HOW TO COOK FROZEN DUNGENESS CRAB IN THE OVEN RECIPES

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BAKED CORN AND CRAB CAKES (OVEN OR AIR FRYER!) - SKINNYTAS…



Baked Corn and Crab Cakes (Oven or Air Fryer!) - Skinnytas… image

Deliciously baked lump crab cakes with sweet end of summer corn.

Provided by Gina

Categories     Appetizer    Dinner

Total Time 105 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 12

1 cup corn kernels (fresh)
1 cup about 30 reduced-fat Ritz crackers, crushed
1 whole egg plus 2 egg whites (beaten)
4 scallions (chopped fine)
1/4 cup minced red bell pepper
2 tbsp light mayonnaise
2 tbsp fat free yogurt
1/4 cup fresh parsley
1 lemon (juiced)
16 oz premium lump crab meat (picked free of shells)
salt and pepper to taste
cooking spray

Steps:

  • In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper.
  • Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks.
  • Gently shape into 8 patties using a 1/2 cup measuring cup.
  • Chill in the refrigerator at least 1 hour before baking.
  • Preheat oven to 425F. Grease a baking sheet with cooking spray.
  • Bake about 24 to 28 minutes turning halfway, or until golden brown.
  • Air Fryer Method

Nutrition Facts : ServingSize 1 crab cake, Calories 97 kcal, CarbohydrateContent 7.5 g, ProteinContent 11 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 73 mg, SodiumContent 385 mg, FiberContent 1 g, SugarContent 1.5 g

WAFFLED CRAB CAKES - SKINNYTASTE



Waffled Crab Cakes - Skinnytaste image

Dust off that waffle machine to make these fast and delicious Waffled Crab Cakes! This is so genius you're going to wonder why you haven't thought of this sooner. The crab cakes cook perfectly in the center, with golden edges in less than 3 minutes! And you get perfect little square pockets to hold the lemon juice or tartar sauce.

Provided by Gina

Categories     Appetizer    Dinner

Total Time 30 minutes

Yield 4

Number Of Ingredients 16

9 ounces lump crab meat (shell pieces removed)
1/2 cup panko crumbs (plain or gluten-free*)
1 large egg (beaten)
1 large egg white
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped chives
2 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon Old Bay Seasoning
1/8 teaspoon paprika
few dashes tabasco (optional)
1/8 teaspoon kosher salt
black pepper (to taste)
cooking spray (I use a mister)
4 lemon wedges (for serving)

Steps:

  • In a large bowl, combine the panko crumbs, egg, mayonnaise, dijon, chives, parsley, lemon juice, Old Bay, paprika,  tabasco, salt and pepper. Mix well, then fold in crab meat, careful not to over mix.
  • Gently shape into round, flattened patties with your hands, about 1/2 cup each. Makes 4 patties.
  • Heat the waffle iron on high, spray with oil.
  • Place one in the center and close gently, cook until the edges are golden, about 2 1/2 to 3 minutes.
  • Serve with lemon wedges.

Nutrition Facts : ServingSize 1 crab cake, Calories 133 kcal, CarbohydrateContent 9.5 g, ProteinContent 15.5 g, FatContent 4.5 g, SaturatedFatContent 0.5 g, CholesterolContent 111 mg, SodiumContent 635 mg, FiberContent 1.5 g, SugarContent 0.5 g

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