Crushed Pretzel Crab Cakes Recipes

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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



Best Ever Crab Cakes image

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

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

PRETZEL-CRUSTED CRABCAKES

Yield 8 crabcakes

Number Of Ingredients 10



PRETZEL-CRUSTED CRABCAKES image

Steps:

  • 1. In bowl, whisk mayo with egg, mustard, Old Bay, paprika, and scallions. Fold in crabmeat and 1/2 cup of pretzels. Refrigerate mixture for 1 hour, until pretzels are moist. 2. Preheat oven to 400. Form crab mixture into 8 2 1/2 inch patties. Coat crab cakes with remaining 1/4 cup ground pretzels. In an ovenproof nonstick skillet, melt butter in the oil. Add crabcakes and cook over moderately high heat until browned on bottom, about 3 minutes. Turn crab cakes and transfer skillet to the oven. Bake for about 5 minutes, until browned all over, then serve.

1/2 cup mayo
1 egg
1 tbsp dijon mustard
1/4 tsp old bay
1/4 tsp sweet paprika
3 scallions, green parts only, thinly sliced
1 lb lump crabmeat
3/4 cup finely ground hard pretzels (from 1/2 lb pretzels)
2 tbsp unsalted butter
1tbsp vegetable oil

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