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
CRAB CAKES
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 40m
Yield 40 crab cakes
Number Of Ingredients 9
Steps:
- Place the garlic and the spring onions into the bowl of a food processor and blend until finely chopped. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste.
- In a large frying pan, add enough oil to fill the pan to a depth of 1/4-inch. Heat the oil until a bread cube sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
- Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crab cakes until they turn golden-brown on both sides and are cooked through (only cook 8 to 10 crab cakes at a time so that they can be turned quickly and the oil temperature doesn't drop too much). Drain the crab cakes on kitchen paper.
- To serve place the crab cakes on a clean plate and place the lime segments around the plate.
CRAB CAKES
Provided by Robin Miller : Food Network
Categories appetizer
Time 40m
Yield 4 servings, plus enough mixture for 2 more meals and a snack
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
- Take 1/3 of the mixture and shape into 4 crabcakes, each about 1-inch thick. Freeze (up to 3 months) or refrigerate remainder of filling (up to 24 hours) for another use. Heat oil in a large, oven-proof skillet. Add crab cakes and saute 2 to 3 minutes per side, until golden brown. Transfer pan to oven and bake 20 minutes, until crab cakes are cooked through.
- Serve 4 cakes for this meal and reserve remaining crab cakes for later in the week.
HIDDEN VALLEY CRAB CAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry I developed a recipe for Maryland-style crab cakes that included home-made mayonnaise, crushed saltines, parsley and other fresh ingredients that I've tweaked to include the required ingredients for this recipe. It really is so good that I will keep the changes. Main tip for preparation: Avoid overworking the crab meat.
Provided by ronstaiger
Categories Meat
Time 25m
Yield 6 crab cakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1.Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.
- Combine remaining ingredients and pour over crab meat and gently fold in the crab. Only mix enough to combine ingredients and avoid breaking up the crab meat into shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.
- Broil until golden brown (5 minutes each side) or deep fry at 350°F for about 2-3 minutes.
Nutrition Facts : Calories 113.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 90, Sodium 306.5, Carbohydrate 6.7, Fiber 0.4, Sugar 0.6, Protein 15.9
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