Lump Crab Meat Cakes Recipe

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2 hours ago Fold in crab meat, then fold in bread crumb mixture until well blended. Step 3. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet. Step 4. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Rating: 5/5(300)
Total Time: 40 mins
Servings: 12
Calories: 92 per serving

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7 hours ago Deselect All. 2 pounds jumbo lump blue crabmeat. 1/2 cup mayonnaise or homemade aioli. 4 teaspoons seafood seasoning (recommended: Old Bay) 6 scallions, finely …

Rating: 5/5(7)
Author: Jimmy's
Cuisine: American
Category: Appetizer
1. Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
2. Refrigerate the cakes for at least 30 minutes.
3. Preheat the oven to 400 degrees F.
4. Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.

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8 hours ago Place the crab meat, parsley and Ritz crackers into a separate bowl. Mix very lightly to combine. Add the wet ingredients to the crab mixture and combine …

Estimated Reading Time: 2 mins

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8 hours ago Preheat oven to 350 degrees. Mix all ingredients, excluding crabmeat. Combine well. Gently fold in crabmeat, careful not to break up the lumps. Form mixture into cakes. I use …

Rating: 3.5/5(2)
Total Time: 30 mins
Category: Lunch/Snacks
Calories: 104 per serving
1. Preheat oven to 350 degrees.
2. Mix all ingredients, excluding crabmeat.
3. Combine well.
4. Gently fold in crabmeat, careful not to break up the lumps.

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8 hours ago Cooking Instructions. In a large mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break up the lumps. Shape into cakes. Pan fry for 5 minutes per side, or bake at 375°F for 12-15 minutes until evenly browned on each side and cakes reach an internal temperature of 165°F.

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8 hours ago This easy crab cakes recipe has just 7 simple ingredients. It’s packed with lumps of juicy crab meat, savory seasonings, and flaky …

Rating: 4.8/5(69)
Total Time: 35 mins
Category: Dinner, Featured, Recipes
Calories: 200 per serving
1. Preheat oven broiler.
2. Combine crab meat, bread crumbs, Old Bay Seasoning, and parsley. Mix until well incorporated. But do not overmix. Crab meat should be lumpy.
3. In a separate bowl, beat together mayonnaise, mustard, and egg. Combine with other ingredients and mix well.
4. Form into patties and refrigerate for about half an hour. This will allow the crab cakes to firm up and prevent them from cracking or breaking up in the pan.

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8 hours ago Place crab cakes on baking sheet. Preheat broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes. Remove, …

Ratings: 135
Calories: 283 per serving
Category: Appetizer, Main Course
1. Dab crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
2. In a medium bowl, whisk together mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.
3. Add crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
4. Line a rimmed baking sheet with aluminum foil and lightly grease. Place crab cakes on baking sheet.

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3 hours ago How to make Crab Cakes. First, mix crab meat, egg, dijon mustard, breadcrumbs, mayo, hot sauce, soy sauce, pepper, and green onions in a medium bowl. Heat …

Rating: 5/5(5)
Total Time: 15 mins
Category: Seafood
Calories: 204 per serving
1. Combine all ingredients (except for canola oil) in a medium bowl.
2. Heat a large heavy skillet, such as cast iron, over medium-high heat. Add 1/4 cup oil to the skillet. (I recommend 12 inch - anything smaller than that and you may need to cook two batches.)
3. Use a large ice cream scoop / disher scoop to get a portion of the crab cake mix from the bowl (or smaller, cookie scoop to make mini crab cakes). Place directly into the hot oil in the skillet and use the back of a fish spatula to press down on the top. (Alternatively, you can divide into four-six equal portions and form patties with your hands.)
4. Cook the patties for 3-4 minutes, flip carefully, and cook for another 3-4 minutes (more or less time depending on how big the patties are or how hot your burners are) over medium-high heat, until the outside is golden brown and crispy.

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1 hours ago Preheat oven to 375. Mix all cake ingredients together but crab meat and oil. Gently toss in crab meat and form 8 patties. Place on sprayed …

Rating: 4.5/5(4)
Total Time: 30 mins
Category: Lunch/Snacks
Calories: 300 per serving
1. Preheat oven to 375.
2. Mix all cake ingredients together but crab meat and oil.
3. Gently toss in crab meat and form 8 patties.
4. Place on sprayed sheet pan then sprinkle each lightly with olive oil.

