CRABBY CAKES
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 10 (3-ounce) cakes
Number Of Ingredients 18
Steps:
- Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through. Serve with special sauce.
- In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.
KILLER CRAB AND POTATO CAKES
Make and share this Killer Crab and Potato Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 38m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
- Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
- Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
- Form 4 super-size 4-5 inch killer crab cakes.
- Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
- Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.
LOUISIANA JUMBO LUMP CRAB CAKES WITH ROASTED CORN AND CHIPOTLE MASHED POTATOES WITH REMOULADE AND CHIPOTLE HONEY
Steps:
- Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain. While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash. Season with salt and pepper, to taste. Set aside and keep warm.
- Mix the crabmeat, garlic, mayonnaise, and herbs. Season with salt and pepper. Divide the mixture into 8 equal portions.
- Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook.
- Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.
- Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes.
- Combine all ingredients in a blender or food processor and puree until smooth.
- Chipotle Honey:
- 4 ounces honey
- 1 ounce chipotle peppers in adobo sauce, pureed
- Combine the honey with the chipotle puree
- Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.
- Combine all ingredients in food processor or blender until smooth.
POOR MAN'S CRAB CAKES
Economical way to make tasty crab cakes. Use whatever cheese you have on hand or enjoy to make these.
Provided by moms diner
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h45m
Yield 6
Number Of Ingredients 12
Steps:
- Split and mash the potatoes in a mixing bowl; set aside. The potato skins may be left on if desired.
- Melt the butter in a saucepan over medium-high heat; cook and stir the bell pepper, onion, and celery in the melted butter until they begin to soften, 5 to 7 minutes. Remove from heat and stir the milk into the mixture; pour the mixture over the mashed potatoes and stir to combine. The consistency should not be too runny. Allow the mixture to cool completely.
- Preheat an oven to 350 degrees F (175 degrees C).
- Add the crabmeat, Cheddar cheese, and dill to the potato mixture; season with salt. Lightly mix. Pour the beaten eggs into the mixture and stir to combine. If the mixture is too thin, bread crumbs or flour can be added to make more firm. Form the mixture into 24 small patties.
- Heat the olive oil in a large skillet over medium heat; cook the patties in small batches in the skillet until completely browned and crisp, 3 to 5 minutes per side. Do not flip until bottom is fully browned and crisp; this ensures the patties will not break. Transfer to a baking dish in the oven to keep hot until all are cooked. Serve hot.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 36.1 g, Cholesterol 129.3 mg, Fat 23.3 g, Fiber 3.2 g, Protein 13.9 g, SaturatedFat 12.9 g, Sodium 855.3 mg, Sugar 8.1 g
POTATO-CRAB CAKES WITH LIME BUTTER
Very special, easy and absolutely delectable, these golden brown patties boast a citrusy lime butter topping-and loads of flavor. Emory Doty - Jasper, Georgia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the potatoes, egg, 1 tablespoon bread crumbs, onion, parsley, lime juice, salt and pepper. Gently stir in the crab. Shape into 12 patties., In a shallow bowl, combine flour and remaining bread crumbs. Coat patties with crumb mixture., In an electric skillet, heat 1/4 in. of oil to 375°., Fry crab cakes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Combine the butter, lime juice and zest. Serve with crab cakes.
Nutrition Facts : Calories 200 calories, Fat 16g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 260mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
CRAB CAKES I
These crab cakes are made with potatoes, and have a crunchy cornflake crust. Can be served as is, or on a bun with mayonnaise, lettuce, and a slice of tomato.
Provided by Wilma Scott
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium saucepan, boil potatoes in salted water to cover. Drain, and set aside.
- In a medium saute pan, heat 2 tablespoons oil over medium heat. Add onion and pepper; cook and stir until tender.
- Transfer potatoes to a large bowl, and mash well. Mix in cooked vegetables and crab meat. Season to taste with salt and pepper. Form into cakes about the size of hamburgers. Dip in beaten egg; roll in crumbs.
- In a large, heavy skillet, heat oil over medium heat. Fry crab cakes in oil until golden brown, turning once.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 29.6 g, Cholesterol 113.5 mg, Fat 9.4 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 1.5 g, Sodium 411.3 mg, Sugar 3.5 g
CRISPY POTATO CRAB CAKES
Make a restaurant favorite right at home with our Crispy Potato Crab Cakes recipe. These savory potato crab cakes made with ORE-IDA STEAM N' MASH Cut Russet Potatoes are a much-loved dish that's sure to perk up the family.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 20 servings
Number Of Ingredients 17
Steps:
- Microwave potatoes as directed on package; place in large bowl. (Do not mash.) Cool slightly.
- Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add yellow onions, peppers and celery; cook 8 to 10 min. or until tender and lightly browned, stirring frequently. Add Worcestershire sauce and seafood seasoning; cook and stir 1 min. Remove from heat.
- Add mayo, parsley, mustard, garlic powder and 1 egg to potatoes; mash until potato mixture is smooth and well blended. Add cooked onion mixture, crabmeat and green onions; mix well. Refrigerate 1 hour.
- Shape crabmeat mixture into 20 patties. Place flour and bread crumbs in separate shallow bowls. Whisk remaining eggs in third shallow bowl until blended. Dip crab patties, 1 at a time, in flour, then eggs, then bread crumbs, turning to evenly coat both sides of each patty with each ingredient. Place on waxed paper-covered baking sheet.
- Melt 1-1/2 Tbsp. butter with 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 5 crab patties; cook 3 min. on each side or until firm and golden brown on both sides. Drain on paper towels. Repeat with remaining butter, oil and crab patties.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 56 g
SWEET POTATO CRAB CAKES
Mild sweet potato flavor and a chipotle kick complement the fresh crab in these hearty cakes. Serve them with your favorite mayo or aioli sauce. -Robert Bosley, Pacific, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the egg, egg yolk, pepper, bread crumbs, cornmeal, sweet potato, onion, parsley, lemon juice, mayonnaise, seafood seasoning, mustard and seasoning blend. Fold in crab. Form into 12 patties; sprinkle with salt., In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown.
Nutrition Facts : Calories 290 calories, Fat 16g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 779mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.
CRAB CAKES WITH DILL MAYONNAISE
Little fish favourites, perfect for dipping at parties or as a smart starter
Provided by James Martin
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
- In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
- To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
- Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
- Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm - or serve right away with dill mayonnaise and extra lemon wedges.
Nutrition Facts : Calories 448 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.65 milligram of sodium
CRAB, PROSCIUTTO & GREEN ONION POTATO CAKES! #5FIX
5-Ingredient Fix Contest Entry. These little cakes are packed with so much flavor. They are perfect for a side dish or an appetizer. So simple to make using Simply Potatoes shredded Hash Browns & they are absolutely delicious!
Provided by Deezrecipeze
Categories Potato
Time 30m
Yield 12-14 cakes, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients well & form into patties. Fry on a non stick skillet for 6-7 minutes per side until lightly browned.
Nutrition Facts : Calories 120.8, Fat 4.3, SaturatedFat 1.3, Cholesterol 182.6, Sodium 269.9, Carbohydrate 1.9, Fiber 0.4, Sugar 0.5, Protein 17.6
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