How To make Crab Cakes with Dill Mayonnaise
2 c Soft breadcrumbs
8 oz Crabmeat or imitation crab
2 Eggs
1/4 c Green onions; minced
3 tb Celery; minced
1 ts Lemon juice
1/2 ts Garlic salt
1/4 ts Pepper
-COATING: 1/2 c Plain dried bread crumbs
1/4 ts Garlic salt
-OIL AND MAYONNAISE 1/4 c Wesson oil
1 Recipe dill mayonnaise
-DILL MAYONNAISE 1 lg Egg
1 ts Dried dill weed
1/2 ts -salt
1/4 ts Dry mustard
1/4 ts White pepper
1 c Wesson oil
1 tb Lemon juice
In a large bowl, mix together all crabcake ingredients. Shape mixture into 6 patties. Handle gently, patties are soft. On plate, combine coating ingredients. Place each pattie onto coating mix and pat on coating. Place coated patties onto baking sheet. Let stand 15 minutes. In large skillet, heat oil and fry patties over medium heat until golden brown about 3 to 5 minutes on each side. Serve with Dill Mayonnaise. Makes 6 patties. DILL MAYONNAISE: In blender container, place egg, dill, salt, mustard and white pepper. Cover and blend at medium-high speed 10 seconds. With blender running, begin adding oil through opening in blender cover in a very thin stream. When about 1/4 cup oil remains and mayonnaise is thick, blend in lemon juice. With blender still running, add remaining oil in thin stream. Blend mayonnaise until very thick, stopping occasionally to stir in any unincorporated oil if necessary. Refrigerate until ready to used. Source: Abilene Reporter News Southern Living Cooking School 4-25--93
How To make Crab Cakes with Dill Mayonnaise's Videos
Keto Crab Cakes with Smoky Remoulade
Keto Crab Cakes is a delicious and impressive dinner minus all the carbs! This melt in your mouth, crispy, keto friendly crab cakes garnished with an easy, smoky remoulade sauce is the best of the best!
2 Net Carbs
Printable Recipe Link:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
INGREDIENTS
2 Tablespoons Avocado oil for frying (My favorite brand on Amazon (affiliate link)
For the Crab Cakes
2 Large eggs, beaten
2 1/2 Tablespoons Mayonnaise
1 1/2 teaspoons Dijon Mustard
1 teaspoon Worcestershire Sauce
1 teaspoon Creole seasoning (My favorite brand on Amazon (affiliate link)
1/4 teaspoon Salt
1/4 cup Diced celery
2 Tablespoons chopped fresh parsley
1 Pound lump crab meat
1/2 Cup almond flour (My favorite brand on Amazon (affiliate link)
For the Remoulade
1 Cup Mayonnaise
3 Tablespoons Dill Pickle Relish
2 teaspoons Dijon Mustard
2 Tablespoons Minced white onion
2 Tablespoons lemon juice
1 teaspoon Smoked paprika
1/2 teaspoon Dried dill
Salt and pepper to taste
EQUIPMENT
Meat Thermometer (My favorite brand on Amazon (affiliate link)
INSTRUCTIONS
Combine all the ingredients for the crab cakes in a large bowl and mix well.
Form into eight crab cake patties and set aside on a plate.
Heat the avocado oil in a large skillet over medium heat.
Cook the crab cakes for about six minutes on each side or until internal temp. thermometer reads 165F.
For the remoulade sauce, mix all your ingredients in a small bowl.
Remove the crab cakes from the skillet to a serving platter and garnish with remoulade sauce.
JENNIFER'S TIPS
Nutrition: For 2 crab cakes and 1/4th of the remoulade
Creole Seasoning: Found at most grocery stores. Use your favorite!
Lump Crab Meat: I purchased this in the seafood department of my local Kroger. It is on the expensive side so you could also buy it canned. You will find this in the same spot as canned tuna
These keto crab cakes will keep in an airtight container in the refrigerator for a few days...if they last that long!
NUTRITION
Calories: 646kcal | Carbohydrates: 4g | Protein: 28g | Fat: 57g | Saturated Fat: 3g | Fiber: 2g | Sugar: 1g
Crispy and Delicious Crabcake Recipe!
A healthy yet delicious take on the classic crabcake.
Mayo Clinic recipes and strategies for healthier living with Jennifer A. Welper, Wellness Executive Chef.
Get a copy of this recipe and so many more:
Shopping List:
Crabmeat
Egg Beaters or egg whites
Lemon juice
Fresh dill
Old Bay seasoning
Panko or whole-wheat breadcrumbs
Check For:
Reduced-fat mayonnaise
Dijon mustard
NUTRITIONAL ANALYSIS PER SERVING (1 CAKE): 100 calories, 1 g fat, 12 g protein, 9 g carbohydrates, 520 mg sodium
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THE ULTIMATE CRAB CAKE HACK! ???? | RECIPE & TUTORIAL
Want to learn my secret hack on how to make the BEST and EASIEST crab cakes? Use this recipe to cook them perfectly every single time.