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2 hours ago Add the imperial sauce into the crabmeat mixture. Gently mix the ingredients together, being careful not to break up the big lumps too much. Refrigerate the mixture for 30 …

Rating: 5/5(36)
Total Time: 30 mins
Category: Entree
Calories: 342 per serving
1. In small bowl add the mayonnaise, and egg and mix together well. Then add the sugar, Old Bay, Worcestershire and lemon juice, mix well.
2. Mix crab meat, chopped parsley, onion, and peppers together. Gently mix them do not break up lump crabmeat.

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1 hours ago Ingredients. Add to Shopping List. 12 ounces crabmeat (2 cans, 6 ounce each, white or lump crabmeat, drained) 1 large egg, beaten. 1 …

Rating: 5/5(4)
Calories: 201 per serving
Servings: 2
1. Open the can and place the crabmeat in a bowl of ice water for 10 minutes.
2. Drain the canned meat and pat dry. I used a fine mesh strainer. This helps remove the canned taste from the crabmeat.
3. Place the crabmeat in a large mixing bowl and add the egg, green onions, red pepper, lemon juice, Worcestershire sauce, garlic powder, Worcestershire sauce, Old Bay and bread crumbs.
4. Mix all the ingredients together until well combined.

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8 hours ago Form the mixture into crab cakes (4 oz. each). Gently shape the cakes, but do not overwork them. Place each one in a parchment-lined sheet …

Rating: 5/5(1)
Total Time: 2 hrs
Servings: 6
Calories: 225 per serving

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1 hours ago 2 (6 oz) cans dry Chicken of the Sea® Lump Crabmeat, drained and squeezed. 1 large egg, beaten. 2 tablespoons mayonnaise. 1 tablespoon fresh chopped parsley. 2 teaspoons Worcestershire Sauce. 1 teaspoon fresh lemon juice. Vegetable oil. 1/4 teaspoon dry mustard. 1/4 teaspoon ground red pepper.

Servings: 6

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4 hours ago Add the crab meat & filler. Very gently mix together: Fold the ingredients together slowly and carefully. If over-mixed, the lump crab meat will break apart. Refrigerate for 30 …

Rating: 4.9/5(433)
Category: Dinner
1. Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
2. Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
3. Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
4. Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!

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7 hours ago Lump crab meat is more expensive than claw meat. But generally, when making crab cakes, adding a percentage of claw meat to the recipe is better because claw meat has …

Rating: 4.3/5(25)
Category: Main
Cuisine: American
Total Time: 1 hr 25 mins
1. Over medium-low heat with a sauté pan, start sweating garlic and the shallots with butter and Old Bay spice until garlic is aromatic and shallots clear (translucent). Make certain not to burn the garlic.
2. Over medium heat with a large pan, sauté sweet corn kernels with onions with butter. Then lower the heat down to medium-low, now add heavy cream, allow the heavy cream to reduce.
3. Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.

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5 hours ago pepper, tartar sauce, lump crab meat, Worcestershire sauce, Dijon mustard and 10 more Crab Cakes Erren's Kitchen panko bread crumbs, garlic powder, crab meat, eggs, water, pepper and 13 more

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2 hours ago 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, …

Rating: 5/5(64)
Total Time: 25 mins
Category: Dinner
Calories: 239 per serving
1. 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.
2. Divide mixture into eight portions; shape into 2-in. balls.
3. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat.
4. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

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8 hours ago A basic crab cake recipe involves binding lump crab meat in a matrix of eggs and breadcrumbs, with various flavor components added. The …

Estimated Reading Time: 2 mins

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3 hours ago Lump crab meat from your favorite market's seafood counter is the perfect ingredient to provide a touch of elegance and coastal flavor, all the while, keeping things simple. The flaky, supple meat adds a delicately sweet richness to everything from soups and salads to dips and crostini. Of course, crab meat is arguably showcased at its best when …

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1 hours ago Go through the meat before using. Step 5. Pulse the shrimp in a food processor until finely ground. Add the ground shrimp to the cooled onion mixture and stir well. Add the …

