Best 3 Crab Savannah Recipes
As a seafood lover, you know that there's nothing quite like the succulent, delicate flavor of crab. And when it comes to preparing this versatile crustacean, there are countless ways to do it. Crab Savannah is a classic dish that combines the best of both worlds: the sweet, briny taste of crab with the creamy, cheesy goodness of a casserole. This dish is perfect for a special occasion or a weeknight dinner, and it's sure to please everyone at the table.
Let's cook with our recipes!
PAULA DEEN'S SAVANNAH CRAB CAKES
Peanut oil, nice and hot, gives the crab cakes a nice clean-tasting fry. A squeeze of lemon is all they need after that!
Categories crab cakes Paula Deen
Yield 4-6
Number Of Ingredients 11
Steps:
- In a large bowl, combine the crab, bread crumbs, mayonnaise, scallions, egg, Old Bay seasoning, mustard powder, Worcestershire sauce, and hot sauce. Shape into six 3-inch patties.
- In a large skillet, heat 1/4 inch of oil over medium heat. When the oil is hot, carefully place the crab cakes, in batches, in the pan and fry until the undersides are golden, 4 to 5 minutes. Carefully flip the crab cakes and fry on the other side until golden brown, about 4 minutes. Serve warm, with pretty lemon wedges.
CRAB SAVANNAH
A good friend of mine once said that there was nothing like food in Georgia. Boy was he right! This dish was served to me at a very informal "formal" dinner party. The informality was that we all just sat around and ate and talked. The formality was this dish and believe me, it is something I would never hesitate to serve to anyone. I was very glad he wasn't stingy with the recipe because I think I could eat this at least once a week!
Provided by Redneck Epicurean
Categories Crab
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, saute pepper and onion in butter; add mushrooms and flour.
- Heat half-and-half separately and add gradually to keep consistency smooth.
- Stir in pimiento, salt and white pepper to taste.
- Pick through the crab and remove any shells or foreign objects.
- Add the crab meat and sherry to sauce and heat through.
- Scoop into individual ramekins or custard cups.
- Top with grated cheese and put under oven broiler for a few minutes to brown.
Nutrition Facts : Calories 649.5, Fat 47.3, SaturatedFat 29.3, Cholesterol 188.3, Sodium 695.3, Carbohydrate 13.9, Fiber 0.8, Sugar 2.4, Protein 25.5
SAVANNAH CRAB CAKES
A good friend of ours sent us this recipe preprinted with scrumptious photo on a postcard from his visit to Georgia. Of course, we just had to try it! We served it with recipe #322382 and lemon wedges.
Provided by mersaydees
Categories Crab
Time 35m
Yield 6-8 patties
Number Of Ingredients 9
Steps:
- Melt butter in small skillet. Add celery and onion and saute until transparent; set aside.
- In a large mixing bowl, gently combine crab, 1/4 cup of the breadcrumbs, egg, onion and celery, mayonnaise, parsley and dill.
- Form cakes into 2-inch patties. Do not compress too much. Coat with remaining breadcrumbs.
- Fry in oil 3-4 minutes per side or until golden brown.
Nutrition Facts : Calories 165.3, Fat 6.4, SaturatedFat 2, Cholesterol 86.8, Sodium 373.6, Carbohydrate 10.5, Fiber 0.7, Sugar 1.8, Protein 15.7
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't overcook the crab. Crab meat is delicate and can easily become tough if it's cooked for too long.
- Be careful when handling raw crab. Crab meat can contain bacteria that can cause illness if it's not cooked properly.
- Serve Crab Savannah immediately. This dish is best enjoyed when it's hot and fresh out of the oven.
Conclusion:
Crab Savannah is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy sauce, tender crab meat, and crispy breadcrumb topping, this dish is sure to please everyone at your table. So next time you're looking for a special dish to serve, give Crab Savannah a try. You won't be disappointed!
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