Crab cake recipe?

CRAB CAKES

1 lb. crab meat

1 egg, beaten

1/2 cup Saltines, crushed

1/3 cup fresh parsley, minced

2 tablespoons mayonnaise

1/2 teaspoon paprika or Old Bay seasoning

cayenne pepper or Morton's Hot Salt

onion powder for sprinkling

butter or olive oil for frying

Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.

Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.

In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).

CRAB CAKES 1/2 stick (1/4 cup) unsalted butter, melted and cooled 4 large eggs, beaten lightly 6 tablespoons sour cream 1/4 cup minced fresh parsley leaves (preferably flat-leafed) 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon paprika 1/2 teaspoon salt, or to taste 1/4 teaspoon cayenne, or to taste 2 pounds lump crab meat, picked over 2 cups fine fresh bread crumbs 1/3 cup cornmeal 1/2 cup vegetable oil tarragon tartar sauce as an accompaniment lemon wedges as an accompaniment In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges. Makes about 12 crab cakes, serving 6.

I looked through foodnetwork website and came up with this. I found that this recipe was easy to make, and had the basics of a crab cake and little something special.

If you want a diffrent recipe just look through the site, and defintly the reviews help alot in choosing a recipe.

http://www.foodnetwork.com/food/recipes/recipe/0,,...

Here's a review that I thought would help

"Great recipe. We added 1 teaspoon of Louisiana hot sauce and 2 cloves of garlic. Alternative is to replace the soda crackers with dry Quaker oats. All this recipe needs is a little "kick". "

Hope I helped^-^

Hi ya!! I've stumbled across this in my Intimate Meals from Popular Brands cookbook.

Crab Cakes w/Spicy Olive Sauce

1/4lb (115 g) fresh crab meat,lumps broken up

1tbs (15 ml) Worcestershire sauce

3tbs (45 ml) minced fresh parsley

1/4cup (60 ml) pkgd fine bread crumbs

1 egg

1/2tbs (7.5 ml) butter or margarine

1/2tbs (7.5 ml) vegetable oil

Spicy Olive Sauce

4oz (120 ml) canned unsalted tomato sauce

1/4cup (60 ml) slivered pitted CALIFORNIA Ripe Olives

1/2-1tsp (2.5-5 ml) Louisiana hot sauce or Tabasco

Directions:

Mix crab with Worcestershire sauce,parsley,bread crumbs, & egg. Shape into 4 small cakes. Prepare Spicy Olive Sauce. Saute cakes in butter & oil over med-low heat until golden,turning once,about 2minutes on each side. Serve with sauce. Serves 2

Sauce: Combine tomato sauce,olives & hot sauce in saucepan. Heat

Appox.nutritional analysis per serving with sauce

Calories 232~Protein 17 g~Carbo 15 g~Fat 12 g

Cholesterol 171 mg~Sodium 391 mg

Hope U enjoy this with someone special!! :)

Just substitute Crab Meat for the salmon in my recipe book.

Salmon Croquettes.

3 Large peeled potatoes, chopped.

1 Small onion finely chopped.

2 210 g of Pink salmon, drained and flaked.

1 T Chopped fresh parsley.

2 t Grated Lemon Zest.

¼ C lemon Juice.

1 T Vinegar.

1 Egg, lightly beaten.

¼ C Plain Flour.

S&P.

2 Eggs lightly beaten.

11/2 C Fresh Bread Crumbs.

Oil

(I)

Cook potatoes in boiling water until just tender.

Drain and mash.

Place in a mixing bowl.

Add, onion, salmon, parsley, lemon zest and juice, vinegar, one whisked egg and pepper.

Stir to combine.

(II)

Divide mixture into 16 portions and form into patties or sausage shape.

(III)

Combine flour and pepper and roll the patties or croquettes to cover. Shake off excess flour and dip in the two beaten eggs, then into the crumbs to coat evenly. Store in the refrigerator for 3 hours.

(IV)

Heat oil in a deep fry pan and lower a few at a time into medium hot oil for about 5 minutes turning over.

Remove and drain on paper towels and keep warm.

At the end of step three they can be refrigerated for up to a couple of days.

check out http://sumiram2006.googlepages.com/dessert

It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..