POTATO-CRAB CAKES WITH LIME BUTTER
Very special, easy and absolutely delectable, these golden brown patties boast a citrusy lime butter topping-and loads of flavor. Emory Doty - Jasper, Georgia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the potatoes, egg, 1 tablespoon bread crumbs, onion, parsley, lime juice, salt and pepper. Gently stir in the crab. Shape into 12 patties., In a shallow bowl, combine flour and remaining bread crumbs. Coat patties with crumb mixture., In an electric skillet, heat 1/4 in. of oil to 375°., Fry crab cakes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Combine the butter, lime juice and zest. Serve with crab cakes.
Nutrition Facts : Calories 200 calories, Fat 16g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 260mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
KILLER CRAB AND POTATO CAKES
Make and share this Killer Crab and Potato Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 38m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
- Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
- Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
- Form 4 super-size 4-5 inch killer crab cakes.
- Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
- Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.
CRAB CAKES I
These crab cakes are made with potatoes, and have a crunchy cornflake crust. Can be served as is, or on a bun with mayonnaise, lettuce, and a slice of tomato.
Provided by Wilma Scott
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium saucepan, boil potatoes in salted water to cover. Drain, and set aside.
- In a medium saute pan, heat 2 tablespoons oil over medium heat. Add onion and pepper; cook and stir until tender.
- Transfer potatoes to a large bowl, and mash well. Mix in cooked vegetables and crab meat. Season to taste with salt and pepper. Form into cakes about the size of hamburgers. Dip in beaten egg; roll in crumbs.
- In a large, heavy skillet, heat oil over medium heat. Fry crab cakes in oil until golden brown, turning once.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 29.6 g, Cholesterol 113.5 mg, Fat 9.4 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 1.5 g, Sodium 411.3 mg, Sugar 3.5 g
CRISPY POTATO CAKES #SP5
Official Contest Entry: Simply Potatoes 5Fix. sour cream and chive mashed potato fried to crispy perfection
Provided by sjvlftc04
Categories Potato
Time 16m
Yield 8 potato cakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- remove potatoes from package and place into a large mixing bowl.
- Stir in 1 cup extra sharp cheddar cheese.
- Form potatoes into 8 patties and place on a parchment lined baking sheet.
- Refrigerate for at least 2hours.
- Remove potato cakes from the refrigerator.
- One by one, dip each cake into buttermilk, draining off excess.
- Roll cakes one by one in seasoned panko breadcrumbs.
- Place each cake back on parchment lined baking sheet and refrigerate 30 minute.
- Remove potato cakes from the refrigerator.On medium heat, preheat a cast iron skillet and vegetable oil.
- Cook potato cakes 4 at a time on medium heat, 3 to 4 minutes per side or until golden brown.
- Remove from pan and let cakes drain on a paper towel.
- Serve Warm or at room temperature.
Nutrition Facts : Calories 471.9, Fat 26.4, SaturatedFat 8.7, Cholesterol 32.1, Sodium 635, Carbohydrate 42.2, Fiber 2.4, Sugar 6.4, Protein 16.3
GRUYERE POTATO CAKE #SP5
Official Contest Entry: Simply Potatoes 5Fix. Hash brown potatoes baked together with Gruyere Cheese, proscuitto and sour cream.
Provided by dinnerbell6
Categories Potato
Time 47m
Yield 6 Cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Heat a non-stick skillet over high heat for one minute, add prosciutto and reduce heat to medium. Sauté for 2 minutes stirring often. Place prosciutto in large bowl and do not wash skillet. Add Simply Potatoes Shredded Hash Browns to the skillet and press down lightly until hash browns are flattened and spread out. Cook for 2 minutes without stirring over medium heat. Turn hash browns, press down again with the spatula and cook for 2 more minutes. Turn off heat and add the Simply Potatoes Shredded Hash Browns to the bowl with the prosciutto. Mix in the sour cream, pancake mix and Gruyere, saving out 1/2 cup of cheese for later. Mix together until well blended and spread evenly into a prepared 9 inch round non-stick cake pan.
