CRAB RANCH RECIPES

CRAB CAKES WITH BUTTERMILK RANCH DRESSING RECIPE | MYRECIPES

Crab Cakes with Buttermilk Ranch Dressing Recipe | MyRecipes image

Crispy, fluffy, and stuffed with lump crabmeat, enjoy lightened-up Crab Cakes with Buttermilk Ranch Dressing for a scrumptious weeknight meal.

Provided by Ann Taylor Pittman

Yield Serves 4 (serving size: 2 crab cakes and 2 tablespoons dressing)

Number Of Ingredients 20

Ingredients

Crab cakes:
¼ cup chopped fresh chives
1 tablespoon canola mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
¼ teaspoon freshly ground black pepper
1 large egg, lightly beaten
? cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
3 tablespoons canola oil, divided
Dressing:
? cup whole buttermilk
1 tablespoon canola mayonnaise
1 teaspoon fresh lemon juice
¼ teaspoon freshly ground black pepper
1 small garlic clove, grated
1 tablespoon chopped fresh chives, divided
1?½ teaspoons minced fresh parsley, divided
1 teaspoon minced fresh dill, divided
Bibb lettuce leaves

Steps:

To prepare crab cakes, combine first 6 ingredients (through egg) in a medium bowl, stirring well with a whisk. Stir in panko. Add crabmeat; stir gently to combine. Let mixture stand for 10 minutes.
Divide crab mixture into 8 equal portions; gently shape each portion into a 3/4-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola oil to pan; swirl to coat. Add 4 patties to pan; cook 3 to 4 minutes on each side or until golden. Remove patties from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons canola oil and remaining 4 patties.
To prepare dressing, combine buttermilk and next 4 ingredients (through garlic), stirring with a whisk. Stir in 1 1/2 teaspoons chives, 3/4 teaspoon parsley, and 1/2 teaspoon dill. Arrange lettuce leaves on a platter; top with crab cakes. Spoon dressing over crab cakes; sprinkle with remaining 1 1/2 teaspoons chives, remaining 3/4 teaspoon parsley, and remaining 1/2 teaspoon dill.

Nutrition Facts : Calories 318 calories, CarbohydrateContent 9 g, CholesterolContent 169 mg, FatContent 16 g, FiberContent 1 g, ProteinContent 31 g, SaturatedFatContent 1.6 g, SodiumContent 549 mg

MEL'S CRAB SALAD RECIPE | ALLRECIPES

Mel's Crab Salad Recipe | Allrecipes image

I tried for years to duplicate the crab salad that was made in the seafood market i used to work for, but never could. However, I came up with this one and prefer it a whole lot more. My daughter will hide with the batch I make and eat it all. She doesn't like to share. Serve with club-style crackers.

Provided by Melissa Goff

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 pound imitation crabmeat, flaked
½ cup finely chopped celery, or more to taste
½ cup reduced-fat ranch dressing (such as Hidden Valley Ranch® LIght)
? cup mayonnaise (such as Hellmann's®/Best Foods®)
1 tablespoon white sugar
1 teaspoon minced fresh parsley

Steps:

Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.

Nutrition Facts : Calories 165.4 calories, CarbohydrateContent 12.2 g, CholesterolContent 19 mg, FatContent 11 g, FiberContent 0.5 g, ProteinContent 4.6 g, SaturatedFatContent 1.5 g, SodiumContent 686.8 mg, SugarContent 6 g

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