Best 2 Anti Crabby Cake Recipes

Anti-crabby cakes are a delicious and healthy alternative to traditional crab cakes. Made with a combination of seafood, vegetables, and spices, these cakes are packed with flavor and nutrients. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next party, anti-crabby cakes are sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

CRABBY CAKES

Crabby Cakes image

Provided by Food Network

Categories main-dish

Time 1h45m

Yield 10 (3-ounce) cakes

Number Of Ingredients 18

Ingredients

1-cup bread crumbs
1 pound crabmeat, shredded and picked over to remove shells and cartilage
1/2 green pepper, diced small
1/2 red pepper, diced small
1/4 cup carrot, shredded
1/2 small red onion, diced
1 egg, beaten
1/2 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon dry mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
Vegetable oil, for frying
Special sauce, recipe follows
1 cup mayonnaise
1/2 teaspoon dry mustard
2 tablespoons honey
2 tablespoons cayenne pepper

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.

CRABBY CRAB CAKES

Crabby Crab Cakes image

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

Ingredients

1 pound fresh lump crab meat
1 egg
1 tablespoon Dijon mustard (optional)
Salt and freshly ground black pepper to taste
2 tablespoons flour, more for dredging
2 tablespoons extra-virgin olive oil or neutral oil, like canola or grape-seed
4 tablespoons butter (or use a total of 4 tablespoons oil)
Lemon wedges

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.

Tips:

Choose the freshest crab meat possible. Fresh crab meat should have a sweet, delicate flavor and a firm texture. Avoid crab meat that is mushy or has a strong fishy odor.
Use a variety of crab cakes recipes. There are many different ways to make crab cakes, so experiment until you find a recipe that you like. Some popular variations include adding vegetables, herbs, and spices to the crab mixture.
Don't overmix the crab mixture. Overmixing can make the crab cakes tough. Mix the ingredients just until they are combined.
Form the crab cakes gently. Use your hands to gently form the crab mixture into patties. Avoid pressing the crab cakes too firmly, or they will be tough.
Cook the crab cakes over medium heat. Cooking the crab cakes over medium heat will help to prevent them from burning. Cook the crab cakes for about 3-4 minutes per side, or until they are golden brown and cooked through.
Serve the crab cakes with your favorite dipping sauce. Some popular dipping sauces for crab cakes include tartar sauce, cocktail sauce, and remoulade sauce.

Conclusion:

Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even as a sandwich. With so many different recipes to choose from, there is sure to be a crab cake recipe that everyone will enjoy. So next time you are looking for a seafood dish to make, give crab cakes a try. You won't be disappointed!