CRAB CAKE EGG ROLLS
Provided by Food Network
Time 1h50m
Yield 8 to 10 egg rolls
Number Of Ingredients 41
Steps:
- For the crab cakes: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, then sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.
- For the cream cheese filling: Combine the cream cheese, Cheddar-jack, mustard, parsley, soy sauce, red wine vinegar, seafood seasoning, cayenne, red pepper and onion in a bowl.
- For the slaw: Combine the cabbages, peppers, carrots, mayonnaise, rice wine vinegar, mirin and salt in a bowl.
- For the mango ponzu: Whisk together the mango puree, mirin, oyster sauce, soy sauce, ginger puree, rice wine vinegar and garlic powder in a bowl.
- For the spicy mayo: Whisk together the mayonnaise, sriracha and seafood seasoning in a bowl.
- To finish: Preheat oil in a deep-fryer to 325 degrees F. Preheat the oven or broiler to 450 degrees F.
- Place 1 tablespoon cream cheese mixture and half of a crab cake in an egg roll wrapper. Roll it and cover the edges with the egg yolk. Repeat with remaining filling and wrappers.
- Fry in batches until golden brown. Cut on a bias and place in the oven/broiler for 3 to 4 minutes.
- Place some slaw in the middle of a plate, then place 4 pieces of egg roll on the plate and drizzle with both sauces. Garnish with green onion. Repeat to make 3 to 4 more plates.
CRAB SCRAMBLE
On our honeymoon, the Bed and Breakfast we stayed at in Hyannis Port, Cape Cod served this Crab Scramble one morning. When we left, I was so delighted the Innkeeper gave us her recipe card for this lovely dish.
Provided by Docs Mom
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Melt butter in 11x7 baking dish.
- Beat eggs and milk together in medium bowl.
- Mix in cubed cream cheese and crabmeat.
- Pour into baking dish with melted butter.
- Sprinkle chopped dill over top.
- Bake 30 to 35 minutes.
- Remove from oven, let set for 5 minutes.
- To serve, cut into squares.
Nutrition Facts : Calories 393.4, Fat 31.9, SaturatedFat 17.6, Cholesterol 412.6, Sodium 967, Carbohydrate 2.6, Sugar 0.7, Protein 23.4
CRAB CAKE WITH A SOFT-BOILED EGG INSIDE
Steps:
- For the pickled beets: In a medium saucepot, bring the sugar, vinegar, fennel seeds and 1 cup water to a boil. Place the sliced beets in a heatproof bowl. Pour the boiling liquid over the beets and let sit for 20 minutes.
- For the crab cakes: Put the crabmeat, mayonnaise, panko, mustard, seafood seasoning, red and yellow bell peppers, scallions, Scotch bonnet peppers, thyme and egg in a large bowl and lightly toss until combined. Set aside.
- For the soft-boiled eggs: Bring 8 cups water to a rolling boil and add the salt; prepare an ice water bath. Place the eggs into the boiling water and cook for 5 minutes; immediately transfer the eggs to the ice bath to halt the cooking. When cool enough to handle, peel and set aside.
- For the breading and frying: Heat the oil in a heavy bottomed saucepan or deep-fryer until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- Whisk together the milk and eggs in a shallow bowl. Put the panko and cornstarch in separate shallow bowls. Mold one-sixth of the crab cake mixture around a soft-boiled egg to form a ball. Then roll the coated egg in cornstarch, followed by the egg mixture, followed by the panko. Repeat with the remaining crab and eggs.
- Carefully lower each coated egg into the oil and cook until golden brown and crisp, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
- Dress each plate with some parsley, kale and pickled beets. Put a crab cake-covered egg on top and drizzle with olive oil.
CRAB CAKE & EGG SCRAMBLE
I had a small little crab cake left from Recipe#250972 By Recipe Reader and wanted to do something different with it besides just re-heating it. So the cake, and a few other little ingredients became a very enjoyable breakfast. Unless you use the same recipe as I did for the Crab Cake, you may not get the same taste as I did. But everyone likes to put their own spin on recipes, so that's o.k. :) If desired, serve with your favorite bread or English muffin toasted. Posted to Food.com (a.k.a. " ZAAR ") on January 14th., 2013
Provided by Chef shapeweaver
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a small skillet, melt 2 Tablespoons of margarine over medium heat.
- Add crumbled crab cake into melted margarine and warm through.
- Then add remaining margarine and melt,add beaten eggs at this time.
- Sprinkle with pepper and 2 Tablespoons of cheese, if using.
- Scramble eggs until desired doneness is reached.
- Place eggs on a plate and top with the remaining cheese.
Nutrition Facts : Calories 637.8, Fat 59.2, SaturatedFat 13.4, Cholesterol 457.1, Sodium 861.1, Carbohydrate 1.9, Fiber 0.1, Sugar 0.4, Protein 24.6
SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES
Provided by Food Network
Time 35m
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
- WILD MUSHROOMS:
- Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;
GRAMMY'S CRAB CAKES
Enjoy these simple and savory crab cake taste sensations. I learned to make these from my beloved mother-in-law, but Grammy never uses a recipe. I measured every pinch and dash while she made them. This is one of our all-time family favorites. There are never any leftovers. Crab cakes are best if made with fresh crab, but they are great with canned crab as well.
