Crabcakes!!!?!
Crabcakes!!!?
I need a good, yet simple recipe for crabcakes...please help me.
Answers:
Quick & Easy Crab Cakes
Prep Time: 10 min
Total Time: 20 min
Serves: 4
Ingredients
2 eggs
1 tsp. lemon juice
2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
2 cans (6 oz. each) crabmeat, drained, flaked
2 Tbsp. butter or margarine
Preparation
BEAT eggs, 2/3 cup water and lemon juice in large bowl.
ADD stuffing mix and crabmeat; mix lightly. Shape into 8 patties.
COOK patties in butter in large skillet on medium heat 5 minutes on each side or until browned on both sides and thoroughly heated. Serve with MIRACLE WHIP Salad Dressing or KRAFT Mayo Real Mayonnaise, if desired.
Special Extra: Add 1/4 cup chopped red pepper and 2 Tbsp. chopped onion to crabmeat mixture before shaping into patties.
Simple Crab Cakes
1/2 pound lump crabmeat
1/4 cup diced red bell pepper
1/2 fresh jalapeno, seeded and finely chopped
2 teaspoons old bay seasoning
2 - 3 tablespoons mayonnaise
2 cups fresh bread crumbs
1 egg, lightly beaten
salt & pepper
3 tablespoons vegetable oil
Carefully pick over the crabmeat feeling for bits of shell and cartilage and discarding them. Stir in the peppers, seasoning and mayonnaise. Stir in up to 1/2 cup of bread crumbs to mixture or as much is needed to bind ingredients. Shape into 4 - 6 cakes, depending on desired size. Place on a plate and chill for 1 hour in refrigerator. Dip each cake into beaten egg and then into bread crumbs and set aside. Heat oil in a non-stick skillet over medium high heat. Cook cakes on each side until golden brown. Serve warm with spicy mayonnaise
SPICY MAYONNAISE:
1 cup mayonnaise
3 tablespoons hot chile sauce
1 tablespoon lemon juice
Stir all ingredients until well combined and chill
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Here are a few from Betty Crocker.com:
Crab Cakes Italiano
Savor golden crab cakes crowned with a fragant basil pesto sauce.
Prep Time:35 min
Start to Finish:35 min
Makes:8 servings
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12 Ratings : 4 Reviews
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Sauce
1/2 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
Crab Cakes
1 lb fresh lump crabmeat, cleaned and rinsed, or imitation crabmeat, shredded
1/2 cup Progresso? Italian style bread crumbs
1/3 cup mayonnaise or reduced-fat mayonnaise
2 tablespoons basil pesto
1 egg, beaten
2 tablespoons olive oil
Garnish, if desired
Italian plum tomato slices
Fresh basil sprigs
Julienne-cut sun-dried tomatoes
1. In small bowl, mix sauce ingredients. Cover and refrigerate until serving.
2. In large bowl, mix all crab cake ingredients except oil. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
3. In 10-inch nonstick skillet, heat oil over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish as desired.
Crab Cakes with Cilantro Salsa
You can do it! Make restaurant-menu crab cakes in just three easy steps.
Prep Time:30 min
Start to Finish:40 min
Makes:16 crab cakes
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7 Ratings : 1 Reviews
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Cilantro Salsa
1 can (15 oz) Progresso? black beans, drained, rinsed
1 can (11 oz) Green Giant? Niblets? whole kernel sweet corn, drained
1 large tomato, chopped (1 cup)
2 tablespoons lime juice
1 tablespoon olive or vegetable oil
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
2 teaspoons ground cumin
1 teaspoon sugar
1/4 teaspoon salt
Crab Cakes
3 cans (6 oz each) crabmeat, drained
1/2 cup finely chopped green bell pepper
1/2 cup Progresso? Italian style bread crumbs
1/4 cup chopped cilantro
1 medium green onion, sliced
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons mayonnaise or salad dressing
1 egg, beaten
2 tablespoons vegetable oil
2/3 cup Progresso? Italian style dry bread crumbs
1. Stir together Cilantro Salsa ingredients; cover and refrigerate.
2. Stir together Crab Cakes ingredients--except 2 tablespoons vegetable oil and 2/3 cup bread crumbs. Shape mixture into 16 cakes, about 2 inches in diameter.
3. In 12-inch skillet, heat oil over medium heat. Coat crab cakes with 2/3 cup bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.
1 lb crabmeat - preferably the kind that is already in pretty small pieces, rather than lumps of leg meat
1 egg white
1/2 cup prepared plain bread crumbs such as Progresso
1/2 c onion - finely chopped and sauteed in butter till transparent
1 T lemon juice
~1/3 c prepared Remoulade sauce (mine is made by Louisiana Fish Fry Products). You can substitute mayonnaise + Old Bay seasoning + a little hot pepper sauce +/- a dash of red wine vinegar.
I'm in the habit of just dumping in the remoulade until the consistency is right instead of measuring it.
Form 6-8 roughly shaped patties on a sheet of waxed paper (cakes are fairly loose). Fry in a buttered nonstick pan over medium heat 6-8 min to a side until starting to brown. Serve with remoulade and lemon juice.
These stay together so-so - you have to turn them pretty carefully. I don't mind because they're so darned easy to make and have little in them that isn't crab meat. I find the cakes cling better if you have more finely divided meat (shred the lumps before beginning and prefer body meat over leg meat).