HERBED JERSEY ROYAL CRAB CAKES
Make these perky crab cakes as a summer lunch or dinner for friends. Jersey Royal potatoes and crab are natural bedfellows - try using dill in the mix too
Provided by Rosie Birkett
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 38m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Put the potatoes in a pan, cover with water, add 1 tsp salt and bring to the boil. Cook for 12-15 mins or until tender enough to smash. Leave to cool.
- Heat 1 tbsp of the oil in a frying pan and add the fennel seeds, fennel, chilli and garlic followed by the spring onions. Gently cook for 3-5 mins until fragrant but not coloured. During the last minute, add the samphire.
- In a bowl, mash the potatoes until well broken down, then combine with the crabmeat, herbs, spring onion mix, cayenne, lemon zest and mayo. Season and mix until well combined, then chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Oil your hands and shape the mixture into eight palm-sized patties and dip in plenty of flour. Be careful, as they are quite fragile and sticky - a good way to do this is on a tray lined with baking parchment. If you have time, put in the fridge to set for 30 mins before cooking. Heat the remaining oil in a non-stick frying pan and fry for 2-3 mins on each side until crisp and golden. Transfer to an oiled baking tray and finish in the oven for 5 mins. Serve with mayo, some watercress tossed with the remaining herbs, and the lemon juice with the lemon wedges on the side.
Nutrition Facts : Calories 264 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium
EASTERN SHORE CRAB CAKES
In Delaware, we're surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. -Cynthia Bent, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.,
Nutrition Facts : Calories 599 calories, Fat 44g fat (6g saturated fat), Cholesterol 235mg cholesterol, Sodium 952mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
JERSEY SHORE CRAB CAKES
My grandmother made these from a recipe given to her by my great-great aunt. My father would go crabbing in the bay and his mom would have a steaming pot ready upon his return to cook the crab. My 5 brothers wives and children grew up on this recipe. Since Crab is expensive I have adapted to make it cost effective. Enjoy
Provided by Kathleen Lewis
Categories Seafood
Time 40m
Number Of Ingredients 11
Steps:
- 1. 1. Dice Onion, celery, bell peppers in small pieces and mix together.
- 2. 2. Break up crab/Krab (imitation) to fine shred.
- 3. 3. Place all in a bowl and and 2 eggs, mayonaise, and Old Bay seasoning. Mix well.
- 4. 4. Add bread crumbs and mix to a consistency that will roll into a ball without falling apart somewhat moist.
- 5. 5. Determine whether you want them flat or ball shaped. Shape and turn on pan of oil, enough oil to cover if ball shaped otherwise may fry in small amount.
- 6. 6. Beat eggs in a bowl. Pour Breadcrumbs in another bowl. Dip cake or ball in egg removing excess and then dip or roll in breadcrumbs covering well.
- 7. 7. Fry or deep fry until crispy brown. Serve with Worchestershire sauce or cocktail sauce. Serve warm or cold.
JERSEY SHORE GARLIC CRABS
This takes a little work but it's worth it.. garlic is at your discretion.If your squimish about handling lobsters or crabs,maybe you can ask your mishmonger to clean them for you.Serve over linguine with a nice green salad.
Provided by Messy Kitchen Maid
Categories Low Cholesterol
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Clean crabs by covering them with slightly hot water.
- Leave 5 minutes to anestheize crabs.
- Remove back shell,lungs and rinse.
- In a large spagehetti pot add 2 tablespoons olive oil and 1/3 garlic.Saute 1 minute on low.
- Add 6 crabs and 1 teaspoon oregano.Saute 1 minute ,toss and add 1/3 can tomatoes.
- Repeat this process another 2 times until all crabs are added.
- Add wine or clam broth.
- Cover and cook on low for 10 minutes.
- Remove crabs to platter.
- Squeeze lemon and add to pot along with remaining oregano.
- Pour sauce over crabs on platter.
- Serve with linguine.
Nutrition Facts : Calories 400.6, Fat 20.1, SaturatedFat 2.9, Cholesterol 98.3, Sodium 388.2, Carbohydrate 17.8, Fiber 4.6, Sugar 7.4, Protein 26
MISS SHIRLEY'S EASTERN SHORE CRAB CAKES
Coastal Cooking with John Shields, 2004. This is a nice working recipe for crab cake not as fancy as the previous one but it has all the instructions and serves the same amount of people. If you wish the other feel free to google because others have placed it on the net.
Provided by drhousespcatcher
Categories Crab
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium-size bowl combine the first 7 ingredients.
- Now gently fold in the breadcrumbs and the egg mixture being careful not to break lumps thenshape into 12 slightly flattened balls, chilling them for at least an hour.
- Fry by pouring oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
- To broil:.
- Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
- Serve with soda crackers and tartar sauce.
Nutrition Facts : Calories 257.3, Fat 5.8, SaturatedFat 1.1, Cholesterol 186.6, Sodium 761.5, Carbohydrate 11.8, Fiber 0.5, Sugar 1.4, Protein 37.2
MISS SHIRLEY'S EASTERN SHORE CRAB CAKES
Provided by John Shields
Categories Shellfish Appetizer Fry Lunch Seafood Crab Summer Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice crab seasoning, parsley, mayonnaise and mustards.
- Place the crabmeat in a large bowl gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps. Shape into 12 slightly flattened balls and chill for at least 1 hour.
- To fry the crab cakes:
- Pour oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
- To broil:
- Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
- Serve with soda crackers and tartar sauce.
EASTERN SHORE CRAB CAKES
Steps:
- Place the crabmeat in a mixing bowl. Pick it with a fork and check to see that all the cartilage is removed. Add the egg, mayonnaise and mustard. Toss lightly together, using the fork so as not to shred the crabmeat too much.
- Add the seafood seasoning, parsley, minced onion, bread crumbs and grated lemon zest. Toss together lightly.
- Melt the butter over medium-high heat. Scoop up enough crab mixture to make a plump pattie about five inches in diameter. Place the crabcakes in the skillet and fry for three minutes or until a golden brown crust forms on the bottom. Flip the crabcakes over and continue to fry on the other side for another three or four minutes.
- Serve the crab cakes on soft hamburger buns or simply with a spoonful of tartar sauce.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 491 milligrams, Sugar 1 gram, TransFat 0 grams
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