Best Fake Crab Crabby Cakes Recipes
ANTI-CRABBY CAKE
Crabbiness be gone! This cake will win you over with its sweet pineapple and super moist texture. Absolutely fab.
Provided by Sarah Farrand
Categories Cakes
Time 40m
Number Of Ingredients 12
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!!
CRABBY CRAB CAKES
Getting the most out of crab cakes often means putting the least into them. Since crab has the best texture and subtlest flavor of all crustaceans, the best crab cakes are those that showcase the crab, not another ingredient. The loose mix is best chilled before shaping, but it is essential to chill it again for a half-hour or so (longer is better) before cooking. When cold, the cakes will hold together, and once the egg, the binding agent, does its work, they will retain their shape until attacked with a fork.
Provided by Mark Bittman
Categories seafood, appetizer, main course
Time 1h
Yield 4 crab cakes
Number Of Ingredients 8
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.
FAKE CRAB CAKES
These simple, all-natural fake crab cakes are quickly made from shredded zucchini, seafood seasoning, egg, and bread crumbs.
Provided by Butch Chaney
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 11.6 g, Cholesterol 93 mg, Fat 3.5 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 0.9 g, Sodium 935.1 mg, Sugar 2.6 g
CRABBY CAKES
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 10 (3-ounce) cakes
Number Of Ingredients 18
Steps:
- Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through. Serve with special sauce.
- In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.
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