CRAB CAKE BITES
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.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 36
Number Of Ingredients 15
Steps:
- 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
CRAB CAKES WITH GARLIC MAYONNAISE
Great little before dinner nibblers! I recommend serving on pieces of lettuce leaf for easier handling. The recipe came from Food & Drink - the best of the decade!
Provided by CountryLady
Categories Crab
Time 25m
Yield 36 crab cakes
Number Of Ingredients 20
Steps:
- CRAB CAKES: Combine first 8 ingredients in a bowl.
- Flake crab meat& stir into mixture.
- Season to taste& add hot pepper sauce.
- Combine corn meal& flour on a plate.
- Form crab mixture into 1 tbsp sized balls, flatten slightly, roll in corn meal flour mixture& place on a baking sheet that has been brushed with melted butter.
- Drizzle more melted butter on each crab cake& bake in preheated 450F oven, turning once for 15 minutes or until crisp.
- GARLIC MAYO: Whisk all ingredients in a bowl.
- Serve with crab cakes.
Nutrition Facts : Calories 53, Fat 2.9, SaturatedFat 0.9, Cholesterol 14.3, Sodium 170.1, Carbohydrate 4, Fiber 0.2, Sugar 0.4, Protein 2.8
GARLIC-GOOD CRAB "CAKES"
Provided by Food Network
Categories main-dish
Time 52m
Yield 6 servings as a luncheon dish or makes 24 appetizers
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Take 3 sheets of phyllo at a time, butter and roll up, jelly-roll style. Cut into fourths. Press, cut side down, into muffin pan cups. Press with fingers to flatten and work slightly up the sides of cup. Brush cups with melted butter. Repeat with remaining phyllo sheets, for a total of 24 cups.
- To prepare filling, place garlic, with tough bottoms cut off, in a plastic bag. Pound with the side of a meat cleaver. Remove skins and place crushed garlic in a deep microwave safe bowl. Add lemon juice and water. Cover and microwave for 2 minutes.
- Add cream cheese to garlic and cream together. Add beaten eggs, feta, crab, and 1 cup of the bread crumbs and mix well. Add cayenne pepper and mix again. Spoon mixture into each phyllo cup, distributing evenly, about 1 tablespoon of mixture per phyllo cup. Sprinkle remaining bread crumbs over the crab mixture (about 1 teaspoon per phyllo cup) and lightly dust the top of each with paprika.
- Bake for 25 minutes. Carefully remove each phyllo cup/crab "cake" onto a cooling rack. Serve warm or at room temperature.
CLASSIC CRAB CAKES WITH CHILE GARLIC MAYONNAISE
Provided by Kelsey Nixon
Time 1h32m
Yield serves 4
Number Of Ingredients 13
Steps:
- Chile Garlic Mayonnaise Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
- Classic Crab Cakes Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; saute 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
CRAB CAKES WITH RED CHILI MAYONNAISE
Provided by Craig Common
Categories Sauté Oscars Father's Day Mayonnaise Lemon Crab Bell Pepper Jalapeño Bon Appétit
Yield Makes 8
Number Of Ingredients 11
Steps:
- Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
CRAB CAKES WITH CHESAPEAKE BAY MAYO
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
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 17
Steps:
- 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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