Southwest Crab Cakes Recipes

BAKED CRAB CAKES

Baked Crab Cakes image

Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee's Amelia Sunderland. TIP: For a heftier "burger," make two larger patties and serve on buns.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup soft bread crumbs
1/4 cup shredded carrot
1 large egg, lightly beaten
1 tablespoon butter, melted
1 teaspoon minced fresh parsley
1 teaspoon mayonnaise
3/4 teaspoon Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Tartar sauce, optional

Steps:

In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.

Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 198mg cholesterol, Sodium 619mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

SOUTHWEST CRAB CAKES

Southwest Crab Cakes image

Make and share this Southwest Crab Cakes recipe from Food.com.

Provided by Ms. DMAC

Categories Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 (6 ounce) cans drained and squeezed dry white crabmeat
1 large egg, beaten
2 tablespoons mayonnaise (French's Gourmayo Smoked Chipotle)
1 tablespoon chopped fresh cilantro
2 teaspoons Worcestershire sauce
1 teaspoon fresh lime juice
vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 garlic powder
1/3 cup diced red onion
1/2 cup unseasoned breadcrumbs

Steps:

In medium bowl, combine all ingredients except crabmeat and oil; blend well.
Gently fold in crabmeat; avoid breaking lumps of crabmeat.
Using a 1/3 measuring cup, divide mixture into 6 portions. Shape cakes into 2 1/2 x 1/2-inch cakes.
Add enough oil to cover the bottom of a large skillet (about ? cup). Heat oil over medium-high heat until hot.
Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side).
Drain on paper towels.
Serve immediately.

Nutrition Facts : Calories 120.3, Fat 3.3, SaturatedFat 0.7, Cholesterol 60.3, Sodium 605.2, Carbohydrate 9.1, Fiber 0.6, Sugar 1.5, Protein 12.8

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 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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