Quick Carolina Crab Cakes Recipes

Steps:

• In a small bowl, combine the first 5 ingredients. Cover and refrigerate., In another bowl, combine the first 10 crab cake ingredients. Fold in crab. Refrigerate for 30 minutes., In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook until golden brown, 3-5 minutes on each side. Serve with sauce.

Steps:

• Add boiling water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min.
• Add crabmeat and eggs; mix lightly. Shape into 6 patties.
• Melt butter in large skillet on medium heat. Add crab patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with lemon wedges.

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

Steps:

• Preheat the oven to 350 degrees F.
• For the crab cakes: In a large bowl, combine the crab, crackers, mayonnaise, chives, mustard, lemon zest and egg. Mix together well. Form palm-sized cakes and place them on a baking tray covered with parchment paper. In a pan, heat the olive oil over medium-high heat and cook the crab cakes in batches, about 2 minutes on each side. Put them back on the baking tray and in the oven for 10 minutes.
• For the spicy mayo: Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper.
• When ready to serve, garnish the crab cakes with a dollop of spicy mayo.

Steps:

• Gently mix first 5 ingredients.
• Whip cream, chives and capers in a food processor.
• Gently fold cream mixture into crab mixture.
• Form into two cakes.
• Coat lightly with breadcrumbs.
• Saute to golden brown.
• Serve over rice and collard greens.
• Drizzle with whole grain mustard vinaigrette.

Steps:

• Mix stuffing mix, water, mayo, crabmeat, tarter sauce and onion.
• Cover and refridgerate for 10 minutes.
• Heat a large skillet sprayed with cooking spray on medium heat.
• Shape 1/3 cupfuls of the mixture into patties, add to skillet in batches.
• Cook 3 mintues on each side or until golden brown on both sides, being careful when turning.

Steps:

• Mix crushed crackers, bell pepper, green onions, egg, mayonnaise, and Dijon together in a large bowl. Gently fold in crabmeat, seafood seasoning, and black pepper using a wooden spoon or spatula. Form crabmeat mixture into 1/2-inch-thick patties, 2 to 3 inches in diameter.
• Put bread crumbs on a plate. Coat patties with bread crumbs.
• Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.