CRAB CAKE WITHOUT EGG RECIPES

TRUE MARYLAND CRAB CAKES RECIPE | ALLRECIPES

True Maryland Crab Cakes Recipe | Allrecipes image

This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.

Provided by Robert

Categories Breakfast and Brunch Meat and Seafood Seafood

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 crab cakes

Number Of Ingredients 7

Ingredients

3 tablespoons pancake mix
1 tablespoon prepared yellow mustard
3 tablespoons mayonnaise, or to taste
1 egg, beaten
1 tablespoon chopped fresh parsley
1 pound cooked crabmeat, flaked
3 cups vegetable oil for frying

Steps:

In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.

Nutrition Facts : Calories 388.3 calories, CarbohydrateContent 6.6 g, CholesterolContent 136.7 mg, FatContent 27.6 g, FiberContent 0.2 g, ProteinContent 27.7 g, SaturatedFatContent 3.9 g, SodiumContent 640.3 mg, SugarContent 0.2 g

CRAB CAKE EGG ROLLS RECIPE | FOOD NETWORK

Crab Cake Egg Rolls Recipe | Food Network image

Provided by Food Network

Total Time 1 hours 50 minutes

Cook Time 1 hours 30 minutes

Yield 8 to 10 egg rolls

Number Of Ingredients 41

Ingredients

12 large eggs
One 30-ounce jar mayonnaise, such as Hellman's
2 ounces dry mustard
2 ounces mustard
2 ounces seafood seasoning
1 ounce Worcestershire sauce
1 loaf white bread, crust removed, finely chopped
8 pounds jumbo or colossal lump crabmeat
8 ounces (2 sticks) unsalted butter, melted
3 pounds cream cheese
1/2 cup shredded Cheddar-jack blend cheese
3 ounces mustard
2 ounces parsley
2 ounces soy sauce
2 ounces red wine vinegar
1 ounce seafood seasoning, such as Old Bay
1 teaspoon cayenne pepper
1 red pepper, diced
1/2 red onion, diced
1 cup shredded cabbage
1 cup shredded red cabbage
1 cup tri-colored bell peppers, diced fine
1/2 cup shredded carrots
1/2 cup Japanese mayonnaise
2 to 3 ounces rice wine vinegar
1 to 2 ounces mirin
1 teaspoon salt
1/2 cup mango puree
2 ounces mirin
2 ounces oyster sauce
2 ounces soy sauce
1 ounce ginger puree
1 ounce rice wine vinegar
1 teaspoon garlic powder
1 cup Japanese mayonnaise
2 to 3 ounces sriracha
1 teaspoon seafood seasoning, such as Old Bay
Oil, for frying
8 to 10 egg roll wrappers
1 egg yolk
1 green onion, sliced

Steps:

For the crab cakes: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, then sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.
For the cream cheese filling: Combine the cream cheese, Cheddar-jack, mustard, parsley, soy sauce, red wine vinegar, seafood seasoning, cayenne, red pepper and onion in a bowl.
For the slaw: Combine the cabbages, peppers, carrots, mayonnaise, rice wine vinegar, mirin and salt in a bowl.
For the mango ponzu: Whisk together the mango puree, mirin, oyster sauce, soy sauce, ginger puree, rice wine vinegar and garlic powder in a bowl.
For the spicy mayo: Whisk together the mayonnaise, sriracha and seafood seasoning in a bowl.
To finish: Preheat oil in a deep-fryer to 325 degrees F. Preheat the oven or broiler to 450 degrees F.
Place 1 tablespoon cream cheese mixture and half of a crab cake in an egg roll wrapper. Roll it and cover the edges with the egg yolk. Repeat with remaining filling and wrappers.
Fry in batches until golden brown. Cut on a bias and place in the oven/broiler for 3 to 4 minutes.
Place some slaw in the middle of a plate, then place 4 pieces of egg roll on the plate and drizzle with both sauces. Garnish with green onion. Repeat to make 3 to 4 more plates.

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