Crab Cupcakes Recipes

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

CRAB CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with red paper liners.
• Whisk together the flour, baking powder and salt in a bowl. Beat the butter in a separate bowl with an electric mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until light and creamy, about 3 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla.
• Beat in the flour mixture in 3 batches on low speed, alternating with the milk in 2 additions, then beat on medium-high speed until just combined.
• Divide the batter among the paper liners. Bake until the tops spring back and a tester inserted in the centers comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove the cupcakes to a baking rack to cool completely.
• For the buttercream: Beat the butter in a bowl with an electric mixer on medium-high speed until light, about 1 minute. Add the confectioners' sugar, vanilla and salt and beat on low to combine, then increase speed to medium-high and beat until light and creamy, about 3 minutes. Beat in the milk, a tablespoon at a time, to make a spreadable frosting.
• Reserve about 1/3 cup frosting and transfer the rest to a piping bag fitted with a large star tip. Pipe the frosting on the cupcakes.
• For the decoration: Top the cupcakes with the crushed rock candy to resemble waves.
• Split the macarons open. Stick 2 halves of the flat gummies near the top at 10 and 2 o'clock of each macaron for the crab claws. Press 3 licorice pieces under each claw for the crab legs. Spread a 1/2- to 1-teaspoon dollop of frosting on top to adhere the appendages and sandwich the macaroon back together. Make sure the claws and legs are stuck into the frosting. Glue 2 small round red gummy candies to the top of each macaron using a little more frosting. Stick an eye on top of each red gummy candy with a little more frosting. Press a macaron crab on top of each cupcake.
• For the beach: Spread the turbinado sugar on a serving tray to resemble sand. Line the rock candy along one edge to resemble the surf. Stick the crabs in the sand, adding the gummy sea creatures to the surf and sand.

CRAB CAKES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
• Add the crabmeat, season with salt and pepper and stir to combine.
• Add the breadcrumbs and mix just to combine.
• Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
• Coat the cakes lightly with flour, and shake off any excess.
• In a large skillet set over medium heat, melt the butter.
• Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
• Serve warm with tartar sauce and lemon wedges.
• Enjoy!

EASY CRAB CAKES

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.