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#crabcake #crabcakes #recipe #homemade
Crab Cakes with Lemon Aioli
There are as many opinions about crab cakes as there are recipes. Our crab cakes feature sweet, juicy, crab meat coated in oats instead of breadcrumbs for a golden, gluten-free crust.
INGREDIENTS
For crab cakes:
1 lb crabmeat (500 g)
3 scallions, thinly sliced
1/2 cup red bell pepper, minced (125 ml)
2 Tbsp mayonnaise (30 ml)
1 Tbsp grainy Dijon mustard (15 ml)
1 Tbsp fresh lemon juice (15 ml)
1 egg white, beaten
1 1/2 cup quick-cooking oats, divided (375 ml)
1/2 tsp salt (2.5 ml)
1/4 tsp pepper (1.5 ml)
1 large egg, beaten
2 Tbsp canola oil for frying, plus more if needed (30 ml)
Full recipe at OatsEveryday.com
Homemade Crab cakes ???? #ChefRamboStyle
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Homemade Crab cakes
* 8 oz of Jumbo lump crab meat
* 16 oz of Chicken of the Sea Claw crab meat
* 1/2 cup of Hellmann’s Mayonnaise
* 1/4 cup of Dijon mustard
* 1 tablespoon of Minced garlic
* 10 to 12 drops of Worcestershire sauce
* 1/2 cup red pepper
* 1/2 cup green pepper
* 1/2 cup of white onion
* 10 to 12 drops of Frank’s hot sauce
* Juice of half of a lemon
* 2 eggs
* 1 cup of Panko breadcrumbs
* 1 cup (10 crackers) of crushed Saltine crackers
* Chives
* 1 teaspoon of creole seasoning
* 1 teaspoon of ground black pepper
* 1/2 tablespoon of seasoning salt
* 1/2 tablespoon of dried parsley
Lemon, Dill, and Creole Aoili
•Mayo
•Miracle Whip
•Dijon mustard
•Lemon juice
•Minced garlic
•Smoked paprika
•Fresh Dill
CRAB CAKES Recipe | Dill Lemon Mayo Dip
In this episode we make beautiful crab cakes with a creamy lemon and dill mayonnaise!
These light and delicious fishcakes are so fresh and flavourful, you will not want to miss out.
Watch our video and follow the 5 easy steps below to make these delicious crab cakes at home!
Ingredients:
Serving 2-3 portions
Potatoes – 125g diced
1 Spring onion – finely chopped
Capers – 1.5 tbsp finely chopped
Lemon – 1 zested and cut in half, plus 1 other to serve
Dill – a bunch finely chopped
Fresh crabmeat – 150g
Mayonnaise – 2.5 tbsp
Plain flour – 150g
1 egg – whisked
Dried breadcrumbs – 125g
Sunflower oil – for shallow frying
Step One: The Potatoes
Add our diced potatoes to a large pan of boiling salted water and we need to let them cook for 15 minutes. Then drain them and pop them back in the pan to dry. After 5 minutes mash the potatoes using a fork and leave them cool.
Step Two: The Filling
Mix the crab meat, capers and spring onions in large bowl. Combine the zest of 1 lemon and half its juice along with half of the dill. Add the mashed potatoes and season with a little salt and pepper.
Step Three: The Cakes
Take the crab filling and press it down in to your cooking ring to form little patties. If you do not have a cooking ring use your hands to mould the cakes. There should be enough mixture for 7 cakes. When all cakes are ready pop them in the fridge to firm up for 20 minutes.
Step Four: The Mayonnaise
While the cakes are chilling, mix the mayonnaise with the remaining lemon juice and sprinkling in the rest of the dill. Stir until everything is completely incorporated and then pop it in the fridge until you are ready to serve.
Step Five: The Frying
Roll the crab patties in the flour, then dip it in the whisked egg and then finally cover it with the breadcrumbs. Add the sunflower oil to the frying pan so it is about 1cm up the side. Gently heat the oil and then in batches, carefully lower the cakes into the hot oil. Cook each cake for about 3 minutes on each side until they appear golden brown and crispy. When the cakes are ready place them on some kitchen roll to drain any excess oil.
Finally serve your beautiful crab cakes with your creamy mayonnaise…and enjoy!
Thanks for watching...please don’t forget to give us a like and subscribe!
#CrabCakes #HowtoMakeCrabCakes #HomemadeCrabCakes
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