BOB'S CRAB CAKES
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
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
LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
- For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
- Melt 3 tablespoons of 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, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
- Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
- Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
- Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.
BOB'S FAVORITE CRAB CAKES
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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