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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.
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:
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.
These crab cakes are loose to maintain the crab flavor. They will not be as tightly packed as other crab cakes and may fall apart a bit, but they taste awesome!
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. Mist the crab ...
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and ...
Step 1, Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Step 2, Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3 ...
Spread the cut sides of the buns with some of the lemon mayonnaise. Sprinkle with diced red onion. Serve the crab cakes on the buns with tomatoes, lettuce and the bacon. Serve with pickles.