Pretzel Crusted Crabcakes Recipes

CRUSHED PRETZEL CRAB CAKES

Crushed Pretzel Crab Cakes image

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

Ingredients

6 tablespoons butter, divided
½ small onion, chopped
¼ cup crushed pretzels
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1 (6 ounce) can crabmeat
1 jumbo egg

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

CRABMEAT CAKES WITH MUSTARD SAUCE

Crabmeat Cakes with Mustard Sauce image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 8 crab cakes

Number Of Ingredients 17

Ingredients

6 slices white bread, crusts removed
1 pound lump crabmeat, picked over for shells
1/2 cup mayonnaise
1 large egg yolk
1 stalk celery, finely chopped
1/4 cup finely chopped dill pickles
1 tablespoon unsalted butter, for frying
1 tablespoon olive oil, for frying
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/2 cup low-sodium chicken broth
1 cup milk
3 tablespoons whole-grain mustard
2 teaspoons yellow mustard seeds
Kosher salt and freshly ground pepper

Steps:

Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.

PRETZEL-CRUSTED PICKLE CHIPS WITH MUSTARD SAUCE

Pretzel-Crusted Pickle Chips with Mustard Sauce image

Provided by Food Network

Time 20m

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

1 1/4-inch-thick slice red onion, finely diced
3 tablespoons spicy brown mustard
11/2 tablespoons yellow mustard
3 tablespoons mayonnaise
1/2 teaspoon paprika
3/4 teaspoon garlic powder
Kosher salt
Vegetable oil, for frying
6 large dill pickles, sliced diagonally into 1/4-inch-thick rounds
2 cups salted mini pretzels
2 large eggs
1/2 cup all-purpose flour
Celery salt, for sprinkling (optional)

Steps:

Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.
Put the pretzels in a large resealable plastic bag and crush into coarse crumbs using a rolling pin or heavy pan; transfer to a plate. Whisk the eggs in a shallow bowl and put the flour in another bowl. Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.

CRAB AND JACK PRETZEL

Crab and Jack Pretzel image

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

Ingredients

1 (3 ounce) package cream cheese
½ cup mayonnaise
1 tablespoon horseradish
½ teaspoon minced garlic
2 tablespoons minced onion
1 tablespoon lemon juice
½ teaspoon hot pepper sauce
1 (8 ounce) can crabmeat, drained
white pepper to taste
4 soft pretzels
2 cups shredded Colby-Jack cheese

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 CATFISH

Pretzel-Crusted Catfish image

I'm not a big fish lover, so any concoction that has me loving fish is a "keeper" in my books. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with butter and honey! -Kelly Williams, Forked River, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 catfish fillets (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/3 cup Dijon mustard
2 tablespoons 2% milk
1/2 cup all-purpose flour
4 cups honey mustard miniature pretzels, coarsely crushed
Oil for frying
Lemon slices, optional

Steps:

Sprinkle catfish with salt and pepper. Whisk the eggs, mustard and milk in a shallow bowl. Place flour and pretzels in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with pretzels., Heat 1/4 in. oil to 375° in an electric skillet. Fry fillets, a few at a time, until fish flakes easily with a fork, 3-4 minutes on each side. Drain on paper towels. Serve with lemon slices if desired.

Nutrition Facts : Calories 610 calories, Fat 31g fat (4g saturated fat), Cholesterol 164mg cholesterol, Sodium 1579mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein.

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