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



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

Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee’s Amelia Sunderland. TIP: For a heftier “burger,” make two larger patties and serve on buns.

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2 servings.

Number Of Ingredients 12

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup soft bread crumbs
1/4 cup shredded carrot
1 large egg, lightly beaten
1 tablespoon butter, melted
1 teaspoon minced fresh parsley
1 teaspoon mayonnaise
3/4 teaspoon Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Tartar sauce, optional

Steps:

  • In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.

Nutrition Facts : Calories 228 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 198mg cholesterol, SodiumContent 619mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

CRAB CAKES WITH REMOULADE SAUCE RECIPE | KATIE LEE BIEGE…



Crab Cakes with Remoulade Sauce Recipe | Katie Lee Biege… image

Provided by Katie Lee Biegel

Categories     appetizer

Total Time 1 hours 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 22

1 tablespoon olive oil, plus more for frying
1/2 medium yellow onion, minced 
2 teaspoons seafood seasoning, such as Old Bay
1 garlic clove, minced 
1 pound jumbo lump crab meat 
3 tablespoons mayonnaise 
2 tablespoons minced fresh parsley 
2 teaspoons Dijon mustard 
1 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
2 slices bread, crusts removed, toasted and chopped into tiny pieces 
1 large egg, lightly beaten 
Zest of 1 lemon
Mixed salad greens, for serving
Remoulade Sauce, recipe follows
1/3 cup mayonnaise
1 tablespoon ketchup 
1 tablespoon capers, chopped 
1 tablespoon sweet pickle relish 
2 teaspoons Dijon mustard
Juice of 1/2 lemon 
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
  • In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
  • Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

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