Krabcakes Recipes

BEST EVER CRAB CAKES

Best Ever Crab Cakes image

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

Ingredients

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

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

CRAB CAKES

Crab Cakes image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 24

Number Of Ingredients 11

Ingredients

2 pounds lump crabmeat, picked over for cartilage
1 cup dried breadcrumbs
1 cup mayonnaise, store-bought or homemade
2 large eggs
1 red bell pepper, stem, seeds, and ribs removed, cut into 1/8-inch dice
1 yellow bell pepper, stem, seeds, and ribs removed, cut into 1/8-inch dice
1/2 cup fresh cilantro leaves, chopped
4 scallions, chopped
Coarse salt and freshly ground black pepper
Vegetable oil, for frying
Cilantro-Lime Mayonnaise

Steps:

Preheat oven to 250 degrees. In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, eggs, peppers, cilantro, and scallions; mix well. Season with salt and pepper. Shape mixture into twenty-four 2-inch-round patties.
Heat 1/2-inch of oil in a large skillet over medium high heat until hot but not smoking. Working in batches, add crab cakes, and cook until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined baking sheet to drain, and place in oven to keep warm. Repeat with remaining crab cakes. Serve with Cilantro-Lime Mayonnaise, if desired.

EASY CRAB CAKES

Easy Crab Cakes image

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

Ingredients

1 cup seasoned bread crumbs, divided
2 green onions, finely chopped
1/4 cup finely chopped sweet red pepper
1 large egg, lightly beaten
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon butter

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

CRAB CAKES RECIPE BY TASTY

Crab Cakes Recipe by Tasty image

Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge

Provided by Alix Traeger

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 small shallot, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 egg
2 tablespoons mayonnaise
2 teaspoons dijon mustard
2 teaspoons fresh lemon juice
½ teaspoon worcestershire sauce
1 pinch cayenne pepper, optional
1 lb fresh lump crab meat, picked over
fine sea salt
freshly ground black pepper
1 cup panko breadcrumbs
2 tablespoons all purpose flour, for dusing
2 tablespoons unsalted butter
tartar sauce, recipe follows
lemon wedge

Steps:

In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
Add the crabmeat, season with salt and pepper and stir to combine.
Add the breadcrumbs and mix just to combine.
Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
Coat the cakes lightly with flour, and shake off any excess.
In a large skillet set over medium heat, melt the butter.
Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
Serve warm with tartar sauce and lemon wedges.
Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram

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