HOW TO MAKE CRAB CAKES EASY RECIPES

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EASY CRAB CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Crab Cakes Recipe: How to Make It - Taste of Home image

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 10

1 cup seasoned bread crumbs, divided
2 green onions, finely chopped
1/4 cup finely chopped sweet red pepper
1 large egg, lightly beaten
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon butter

Steps:

  • In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

Nutrition Facts : Calories 239 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 141mg cholesterol, SodiumContent 657mg sodium, CarbohydrateContent 13g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 21g protein. Diabetic Exchanges 3 lean meat

CRAB CAKES | JAMIE MAGAZINE RECIPES



Crab cakes | Jamie magazine recipes image

Total Time 25 minutes

Yield 10

Number Of Ingredients 11

3 spring onions
½ a bunch of fresh flat-leaf parsley
1 large free-range egg
750 g cooked crabmeat from sustainable sources
300 g mashed potatoes
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
plain flour for dusting
olive oil
watercress
tartare sauce

Steps:

    1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
    2. Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
    3. Refrigerate for 30 minutes, then shape into 6cm cakes.
    4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
    5. Serve with pinches of watercress and a dollop of tartare sauce.

Nutrition Facts : Calories 221 calories, FatContent 14.1 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 14.7 g protein, CarbohydrateContent 9.4 g carbohydrate, SugarContent 1 g sugar, SodiumContent 1.3 g salt, FiberContent 0.7 g fibre

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CLASSIC CRAB CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland
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Calories 282 calories per serving
  • In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon.
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EASY CRAB CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania
From tasteofhome.com
Reviews 4.3
Total Time 25 minutes
Category Dinner
Cuisine North America, Cajun
Calories 239 calories per serving
  • In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.
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CRAB CAKES | JAMIE MAGAZINE RECIPES
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Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 221 calories per serving
    1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
    2. Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
    3. Refrigerate for 30 minutes, then shape into 6cm cakes.
    4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
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Reviews 3.7
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