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This Maryland-style crab cake recipe with tartar sauce features jumbo lump crabmeat and very little filler – just enough so they don’t fall apart in the pan.
Shape into bite-sized crab cakes. Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.
These crowd-pleasing crab cakes are a no-brainer for parties and get-togethers. They're easy to make — and ready in under an hour. Plus, their size makes them just as perfect for cocktail hours ...
Crab cakes are as suited to an everyday dinner as they are to a special occasion, and they're easy to make. We've assembled top-pick recipes from Food Network stars to add to your repertoire anytime.
Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root. Garlic Aioli with Celery Root:
Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat.
Ingredients: Deselect All, 4 slices soft white bread, 1 1/2 tablespoons dry white wine, 2 cups backfin crabmeat from a refrigerated tin, Salt, 2 cups jumbo lump crabmeat from a refrigerated tin ...
These deliciously crisp cakes are loaded with sweet crab. Not overmixing and allowing the mixture to rest before cooking helped the crab cakes hold their shape better, as did cooking them in an ...
Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
Crab Cakes: 1 pound crab claw meat. 1 pound jumbo lump crab meat. 1/2 cup panko breadcrumbs 1/3 cup mayonnaise 2 tablespoons chopped fresh parsley 1 tablespoon Dijon mustard