Hgs Fit And Crabulous Crab Cakes Ww 5 Pts Recipes

Steps:

• Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
• Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

Steps:

• In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
• Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
• Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.

Steps:

• Preheat oven to 450°F.
• Tear lightly toasted bread into pieces and place in a food processor or blender. Pulse until reduced to breadcrumbs, transfer to medium bowl.
• Add crabmeat, parsley, garlic, salt, and pepper to the bowl, gently mix until combined.
• Add onion and celery, lightly mix again, and set aside.
• Break cheese wedge into pieces and place into small bowl. Add egg beaters, mayo, dijonnaise, lemon juice, melted butter, worcestershire suace, and hot pepper sauce. Wisk until smooth and pour over crab mixture.
• Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture. Add more salt and pepper to taste.
• Prepare a medium-large baking dish by spraying with butter flavored non-stick spray.
• Gently form 1/3 of the crab cake mixture into a ball, and place in baking dish. Flatten it into a cake about 1 inch thick.
• Repeat step twice to have 3 cakes in baking dish.
• Bake for 14 - 15 minutes, until the cakes are slightly firm and cooked through.
• Remove carefully and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting!

Steps:

• In a large bowl combine crab meat, bread crumbs,onions,milk, mayonnaise, parsley,salt and pepper. Moisten hands and form mixture into 8 small round cakes.
• Cover with plasic wrap and refrigerate 1 hour.
• Place flour on wax paper and lightly coat each cake on both sides.
• Heat a large skillet, add margarine.
• Place crab cakes in skillet and cook until crispy 4-5 minutes on each side.
• Place lettuce leaves on platter and add crab cakes and serve.