CRUSHED PRETZEL CRAB CAKES
This is a very simple and quick recipe. Can be made in large or small quantities and you can use any type of crab. The crushed pretzels make them light and fluffy.
Provided by badbabybeth
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons butter in a skillet over medium-high heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Set aside.
- Mix crushed pretzels, garlic powder, paprika, and pepper together in a bowl. Add crabmeat and egg, followed by onion. Mix together and form into small, palm-size patties.
- Melt remaining butter in a pan over medium-high heat. Cook the patties until golden brown, about 4 minutes per side. Serve.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 12.6 g, Cholesterol 258.7 mg, Fat 39.1 g, Fiber 1.5 g, Protein 20 g, SaturatedFat 23 g, Sodium 712.2 mg, Sugar 1.5 g
PRETZEL-CRUSTED FLOURLESS CHOCOLATE CAKE WITH SAUTEED SPICED PEARS AND SALTED CARAMEL SAUCE
Provided by Food Network
Categories dessert
Time 16h15m
Yield 8 to 12 servings
Number Of Ingredients 24
Steps:
- For the pretzel crust: In a food processor, pulse the pretzels, sugar and butter together until nearly as fine as graham cracker crumbs.
- Line a 9-inch cake pan with parchment and press the pretzel crumbs into the base.
- Bake in a preheated 350-degree oven for 10 minutes. Cool on a rack.
- Once cooled, scatter the caramel pieces over the top and set aside
- For the flourless chocolate cake: Adjust the oven to 425 degrees F.
- Melt the chocolate and butter in a double boiler over medium heat.
- In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until they reach medium peaks.
- Add the sugar and whip to stiff peaks. Add the egg yolks and whip for two minutes.
- Fold in the chocolate mixture in three stages, being careful not to deflate the batter.
- Pour the batter into the pretzel crust, and bake for 15 minutes. When done, the center should feel slightly bouncy, but an inserted cake tester should come out like a moist brownie batter.
- Allow the cake to cool overnight before unmolding.
- For the spice blend: In a small bowl, mix together the cinnamon, ginger and star anise until well blended. Set aside.
- For the sauteed pears: In a saute pan over medium heat, saute the pears until slightly translucent.
- Add the sugar and 1/2 tablespoon of the spice blend, and cook until the pears are tender and their juices slightly thickened. Allow to cool before use.
- For the salted caramel sauce: In a large pot, combine the sugar, water, corn syrup and salt. Cook until the mixture acquires a nice amber color, indicating it has reached the caramel stage (325 degrees F on a candy thermometer). Remove from the heat.
- Gently heat the cream in the microwave, then add it slowly to the caramel (be very careful¿the mixture will bubble up!).
- Once all cream is added, stir in the butter. Taste and season with more salt if necessary. Let cool.
- To finish: Top the cake with sauteed pears and pour caramel over. Chill until the caramel sets.
- Serve with brandy-flavored sweetened whipped cream.
CRAB AND JACK PRETZEL
I first had this Hot Crab and Jack Pretzel in Boston, and it was so yummy good. I just had to have it again back in PA! It is a warm cheesy crab topping on a large baked Philadelphia style soft pretzel. Serve with a sweet/hot mustard dipping sauce as the perfect compliment!
Provided by Ms. Chef Esh
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. Stir in garlic, onion, lemon juice, and hot pepper sauce. Gently fold in the crabmeat, and season with white pepper to taste. Spoon mixture evenly over the pretzels, and sprinkle each with 1/2 cup shredded cheese.
- Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.
Nutrition Facts : Calories 781.1 calories, Carbohydrate 43.3 g, Cholesterol 151.3 mg, Fat 53.5 g, Fiber 1.2 g, Protein 33.4 g, SaturatedFat 23.7 g, Sodium 1730.4 mg, Sugar 1.1 g
PRETZEL-CRUSTED CRAB CAKES
Make and share this Pretzel-Crusted Crab Cakes recipe from Food.com.
Provided by Amy Slife
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist.
- 2. Preheat the oven to 400°. Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.
- Make Ahead The crabmeat mixture can be refrigerated overnight. Serve With Mayonnaise whisked with roasted garlic and mustard.
- Suggested Pairing
- A crisp, apple-and-pear-scented Pinot Blanc.
Nutrition Facts : Calories 506.4, Fat 22.9, SaturatedFat 6.3, Cholesterol 155.5, Sodium 1278.1, Carbohydrate 43.3, Fiber 1.7, Sugar 3.4, Protein 32
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- In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist.
- Preheat the oven to 400°. Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.
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