CRAB CAKES WITH GREEN ONION AND DILL
Steps:
- Mix 2 cups breadcrumbs, crabmeat, onion, dill, and Old Bay seasoning in large bowl until well combined. Stir in mayonnaise, mustard, and lemon juice. Season mixture with salt and pepper. Stir in egg. Form mixture into eight 1/2-inch-thick patties. Place remaining 1 cup breadcrumbs on plate. Coat crab cakes with breadcrumbs. Transfer to baking sheet. Refrigerate at least 30 minutes and up to 4 hours.
- Melt butter in heavy large skillet over medium heat. In 2 batches, sauté crab cakes until golden, about 3 minutes per side. Serve hot.
PERFECT CRAB CAKES WITH GREEN ONIONS
This is originally from a magazine in the Sunday Denver Post. Serve with your favorite homemade tartar sauce or remoulade sauce. Splurge for the "real" crabmeat for this recipe and pick it over for shells and drain it before using it.
Provided by Leslie in Texas
Categories Crab
Time 37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix egg,mayonnaise,green onions, Old Bay and hot sauce in a small bowl until mayonnaise is completely incorporated, then set aside.
- Lightly break up crabmeat in a medium bowl.
- Add milk; toss gently to coat.
- Add crushed saltines;toss gently to combine.
- Add egg mixture;gently toss, once again, to combine.
- Using a 1/3 cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake; repeat to make 8 cakes.
- (Can be covered with plastic wrap and refrigerated up to 8 hours ahead.).
- About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat.
- Carefully add crab cakes; saute, turning once, until golden brown, about 3 minutes per side.
- Transfer to a paper towel-lined plate.
- Serve immediately with lemon wedges.
Nutrition Facts : Calories 363.1, Fat 26.7, SaturatedFat 4, Cholesterol 103.1, Sodium 1091.9, Carbohydrate 6.9, Fiber 0.2, Sugar 0.8, Protein 23.1
PERFECT CRAB CAKES WITH GREEN ONIONS
Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying.
Provided by Allrecipes Member
Categories Crab Cakes
Yield 4
Number Of Ingredients 10
Steps:
- Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
- Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
- About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 13.9 g, Cholesterol 150.2 mg, Fat 30.5 g, Fiber 1.8 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 647.5 mg, Sugar 0.2 g
WASABI CRAB CAKES
With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 dozen (1/2 cup sauce).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab., Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful of crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture., Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.
Nutrition Facts : Calories 31 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 148mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE
Steps:
- Make wasabi caper sauce:
- Stir together all sauce ingredients and chill, covered, until ready to use.
- Make crab cakes:
- Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
- Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
- Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
- *Available at Asian markets and Uwajimaya (800-889-1928).
PERFECT CRAB CAKES WITH GREEN ONIONS
Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying.
Provided by Ben S.
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
- Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
- About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 13.9 g, Cholesterol 150.2 mg, Fat 30.5 g, Fiber 1.8 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 647.5 mg, Sugar 0.2 g
AIR-FRYER WASABI CRAB CAKES
With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen (1/2 cup sauce).
Number Of Ingredients 17
Steps:
- Preheat air fryer to 375°. Combine first 7 ingredients; add 1/3 cup bread crumbs. Gently fold in crab., Place remaining bread crumbs in a shallow bowl. Drop heaping tablespoons of crab mixture into crumbs. Gently coat and shape into 3/4-in.-thick patties. In batches, place crab cakes in a single layer on greased tray in air-fryer basket. Spritz crab cakes with cooking spray. Cook until golden brown, 8-12 minutes, carefully turning halfway through cooking and spritzing with additional cooking spray., Meanwhile, place sauce ingredients in food processor; pulse 2 or 3 times to blend or until desired consistency is reached. Serve crab cakes immediately with dipping sauce.
Nutrition Facts : Calories 49 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 179mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CRAB CAKES WITH GREEN ONIONS
This recipe comes from the Sunday USA Weekend magazine. It makes a light, delicious summer dinner or an elegant appetizer for a special dinner.
Provided by Leslie in Texas
Categories Crab
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix egg, mayonaise, onion tops,Old Bay,and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
- Lightly break up crabmeat in a medium bowl.
- Add milk and toss gently to coat.
- Add crushed saltines and toss gently to combine.
- Add egg mixture, gently toss, once again, to combine.
- Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake.
- Repeat to make 8 cakes. Can be covered with plastic wrap and refrigerated up to 8 hours ahead.
- About 10 minutes before serving, heat oil in a 12 inch skillet over medium to medium-high heat.
- Carefully add crab cakes and saute', turning once, until golden brown, about 3 minutes per side.
- Transfer to a paper towel-lined plate.
- Serve immediately with lemon wedges and/or your favorite tartar sauce.
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