Provided by mglarson
Categories Crab Cakes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.
- Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.
- Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.
- Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.
Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 189.8 mg, Fat 13.2 g, Fiber 0.2 g, Protein 36.6 g, SaturatedFat 4.1 g, Sodium 695.5 mg
CRAB CAKES EGGS BENEDICT RECIPE BY TASTY
Give your brunch game an update with crab cake eggs Benedict. They're easy to assemble, yet sure to impress your guests. We like to use an immersion blender to make fool-proof hollandaise, but if you don't have one, try using an upright blender instead.
Provided by Matt Ciampa
Categories Breakfast
Time 2h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
- Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
- Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
- Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
- Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3-5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
- Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
- Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
- Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 31 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 2 grams
SLIM CRAB CAKE DEVILED EGGS
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, crab, sweet red pepper, relish, seafood seasoning, salt, pepper and celery seed. Stuff or pipe into egg whites. If desired, garnish with sweet red pepper. Chill until serving.
Nutrition Facts : Calories 42 calories, Fat 3g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 112mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
EGG SCRAMBLE
This egg scramble features potatoes, bacon, cheese and sweet red and green peppers and mushrooms. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Breakfast
Time 35m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Place potatoes in a small saucepan and cover with water; bring to a boil, reduce heat.
- Cover and simmer for 10-15 minutes or until tender; drain.
- In large skillet, saute half of the peppers, onion and mushrooms in 1 teaspoon oil until tender.
- Add half of the ham and potatoes, saute 2-3 minutes longer.
- Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper.
- Cover and process until smooth.
- Pour half over vegetable mixture, cook and stir over medium heat until eggs are completely set.
- Sprinkle 1 cup cheese.
- Repeat with remaining ingredients.
Nutrition Facts : Calories 282.2, Fat 20.1, SaturatedFat 9.7, Cholesterol 370.6, Sodium 268.6, Carbohydrate 7.8, Fiber 0.9, Sugar 1.8, Protein 17.4
CRAB CAKES WITH POACHED EGGS AND HORSERADISH SAUCE
Steps:
- For the crab cakes: In a large bowl, mix together all of the ingredients except for the canola oil. Shape into 4 equal patties.
- Heat the oil in a large skillet over medium heat until hot. Carefully add the crab cakes and fry until browned, 4 to 5 minutes. Carefully flip and fry on the other side until golden brown, about 4 minutes. Remove to a plate and keep warm.
- For the fennel: Thinly slice the fennel on a Japanese mandoline. Transfer to a medium bowl; add the lemon juice and olive oil and toss well to combine. Set aside.
- For the poached eggs: Bring a large saucepan of salted water to a boil and add the vinegar. Reduce the heat to a gentle simmer. While swirling the water with a slotted spoon, slowly add the 4 eggs and poach until the whites are solid and the yolks remains runny, 4 to 5 minutes. Carefully remove the eggs with the slotted spoon and drain on a paper towel-lined plate.
- For the horseradish sauce: Combine all of the ingredients in a small bowl and stir well. Set aside.
- Top each crab cake with some of the marinated fennel and 1 poached egg. Dollop with the horseradish sauce and serve right away.
EGG SCRAMBLE
Make and share this Egg Scramble recipe from Food.com.
Provided by 4-H Mom
Categories Breakfast
Time 35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, until tender.
- In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes, saute 2-3minutes longer.
- In a blender, combine eggs, sour cream, milk, onion salt, garlic salt, and pepper. Cover and process until smooth. Pour half over vegetable mixture, cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat remaining ingredients.
FANCY EGG SCRAMBLE
A great make ahead egg dish for a weekend brunch or special breakfast! I've even made this for dinner! Taken from Taste of Home Country Cooking
Provided by yooper
Categories One Dish Meal
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, sauté bacon and onion in butter until tender, but not brown.
- Add eggs and scramble until set.
- Remove from heat; set aside.
- To prepare cheese sauce, melt butter; blend in flour, salt and pepper.
- Add milk, gradually.
- Cook and stir until bubbly.
- Stir in cheese until melted.
- Fold cooked eggs and mushrooms into cheese sauce.
- Place in a 12x7-inch baking dish.
- Combine topping ingredients and sprinkle over egg mixture.
- Cover and refrigerate overnight until 30 minutes before baking.
- Bake uncovered at 350°F for 30 minutes.
Nutrition Facts : Calories 492.2, Fat 37.1, SaturatedFat 20, Cholesterol 500, Sodium 802.4, Carbohydrate 17.4, Fiber 1, Sugar 2.1, Protein 22.2
CRABMEAT SCRAMBLE
We enjoy this as a Sunday brunch before church. Growing up on farms, we both learned to eat what was raised and the eggs that were gathered never went to waste with this incredible breakfast. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside., In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set.
Nutrition Facts : Calories 349 calories, Fat 21g fat (10g saturated fat), Cholesterol 535mg cholesterol, Sodium 741mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 35g protein.
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
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