CRAB CAKES NO EGG RECIPES

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SIMPLE FLAKY CRAB CAKES RECIPE | MYRECIPES



Simple Flaky Crab Cakes Recipe | MyRecipes image

These crab cakes hold together best with dry, finely ground whole-wheat breadcrumbs; if you use whole-wheat panko, they may fall apart in the pan. Chives have a delicate onion flavor that won't overpower the crab. This recipe can easily be doubled to serve 4.

Provided by Ann Taylor Pittman

Yield Serves 2 (serving size: 2 crab cakes)

Number Of Ingredients 10

2 tablespoons plain whole-wheat breadcrumbs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon canola mayonnaise
½ teaspoon grated lemon rind
¼ teaspoon freshly ground black pepper
1 large egg, lightly beaten
8 ounces lump crabmeat, drained and shell pieces removed
1 tablespoon butter
1 ½ teaspoons canola oil

Steps:

  • Place first 7 ingredients in a medium bowl, stirring to combine. Add crab; toss gently to combine. Chill crab mixture in refrigerator for 10 minutes. Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch-thick patty.
  • Heat a medium skillet over medium heat. Add butter; swirl until butter melts. Add oil; swirl to coat. Carefully add patties to pan; cook 4 minutes on each side or until crab cakes are golden brown and done.

Nutrition Facts : Calories 299 calories, CarbohydrateContent 6 g, CholesterolContent 228 mg, FatContent 15 g, FiberContent 1 g, ProteinContent 31 g, SaturatedFatContent 4.7 g, SodiumContent 567 mg, SugarContent 1 g

MARYLAND CRAB CAKES RECIPE | MARTHA STEWART



Maryland Crab Cakes Recipe | Martha Stewart image

A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes. 

Provided by Martha Stewart

Categories     Seafood Recipes

Total Time 40 minutes

Prep Time 25 minutes

Number Of Ingredients 12

1 pound small-size fresh crabmeat, such as special or claw
1 pound large-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
Coarse salt and freshly ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons unsalted butter, melted
Tartar Sauce for Crab Cakes

Steps:

  • 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.
  • In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
  • 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.
  • 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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