Bobs Crab Cakes Recipes

BOB'S CRAB CAKES

Bob's Crab Cakes image

When I had my first crab cake, I was hooked from the first bite. I tried many recipes, adding and taking out ingredients until I found what I was looking for. I've used this recipe for more than 30 years.-Bob Kolwyck, Germantown, Tennessee

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 8 crab cakes.

Number Of Ingredients 10

Ingredients

2 slices day-old bread, cut into 1/4-inch cubes
1 egg, lightly beaten
1 tablespoon dried parsley flakes
1 tablespoon lemon juice
1 tablespoon mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon pepper
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 tablespoons canola oil

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.

Nutrition Facts : Calories 213 calories, Fat 6g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 568mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

BOB'S FAVORITE CRAB CAKES

BOB'S FAVORITE CRAB CAKES image

Categories Shellfish Bake

Yield 6 each

Number Of Ingredients 10

Ingredients

1 lb lump blue crab meat
2-3 tsp minced shallots
2-3 tsp fresh minced parsely
1 tsp old bay seasoning
1/2 cup heavy cream
1/2 cup crushed ritz crackers + 1/2 cup for rolling
1 slightly beaten egg
1 tbsp Lea & Perrins Worcestershire sauce
1 tsp Dijon mustard
salt & pepper

Steps:

Getnly fold all of the above ingredients together in a bowl. Form into considerable size balls & gently roll in crushed ritz crackers. Place on cookie sheet coated with cooking spray. Gently press down. Bake at 375 for about 8 min. Flip and cook for about 5-10 minutes longer. (Do not let dry out) *mix can be refrigerated for 30-60 minutes for easier handling prior to cooking.

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