Rating: 5/5(2)
Category: Seafood Recipes, Shellfish Recipes, Crab
Servings: 8
Total Time: 2 hrs
1. Warm a heavy-bottomed Dutch oven or a cast-iron skillet over medium heat for 2 minutes, then add the butter. When it has melted, add the onions and cook, stirring occasionally, until soft and translucent, about 20 minutes.
2. Add the celery, bell pepper, and bay leaf and cook, stirring occasionally, until the vegetables are very soft with no bite remaining, about 20 minutes. Taste a piece of bell pepper—if the vegetables are ready, there should be no more crunch to it.
3. Add 1/2 cup (120 ml) of the cream, stir, and reduce the heat to low. Cook until most of the cream has reduced, about 8 minutes, then add the remaining1/2 cup (120 ml) cream and simmer until the liquid has completely reduced and thickened to the consistency of a paste, 20 to 30 minutes. (It’s important to reduce the liquid as much as possible, or the mix will be watery.) Turn off the heat, transfer the mixture to a large bowl, and let cool.
4. While the mixture is cooling, put your crabmeat in a large bowl and use your fingers to carefully pick through it and remove any crab shells: Take a little crab at a time and lightly rub it between your fingers—you should be able to feel bits of shell. Go through the meat before using.

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6 hours ago Directions for Making 8 of the Best Ever Jumbo Lump Crab Cakes. In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and …

Estimated Reading Time: 3 mins

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Just Now Maryland crab cakes are specifically made with lump crab meat, mayonnaise, mustard, Old Bay seasoning, and Worcestershire sauce. The meat is left whole, and not …

Ratings: 3
Calories: 140 per serving
Category: Appetizer
1. Sort through the crab meat to ensure there are no shell pieces remaining.
2. Whisk together egg, mayonnaise, mustard, lemon juice, Worcestershire, paprika, cayenne, salt, and pepper in a large bowl.
3. Add crab meat, chives, and parsley. Stir gently until just combine so as not to break apart the crab meat too much.
4. Let sit in the refrigerator for 20-30 minutes for easier shaping.

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Just Now Jumbo lump crab meat, fresh herbs and fragrant seasonings, a creamy remoulade for topping: these recipes from Food Network make it easy to whip up a batch of crave-worthy crab cakes at home anytime.

Author: By: Kristie Collado

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3 hours ago The idea is to keep the jumbo lump as large as possible when mixing. Form crab mixture into ball. Roll in flour. Dip in egg & milk wash. Roll in PANKO Breadcrumbs. Flash fry in Canola oil @ 375

Estimated Reading Time: 40 secs

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3 hours ago Step 1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in …

Rating: 5/5(15)
Calories: 181 per serving
1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
3. Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. Serves 4 (serving size: 1 salmon cake and 1 lemon wedge) Calories 210; Fat 11g (sat 4g); Sodium 307mg

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4 hours ago Lump crab meat comes from the body of the crab, is off-white in color, and is sturdy enough to hold together when mixing with a fork. The best, freshest crab you can afford …

Reviews: 12
Calories: 156 per serving
Category: Seafood
1. Add the mayonnaise, green onion, mustard, egg, Old Bay, lemon juice, and salt to a medium mixing bowl. Mix well to combine.
2. Add the crab meat and almond flour and use a rubber spatula to fold the mixture together until just combined.
3. Cover bowl and place in the refrigerator for 30 minutes to allow the mixture to come together.
4. Heat a large cast iron skillet over medium heat.

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6 hours ago I split the recipe (you half an egg by beating it and using 2 tbpns of the egg) and made 4 generous cakes big enough for an entree. I brushed the …

Rating: 5/5(232)
Total Time: 40 mins
Category: Food & Cooking, Ingredients, Seafood Recipes
1. Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
2. In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
3. Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
4. Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.

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Just Now Browse and save the best lump crab meat recipes on New York Times Cooking. X Search. Lump Crab Meat Recipes. Almond Flour Crab Cakes with Lemon Aioli Catherine Saint Louis, Judy Haubert. About 30 minutes, plus chilling time. …

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4 hours ago How to make Lump Crab Cake Recipe. Add mayo, dijon, egg, lemon juice, hot sauce, salt, Old Bay, and baking soda to a large bowl. Whisk to combine. Toss in red pepepr …

Cuisine: American
Total Time: 45 mins
Category: Appetizer
Calories: 147 per serving
1. Add mayo, dijon, egg, lemon juice, hot sauce, salt, Old Bay, and baking soda to a large bowl. Whisk to combine. Toss in red pepepr and onion. Use a spatula to combine.
2. Gently add in crab meat, panko, and plain bread crumbs. Use a spatula to GENTLY combine the crab with the sauce, vegetables and breadcrumbs. You want to keep the crab as in tact as possible.
3. Form into six crab cakes and place on baking sheet. Place in the fridge and chill for 25 minutes.
4. Once the crab cakes have chilled, heat a large non-stick skillet to a medium heat. Add olive oil. Fry crab cakes until golden brown and hot throughout, about 3-4 minutes per side. Serve right away with dijon mayo.

