Best 5 Cranberry Crab Cakes Recipes
When the tangy burst of cranberries harmonizes with the sweet and savory taste of crab, an extraordinary culinary experience awaits. Cranberry crab cakes emerge as a delightful dish, offering a vibrant symphony of flavors and textures. Whether served as a sophisticated appetizer or a delectable main course, these crab cakes are guaranteed to enthrall your taste buds. Embark on a culinary journey to discover the perfect recipe for cranberry crab cakes, a dish that promises to captivate and tantalize your senses with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY CRAB CAKES
These are baked, not fried, so healthier! And they turn out crispy! (just make sure to spray cakes before coating and refrigerate for 1 hour before baking!) NOTE: Frozen whole cranberries can be used. No need to thaw.
Provided by Outta Here
Categories Crab
Time 1h40m
Yield 12 cakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.
- Gently stir in beaten egg. Form mixture into 12 (3-inch) patties.
- Spray both sides with nonfat cooking spray.
- Spread remaining bread crumbs on a sheet of waxed paper.
- Coat each patty; refrigerate for 1 hour.
- Preheat oven to 400°F.
- Spray baking sheet with nonfat cooking spray.
- Place patties on sheet and bake 20 minutes or until crispy, turning over half way through.
- Serve hot with lemon wedges.
Nutrition Facts : Calories 229.2, Fat 7.5, SaturatedFat 3.8, Cholesterol 107.7, Sodium 434.1, Carbohydrate 14.3, Fiber 1.2, Sugar 2.5, Protein 25
SAGE AND CRANBERRY CRAB CAKES
Categories Shellfish
Number Of Ingredients 11
Steps:
- 1. Mix mayonnaise, cranberries and spices in small bowl; set aside. 2. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly. 3. Gently mix crabmeat and corn bread in large bowl. Add egg, mayonnaise and celery mixture; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes. 4. Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.
SAGE AND CRANBERRY CRAB CAKES RECIPE RECIPE - (4.6/5)
Provided by rrxing
Number Of Ingredients 11
Steps:
- Mix mayonnaise, cranberries, sage, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly. Gently mix crabmeat and corn bread in large bowl. Add egg, and mayonnaise and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes. Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once.
CRANBERRY CRAB CAKES
These are baked, not fried, so healthier! And they turn out crispy! (just make sure to spray cakes before coating and refrigerate for 1 hour before baking!) NOTE: Frozen cranberries can be used. No need to thaw.
Provided by Mikekey *
Categories Seafood Appetizers
Time 1h50m
Number Of Ingredients 11
Steps:
- 1. In a medium bowl, toss crab with 1/4 cup bread crumbs and cheese, yogurt, green onions, parsley, lemon juice, garlic and cranberries.
- 2. Gently stir in beaten egg. Form mixture into 12 (3-inch) patties. Spray both sides with nonfat cooking spray.
- 3. Spread remaining bread crumbs on a sheet of waxed paper. Coat each patty with bread crumbs; refrigerate for 1 hour.
- 4. Preheat oven to 400°F. Spray baking sheet with nonfat cooking spray.
- 5. Place patties on sheet and bake 20 minutes or until crispy, turning over half way through. Serve hot with lemon wedges. Top with some aioli or tarter sauce if desired.
CRAB CAKES WITH CRANBERRY REMOULADE RECIPE
Provided by Texaschef11
Number Of Ingredients 17
Steps:
- 1. Heat 2 ounces of clarified butter and sauté the peppers and scallions until tender. Transfer to a mixing bowl, let cool and stir in mayonnaise, mustard, egg, and cajun seasoning. Mix well. 2. Gently fold in crabmeat, dried cranberries, and panko and form mixture into 54-1 1/2 ounce balls. Bread each cake in regular breadcrumbs and refrigerate for at least 30 minutes before cooking. 3. Use remaining 8 ounces clarified butter to sauté crab cakes until golden on each side. Serve 2 per person with 2 ounces of cranberry remoulade (recipe follows). Garnish with baby greens and lemon wedges. CRANBERRY REMOULADE: 1. In stainless steel bowl, combine mayonnaise, scallions, capers, and Ocean Spray Whole Berry Cranberry Sauce. Refrigerate until needed. Makes 27 Servings
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Be gentle when mixing the crab cakes to avoid breaking up the crab meat.
- Don't overcook the crab cakes, or they will become tough.
- Serve the crab cakes immediately with your favorite dipping sauce.
- For a crispy exterior, pan-fry the crab cakes in a little oil until golden brown.
- To bake the crab cakes, preheat the oven to 375°F and bake for 15-20 minutes, or until heated through.
- To make the cranberry sauce, simply combine the cranberries, sugar, and water in a saucepan and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until the cranberries are softened.
Conclusion:
Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even as a sandwich filling. With their delicate crab flavor and crispy exterior, these crab cakes are sure to be a hit with everyone at your table.
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