LEMON CRAB CAKES OVER GREENS
These crab cakes have a wonderful lemony, light, spicy flavor. Perfect for a quick weekend brunch. Note the lower fat comments, if you're watching the fat.
Provided by PanNan
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pulse bread in blender to make 1 cup fresh breadcrumbs.
- Grate yellow rind of lemon to make 1 tsp zest.
- Cut lemon in 2- 6 pieces and squeeze to make 2 tbsp juice.
- Blend mayonnaise with lemon zest, juice and seasonings in a medium size bowl.
- Stir in crab meat, breadcrumbs and onions.
- Shape mixture into eight 3 inch"cakes" on a sheet of wax paper.
- Heat a non-stick skillet over medium heat.
- Melt 1 tbsp butter (or non-stick spray).
- Cook crab cakes in skillet 4 minutes.
- Add the other tbsp butter (or more spray), turn the cakes carefully, and cook another 4 minutes.
- Cook in batches, if necessary, you don't want to crowd them in the pan.
- Meanwhile, toss greens with dressing in a large bowl.
- Divide greens onto 4 plates.
- Lay crab cakes over greens and serve with fresh tomato slices and hot garlic bread.
Nutrition Facts : Calories 138.4, Fat 6.6, SaturatedFat 3.8, Cholesterol 39.1, Sodium 662.3, Carbohydrate 8.2, Fiber 0.9, Sugar 1.1, Protein 11.7
CRAB CAKES WITH FRESH LEMON
Fresh lemons and lemon juice bring out all the great flavors in these crispy crab cakes. But be careful not to overcook or they'll be dry, instead of moist and delicate. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine cornmeal and milk; set aside. In a large nonstick skillet, saute red pepper and onions in oil until tender. Remove from the heat., Add the egg whites, mayonnaise, flour, parsley, lemon juice, seafood seasoning and cayenne to the reserved cornmeal mixture; mix well. Fold in the crab, corn and red pepper mixture., Coat the same skillet with cooking spray; drop crab mixture by scant 1/2 cupfuls into the pan. Press into 3/4-in.-thick patties. Cook in batches over medium heat for 4-6 minutes on each side or until golden brown. Serve with lemon wedges.
Nutrition Facts : Calories 311 calories, Fat 9g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 764mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
CRAB CAKES OVER MIXED GREENS WITH LEMON DRESSING,
This is a favorite weight watchers recipe. My aunt is a big weight watchers fan, and she makes something similar to this.
Provided by Lynnda Cloutier
Categories Seafood
Number Of Ingredients 18
Steps:
- 1. mix 1 tablespoon Dijon mustard and next eight ingredients in a medium bowl. Stir well with a whisk. Cover and chill.
- 2. Mix remaining 1 tablespoon Dijon mustard, mayonnaise, and next three ingredients in a large bowl. Stir with a whisk. Gently fold and 1/4 cup bread crumbs and crabmeat. Shape mixture into 12 patties each 1/2 inch thick dredge patties in remaining 1 cup bread crumbs. Coat both sides of patties with cooking spray.
- 3. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add six patties, and cook four minutes on each side or until browned. Remove from pan. Keep warm. Repeat procedure with remaining 2 teaspoons oil and patties. Serve over greens. Drizzle with dressing. Makes six servings. Points value: six
SPICY LEMON CRAB CAKES ON MIXED GREENS
Categories Cake Citrus Leafy Green Shellfish Appetizer Fry Super Bowl Quick & Easy Mayonnaise Lemon Crab Summer Poker/Game Night Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2-inch-thick cakes. Transfer to prepared sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
- Heat oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.
- Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.
CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE
Categories Leafy Green Shellfish New Year's Eve Lunch Crab Chill Pan-Fry Bon Appétit
Yield Serves 10 as first-course
Number Of Ingredients 12
Steps:
- Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
- Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
- Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve.
DOWN-SOUTH CRAB CAKES WITH COLLARD GREENS AND ROASTED GARLIC BEURRE BLANC
Steps:
- Preheat oven to 375 degrees F.
- Combine first 9 ingredients in a large bowl. Gently stir in crabmeat. Shape mixture into 10 (3 to 3 1/2-inch) patties. Place on a baking sheet coated with cooking spray.
- Bake for 12 minutes.
- Spoon Collard Greens onto individual serving plates, using a slotted spoon; top each serving with 2 crab cakes. Drizzle with Roasted Garlic Beurre Blanc. Garnish, if desired.
- Heat a large Dutch oven over medium-high heat; add prosciutto, and saute 2 minutes. Add butter, onion, and garlic; saute until onion is tender. Add collard greens and chicken broth. Bring to a boil; reduce heat, and simmer 30 to 45 minutes or until greens are tender.
- Preheat the oven to 350 degrees F.
- Place garlic in center of an aluminum foil sheet. Drizzle garlic lightly with oil; sprinkle with salt and black pepper, to taste.
- Bake for 20 to 25 minutes or until golden.
- Squeeze out pulp from each garlic clove into a medium saucepan. Add lemon juice and white wine to garlic. Cook, uncovered, over medium-high heat about 20 minutes or until reduced by three-fourths. Stir in whipping cream; reduce heat and simmer, uncovered, 10 to 15 minutes or until reduced by half. Remove from heat; gradually whisk in butter, a few pieces at a time, until sauce is slightly thickened and smooth. Stir in salt and ground red pepper.
CRAB CAKES WITH LEMON CAPER REMOULADE RECIPE - (4.5/5)
Provided by akselden
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350'F. 2. Place crabmeat in a sieve; pick through and remove any cartilag•e. Press firmly to remove liquid. Transfer to a large bowl. 3. In a skillet, heat 1 tablespoon of the oil over medium heat. Add green onions and cook for about 2 minutes or until softened. Let cool. 4. Add cooked onions, egg yolks, breadcrumbs, herbs, mustard, mayonnaise, Tabasco and Worcestershire sauces, salt and pepper to the crabmeat. Stir mixture until well combined, breaking up lumps of crabmeat with your fingers . 5. Divide crab mixture into eight equal parts and form into B round patties about 1/2" thick. (Patties can be prepared ahead, covered and refrigerated for up to 1 day). 6. In a large skillet, heat half of the remaining oil over medium-high heat and cook crab cakes in batches - adding remaining oil as necessary - for about 2 minutes per side or until golden brown. Transfer to a parchment lined baking sheet and bake in the oven for about 5 minutes or until heated through. Serve warm with Lemon Caper Remoulade (recipe below). Makes 8 appetizer servings Lemon caper remoulade 1. In a small bowl, stir together mayonnaise, lemon rind and juice, capers and parsley. Add salt and pepper to taste. Refrigerate for approximately 1 hour to allow flavors to blend. Makes about 1-1/3 cups
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
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
LORI'S FAMOUS CRAB CAKES
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!
Provided by SLJ6
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
- Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g
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- Combine 1 tablespoon Dijon mustard and next 8 ingredients in a medium bowl; stir well with a whisk. Cover and chill.
- Combine remaining 1 tablespoon Dijon mustard, mayonnaise, and next 3 ingredients in a large bowl; stir with a whisk. Gently fold in 1/4 cup breadcrumbs and crabmeat. Shape mixture into 12 (1/2-inch-thick) patties. Dredge patties in remaining 1 cup breadcrumbs. Coat both sides of patties with cooking spray.
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