EASY CRAB CAKES WITH PANKO
Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.
Provided by wolfnet
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
- Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g
JAPANESE-STYLE MINI CRAB CAKES OR CRAB BALLS - NIGELLA LAWSON
Entered for ZWT. Frpm Nigella Lawson's "Feast." Disclaimer: this is NOT a Maryland crab cake. I would not make regular crab cakes per this recipe, but if I only had "Asian Blue Swimming Crab" crab meat, I might try this wasabi/Japanese version. These sound like crab balls instead of crab cakes.
Provided by KateL
Categories Japanese
Time 23m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place the garlic and the spring onions into the bowl of a food processor and blend until they become 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 0.5cm/1/4 inches Heat the oil until a breadcrumb 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 crabcakes until they turn golden-brown on both sides and are cooked through (only cook 8-10 crab cakes in the pan at one time so that they can be turned quickly and the oil temperature doesn't drop too much). Drain the crabcakes on paper towels.
- To serve place the crabcakes on a clean plate and place the lime segments around the plate.
Nutrition Facts : Calories 417.2, Fat 3, SaturatedFat 0.5, Cholesterol 105, Sodium 2437.5, Carbohydrate 43.5, Fiber 3.9, Sugar 1.2, Protein 51.1
ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE
Steps:
- Make wasabi caper sauce:
- Stir together all sauce ingredients and chill, covered, until ready to use.
- Make crab cakes:
- Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
- Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
- Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
- *Available at Asian markets and Uwajimaya (800-889-1928).
JAPANESE-STYLE CRAB CAKES
Make and share this Japanese-Style Crab Cakes recipe from Food.com.
Provided by Just Happy
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl combine crabmeat with sweetcorn.
- Saute onion, garlic, fennel, celery and carrot with olive oil. Add salt and pepper to taste.
- In a mixing bowl, combine sauce ingredients with a whisk.
- Combine sauteed vegetables with crabmeat mixture.
- Add sauce mixture, breadcrumbs and eggs.
- Shape crab cakes into patties.
- Pan fry crab cakes until golden on both sides.
Nutrition Facts : Calories 183.2, Fat 5.3, SaturatedFat 1.1, Cholesterol 98.3, Sodium 1241.9, Carbohydrate 16.4, Fiber 2, Sugar 3.8, Protein 17.2
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