BOILED CRAB RECIPES RECIPES

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CRAB CAKES RECIPE - BETTYCROCKER.COM



Crab Cakes Recipe - BettyCrocker.com image

Crab cakes are a classic restaurant favorite, but it’s easy to make them at home. This crab cake recipe is made directly on the stovetop, and they’re ready in less than 30 minutes. Serve this warm, crispy seafood dinner with a side salad and dipping sauce for a complete crab cake meal.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

1/3 cup mayonnaise or salad dressing
1 large egg
1 1/4 cups soft bread crumbs (about 2 slices bread)
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne), if desired
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)
3 cans (6 oz each) crabmeat, well drained, cartilage removed and flaked
1/4 cup Progresso™ plain bread crumbs
2 tablespoons vegetable oil

Steps:

  • In medium bowl, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except plain bread crumbs and oil. Shape mixture into 6 patties, about 3 inches in diameter (mixture will be moist). Coat each patty with plain bread crumbs.
  • In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.

Nutrition Facts : Calories 330 , CarbohydrateContent 20 g, CholesterolContent 120 mg, FatContent 2 , FiberContent 0 g, ProteinContent 22 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 690 mg, SugarContent 2 g, TransFatContent 0 g

STUFFED CRAB RECIPE | FOOD NETWORK



Stuffed Crab Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 2 servings

Number Of Ingredients 14

6 tablespoons unsalted butter
1 small red onion, diced
1/2 cup diced yellow pepper
1/2 cup small diced fennel
1 clove garlic, chopped
Kosher salt
Freshly ground black pepper
4 cups fresh bread crumbs
2 Dungeness crabs, poached (see note), meat removed, shells, washed, and trimmed
1/2 cup mayonnaise
1 lemon, zested and juiced
2 tablespoons chopped tarragon
1/4 cup chopped parsley
4 scallions, chopped

Steps:

  • In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
  • Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
  • Preheat oven to 375 degrees F.
  • When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
  • Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.

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