Crab Cake Recipes

  • 6 large portobello mushrooms
  • 3/4 cup finely chopped sweet onion
  • 2 tablespoons olive oil, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 large egg
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup plus 1 teaspoon grated Parmesan cheese, divided
  • 1 teaspoon seafood seasoning
  • 2 cans (6-1/2 ounces each) lump crabmeat, drained
  • 1/4 teaspoon paprika

Crab Cake-stuffed Portobellos

Dinner , Appetizers , Crab

Author: Taste Of Home

Served As An Hors D'oeuvre Or A Light Main Dish, These Stuffed Mushrooms Are Pretty And Delicious. Canned Crabmeat Becomes Absolutely Elegant. -jennifer Coduto, Kent, Ohio

Time: 30m

Yield: 6 servings.

Number Of Ingredients: 10

  • Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion., Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.
Nutrition Facts:

  • 1/2 cup mayonnaise
  • 1 egg
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons Old Bay™ seafood seasoning
  • 1 teaspoon fresh lemon juice
  • 2 containers (8 oz each) refrigerated pasteurized lump crabmeat, cleaned
  • 2/3 cup Progresso™ plain panko crispy bread crumbs
  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon finely chopped garlic
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • Lemon wedges

Crab Cake Bites


Author: By Betty Crocker Kitchens

These Appetizer Bites Are A Mini Way To Enjoy Crab Cakes For Your Next Gathering. Crab, Fresh Chives And Spices Are Folded Into Bread Crumbs, Shaped And Baked For The Perfect Bite. Serve With Lemon-garlic Sauce For Dipping.

Time: 45m

Yield: 36

Number Of Ingredients: 15

  • Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  • In medium bowl, stir together 1/2 cup mayonnaise, the egg, chives, Worcestershire sauce, 1 teaspoon Dijon mustard, seafood seasoning and 1 teaspoon lemon juice. Fold in crabmeat and bread crumbs until well blended (mixture will be moist). Using measuring tablespoon, shape mixture into 36 (1 1/2-inch) balls. Place on cookie sheet.
  • Bake 16 to 20 minutes or until lightly browned and hot in center. Cool 5 minutes.
  • Meanwhile, in small bowl, stir together Lemon-Garlic Sauce ingredients until blended. Serve bites with sauce and lemon wedges.
Nutrition Facts:

Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g

  • 1/4 cup creme fraiche
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon Dijon Mustard
  • 1/8 teaspoon seafood seasoning, such as Old Bay
  • 2 slices white sandwich bread
  • 1 pound jumbo lump crabmeat, picked through for bits of shell
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon zest, plus lemon wedges, for serving
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon seafood seasoning, such as Old Bay
  • 1/8 teaspoon cayenne pepper
  • 2 scallions, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 large egg, beaten
  • 3 tablespoons unsalted butter
  • 1 tablespoon chopped chives, for garnish

Mini Crab Cakes With Mustard Creme Fraiche


Author: Valerie Bertinelli

Time: 50m

Yield: 15 mini crab cakes

Number Of Ingredients: 16

  • For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
  • For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
  • Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
  • Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.
Nutrition Facts:

  • 1 egg
  • 3 tablespoons mayonnaise
  • 4 teaspoons lemon juice
  • ⅛ teaspoon red pepper flakes
  • 1 teaspoon dried tarragon
  • 1 tablespoon minced green onions
  • 8 ounces crabmeat
  • ½ cup crushed buttery round crackers
  • 1 tablespoon butter

Best Ever Crab Cakes

Seafood , Appetizers and Snacks , Crab , Crab Cake Recipes

Author: Lindachek

These Are The Fastest, Easiest Crab Cakes I Have Ever Made And Some Of The Best I Have Ever Eaten! Serve With Coarse Mustard On The Plate Or Your Favorite Mustard Sauce.

