Beverly Crab cake Corner

MINI CRAB CAKES

DESCRIPTION
Surprise your family and friends with these incredibly-tender crab cakes! Filled with veggies and spices, these are sure to impress!

INGREDIENTS

2 tablespoons olive oil, divided
2 tablespoons onion, finely diced
2 tablespoons celery, finely diced
2 tablespoons red bell pepper, finely diced
salt and pepper, to taste
1/2 cup real mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 egg, beaten
1/2 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1 teaspoon dried parsley (crush in hand)
1/2 cup panko breadcrumbs, plus more for coating cakes before cooking
2 6-ounce cans of crab meat, drained well
1 tablespoon unsalted butter
Optional garnishes: lemon wedges or seafood sauce

INSTRUCTIONS
In medium pan, saute onion, celery, and pepper in 1 tablespoon olive oil over medium high heat until soft (2-3 minutes.) Season lightly with salt and pepper. Remove from pan and set aside to cool.
In medium bowl, mix mayo, mustard, Worcestershire sauce, egg, Old Bay seasoning, garlic powder, and parsley. Stir in slightly cooled sauteed vegetables. Gently fold in breadcrumbs and crab meat. Cover and cool in the fridge for 30 minutes.
Form meat mixture into 8 mini or 4 regular-sized crab cake patties. Lightly coat both sides of crab cakes in more panko bread crumbs.
Melt butter with 1 tablespoon olive oil in medium pan over medium heat. Cook patties for about 3-4 minutes per side, turning once when first side is nicely browned. Remove from pan.
Serve with lemon wedges or seafood sauce.

NOTES
Freezer Meal Instructions:
To Freeze: Put the patties together and then freeze in airtight container before cooking.
To Prepare: When ready to eat, thaw overnight in the fridge or in the microwave on the defrost setting. Cook as directed.

Easy Addicting Crab Cake Bites (Crab Cake Cups)

Ingredients
Cooking spray, for pan
1 cup panko bread crumbs
½ cup parmesan cheese (shredded or grated)
6 tablespoon melted butter
8 ounces lump crab meat
¾ brick (6 ounces) cream cheese, softened to room temp
1 large egg, lightly beaten
¼ cup mayonnaise
½ cup sour cream
½ teaspoon EACH: garlic powder AND smoked paprika
1 teaspoon EACH: old bay seasoning AND lemon zest
2 teaspoons lemon juice
1 tablespoon chopped chives (plus more for topping)
Salt and white pepper (or black)
Serve with sauce (in notes)

Instructions

PANKO: Position a rack in the center of the oven and preheat the oven to 400ºF. Grease a mini muffin pan with cooking spray. Mix together the panko, parmesan cheese, and melted butter. Place roughly 2 teaspoons of the panko mixture in the bottom of each muffin cup using your fingers or the bottom of a measuring teaspoon (or tablespoon) gently pack into a tight shape.
CRAB MIXTURE: Combine the crab meat, cream cheese, mayonnaise, egg, sour cream garlic powder, smoked paprika, old bay seasoning, lemon juice + zest, chopped chives, and ¼ teaspoon kosher salt, and ¼ teaspoon pepper. Spoon roughly 1 tablespoon of the crab mixture into each mini muffin cup.
BAKE: Until the edges begin to turn golden, 14-18 minutes. Allow the crab cakes to cool in the pan for several minutes before attempting to remove them. You can run an offset spatula or a pairing knife along the edges to help pop out the bites. Serve crab bites warm or allow them to cool to room temperature before serving. I like to top them with more chopped chives before serving and serve with lemon wedges and prepared sauce.

Notes

OPTIONAL SAUCE: ½ cup mayo + 1 tablespoon chopped chives + 2 teaspoon lemon juice + 1-2 teaspoon cajun seasoning + 1-2 teaspoon horseradish. Mix in a bowl

CRABLESS CAKES WITH DILL REMOULADE (VEGAN)

