BROILED CRAB CAKES
I played around with Paula Deen's and Mrs. Duvall's crab cake recipes and came up with the most delicious, moist, tasty crab cake in the Northeast! My family and friends are totally amazed!
Provided by Jessica4NYY
Categories Crab
Time 42m
Yield 8 crab cakes, 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine lemon dill sauce ingredients and chill.
- Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
- In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
- Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
- Serve with Lemon Dill Sauce.
BROILED CRAB CAKES WITH CHIVE AND CAPER SAUCE
Steps:
- Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
- Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
- Position rack 6 inches below broiler and preheat broiler. Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)
- Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.
CRAB CAKES, BROILED OR PAN FRIED
I have been making this for a very long time and depending on my mood or the guests I've invited determined wether I added Old Bay seasoning. With or without the Old Bay, you will love these Crab Cakes.
Provided by Carol Crismer
Categories Seafood
Time 35m
Number Of Ingredients 8
Steps:
- 1. Prepare the crabmeat by gently separating it in a large bowl. Remove any shells that you come across.At this stage cover the crab and put it in the fridge to stay cool In a separate bowl combine all the other igredients. Fold the crabmeat into the breadcrumb mixture trying not to overwork the recipe.
- 2. At this point you can cover the mixture and put it in the fridge until you're ready to cook them or form them into cakes.
- 3. I have for years fried them in 4 to 5 tbls. salted butter, but recently I broiled them and they were fabulous. I also cut out 400-500 calories from the butter , not to mention the reduction in cholesteral. I also left out the Old Bay and found them to be very elegant fare with just the delicate crab flavor.
QUICK POTATO CHIP CRAB CAKES (BROILED)
From Real Simple magazine, June, 2007. Haven't tried it yet but sounds Mmmm! This is an easy recipe!
Provided by Oolala
Categories Crab
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat broiler.
- In a medium bowl, finely crush the potato chips.
- Add the crabmeat, tarter sauce, mustard, and pepper and stir to combine.
- Form mixture into 6 patties and place on parchment paper or foil lined baking sheet.
- Top each with a pat of butter and broil until browned, 1-2 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 123.3, Fat 5, SaturatedFat 2.6, Cholesterol 67.6, Sodium 355.3, Carbohydrate 3, Fiber 1, Sugar 0.1, Protein 17.3
CRAB CAKES, CREAMY, BROILED
Number Of Ingredients 11
Steps:
- Combine all except crab, and mix very well. Gently stir in crab. Divide among 4 little gratin dishes. Sprinkle top with few bread crumbs, paprika, nd dots of butter. Partially cook in microwave, then broil in oven til top is brown.
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