Crab Cake

http://restaurant.recipes-network.net/joes-crab-shack-crab-cakes.html

Joe's Crab Shack Crab Cakes
Ingredients:

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crabmeat
Directions:

Mix all ingredients together.
Make into 4 oz. patties
Coat with flour and fry in 1 inch of oil until golden brown.

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http://cassandraconsiders.blogspot.com/2010/09/cassandras-favorite-recipe-for-maryland.html

Ingredients:
2 slices bread, crusts removed and crumbled
2 tablespoons mayonnaise
2 teaspoons OLD BAY® Seasoning
2 teaspoons fresh chopped parsley
1 teaspoon Coleman’s Dry Mustard
2 teaspoons Worcestershire sauce
1 egg, beaten
1 pound lump crabmeat

1. Carefully remove any cartilage or shell from crabmeat.
2. In a bowl, mix bread, mayonnaise, OLD BAY, parsley, mustard, Worcestershire sauce, and egg in large bowl until well blended. Gently stir in crabmeat.
3. Shape into 4 patties.
4. Broil 10 minutes without turning or sauté both sides in a frying pan in butter or canola oil until golden brown on both sides. Sprinkle with additional OLD BAY, if desired.

Serve with Worcestershire sauce or fresh lemon wedges
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http://www.howsweeteats.com/2011/01/simple-light-crab-cakes/

Easy Light Crab Cakes

serves 1-2

1 pound lump crabmeat

8 saltine crackers, crushed

1 egg

1 tablespoon mustard

1 tablespoon greek yogurt (her recipe called for mayo, I was out)

pinch of cayenne pepper

salt & pepper to taste

1 tablespoons olive oil

Combine all ingredients in a bowl except oil and stir until thoroughly combined. Heat a skillet on medium heat and add olive oil. While it’s heating, form the crab mixture into small patties – you will get about 5 to 6 cakes. Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.

Moral of the story? These rock. They taste incredible. You can make them in less than 20 minutes. And they’re healthy. Now get in the kitchen!

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http://crazygirleats.com/2012/11/15/baked-crab-cakes/

Yum crispy and delicious Crab Cakes. As usual I was craving something different for dinner and this time is was Crab Cakes. So many recipes are super unhealthy, I stumbled upon a healthier version and then changed it to make it even more healthy. This recipe makes 4 servings which equals 2 crab cakes a person. One serving is 3 weight watcher points (old). I served this with a side salad and a toast with some non fat Miracle Whip. Yes toast it sounds weird but it was tasty. A side of rice would also be nice.

Ingredients:

• 10 ounches of Crabmeat
• 1.5 cups of Panko
• 1/2 Red Pepper, minced
• 2 Scallions, sliced
• 3 tbls of non-fat Miracle Whip
• 3 large Egg Whites
• 10 dashes Hot Sauce
• 1/4 tsp Salt
• 1/4 tsp freshly ground Pepper

Directions:

• Preheat oven to 450°F.
• Coat a 12-cup nonstick muffin pan with cooking spray.
• Mix crab, panko, bell pepper, scallions, miracle whip, egg whites, hot sauce, salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups.
• Bake until crispy and cooked through, 20 to 25 minutes.

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http://ohsrecipes.elwaytrophy.com/MarylandCrabCakesandFootball.htm

Maryland: Crab Balls & Football

 It's what we do!

1 lb. Back fin Crabmeat

1 Egg, beaten

1 cup Ritz Crackers, crushed

1 tsp. Yellow Mustard

2 tbsp. Fresh Lemon Juice

2 tbsp. Fresh Parsley, chopped

1 tsp. Old Bay Seasoning

1 tbsp. Worcestershire Sauce

Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool, serving w/ saltine crackers

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http://heatherbakes.com/2012/08/02/my-buddy-2/

Crab and Shrimp Casserole

• 1 lb lump crab meat
• 1 1/2 lbs cooked, deveined, shelled shrimp (or 24 oz frozen)
• 1 package Pepperidge Farm Herb Stuffing
• 1 1/2 cups mayonnaise
• 1 large onion, chopped
• 1 cup celery, finely chopped
• 1 bell pepper, chopped
• 1 jar (4oz) pimento, sliced
• 1 Tbs Worcestershire sauce
• Dash of cayenne
• Kira’s additions: Chopped green onion, chopped red pepper and lemon pepper

1. Preheat oven to 220.

2. Mix all ingredients together.

3. Spoon mixture into greased baking dish. Bake at 220 for 1 hour. Raise heat to 350 and brown top for 5-10 minutes.

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http://www.preppingparties.com/2014/07/mini-crab-cakes.html

Mini Crab Cakes 
(Prep Time: 30 minutes, Cook Time: 20 - 25 minutes, makes ~20 crab cakes) 

Ingredients
½ cup bell pepper (chopped) 
½ cup onion (chopped)
2 tablespoons butter 
1 teaspoon Worcester sauce 
1 teaspoon Old Bay seasoning  
1 tablespoon parsley (chopped) 
½ lbs crab meat 
½ cup panko 
1 egg 
½ cup mayo 
salt & pepper 

Chop onion and pepper very finely.  In a large saute pan, melt butter over medium heat.  Add onion, pepper, Worcester sauce, Old Bay seasoning, and parsley.  Cook until the vegetables are soft, about 15 minutes.  Remove from heat and cool in a bowl to room temperature.  You can expedite this by putting the bowl in the fridge or freezer. 

