THE BEST BAKED CRAB CAKES
This baked crab cake recipe is packed with fresh crab and pairs perfectly with a homemade lemon mayo sauce. Bake for 25-30 minutes at 375 degrees.
Provided by Laney Schwartz
Categories Seafood
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Sauté shallot and garlic over low heat for about 5 minutes or until soft. Set aside to cool slightly.
- Combine crab meat, mayonnaise, salt, egg white, and corn flake crumbs into a large bowl. Mix together using a fork, slightly breaking up the crab meat until the mixture is well combined. If mixture is too dry, add a little more mayonnaise. If the mixture is too wet, slowly add a little more corn flake crumbs.
- Add the sautéd shallot and garlic to the crab mixture.
- Form crab cakes into individual patties and place on a parchment lined baking sheet. About a half cup for each patty, or a handful. Place formed patties in the fridge for 30-60 minutes.
- Preheat oven to 375 degrees. Bake for 15-20 minutes on one side, then flip and continue baking for another 10 minutes. Cakes should be a nice golden brown color.
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
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.
BAKED FLAXSEED CRAB CAKES
You don't have to book a reservation at your favorite seafood house to dig into flaky crab cakes-just make these simple ones in your broiler at home! Crab is an overlooked superfood, low in calories and high in complete protein, vitamin B12, and zinc, all key building blocks of your body and brain. Flaxseeds and hemp seeds bring in fiber and protein, so you stay full longer. If you spy reddish microgreens or fresh nasturtiums at your local farmers' market, they will make lovely garnishes for this gourmet meal and add a spicy note.
Provided by Drew Ramsey, M.D.
Categories HarperCollins Crab Seafood Shellfish Healthy Quick and Healthy Bake Herb Green Onion/Scallion Dinner Summer Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven. Coat a baking sheet with olive oil cooking spray.
- Pick through the crabmeat to make sure there aren't any shells. Set aside.
- Put the scallions, fresh herbs, mayonnaise, and flaxseeds in a large bowl and stir well to combine. Add the crabmeat and give it a gentle toss.
- Place the oats, hemp seeds, and seafood seasoning on a plate. Toss with your fingers to mix.
- Form the crabmeat mixture into four 4-inch-wide patties and press into the oat-seed mixture. Transfer to the prepared baking sheet. Mist the tops with olive oil cooking spray and transfer to the oven. Broil for 3-5 minutes until the tops are golden.
- Place the romaine in a large bowl along with the olive oil and the vinegar and toss well. Divide the romaine salad among four plates. Top each plate with two crab cakes and serve immediately.
BAKED CRAB CAKES
Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee's Amelia Sunderland. TIP: For a heftier "burger," make two larger patties and serve on buns.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. , Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts : Calories 228 calories, Fat 12g fat (5g saturated fat), Cholesterol 198mg cholesterol, Sodium 619mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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