How To make Crab Fritters
1 3/4 c All-purpose flour
1 1/2 c Warm water
2 tb Vegetable oil
2 ts Baking powder
1/8 ts Salt
1 lb Crabmeat
3/4 c Fresh white breadcrums
4 lg Egg whites, divided
3 tb Chopped fresh parsley
Salt and pepper, to taste All-purpose flour, for Dredging Vegetable oil,for deep Frying
CURRY SAUCE:
1 1/2 tb Olive oil
1 sm Garlic clove, minced
1 ts Curry powder
1/2 c Mayonnaise
1/2 c Sour cream
2 tb Orange Juice
1 tb Sugar
1 tb Fresh lemon juice
1 tb Chutney
Mix the first five ingredients in a medium bowl to blend. Let the bater stand for 1 hour at room temperature. Mix the crabmeat, bread crumbs, two of the egg whites and the parsley in a large bowl. Season with salt and pepper. Divide the mixture into 24 mounds. press each mound firmly into a ball. Roll each crabmeat ball in flour; shake off excess. Immediately before frying, beat the remaining egg whites in a small bowl to stiff peaks. Fold the egg whites into the batter. Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab balls, one at a time, into the batter, coating completely. Carefully lower into the oil. Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes. Use a slotted spoonto transfer the fritters to paper towels and drain. Serve with Curry Sauce. Makes 24 fritters. NOTES: Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than 5 fritters at a time. Be certain to slide the fritters gently into the hot oil. Dropping them into the oil can can cause a dangerous splash. Turn the fritters frequently as they fry, making sure that all sides are browned. Heat the oil in a small heavy skillet over medium heat. add the garlic and saute for 1 minute. Add the curry powder and stir for 1 minute. Transfer the mixture to a blender. Add all of the remaining ingredients and blend until smooth. Pour into a bowl. [The Baltimore Sun; Dec 11, 1991] