Best Crab Cakes On Toast With Aleppo Lemon Mayo Recipes

LORI'S FAMOUS CRAB CAKES

Lori's Famous Crab Cakes image

These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!

Provided by SLJ6

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 45m

Yield 6

Number Of Ingredients 17

Ingredients

⅓ cup dry bread crumbs
¼ green bell pepper, seeded and diced
¼ red bell pepper, seeded and diced
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
½ teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
¼ teaspoon Old Bay TM seasoning
¼ teaspoon dry mustard
¼ teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
½ cup dry bread crumbs
1 cup canola oil for frying

Steps:

In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g

CRAB CAKES WITH CILANTRO MAYONNAISE

Crab Cakes With Cilantro Mayonnaise image

This recipe is on the box of Kellogg's Corn Flake Crumbs. The mayonnaise is much better if made the day before making crab cakes. The crab cakes are moist and crisp.

Provided by PaulaG

Categories Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup mayonnaise (I use fat free salad dressing.)
1/2 cup chopped cilantro
1/2 lemon, juice of
6 -8 drops red hot pepper sauce
2 cups corn flake crumbs
1 lb crabmeat
1/4 cup diced green pepper
2 tablespoons cilantro, chopped
3 tablespoons mayonnaise or 3 tablespoons fat-free salad dressing
3 teaspoons Dijon mustard
1 teaspoon red hot pepper sauce
1 egg (I use egg substitute.)
salt
pepper
3 tablespoons olive oil, divided

Steps:

Mix the ingredients for the mayonnaise and set aside.
If making day before, refrigerate until ready to use.
Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
Divide the mixture into 12 equal portions and form into cakes.
Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
Add additional oil as needed to keep the crab cakes from sticking.
Serve topped with the cilantro mayonnaise.

EASY CRAB CAKES

Easy Crab Cakes image

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 cup seasoned bread crumbs, divided
2 green onions, finely chopped
1/4 cup finely chopped sweet red pepper
1 large egg, lightly beaten
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon butter

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.

Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

BEST EVER CRAB CAKES

Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

Ingredients

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

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.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g