- Bake for 30 minutes, remove and let cool for 5 minutes. Preheat broiler to high heat and place rack in center of the oven. Run a knife around the edge of the potato pan to loosen and turn upside down onto a baking sheet, tap the top of the pan to loosen and carefully remove cake pan. Sprinkle top with the remaining cheese and place in oven for 2 minutes to brown. Watch carefully as not to burn.
- Remove from oven, using a large spatula carefully place cake onto a serving platter. Slice in triangles to serve.
Nutrition Facts : Calories 472.2, Fat 31.8, SaturatedFat 17.9, Cholesterol 100.4, Sodium 633.6, Carbohydrate 25.1, Fiber 0.9, Sugar 2.3, Protein 21.4
CRISPY POTATO CRAB CAKES
Make a restaurant favorite right at home with our Crispy Potato Crab Cakes recipe. These savory potato crab cakes made with ORE-IDA STEAM N' MASH Cut Russet Potatoes are a much-loved dish that's sure to perk up the family.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 20 servings
Number Of Ingredients 17
Steps:
- Microwave potatoes as directed on package; place in large bowl. (Do not mash.) Cool slightly.
- Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add yellow onions, peppers and celery; cook 8 to 10 min. or until tender and lightly browned, stirring frequently. Add Worcestershire sauce and seafood seasoning; cook and stir 1 min. Remove from heat.
- Add mayo, parsley, mustard, garlic powder and 1 egg to potatoes; mash until potato mixture is smooth and well blended. Add cooked onion mixture, crabmeat and green onions; mix well. Refrigerate 1 hour.
- Shape crabmeat mixture into 20 patties. Place flour and bread crumbs in separate shallow bowls. Whisk remaining eggs in third shallow bowl until blended. Dip crab patties, 1 at a time, in flour, then eggs, then bread crumbs, turning to evenly coat both sides of each patty with each ingredient. Place on waxed paper-covered baking sheet.
- Melt 1-1/2 Tbsp. butter with 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 5 crab patties; cook 3 min. on each side or until firm and golden brown on both sides. Drain on paper towels. Repeat with remaining butter, oil and crab patties.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 56 g
POOR MAN'S CRAB CAKES
Economical way to make tasty crab cakes. Use whatever cheese you have on hand or enjoy to make these.
Provided by moms diner
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h45m
Yield 6
Number Of Ingredients 12
Steps:
- Split and mash the potatoes in a mixing bowl; set aside. The potato skins may be left on if desired.
- Melt the butter in a saucepan over medium-high heat; cook and stir the bell pepper, onion, and celery in the melted butter until they begin to soften, 5 to 7 minutes. Remove from heat and stir the milk into the mixture; pour the mixture over the mashed potatoes and stir to combine. The consistency should not be too runny. Allow the mixture to cool completely.
- Preheat an oven to 350 degrees F (175 degrees C).
- Add the crabmeat, Cheddar cheese, and dill to the potato mixture; season with salt. Lightly mix. Pour the beaten eggs into the mixture and stir to combine. If the mixture is too thin, bread crumbs or flour can be added to make more firm. Form the mixture into 24 small patties.
- Heat the olive oil in a large skillet over medium heat; cook the patties in small batches in the skillet until completely browned and crisp, 3 to 5 minutes per side. Do not flip until bottom is fully browned and crisp; this ensures the patties will not break. Transfer to a baking dish in the oven to keep hot until all are cooked. Serve hot.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 36.1 g, Cholesterol 129.3 mg, Fat 23.3 g, Fiber 3.2 g, Protein 13.9 g, SaturatedFat 12.9 g, Sodium 855.3 mg, Sugar 8.1 g
CRAB CAKES #SP5
Make and share this Crab Cakes #SP5 recipe from Food.com.
Provided by maura.tilgner
Categories Crab
Time 45m
Yield 10 cakes, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine crab, potatoes and mayonnaise and form patties. If needed you may add some of the crushed crackers for more body. Coat each patty with crushed ritz crackers and put in freezer for 30 minutes.
- Fry up in half and inch of coconut oil till golden brown.
Nutrition Facts : Calories 353.7, Fat 21, SaturatedFat 3.1, Cholesterol 101.3, Sodium 845.8, Carbohydrate 15.1, Sugar 3.8, Protein 25.8
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