Crab Cakes With Green Onion And Dill Recipes

PERFECT CRAB CAKES WITH GREEN ONIONS

Steps:

• Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
• Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
• About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

CRAB CAKES WITH GREEN ONION AND DILL

Steps:

• Mix 2 cups breadcrumbs, crabmeat, onion, dill, and Old Bay seasoning in large bowl until well combined. Stir in mayonnaise, mustard, and lemon juice. Season mixture with salt and pepper. Stir in egg. Form mixture into eight 1/2-inch-thick patties. Place remaining 1 cup breadcrumbs on plate. Coat crab cakes with breadcrumbs. Transfer to baking sheet. Refrigerate at least 30 minutes and up to 4 hours.
• Melt butter in heavy large skillet over medium heat. In 2 batches, sauté crab cakes until golden, about 3 minutes per side. Serve hot.

PERFECT CRAB CAKES WITH GREEN ONIONS

Steps:

• Mix egg,mayonnaise,green onions, Old Bay and hot sauce in a small bowl until mayonnaise is completely incorporated, then set aside.
• Lightly break up crabmeat in a medium bowl.
• Add milk; toss gently to coat.
• Add crushed saltines;toss gently to combine.
• Add egg mixture;gently toss, once again, to combine.
• Using a 1/3 cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake; repeat to make 8 cakes.
• (Can be covered with plastic wrap and refrigerated up to 8 hours ahead.).
• About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat.
• Carefully add crab cakes; saute, turning once, until golden brown, about 3 minutes per side.
• Transfer to a paper towel-lined plate.
• Serve immediately with lemon wedges.

CRAB CAKES WITH GREEN ONIONS

Steps:

• Mix egg, mayonaise, onion tops,Old Bay,and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
• Lightly break up crabmeat in a medium bowl.
• Add milk and toss gently to coat.
• Add crushed saltines and toss gently to combine.
• Add egg mixture, gently toss, once again, to combine.
• Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake.
• Repeat to make 8 cakes. Can be covered with plastic wrap and refrigerated up to 8 hours ahead.
• About 10 minutes before serving, heat oil in a 12 inch skillet over medium to medium-high heat.
• Carefully add crab cakes and saute', turning once, until golden brown, about 3 minutes per side.
• Transfer to a paper towel-lined plate.
• Serve immediately with lemon wedges and/or your favorite tartar sauce.

CRAB, PROSCIUTTO & GREEN ONION POTATO CAKES! #5FIX

Steps:

• Mix all ingredients well & form into patties. Fry on a non stick skillet for 6-7 minutes per side until lightly browned.