Best 9 Quick Carolina Crab Cakes Recipes
In the realm of seafood delicacies, crab cakes stand out as a culinary masterpiece. Originating from the coastal haven of the Carolinas, these delectable patties are a testament to the region's rich seafood heritage. Quick Carolina crab cakes offer a delightful blend of flavors and textures, making them a popular choice for both casual meals and special occasions. Whether you're a seasoned chef or a novice in the kitchen, this guide will provide you with an array of tantalizing recipes for quick Carolina crab cakes, ensuring a delicious and unforgettable dining experience.
Here are our top 9 tried and tested recipes!
QUICK CAROLINA CRAB CAKES
I never used to make crab cakes at home until I created this recipe. They're spiced just right, and the mustard-mayo sauce is the perfect accent. -Katie P. Sloan, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the first 5 ingredients. Cover and refrigerate., In another bowl, combine the first 10 crab cake ingredients. Fold in crab. Refrigerate for 30 minutes., In a large skillet, heat oil over medium heat. Drop crab mixture by 1/4 cupfuls into the pan; cook until golden brown, 3-5 minutes on each side. Serve with sauce.
Nutrition Facts : Calories 553 calories, Fat 46g fat (8g saturated fat), Cholesterol 206mg cholesterol, Sodium 875mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein.
EASY CRAB CAKES
Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
QUICK & EASY CRAB CAKE RECIPE
No longer just for weddings and restaurant menus, try our easy crab cake recipe can be made at home. STOVE TOP Stuffing Mix is the key to every tasty bite.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add boiling water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min.
- Add crabmeat and eggs; mix lightly. Shape into 6 patties.
- Melt butter in large skillet on medium heat. Add crab patties; cook 5 min. on each side or until heated through and lightly browned on both sides. Serve with lemon wedges.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 155 mg, Sodium 760 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 2 g, Protein 14 g
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
CHUCK'S CRAB CAKES
You're sure to impress with Chuck Hughes' easy crab cakes served with a side of spicy mayo.
Provided by Chuck Hughes
Time 35m
Yield 8 crab cakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the crab cakes: In a large bowl, combine the crab, crackers, mayonnaise, chives, mustard, lemon zest and egg. Mix together well. Form palm-sized cakes and place them on a baking tray covered with parchment paper. In a pan, heat the olive oil over medium-high heat and cook the crab cakes in batches, about 2 minutes on each side. Put them back on the baking tray and in the oven for 10 minutes.
- For the spicy mayo: Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper.
- When ready to serve, garnish the crab cakes with a dollop of spicy mayo.
Nutrition Facts : Calories 208, Fat 13 grams, SaturatedFat 1 grams, Cholesterol 96 milligrams, Sodium 442 milligrams, Carbohydrate 5 grams, Protein 17 grams
CAROLINA BLUE CRAB CAKES RECIPE - (4.5/5)
Provided by jenlin
Number Of Ingredients 12
Steps:
- 1. In a large bowl, mix together all ingredients except for crabmeat and vegetable oil. 2. Gently fold in crabmeat and combine. 3. Form into patties, using about ½ cup of mixture for each patty. 4. Heat oil in a large, nonstick skillet over medium or medium-high heat 5. Gently place crab cakes in skillet. Fry approximately 3-4 minutes on each side or until golden brown. 6. Place on plate lined with paper towels to absorb any excess oil. Serve immediately.
CAROLINA CRAB CAKES
Make and share this Carolina Crab Cakes recipe from Food.com.
Provided by kyle martin
Categories Crab
Time 10m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Gently mix first 5 ingredients.
- Whip cream, chives and capers in a food processor.
- Gently fold cream mixture into crab mixture.
- Form into two cakes.
- Coat lightly with breadcrumbs.
- Saute to golden brown.
- Serve over rice and collard greens.
- Drizzle with whole grain mustard vinaigrette.
Nutrition Facts : Calories 1440.6, Fat 133.8, SaturatedFat 29.1, Cholesterol 253.7, Sodium 1095.3, Carbohydrate 9.5, Fiber 2.9, Sugar 1.1, Protein 53.6
QUICK & EASY CRAB CAKES
Thanks to stuffing mix, these yummy crab cakes stay crispy golden on the outside and moist and fluffy on the inside! I got this recipe from a Kraft Foods magazine.
Provided by suzyhomemakerwannabe
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix stuffing mix, water, mayo, crabmeat, tarter sauce and onion.
- Cover and refridgerate for 10 minutes.
- Heat a large skillet sprayed with cooking spray on medium heat.
- Shape 1/3 cupfuls of the mixture into patties, add to skillet in batches.
- Cook 3 mintues on each side or until golden brown on both sides, being careful when turning.
Nutrition Facts : Calories 213.5, Fat 5.7, SaturatedFat 0.9, Cholesterol 27.5, Sodium 1018.2, Carbohydrate 26.1, Fiber 1.1, Sugar 3.8, Protein 13.7
CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- Add the crabmeat, season with salt and pepper and stir to combine.
- Add the breadcrumbs and mix just to combine.
- Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- Coat the cakes lightly with flour, and shake off any excess.
- In a large skillet set over medium heat, melt the butter.
- Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- Serve warm with tartar sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
Tips:
- Always use fresh crab meat for the best flavor. If you can't find fresh crab, frozen crab meat is a good substitute. - If you don't have Old Bay seasoning, you can use a combination of paprika, garlic powder, onion powder, and celery salt. - To make the crab cakes easier to form, chill the crab mixture for at least 30 minutes before cooking. - Be careful not to overcook the crab cakes. They should be cooked through but still moist. - Serve the crab cakes with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce.Conclusion:
Carolina crab cakes are a delicious and easy-to-make seafood dish that can be enjoyed as an appetizer or main course. With their crispy exterior and tender, flavorful interior, these crab cakes are sure to be a hit with your family and friends. So next time you're looking for a quick and easy seafood recipe, give Carolina crab cakes a try. You won't be disappointed!
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