Perfect Crab Cakes With Green Onions Recipes

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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



Lori's Famous Crab Cakes image

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

⅓ cup dry bread crumbs
¼ green bell pepper, seeded and diced
¼ red bell pepper, seeded and diced
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
½ teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
¼ teaspoon Old Bay TM seasoning
¼ teaspoon dry mustard
¼ teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
½ cup dry bread crumbs
1 cup canola oil for frying

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

EASY CRAB CAKES

These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon of mayonnaise.

Provided by Renne Thomas

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 30m

Yield 6

Number Of Ingredients 10



Easy Crab Cakes image

Steps:

  • Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
  • Spray a large skillet with cooking spray and heat over medium-high heat.
  • Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 2.6 g, Cholesterol 163.9 mg, Fat 6.1 g, Fiber 0.2 g, Protein 31.8 g, SaturatedFat 1.2 g, Sodium 887.8 mg, Sugar 0.4 g

1 ¾ pounds cooked crabmeat
2 large eggs
1 ½ tablespoons mayonnaise
1 tablespoon diced red bell pepper
1 tablespoon diced green bell pepper
1 tablespoon chopped fresh parsley
1 tablespoon baking powder
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning (such as Old Bay®)
1 serving cooking spray

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



Perfect Crab Cakes With Green Onions image

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

1 egg (beaten)
2 tablespoons mayonnaise
2 tablespoons minced green onion tops
1/4 teaspoon chesapeake seasoning (such as Old Bay)
1/4 teaspoon hot pepper sauce
1 lb crabmeat (lump or backfin crabmeat)
4 teaspoons milk
10 salteine crackers, finely crushed
6 tablespoons olive oil, for frying
lemon wedge, for serving

CRAB CAKES WITH A CREAMY GREEN ONION SAUCE

Categories     Shellfish     Sauté     Quick & Easy

Number Of Ingredients 24



CRAB CAKES WITH A CREAMY GREEN ONION SAUCE image

Steps:

  • 1. Carefully clean the crab meat of any shells or cartilage. In a large bowl, gently mix crab meat, scallions or green onions, herbs, Old Bay seasoning, bread crumbs, and mayonnaise. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together. Divide crab mixture into four portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.) Place bread or cracker crumbs into a shallow pie plate; lightly dredge crab cakes. In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 3 to 4 minutes per side or until crisp and golden brown, turning once only with a spatula. If the crab cake browns too quickly, reduce heat. The internal temperature should be 150 to 155 degrees F. with an cooking thermometer. Removed from heat, transfer onto a serving platter, and serve hot with Green Onion Sauce. NOTE: These crab cakes are also great as a starter course of your dinner meal. Makes 8 servings or 16 petite crab cakes. 2. Green Onion Sauce: In a medium bowl, combine mayonnaise, cream, egg, Tabasco sauce, Worcestershire sauce, lemon juice, dry mustard, salt, peppr, japapeno chile, sugar, and green onions. Cover and refrigerate at least one hour. Serve cold.

1 pound cooked blue crab meat, lump crab, or Dungeness crab meat*
1/4 cup scallions (green part only), minced
1 tablespoon chopped fresh herbs (such as cilantro, dill weed, basil, thyme, parsley, etc.)
1 1/2 teaspoons Old Bay Seasoning
1/4 cup Panko or fine dry bread crumbs*
1/4 cup mayonnaise
salt and pepper, to taste
1 large egg, slightly beaten
1/2 cup fine bread crumbs of cracker crumbs**
4 tablespoons butter
Green Onion Sauce
Green Onion Sauce
1/2 cup mayonnaise
3 tablespoons heavy cream
1 large egg, hard cooked and minced
couple drops tabasco sauce
1/2 teaspoon worcestershire sauce
1 teaspoon freshly squeezed lemon juice
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 jalapeno chile pepper, seeded, deveined and very finely chopped
1/8 teaspoon sugar
3 tablespoons green onions, whole, finely chopped

CRAB CAKES WITH GREEN ONION AND DILL

Categories     Onion     Sauté     Crab     Summer     Dill     Bon Appétit

Yield Makes 8 appetizer servings

Number Of Ingredients 10



Crab Cakes with Green Onion and Dill image

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.

3 cups fresh breadcrumbs made from crustless French bread
8 ounces crabmeat, well drained
1 green onion, chopped
2 tablespoons chopped fresh dill
1 1/4 teaspoons Old Bay seasoning
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 large egg, beaten to blend
3 tablespoons butter

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



Crab Cakes With Green Onions image

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.

1 egg, beaten
2 tablespoons mayonnaise (I use light mayo)
2 tablespoons minced green onion tops
1/4 tablespoon chesapeake seasoning, such as Old Bay
1/4 teaspoon hot pepper sauce
1 lb crabmeat, drained and picked over for shells (lump or backfin)
4 teaspoons milk
10 saltine crackers, finely crushed (I use the fat-free variety)
6 tablespoons olive oil, for frying
lemon wedge, for serving
tartar sauce, for serving

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