Savannah Crabcakes Recipes

PAULA DEEN'S SAVANNAH CRAB CAKES

Paula Deen's Savannah Crab Cakes image

Peanut oil, nice and hot, gives the crab cakes a nice clean-tasting fry. A squeeze of lemon is all they need after that!

Yield 4-6

Number Of Ingredients 11

Ingredients

1 lb. crabmeat
1/2 c. dried bread crumbs
c. mayonnaise
1/4 c. finely chopped scallions
1 large egg
1 tbsp. Old Bay seasoning
1 tsp. mustard powder
1/2 tsp. Worcestershire sauce
1/4 tsp. Hot sauce
peanut or vegetable oil
1 lemon

Steps:

In a large bowl, combine the crab, bread crumbs, mayonnaise, scallions, egg, Old Bay seasoning, mustard powder, Worcestershire sauce, and hot sauce. Shape into six 3-inch patties.
In a large skillet, heat 1/4 inch of oil over medium heat. When the oil is hot, carefully place the crab cakes, in batches, in the pan and fry until the undersides are golden, 4 to 5 minutes. Carefully flip the crab cakes and fry on the other side until golden brown, about 4 minutes. Serve warm, with pretty lemon wedges.

SAVANNAH CRAB CAKES

Savannah Crab Cakes image

A good friend of ours sent us this recipe preprinted with scrumptious photo on a postcard from his visit to Georgia. Of course, we just had to try it! We served it with recipe #322382 and lemon wedges.

Provided by mersaydees

Categories Crab

Time 35m

Yield 6-8 patties

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup breadcrumbs, divided (I used an additional 1/2 cup)
1 lb fresh crabmeat
1 egg, beaten
3 tablespoons mayonnaise
1 teaspoon parsley, chopped
1 teaspoon fresh dill, chopped

Steps:

Melt butter in small skillet. Add celery and onion and saute until transparent; set aside.
In a large mixing bowl, gently combine crab, 1/4 cup of the breadcrumbs, egg, onion and celery, mayonnaise, parsley and dill.
Form cakes into 2-inch patties. Do not compress too much. Coat with remaining breadcrumbs.
Fry in oil 3-4 minutes per side or until golden brown.

Nutrition Facts : Calories 165.3, Fat 6.4, SaturatedFat 2, Cholesterol 86.8, Sodium 373.6, Carbohydrate 10.5, Fiber 0.7, Sugar 1.8, Protein 15.7

SUPER-RICH VIRGINIA CRAB CAKES

Super-Rich Virginia Crab Cakes image

Provided by Jessica B. Harris

Categories Milk/Cream Cocktail Party Crab Pan-Fry Gourmet

Yield 24 small crab cakes

Number Of Ingredients 9

Ingredients

2 cups backfin crab meat (about 3/4 pound), picked over
1 cup fresh bread crumbs
2 large eggs
1/2 cup heavy cream
a dash of hot sauce, or to taste
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh parsley leaves
2 teaspoons grated onion
2 tablespoons unsalted butter

Steps:

In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm.

CRAB SAVANNAH

Crab Savannah image

A good friend of mine once said that there was nothing like food in Georgia. Boy was he right! This dish was served to me at a very informal "formal" dinner party. The informality was that we all just sat around and ate and talked. The formality was this dish and believe me, it is something I would never hesitate to serve to anyone. I was very glad he wasn't stingy with the recipe because I think I could eat this at least once a week!

Provided by Redneck Epicurean

Categories Crab

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb butter
1 bell pepper
1 small white onion
1 cup mushroom, sliced
1/4 cup flour
2 cups half-and-half
2 tablespoons pimiento
1 dash salt
1 dash white pepper
1/2 cup sherry wine
1 lb large lump crabmeat (I use canned.)
1 cup cheddar cheese, grated

Steps:

In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
Heat half-and-half separately and add gradually to keep consistency smooth.
Stir in pimiento, salt and white pepper to taste.
Pick through the crab and remove any shells or foreign objects.
Add the crab meat and sherry to sauce and heat through.
Scoop into individual ramekins or custard cups.
Top with grated cheese and put under oven broiler for a few minutes to brown.

Nutrition Facts : Calories 649.5, Fat 47.3, SaturatedFat 29.3, Cholesterol 188.3, Sodium 695.3, Carbohydrate 13.9, Fiber 0.8, Sugar 2.4, Protein 25.5

SOUTHWESTERN CRABCAKES

Southwestern Crabcakes image

There is a wonderful hint of the Southwest in these crab-meat filled cakes. Fabulous, healthy dinner that is great served with sour cream, salsa and a side salad.

Provided by SCOOPS44

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 30m

Yield 10

Number Of Ingredients 10

Ingredients

½ cup reduced-fat sour cream
1 egg white, beaten
½ cup canned yellow corn
½ cup minced poblano pepper
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¾ cup soft bread crumbs
1 (16 ounce) can lump crabmeat, drained
¼ cup olive oil, or as needed

Steps:

In a large bowl, stir together the sour cream and egg white. Stir in the corn and poblano pepper, and season with chili powder, cumin, and cayenne pepper. Mix in the bread crumbs and crabmeat until well blended. Shape into 10 patties about 1/2 inch thick.
Heat the oil in a large skillet over medium-high heat. Cook the crab cakes 4 or 5 at a time until browned on both sides, about 10 minutes. Cover the pan with a lid while frying so the patties get heated through. Drain on paper towels, and serve immediately.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 4.4 g, Cholesterol 44.6 mg, Fat 7.7 g, Fiber 0.6 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 211 mg, Sugar 0.6 g

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