INGREDIENTS
Dill Remoulade
¾ cup vegan mayonnaise
½ cup ketchup
3 TBS dijon mustard
1½ TBS fresh dill, finely minced
1 TBS fresh parsley, minced
1 green onion, minced (green parts only)
2 tsp white vinegar
½ tsp capers, minced
Crabless Cakes
2 TBS olive oli
Canola oil, for frying
2 - 14 oz cans whole hearts of palm, drained
1 green onion, minced (white part included)
⅓ cup red bell pepper, diced
1 shallot, diced
2-3 garlic cloves, minced
1 TBS Old Bay seasoning
1 tsp Slap Ya Mama seasoning (hot), optional
1½ cups panko bread crumbs
1 cup unsweetened, unflavored almond milk
1 cup flour, divided

INSTRUCTIONS
Dill Remoulade
In a bowl, mix all ingredients until they are thoroughly combined
Place in a covered container and set in the refrigerator while you make the crabless cakes
Crabless Cakes
In a saute pan on medium heat, add 2 tablespoons olive oil
Once the oil is hot, add shallot. Saute for one minute. Add hearts of palm and begin to mash with a potato masher or the back of a fork. Cook mashed hearts of palm on medium heat for about 2-3 minutes
Add green onion, bell pepper, garlic, Old Bay, and Slap Ya Mama seasoning. Mix to combine. Cook for an additional 3-5 minutes
Remove mixture from heat and let cool about 10-15 minutes
Once the mixture is cool enough to handle, add ¼ cup flour and mix to combine thoroughly
With ¼ cup of the crabless mixture, form crabless cakes with your hands
Transfer the crabless cakes to a parchment paper lined tray
Once you have formed all your crabless cakes, set them in the freezer to solidify just a bit, about 15-20 minutes
While you're crabless cakes are in the freezer, set up your dredge and frying stations
In a shallow bowl, add flour. In another, add almond milk. In a third shallow bowl, add panko bread crumbs
Once you're crabless cakes have solidified in the freezer for a few minutes, you can begin to bread them
Place each crabless cake in the flour, then the almond milk, then the panko bread crumbs. Be sure to coat each cake evenly and thoroughly with each coating. Continue until all the crab;ess cakes are coated
In a frying pan on medium-high heat, add enough canola oil to cover an inch of the pan from the bottom
Once the oil is at 325 degree F, fry each crabless cake for about 6-8 minutes or until golden brown and crispy, flipping halfway through
Serve warm with dill remoulade and atop a bed of greens (optional)
ENJOY

The Best Homemade Crab Cakes

Ingredients
16 ounces refrigerated crab meat or fresh or canned
2 eggs
2 teaspoons Worcestershire sauce
2 tablespoons mayonnaise
1 teaspoon lemon juice
3 teaspoons Dijon mustard
3 teaspoons melted butter
1 teaspoon chopped fresh parsley
pinch of fresh dill
1/2 cup Italian bread crumbs
seafood seasoning such as Old Bay, to taste
1/4 teaspoon black pepper
salt to taste
vegetable oil
Instructions
Pick through crab meat for shells, and crumble coarsely.
Combine all ingredients except the crab meat and stir well. Fold in the crab meat and mix until well combined.
Shape into patties about 3 inches around and 1/2 inch thick. Heat oil in a large frying pan over medium heat and add crab patties, working in batches if needed. Fry for 3-4 minutes and turn. Cook for 3-4 minutes more, or until crab cakes are golden brown on both sides. Drain on paper toweling before serving.

Spicy Crab Cakes with Horseradish Mayo

Ingredients
4-5 slices white bread
3/4 cup chopped fresh parsley
1 large egg yolk
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoon Tabasco sauce
2 tablespoons plus 1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon chopped fresh or dried thyme
1/2 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 pound cooked fresh Dungeness crabmeat, picked over and drained

Horseradish Mayo:
1 cup mayonnaise
2 tablespoons prepared horseradish (see how to make horseradish for a scratch version)
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon freshly ground black pepper
Kosher salt

Method
Make fresh breadcrumbs:
Chop up the bread into big chunks and place in a food processor. Pulse until you have fine breadcrumbs. You'll need about 4 cups. Place the breadcrumbs in a shallow bowl and stir in 1/2 cup of the chopped fresh parsley. Clean out the food processor bowl.

Process crab cake binder ingredients:
Put the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds and black pepper into the food processor. Pulse until blended.

While the motor is running slowly add a thin stream of olive oil through the feed tube until the sauce emulsifies. Remove from food processor to a large bowl.

