Yield 6 servings Number Of Ingredients 13 Steps:
Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky. Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well. Form the mixture into 6 1-inch (2 cm) thick patties. Dip each patty in remaining bread crumbs. Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown. Transfer to paper towel-lined plate to absorb excess oil. For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl. Top the patties with tartar sauce, dill, and lemon juice. Enjoy!
Time 1h10m Yield 8 crab cakes Number Of Ingredients 15 Steps:
Preheat the oven to 400 degrees F. For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together. Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use. Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties. Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes. Serve the crab cakes with the tartar sauce and lemon wedges.
Time 1h5m Yield 26 mini crab cakes; 6 to 8 servings Number Of Ingredients 21 Steps:
Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes. Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
Time 27m Yield 4 Number Of Ingredients 9 Steps:
In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved. Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Time 25m Yield 4 servings. Number Of Ingredients 10 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.
Time 20m Yield 8 servings. Number Of Ingredients 14 Steps:
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. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.
Time 25m Yield 6 patties. Number Of Ingredients 11 Steps:
In a large bowl, whisk together the first 8 ingredients. Fold in crab. , Place the bread crumbs in a shallow dish. Drop a third of the crab mixture into crumbs; shape into a 3/4-in. thick patty. Carefully turn to coat. Repeat with remaining crab mixture. , In a large skillet, cook patties in butter for 3 minutes on each side or until golden brown.
Time 30m Yield 6 servings Number Of Ingredients 17 Steps:
In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using. Add the crabmeat, season with salt and pepper and stir to combine. Add the breadcrumbs and mix just to combine. Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour. Coat the cakes lightly with flour, and shake off any excess. In a large skillet set over medium heat, melt the butter. Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly. Serve warm with tartar sauce and lemon wedges. Enjoy!
Yield 6 servings Number Of Ingredients 15 Steps:
Over a large bowl, crumble the cornbread into fine crumbs until you have about 2 cups (200 g) worth. Add the red pepper, green onion, mayonnaise, sour cream, parsley, cilantro, garlic, beaten eggs, Old Bay seasoning, olive oil, salt, pepper, and crab meat to the bowl. Break up the crab meat into fine pieces until it is all uniform in size. Mix all the ingredients together with your hands or a wooden spoon until evenly combined. Form the mixture into small patties, about 2.5 inches (6 cm) in diameter and ¾-inch (2 cm) thick and set aside. Add enough vegetable oil to a large skillet to come about ¼-inch (6 mm) up the sides. Heat the oil over medium-high heat until it reaches 350˚F (180˚C). Fry the crab cakes in batches, about 3-4 at a time. Cook on each side until golden brown, about 2-3 minutes. Transfer to a paper-towel lined plate to drain. Serve with your choice of dipping sauce, or they’re great just on their own! Enjoy!
Time 2h27m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Trim the crusts from the bread. Cut into cubes. Put 1 1/2 cups into large mixing bowl and set the rest aside. Add scallions, bell pepper, parsley, dill and crabmeat to bowl and toss to combine. In a small mixing bowl, lightly beat egg. Add mayo, mustard, seafood seasoning, Worcestershire and salt. Whisk well to blend. Pour into crab mixture, and stir until mixture clumps together. Make into patties and roll into reserved bread crumbs to coat, chill for 1-2 hours. Fry patties in butter over medium heat, for about 4 minutes per side.
Time 30m Yield 8 crab cakes. Number Of Ingredients 10 Steps:
In a large bowl, combine the first eight ingredients; mix well. Add crab; mix gently. Form mixture into eight balls; flatten slightly. In a large nonstick skillet, cook the crab cakes in oil for 4-5 minutes on each side or until golden brown.
Time 18m Yield 4 cakes, 4 serving(s) Number Of Ingredients 11 Steps:
In a bowl, combine red pepper, green onion, mayo, lemon juice, salt, garlic powder, and cayenne pepper. Stir in crab, egg, and 1/3 c of the breadcrumbs (may be sticky). Divide and form mixture into 4 balls. Roll crab balls in remaining breadcrumbs. Flatten into cakes about 1/2 inch thick. In a skillet, melt butter over medium heat and fry crab cakes 3-4 min per side, or until golden.
Time 35m Yield 10 patties Number Of Ingredients 14 Steps:
In a bowl combine all ingredients except the breadcrumbs and vegetable oil; mix until well mixed. Form into 3-oz cakes/patties. Roll each cake/patty into the bread crumbs. Place the cakes in the freezer for 1 hour to set. Remove from freezer, and saute on medium heat until each cake is golden brown and heated through. For the Honey-Mustard sauce; combine 1 cup mayonnaise with 1/2 teaspoon mustard powder, 2 tablespoons honey and pinch cayenne peper; mix and chill until ready to use.
Time 2h Yield 4 servings Number Of Ingredients 21 Steps:
Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour. Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess. Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain. Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar. Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3-5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs. Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color. Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired. Enjoy!
Time 30m Yield 4 Number Of Ingredients 10 Steps:
Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper. Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties. Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet. Bake in the preheated oven until golden brown, about 20 minutes.
More about “crab cakes recipe by tasty”
Time 25m Yield 3 Number Of Ingredients 10 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Lightly grease a broiler pan or baking sheet. Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper. Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter. Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.
