Fake Crab Crabby Cakes Recipes

FAKE CRAB CAKES

Steps:

• Combine zucchini, egg, bread crumbs, and seafood seasoning in a bowl. Form into 2 patties.
• Spray a skillet with cooking spray and heat over medium heat. Fry patties until golden brown, about 5 minutes per side.

CRABBY CRAB CAKES

Steps:

• Gently combine crab, egg, mustard, salt, pepper and 2 tablespoons flour. Cover mixture, and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover crab cakes with more plastic wrap, and refrigerate them for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
• Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in the flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
• Cook, rotating cakes in pan as necessary to brown the first side, 5 to 8 minutes. Turn, and brown the other side (it will take slightly less time). Serve cakes hot, with lemon wedges.

IMITATION CRAB CAKES

Steps:

• Heat 1 tablespoon oil in a non-stick skillet over medium heat.
• Saute green onions briefly until tender.
• Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, lemon, salt and pepper with your hands. Work the ingredients together so they start to stick together.
• Form into 1/2 inch thick patties.
• Heat 1 tablespoon oil in the non-stick skillet over medium-medium high heat. * works really well on a flat griddle.
• Cook cakes until nicely browned on each side.
• Drain briefly on paper towels and serve hot.

FAKE CRAB CRABBY CAKES

Steps:

• Combine crabcake ingredients (except oil) in a large bowl,adding bread crumbs last to bind.
• Roll mixture into 3 oz cakes and then roll in some extra bread crumbs to coat.
• Place in freezer for 1 hour.
• Saute in just a bit of oil in a hot nonstick skillet until each cake is golden brown on both sides(1 minute per side), then bake in preheated 350 F oven for 5 minutes.
• Sauce: Mix together in a small bowl and chill well.

BAKED CRAB CAKES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

ANTI-CRABBY CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Put all cake ingredients into a large mixing bowl and blend by hand to combine. No need to bust out the beaters for this one, but you can if you want to!
• 3. Pour mixture into a 9x13 glass pan. You do not need to grease, flour, spray, etc. Trust me.. it comes out perfect without! Bake 30-40 minutes until just golden and baked through.
• 4. You'll want to frost the cake while still warm, so prepare your frosting as your cake bakes. You can frost when cooled all the way, too, but it is just easier to frost warmer. Simply add your frosting ingredients into a large bowl and beat until combined and smooth.
• 5. Spread the frosting on the warm cake right in the pan. Let cool, then refrigerate. Serve cold and 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.

EASY CRAB CAKES WITH PANKO

Steps:

• Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
• Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
• Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

CRABBY CRAB CAKES

Steps:

• Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.
• Cover; and put in freezer for 5 minutes.
• Shape mixture into 4 hamburger-shaped patties.
• Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
• Put flour for dredging in a bowl.
• Combine oil and butter in 12-inch skillet, and turn heat to medium.
• When butter melts and its foam subsides, gently dredge a crab cake in flour.
• Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
• Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes.
• Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.