Make crab cake mixture:
To the large bowl with the sauce, stir in the chopped onion, bell pepper, and remaining 1/4 cup of parsley. Gently fold in the cracked crab meat. Do not over mix! Gently fold in half of the breadcrumb mixture.

Make patties, dredge in remaining breadcrumbs:
Carefully form six crab cakes patties. Lightly dredge them in the remaining breadcrumbs.

Chill:
Cover with plastic wrap and refrigerate for at least an hour.

Fry crab cakes:
Heat 2 tablespoons of butter in a large non-stick skillet on medium heat. Working in batches, fry crab cakes gently 4 to 5 minutes on each side, until they are golden brown and heated through. Add more butter to the pan if necessary.

Make horseradish mayo sauce:
To prepare the horseradish mayonnaise, combine all ingredients in a small bowl and mix well. Taste and adjust seasoning. Cover and refrigerat

Bart's Crab Cake

What You Need
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup KRAFT Real Mayo, divided
2 eggs
1 Tbsp. lime juice
1 lb. lump crabmeat, drained, flaked
30 saltine crackers, crushed
1 small each red, yellow and green pepper, finely chopped
1 small onion, finely chopped
1 Tbsp. butter
1 Tbsp. oil
2 tsp. GREY POUPON Dijon Mustard

Let's make it:
Mix cream cheese, 1/4 cup mayo, eggs and lime juice in medium bowl until blended. Add crabmeat, cracker crumbs, peppers and onions; mix well. Shape into 16 patties.
2
Cook butter and oil in large skillet on medium heat until butter is melted. Add crab patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.
3
Mix mustard and remaining mayo until blended. Serve with crab cakes.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods on occasion but remember to keep tabs on portions.

Tip 2
Substitute
Substitute 1/4 tsp. hot pepper sauce for the mustard.

Crab Cakes

Golden brown crab cakes with almond flour breadcrumb and dairy free tartar sauce.
Ingredients
1 pound lump crab meat
3/4 cup almond flour
1/4 cup avocado oil mayo
1.5 teaspoons stone ground or dijon mustard
Zest and juice of half a lemon

The Best-Ever Crab Cakes

You probably have most of the ingredients on hand for these simple, elegant crab cakes.
Ingredients
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs, lightly beaten

Classic Crab Cakes

Our region is known for good seafood, and crab cakes are a traditional favorite.
Ingredients
1 pound fresh or canned crabmeat, drained, flaked and cartilage removed
2 to 2-1/2 cups soft bread crumbs
1 large egg, beaten
3/4 cup mayonnaise
1/3 cup each chopped celery, green pepper and onion

Bart's Crab Cake Recipe

Learn how to make Bart's Crab Cake Recipe. Use an entire pound of crabmeat in this crab cake recipe.
Ingredients
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup KRAFT Real Mayo, divided
2 eggs
1 Tbsp. lime juice
1 lb. lump crabmeat, drained, flaked

It's now easier to send Beverly Crab cake Corner a message.

Ingredients
8 Oz lump crab
1/4 cup red bell pepper chopped
2 green onion chopped
2 Tbsp mayonnaise
2 Tbsp bread crumbs.

Ingredients
340 grams crab meat (Note 1 )
5 hash browns (Note 2)
1 tbsp dried onion (Note 3, 4)
1/2 tbsp garlic powder (Note 5)
1 tbsp horseradish cream (Note 6)...

Ingredients
1 Bay seafood seasoning, Old
1 tbsp Chives or parsley
1 Lemon, wedges
1 Lettuce
1 Tomato

Ingredients
1 egg
1 package ZATARAIN'S® Crab Cake Mix
2/3 cup mayonnaise
1 pound fresh lump or backfin crabmeat
1 tbsp vegetable oil

Ingredients
1 pound jumbo lump crabmeat, picked over for shell fragments
3/4 cup cooked brown rice, cooled
1/2 cup mayonnaise
1/2 cup chopped scallions
1 tablespoon Dijon mustard..

Ingredients
1/3 cup mayonnaise
1 teaspoon minced ginger root
1 teaspoon sriracha hot chili sauce
1/8 teaspoon salt
1/4 cup butter.

Ingredients
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup KRAFT Real Mayo Mayonnaise, divided
2 eggs
1 Tbsp. lime juice
1 lb. lump crabmeat, drained, flaked.