Snow Crab Cakes Recipes
SNOW CRAB CAKES
Cape Breton snow crab makes for fantastic light crab cakes ready in 20 minutes.
Provided by Ayngelina Brogan
Categories Canada
Time 20m
Number Of Ingredients 9
Steps:
- Mix all ingredients well, remember to keep 1/4 cup panko crumbs aside.
- Form into 12 cakes and roll in panko crumbs.
- Heat skillet over medium heat with a bit of vegetable oil. Add snow crab cakes, but do not crowd skillet as you'll need to gently flip after 1-2 minutes or when golden on each side.
- Garnish with chopped dill and serve with sriracha dipping sauce.
Nutrition Facts : Calories 132 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 11 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 341 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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.
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
SNOW CRAB CAKES
Great tasting and easy to prepare recipe for Snow Crab Cakes. For additional information and more recipes and news on crab cakes check out http://www.crabcakeguy.com. -Thanks The Crab Cake Guy
Provided by Crab Cake Guy
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Sweat vegetables in butter until tender. (cool).
- Combine crab, crumbs, vegetables, egg yolks and seasonings.
- Mould in to desired shapes.
- Dredge in seasoned flour, egg wash and dehydrated potato flakes.
- Deep fry until golden brown.
Nutrition Facts : Calories 198.8, Fat 7.1, SaturatedFat 3.3, Cholesterol 107.1, Sodium 591.5, Carbohydrate 15.2, Fiber 1.3, Sugar 2.2, Protein 17.5
SNOW CRAB BLOODY CAESAR
Steps:
- Rim your glass by running a lemon wedge around the edge, then dipping the rim into a small dish of the steak spice. Put ice into a tall glass. Add a dash of salt, and pepper, to the ice. Add dashes of Worcestershire, and hot sauce. Peel and grate some fresh horseradish into the glass. Add the vodka, if using. Top up with juice. Garnish with a lemon wedge, celery stick, and crab leg.
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