In a large bowl, break apart crabmeat and combine with panko, egg, and mayo. Gently fold in the pepper and onion mixture.  Season with salt and pepper.  You can make this mixture several hours before baking the crab cakes.  Keep it cold in the fridge in a covered bowl or in your greased mini muffin pans. 

Preheat oven to 375 degrees. Grease mini muffin tan very liberally with cooking spray.  This is key to make sure the crab cakes do not stick to the pan or fall apart. Using a cookie scoop, fill each muffin tin to the top and press each crab cake down slightly with a spoon.  

Bake for 20 to 25 minutes until golden brown.  Remove from oven and let cool for about 5 minutes.  Use a spoon to pop each crab cake out of the muffin tin. Sprinkle with a little bit of Old Bay seasoning and serve! 

These crab cakes are also a great freezer appetizer.  Double or triple the recipe, bake, let cool, and then freeze in an airtight container.  Use parchment paper between layers of crab cakes to ensure they don't stick together.   

You can also bake the crab cake mixture in regular size muffin tins.  Pair them with a salad for a light summer meal! 

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http://www.skinnytaste.com/2010/04/baked-lump-crab-cakes-with-red-pepper.html

Ingredients:

For the Crab Cakes:

• 9 ounces lump crab meat, picked free of shells
• 1/2 cup (about 13) reduced fat Ritz crackers, crushed
• 1 whole egg plus 1 egg white, beaten
• 2 finely chopped scallions
• 2 tbsp finely chopped red bell pepper
• 1 tbsp low fat mayonnaise
• 2 tbsp fresh cilantro (or parsley)
• 1/2 lime, juiced
• salt and pepper to taste
• cooking spray

For the Zesty Chipotle Lime Sauce:

• 1 tbsp roasted peppers (jarred)
• 1/4 cup light mayonnaise
• 1 tsp minced canned chipotle chilies in adobo sauce
• 1 tsp fresh lime juice

Directions:

Red Pepper Chipotle Lime Sauce:
In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper andchipotle pepper.

Crab Cakes:
In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime 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 patties using a 1/2 cup measuring cup.

Chill in the refrigerator at least 1/2 hour before baking.

Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned.

Drizzle red pepper chipotle lime sauce over crab cakes and serve.
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http://corelle4malaysia.blogspot.com/2014/04/golden-crab-cake.html

Golden Crab Cake

Serve with chili sauce, flavored mayonnaise or lemon wedges for a summer appetizer or for sandwiches. 

• Servings: Yield 30 pieces
• Prep Time: Less than 60 Minutes
• Cook Time: Less than 60 Minutes
• Level: Beginner
• Course: Appetizer

Ingredients

1/2 c. red pepper, finely chopped

1/4 c. onion, finely chopped

2 cloves garlic, minced

2 Tbsp. mayonnaise

1 large egg yolk

1 Tbsp. Dijon mustard

1 Tbsp. lemon zest

2 tsp. fresh lemon juice

1 Tbsp. capers, minced

1 tsp. cayenne pepper

1 lb./450 gm. jumbo lump crab meat, picked over

1 1/2 c. bread crumbs

3 Tbsp. olive oil

1 Tbsp. unsalted butter

salt and freshly ground pepper

Directions

Heat an 8-in. nonstick omelette or fry pan over medium heat. Add 1 Tbsp. olive oil and coat pan. Add in the red pepper, onion, garlic and sauté until soft and golden. Cool mixture and set aside.

In a large bowl, whisk together mayonnaise, egg yolk, mustard, lemon zest, lemon juice, capers and cayenne pepper.

 

Add in the cooled red pepper mix and crab meat and continue to mix until completely incorporated.

Add 1/4 c. to 1/2 c. breadcrumbs or until the crab cake mixture can be shaped into a ball. The mixture should not be too dry or else the cakes fall apart during searing. Season the crab mixture to taste.

Form rounded 1 Tbsp. balls of crab mixture. Gently flatten into 1-in. rounds. Coat with remaining breadcrumbs and transfer to a shallow tray.

 

Chill crab cakes at least 30 minutes and up to 4 hours.

Heat a nonstick double griddle pan over medium heat. Add butter and remaining olive oil to coat pan.

Working in batches, fry crab cakes until golden brown on both sides. Do not crowd the pan.

 

Transfer browned crab cakes to a parchment lined baking sheet. Warm crab cakes in 300°F/150°C oven while other batches fry and serve.