Time: 27m

Yield: 4

Number Of Ingredients: 9

  • 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.
Nutrition Facts:

Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

  • 2 eggs
  • 1-1/2 cups water
  • 1/3 cup butter, melted
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 2 cans (6 oz. each) crabmeat, drained, flaked
  • 1 stalk celery, finely chopped
  • 4 green onions, sliced
  • 1/4 cup KRAFT Real Mayo Mayonnaise
  • 1/4 cup apricot preserves
  • 1 tsp. Sriracha sauce (hot chili sauce)

Mini Crab Cakes

Trusted Brands: Recipes and Tips , Bake , Bon Appétit , Cream Cheese , Easter , Appetizers , Cocktail Party , Engagement Party , Chive , Party , New Year's Eve , Shower , Mixer , Crab , Sauces & Condiments , Dannon Oikos®

Author: My Food And Family

Thrill The Party Crowd With These Mini Crab Cakes In Your Appetizer Lineup. Making Mini Crab Cakes Is A Whole Lot Easier Than You Might Think When You Use Ingredients Like Stove Top Stuffing, Canned Crab Meat, Celery And Green Onions!

Time: 30m

Yield: 20 servings, 2 mini crab cakes and about 1 tsp. sauce each

Number Of Ingredients: 10

  • Heat oven to 400ºF.
  • Whisk first 3 ingredients in medium bowl until blended. Add stuffing mix, crabmeat and vegetables; mix well.
  • Drop heaping tablespoonfuls of crab mixture, 2 inches apart, onto baking sheets sprayed with cooking spray; flatten slightly with spatula. (You should have 40 mounds.)
  • Bake 8 to 10 min. or until golden brown. Meanwhile, mix remaining ingredients until blended.
  • Serve crab cakes with sauce.
Nutrition Facts:

Calories 110, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 270 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 3 g, Protein 36 g

  • 3/4 cup mayonnaise
  • 3 tablespoons sweet relish
  • 1 teaspoon hot sauce, such as Tabasco
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon white vinegar
  • 2 tablespoons salted butter, melted and cooled
  • 2 large eggs
  • 3 tablespoons sour cream
  • 2 tablespoons coarsely chopped fresh parsley
  • 1 teaspoon freshly grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice, plus wedges for serving
  • 3 to 4 dashes hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons Old Bay seasoning
  • 1 tablespoon capers, drained and chopped
  • 2 stalks celery, finely chopped
  • 1/2 teaspoon salt, plus more for sprinkling
  • 1 pound lump crab meat
  • 3/4 cup panko breadcrumbs (see Cook's Note)
  • 1/4 cup vegetable oil

Mini Crab Cakes And Cajun Tartar


Author: Trisha Yearwood

Time: 1h30m

Yield: 12 crab cakes

Number Of Ingredients: 22

  • For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
  • For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
  • In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.
Nutrition Facts:

  • 18 medium fresh mushrooms
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/3 cup mayonnaise
  • 3 tablespoons seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 garlic clove, minced
  • Minced fresh parsley, optional

Crab Cake Stuffed Mushrooms


Author: Taste Of Home

These Tender Mushrooms With Their Crispy Golden Topping Are Always Popular At Parties! The Crab Filling Is A Delicious Special Occasion Treat. Serve Them While They're Warm. -nancy Aiello, Bloomery, West Virginia

Time: 35m

Yield: 1-1/2 dozen.

Number Of Ingredients: 7

  • Remove stems from mushrooms (discard stems or save for another use); set caps aside., In a small bowl, combine the crab, mayonnaise, bread crumbs, cheese and garlic. Stuff into mushroom caps. Place on a greased baking sheet., Bake at 400° until mushrooms are tender, 20-25 minutes. If desired, sprinkle with parsley.
Nutrition Facts:

Calories 51 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 81mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

  • 2 tablespoons salted butter
  • ½ onion, finely chopped
  • 2 stalks celery, finely chopped
  • ½ large red bell pepper, finely chopped
  • 1 bunch green onions (green portion only), chopped
  • ½ large carrot, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon parsley flakes
  • 2 teaspoons Creole seasoning (such as Tony Chachere's®)
  • 2 teaspoons dried basil
  • 2 teaspoons ground black pepper
  • 1 teaspoon dried dill weed
  • ½ teaspoon oregano
  • ½ teaspoon dried thyme
  • 2 large eggs, beaten
  • 1 pound lump crabmeat, picked free of shell
  • 9 buttery crackers (such as Keebler Club® crackers), crushed
  • 3 tablespoons vegetable oil
  • 1 cup mayonnaise
  • 1 tablespoon chile-garlic sauce (such as Sriracha®)
  • 2 teaspoons Creole seasoning (such as Tony Chachere's®)
  • 2 teaspoons parsley flakes
  • 1 teaspoon paprika

