 minutes. Cover the pan with a lid while frying so the patties get heated through. Drain on paper towels, and serve immediately.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 4.4 g, Cholesterol 44.6 mg, Fat 7.7 g, Fiber 0.6 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 211 mg, Sugar 0.6 g
KEY WEST CUPCAKES
Make cupcakes with a Key lime flavor twist! Both a filling and a frosting make them special.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- To make filling, in large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
- Heat oven to 350°F (325°F for dark and nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Spread 1 rounded tablespoonful filling on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening across lower corner of bag. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge if desired. Store covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 27 g, TransFat 1 g
KEY WEST STYLE CRAB CAKES
Got this recipe from a cookbook my husband & I picked up on our honeymoon in the Keys. A few years later, stuck in snowy, land-locked IA where we live, we decided to make up a few batches of these with some Rum Runners and have a "Wish We Were in Key West" dinner party with a few friends.
Provided by Parrot Head Mama
Categories Crab
Time 51m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- When preparing bacon, remove from pan and sautee onions, peppers, celery & garlic in bacon drippings.
- Transfer to a bowl, add crabmeat, herbs& breadcrumbs.
- Fold in egg & cream.
- Form into patties, size of your choice.
- Wrap & refrigerate atleast 30 minutes.
- Pan fry cakes in butter/oil til crispy on both sides, approximately 3 minutes per side.
- Serve with horseradish/mustard sauce.
Nutrition Facts : Calories 617.2, Fat 35.5, SaturatedFat 17.4, Cholesterol 272.4, Sodium 2418, Carbohydrate 21.3, Fiber 2.6, Sugar 4.3, Protein 51.3
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
CRAB CAKES
Provided by Tyler Florence
Categories appetizer
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 20
Steps:
- In a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together.
- Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.
- Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes.
LOW CARB KEY WEST CRAB CAKES WITH MUSTARD SAUCE
Steps:
- In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
KEY WEST CHEESECAKE
I spend my childhood summers every year at my favorite place on earth, Key West, Florida. This recipe brings back great memories for me, and it's sweetness is to die for! It's very similar to Key Lime Pie, only it's cheesecake! The flavors immediatley scream "Sun, sand, swim!"
Provided by thatlittlefigureska
Categories Cheesecake
Time P1D
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 400°F.
- In medium bowl, beat all 'Crust' ingredients untill crumbly. Press evenly in greased, round pan. Bake 12-14 minutes or until light golden brown. Cool 10 minutes. Remove from oven. Place tin foil over the bottom and sides of crust in the pan. Reduce oven heat to 325°F.
- Beat all 'Filling' ingredients together in large bowl, beating the eggs in one at a time.
- Remove off of pie crust. Pour 'Filling' mixture into crust evenly. Bake 1 hours and 10-20 minutes( or a little less than 70 minutes) until set. Cool 15 minutes.
- Loosen cheesecake along pan with knife after cooling, but do not remove from pan. Refridgerate uncovered for 3 hours until chiled. Then cover and refidgerate 9 hours.
- In saucepan, mix 'Key Lime Curd' and cook 8 minutes, stirring constantly until it thickens and coats back of stirring spoon. Spread over cheesecake. (Store cheesecake in fridge for up to 3-4 days if there are any leftovers).
Nutrition Facts : Calories 1240, Fat 83.4, SaturatedFat 51.4, Cholesterol 374.8, Sodium 651.7, Carbohydrate 108.7, Fiber 0.7, Sugar 82.6, Protein 19.3
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