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6 hours ago Cover and refrigerate 30 minutes. Divide mixture into about 15 cakes. With wet hands, lightly shape into 1/2” thick patties. Place a large non-stick pan over medium heat with …

Rating: 5/5(31)
Calories: 156 per serving
Category: Easy/Medium
1. In a large skillet over medium heat, add 1 Tbsp oil and sautee diced bell pepper and onion until golden and soft (7-9 min) then remove from heat and let cool.
2. In a small bowl, stir together the lemon aioli dip ingredients until well blended. Cover and refrigerate until ready to serve with the warm crab cakes.

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2 hours ago In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties. In a large skillet over medium-high …

Rating: 5/5(65)
Total Time: 30 mins
1. In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
2. In a medium bowl, stir together crabmeat, panko, and parsley.
3. Fold in mayo mixture, then form into 8 patties.
4. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering.

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1 hours ago 3 – In a large mixing bowl, gently toss together crab meat with the dressing and panko. You want to mix it as gently as possible to make sure you don’t destroy the beautiful texture of the lump crab meat. 4- Gently form into 6-8 oz balls and refrigerate. Because we do not use eggs, this recipe makes for very tender and fragile crab cakes.

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8 hours ago The 1st part is preparing the crab mix and the 2nd part is the main part of baking and mixing other elements. So, let’s start the 1st part of making a lump crab cake recipe. …

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Total Time: 35 mins
Servings: 4
Calories: 125 per serving
1. Add Combine 1½ cups mayo
2. Drain crab, remove moisture by gently squeezing the crab meat.

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4 hours ago Add chopped bread and crab meat to bowl. Gently mix together all ingredients and shape mixture into 8 large or 12 medium crab cakes. Place crab cakes on wax paper and refrigerate until firm, about 1 hour. Heat olive oil in large skillet over medium-low heat. Place crab cakes in skillet and cook for 5 minutes on each side until golden brown.

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4 hours ago Fresh Lump Crab Meat. Here are a number of highest rated Fresh Lump Crab Meat pictures on internet. We identified it from reliable source. Its submitted by handing out in the best field. We say you will this kind of Fresh Lump Crab Meat graphic could possibly be the most trending subject taking into account we portion it in google lead or facebook.

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Just Now Pat dry with paper towels and let drain on the towels for a few minutes. Beat the eggs in a medium-size bowl and add ½ cup of the saltine crumbs, the mayonnaise, onion, parsley, mustard, Worcestershire, cayenne, and black pepper and stir to blend well. Add the crabmeat and stir to combine.

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3 hours ago It has about 1/3 lump meat and the remainder smaller pieces. This made some nice cakes and had a good amount of larger crab pieces. How to Make Crab Cakes with …

Rating: 4.6/5(9)
Total Time: 35 mins
Category: Appetizer, Seafood, Seafood Main Dish
Calories: 295 per serving
1. Mix together the crab meat and cracker crumbs in a large bowl folding gently to not break up the larger crab pieces.
2. In a small bowl, mix the wet ingredients, (not the oil), together well.
3. Pour the mayonnaise sauce into the crab meat and fold to combine. Cover and refrigerate for at least 60 minutes or up to overnight if desired.
4. Use a #12 scoop to portion out 8 balls of crab mixture. Then use a large skillet and add the oil on medium high heat until shimmering. Place 4 of the crab balls into the oil, then press down with a fork to form a patty. Cook each side for 2 1/2 to 3 minutes until browned, flip and cook the second side 2/12 to 3 minutes. Repeat with the remaining 4 crab balls.

