COOKING LIGHT CRAB CAKE RECIPE RECIPES

Name: Victoria Sponge Cake
Total time: 50 min
Yield: 8 to 10 servings
Cuisine: british
Ingredients: 12 tablespoons/170 grams unsalted butter (1 1/2 sticks), softened, more for greasing pan; 1 1/3 cups/166 grams all-purpose flour; 3 1/4 teaspoons baking powder; 1/2 teaspoon kosher salt; 3/4 cups plus 2 tablespoons/175 grams granulated sugar; 3 large eggs, at room temperature; 2 tablespoons whole milk; 1/2 cup/120 milliliters raspberry jam, more to taste; 1 cup/240 milliliters heavy cream; 1 tablespoon confectioners’ sugar, more for dusting; 1/4 teaspoon vanilla extract

VICTORIA SPONGE CAKE RECIPE - NYT COOKING

Victoria Sponge Cake Recipe - NYT Cooking image

This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.

Provided by Melissa Clark

Total Time 50 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

12 tablespoons/170 grams unsalted butter (1 1/2 sticks), softened, more for greasing pan
1 1/3 cups/166 grams all-purpose flour
3 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cups plus 2 tablespoons/175 grams granulated sugar
3 large eggs, at room temperature
2 tablespoons whole milk
1/2 cup/120 milliliters raspberry jam, more to taste
1 cup/240 milliliters heavy cream
1 tablespoon confectioners’ sugar, more for dusting
1/4 teaspoon vanilla extract

Steps:

Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.
Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.
Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.

Nutrition Facts : @context http//schema.org, Calories 461, UnsaturatedFatContent 8 grams, CarbohydrateContent 58 grams, FatContent 24 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 15 grams, SodiumContent 252 milligrams, SugarContent 41 grams, TransFatContent 1 gram

CRAB FRITTERS RECIPE | ALLRECIPES

Crab Fritters Recipe | Allrecipes image

Crab fritters are fried and served with a garlic and horseradish dipping sauce. Super simple, yet elegant enough to serve to company!

Provided by FoodieGeek

Categories Crab Appetizers

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 20 fritters

Number Of Ingredients 11

Ingredients

¾ cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
2 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
2 cups oil for frying
1 cup hush puppy mix
½ cup milk
1 egg
1 pound cooked lump crabmeat

Steps:

In the container of a food processor, combine the mayonnaise, mustard, horseradish, garlic, and lemon juice. Process until well blended. Transfer to a bowl, stir in chives, cover and refrigerate until ready to serve.
Heat the oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C). Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with the garlic sauce.

Nutrition Facts : Calories 293.8 calories, CarbohydrateContent 21 g, CholesterolContent 108.2 mg, FatContent 11.9 g, FiberContent 0.4 g, ProteinContent 24.9 g, SaturatedFatContent 1.9 g, SodiumContent 991.2 mg, SugarContent 3.3 g

More about "cooking light crab cake recipe recipes"

VICTORIA SPONGE CAKE RECIPE - NYT COOKING

This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Cuisine british
Calories 461 per serving

Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.

See details

CRAB CAKE-STUFFED PORTOBELLOS RECIPE: HOW TO MAKE IT

Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. —Jennifer Coduto, Kent, Ohio
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Appetizers, Dinner
Calories per serving

Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

See details

PANKO-CRUSTED CRAB CAKE BITES & ROASTED PEPPER-CHIVE AIOLI ...

Crab cakes crusted with panko—coarse Japanese-style breadcrumbs—are super easy, elegant appetizers that are perfect for any occasion.
From myrecipes.com
Reviews 5
Calories 206 calories per serving

Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.

See details

BEST CRAB CAKES RECIPE - HOW TO MAKE CRAB CAKES

The key to an authentic crab cake recipe is the ratio of crabmeat to filling. It should be packed with crab and spices but not weighed down by breadcrumbs.
From thepioneerwoman.com
Total Time 50 minutes
Category appetizers, fish, fried, seafood

For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old Bay seasoning and mix well to combine. Add the crab meat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with 1/3-cup measuring cup. Place on a greased sheet tray and refrigerate for 30 minutes. For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, lemon juice, salt and pepper. Refrigerate until ready to use. Place an oven rack 8 inches from the broiler element. Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with lemon wedges and spicy remoulade.

See details

MARYLAND CRAB CAKES III RECIPE | ALLRECIPES

These crab cakes are rich and moist with lots of meat and very little filling. Typical of finer restaurants!
From allrecipes.com
Reviews 4.4
Total Time 25 minutes
Category Crab Cakes
Calories 408.5 calories per serving

Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

See details

COD CAKES RECIPE - NYT COOKING

Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don’t fall apart in the sauté pan. A light smear of mayonnaise on the exterior of the cakes before you fry them will encourage the most glorious crust. Serve with a thatch of green salad, a bowl of chowder or a neat pile of slaw.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 361 per serving

Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

See details

VICTORIA SPONGE CAKE RECIPE - NYT COOKING

Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.

See details

PANKO-CRUSTED CRAB CAKE BITES & ROASTED PEPPER-CHIVE AIOLI ...

Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.

See details

CRAB QUICHE RECIPE | ALLRECIPES

My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!
From allrecipes.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category Breakfast Eggs
Calories 346.4 calories per serving

Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

See details

COD CAKES RECIPE - NYT COOKING

Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

See details

SPICY MARYLAND CRAB DIP RECIPE | ALLRECIPES

When I made this for him and his family they all loved it so much, they all switched over to using this recipe from their own personal Crab Dip recipes! They only thing I did differently was put some cheddar cheese in with the cream cheese and sour cream mixture …
From allrecipes.com

See details

SPONGE CAKE RECIPE - JAPANESE COOKING 101

Sponge cake is a tricky recipe because the texture can easily change when you make substitutions in ingredients or use different equipment. It’s really best to follow this recipe closely. Using all purpose flour can make the sponge cake tough or chewy – stick with cake …
From japanesecooking101.com

See details

CRAB CAKE BITES RECIPE - SOUTHERN LIVING

In his flavor-packed Crab Cake Bites with Old Bay Mayo, Chives, and Lemon, Evans skews on the lighter side in terms of binders, really allowing the fresh jumbo crabmeat to shine.The crab holds its integrity well when mixed, leaving some decently-sized chunks of crab …
From southernliving.com

See details

CRAB RANGOON RECIPE | ALLRECIPES

Thanks for providing the basic ingredients but I took some of the other reviewers recommendation and referred to another crab rangoon recipe to great avail. I minced real crab meat, mixed it …
From allrecipes.com

See details

CRAB CAKE BITES RECIPE | SOUTHERN LIVING

See details

CRAB RANGOON RECIPE | ALLRECIPES

See details

CLASSIC MARYLAND CRAB CAKES RECIPE

Nov 24, 2021 · Traditionally, Maryland crab cakes tend to be made with crabs caught in the Chesapeake Bay and are often flavored with Old Bay seasoning.For the best results, don't overwork the mixture so that the patties have nice big flakes of crab and, after forming into patties, let chill before cooking.
From thespruceeats.com

See details