Cajun Crab Cakes (no Breadcrumbs)

Seafood , Appetizers and Snacks , Crab , Crab Cake Recipes

Author: Tracy

Two Of The Most Crucial Ingredients Used In New Orleans Cooking Are Cajun Spice And Local Seafood! Crab Has Always Been My Favorite Type Of Shellfish, But I Have Never Really Cared Much For Crab Cakes. The Overpowering Presence Of Seasoned Breadcrumbs Used In Most Recipes Interferes With The Sweet And Delicate Flavors Of The Fresh Lump Crabmeat. After Years Of Experimenting With Many Of New Orleans' Most Famous Crab Cake Recipes, I Have Created A Flavorful, Mouth-watering, Delicious Piece Of Work! The Key Is To Use A Small Amount Of Crumbled Crackers Instead Of Breadcrumbs. I Hope You Enjoy!

Time: 1h30m

Yield: 6

Number Of Ingredients: 23

  • Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
  • Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
  • Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
  • Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
  • Shape the crab mixture into 12 small cakes.
  • Heat vegetable oil in the skillet over medium high heat.
  • Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
  • To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.
Nutrition Facts:

Calories 529.9 calories, Carbohydrate 13.3 g, Cholesterol 143.6 mg, Fat 44.2 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 1039.5 mg, Sugar 3.2 g

  • 1 large egg yolk
  • 1 tablespoon seafood seasoning (recommended: Old Bay Seasoning)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon grated lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons cider vinegar
  • 1/2 cup peanut or canola oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced scallions, both white and green parts
  • 1 pound lump blue crabmeat, drained and picked clean of shell
  • 4 cups fresh bread crumbs
  • 1/4 cup chopped parsley leaves
  • About 4 tablespoons unsalted butter
  • Red Cocktail Sauce or Green Cocktail Sauce, recipes follow
  • 4 lemon wedges
  • 1 cup ketchup or chili sauce (recommended: Heinz)
  • 1 tablespoon plus 2 teaspoons prepared horseradish
  • 2 dashes hot sauce (recommended: Tabasco)
  • 1 lemon, juiced
  • 1 teaspoon Worcestershire sauce
  • Combine all the ingredients in a small bowl.

Chesapeake Bay Classic Crab Cakes


Author: Food Network

Time: 1h40m

Yield: 4 servings

Number Of Ingredients: 22

  • Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
  • Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
  • When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
  • Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
  • 8 ounces tomatillos, husked and cut into quarters
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons green hot sauce (recommended: Tabasco)
  • 1 teaspoon chopped garlic
  • 1 teaspoon mustard seeds, toasted
  • 1 teaspoon peeled and grated fresh horseradish
  • Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.
Nutrition Facts:

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon spicy brown mustard
  • 1/4 teaspoon seafood seasoning
  • 1 large egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup seasoned bread crumbs
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon spicy brown mustard
  • 1/2 teaspoon seafood seasoning
  • 1/8 teaspoon pepper
  • 3 cans (6 ounces each) lump crabmeat, drained
  • 1/4 cup canola oil

Crab Cakes With Chesapeake Bay Mayo


Author: Taste Of Home

I Placed My Personal Stamp On My Aunt Ellie's Crab Cake Recipe By Changing Up Some Of Her Ingredients. They're Served With A Tart And Tangy Creamy Sauce. You Can Serve Them On An Appetizer Spread Or As A Terrific First-course At A Formal Dinner.-michelle Critchell, Moon, Virginia

Time: 30m

Yield: 16 appetizers.

Number Of Ingredients: 17

  • In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts:

Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

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