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6 hours ago A Maryland Crab Cake Recipe made with jumbo lump blue crab meat, Old Bay seasoning, and a secret ingredient! They are a true Maryland staple. They are a true Maryland …

Rating: 5/5(7)
Total Time: 50 mins
Category: Main Course
Calories: 211 per serving
1. In a medium-sized mixing bowl, whisk together Old Bay seasoning, parsley, baking powder, dijon mustard, worcestershire sauce, tartar sauce, egg, and lemon. Then add the crab and panko bread crumbs. Cover and refrigerate for 30 minutes.
2. In a small bowl, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and worcestershire sauce.

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1 hours ago Crab Cakes are an easy and healthy main course or appetizer with minimal breading and mayonnaise, made with both jumbo lump and canned crab meat. If you’re a …

Rating: 5/5(6)
Total Time: 20 mins
Category: Appetizer, Main Course
Calories: 235 per serving
1. Mix together crabmeat, bread crumbs, parsley, salt and pepper.
2. Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well.
3. Form into patties and place on a baking sheet.
4. Add half the butter to the large skillet and add the crab cakes to the skillet on medium heat, cooking for 5-7 minutes.

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4 hours ago Step 1: Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well. Step 2: Pour mixture over crabmeat …

Cuisine: Seafood
Category: Appetizer
Servings: 6
Total Time: 15 mins
1. Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.
2. Pour mixture over crabmeat and fold in taking care not to break up the lumps.
3. Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

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2 hours ago Cameron's Seafood Maryland Crab Meat - Lump 1 Pound 6 1 offer from $103.49 Dungeness Crab Large Meat ( 2 POUNDS) 11 1 offer from $160.00 Geisha Wild Caught Fancy Crab Meat (Pack of 3) 6 oz Cans 104 10 offers from $10.54 Jumbo Lump Crabmeat (1 Lb.) 23 1 offer from $99.00 Customers who bought this item also bought Page 1 of 1 Start over

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6 hours ago A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together. Photo by Alexandra Grablewski (Chronicle …

Cuisine: American
Total Time: 40 mins
Category: Dinner
Calories: 299 per serving
1. Line a baking sheet with aluminum foil for easy clean-up.
2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
3. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
4. In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.

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Just Now The Ingredients . Fresh Lump Crab Meat: For these crab cakes, lump crab meat from Maryland blue crabs is what you want for an authentic Maryland-style crab cake. Lump crab will give you those nice big tender meaty bites of crab that make for a heavenly crab cake. And forget the canned stuff for this recipe.

Cuisine: American
Category: Appetizer, Main Course
Servings: 8

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Just Now The AOL.com video experience serves up the best video content from AOL and around the web, curating informative and entertaining snackable videos.

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Just Now Using an ice cream scoop or a half cup measure, scoop out 12 cakes onto a parchment or foil lined sheet tray. Then roll each and flatten into a 3 ½ inch round thick disc. …

Rating: 5/5(2)
Total Time: 1 hr 15 mins
Category: Entree
1. To make the red relish spread, mix all ingredients in a small bowl and refrigerate.
2. To make crab cakes, in a medium to large bowl, mix celery, onion, parsley, mustard, mayonnaise, Worcestershire sauce, eggs, cayenne, salt and Old Bay. Mix to combine.
3. Add cracker crumbs and both crab types and gently fold to combine.
4. Using an ice cream scoop or a half cup measure, scoop out 12 cakes onto a parchment or foil lined sheet tray. Then roll each and flatten into a 3 ½ inch round thick disc.

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Frequently Asked Questions

How do you make homemade crab cakes?

Directions. Mix together crabmeat, bread crumbs, parsley, salt and pepper. Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet. Broil for 10 to 15 minutes,...

How long do you cook crab cakes in the oven?

Fold in crab meat, then fold in bread crumb mixture until well blended. Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet. Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

What are good recipe for crab cakes?

  • 1 lb of fresh crab meat, jumbo lump, or backfin
  • Breadcrumbs made from 2 slices of day-old bread
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon yellow mustard
  • 2 generous tablespoons quality mayonnaise
  • Juice of 1/2 a lemon
  • Salt
  • Pepper
  • 2 egg whites, beaten

What is a good recipe for crab meat?

Directions Preheat oven to 350. In large bowl, combine cream cheese (make sure it is soft) and mayonnaise; mix well. Stir in all other ingredients EXCEPT for the crab meat. After crab meat is drained, gently stir it into the mixture. Place in appropriate sized casserole dish. Bake 25 minutes or until bubbly.

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