Phoneycrabcakes Recipes
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
EASY CRAB CAKES RECIPE
Steps:
- Preheat oven broiler.
- Combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not overmix. Crab meat should be lumpy.
- In a separate bowl, beat together mayonnaise, mustard, and egg. Combine with other ingredients and mix well.
- Form into patties and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan.
- Put the patties into a lightly greased baking sheet. Broil for 10 to 15 minutes (or until lightly brown).
Nutrition Facts : Calories 200 cal
IMITATION CRAB CAKES
Don't let the title fool you, these are so good! I adapted them from a regular crab cake recipe on Allrecipes when our grocer had imitation crab on sale. The crab cakes may need 2 eggs as reviewers have noted, it depends on how moist your imitation crab is and how finely you flake it. The cakes won't seem to hold together well but they will cook up nicely, just be sure to make them small and carefully flip them when they're nice and brown on the bottom. I've also made these with finely diced red pepper and cilantro, omitting the green onions, and that is probably our new favorite way to prep.
Provided by lolablitz
Categories Crab
Time 30m
Yield 8-10 cakes
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a non-stick skillet over medium heat.
- Saute green onions briefly until tender.
- Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, lemon, salt and pepper with your hands. Work the ingredients together so they start to stick together.
- Form into 1/2 inch thick patties.
- Heat 1 tablespoon oil in the non-stick skillet over medium-medium high heat. * works really well on a flat griddle.
- Cook cakes until nicely browned on each side.
- Drain briefly on paper towels and serve hot.
Nutrition Facts : Calories 167, Fat 6.3, SaturatedFat 1.1, Cholesterol 35.9, Sodium 616, Carbohydrate 20.5, Fiber 1.5, Sugar 5, Protein 7.3
PHONEY CRAB CAKES
This is a reasonable (cost wise), tasty meal using up left over Mashed Potatoes. I like a bit more zip to the crab cakes so I served them with a sweet Chili sauce on the side. I only used 2 tbsp of lite Olive oil on the pan to fry them but if you want a crunchy outside to the patties coat them with Panko or Potato flakes or seasoned bread crumbs and use a bit more oil in the pan. These crab cakes could be made into small balls and served as an appetizer using a hot sauce as a dip. I just threw this recipe together from left overs but decided to post the recipe cause we did enjoy the recipe
Provided by Bergy
Categories Crab
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl Mix all the ingredients well.
- Form into 5 patties, cover & refrigerate for an hour ( allows them to firm up a bit more ).
- Heat oil in the pan and fry patties over medium heat until golden on each side and heated through apprx 5 minutes each size.
- Remove from heat n serve having a lovely fresh mixed greens salad as a side dish.
Nutrition Facts : Calories 536.9, Fat 19.5, SaturatedFat 3.4, Cholesterol 142.9, Sodium 1944.2, Carbohydrate 61.4, Fiber 3.6, Sugar 4.2, Protein 28.9
MARYLAND JUMBO LUMP CRAB CAKES
Steps:
- Preheat the broiler.
- In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.
XYLOPHONE CAKES
Our son, Alex, came home from school telling me it was his turn to bring in a snack for his class. The snack had to use the letter of the week, which happened to be 'X'. My husband came up with the idea of the xylophone and it delighted Alex's classmates and his teacher.-Michele Cascais, Mendham, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 14 cakes.
Number Of Ingredients 6
Steps:
- Cut each cake widthwise into seven 1-in. slices. Trim a diagonal slice from the long sides of each slice, angling slightly, leaving a 1-in. width at one short end., Use food coloring to tint the frosting. Carefully spread or pipe stripes on cake slices; top with M&M's. For mallets, press a miniature marshmallow into one end of each pretzel stick.
Nutrition Facts :
FAKE CRAB CAKES
These simple, all-natural fake crab cakes are quickly made from shredded zucchini, seafood seasoning, egg, and bread crumbs.
Provided by Butch Chaney
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Combine zucchini, egg, bread crumbs, and seafood seasoning in a bowl. Form into 2 patties.
- Spray a skillet with cooking spray and heat over medium heat. Fry patties until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 11.6 g, Cholesterol 93 mg, Fat 3.5 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 0.9 g, Sodium 935.1 mg, Sugar 2.6 g
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