LORI'S FAMOUS CRAB CAKES
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!
Provided by SLJ6
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
- Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g
BIG MOMMA'S CRAB CAKES
Make and share this Big Momma's Crab Cakes recipe from Food.com.
Provided by cgt66
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix together all ingredients, except for the flour and cooking oil. Shape into patties and dust with flour.
- Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes in pan and fry until browned, about 4-5 minutes.
- Carefully flip crab cakes and fry on other side until golden brown, about 4-5 minutes.
- Serve warm with dippin sauce (See Any Seafood Dippin Sauce Recipe).
Nutrition Facts : Calories 265, Fat 21.7, SaturatedFat 3, Cholesterol 32.6, Sodium 594.8, Carbohydrate 9.2, Fiber 0.5, Sugar 1.1, Protein 8.6
SUPER-RICH VIRGINIA CRAB CAKES
Provided by Jessica B. Harris
Categories Milk/Cream Cocktail Party Crab Pan-Fry Gourmet
Yield 24 small crab cakes
Number Of Ingredients 9
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.
HEALTHY CRAB CAKES FOR MY MOM
How do you make a decent crab cake for an elderly person on a restricted diet? By accident, I realized I had made quite a few changes when I prepared Maryland Crab Cakes #235084, so I decided to list them here as a separate recipe. I have made many crab cake recipes over the years, but this was a very tasty, but not too rich crab cake; because it was baked rather than fried. It has a whitish appearance rather than golden brown, because I forgot to add a lightly beaten egg. Omitting the egg and additional salt, and baking instead of frying prevented my Mom from being overwhelmed, however these crab cakes may not hold their shape as well sans the egg, which appears to bug my younger brother, but delights Baltimorons who like to brag about too much crab meat in their crab cakes. These crab cakes tasted clean and fresh, letting the crab meat take center stage
Provided by KateL
Categories Crab
Time 40m
Yield 4 cales, 4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly oil baking pan or cookie sheet.
- Gently mix, by hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps.
- Divide crab mixture into four portions and carefully shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Place on lightly oiled baking pan or cookie sheet so that none of the crab cakes touch. To "set" cakes, cover with plastic wrap and chill at least 30 minutes, and up to 24 hours in advance to this point.
- Preheat oven to 350 degrees Fahrenheit.
- Bake crab cakes for 12-15 minutes. They will brown only slightly due to the lack of egg or oil. On the bright side, all ingredients are precooked before baking. If you won't settle for less than a golden brown look, brush some lightly beaten egg whites on the exposed crab cake surfaces before baking.
- Serve hot with saltine crackers.
- NOTE: Don't use jumbo lump backfin for the all the crab meat, as the lumps are too big for the cake to hold together. If trying to impress, use Jumbo Lump Backfin Crab for half the crab meat, and use regular backfin for the other half. .
Nutrition Facts : Calories 200.3, Fat 6.5, SaturatedFat 1, Cholesterol 89.9, Sodium 560.2, Carbohydrate 8.2, Fiber 0.6, Sugar 1.5, Protein 26.2
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