Hcg Crab Cakes Recipes

THE BEST CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

TRADITIONAL CRAB CAKES - HCG PHASE 2

Steps:

• Preheat oven to 350.
• In a small bowl combine all ingredients and form into small cakes.
• Press crab cakes into muffin tins and bake for 10-20 minutes, until tops are slightly toasted.
• Alternatively, the crab mixture can be sautéed until warm and served over a green salad.

INA GARTEN CRAB CAKES

Steps:

• In a large saucepan place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper.
• Over medium-low heat cook the vegetables until they are soft, it takes about 15 to 20 minutes.
• Remove the vegetables from heat and leave them to cool to room temperature.
• In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.
• Add the cooked vegetable mixture and mix well.
• Cover and chill in the refrigerator for about 30 minutes.
• After the 30 min is passed, get off the mixture from the refrigerator and use your hand to shape it into bite-sized crab cakes.
• In a Deep frying pan Heat 4 tablespoons of unsalted butter and 1/4 cup olive oil for frying over medium heat in a large saute pan. The oil temperature should reach between 359°F - 375°F before frying the crab cakes.
• Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.
• Drain on paper towels, then keep them warm in a 250-degree oven and serve hot.

HCG CRAB CAKES

Steps:

• Grind grissini (or melba toast) into powder and place in a small dish. In a bowl combine crabmeat and remaining ingredients. Mix well and form into patties. Coat each side of patty with grissini powder. Brown in a non-stick skillet over MED heat for 3 minutes each side or place on George Forman for 4-5 minutes. Serve immediately.

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.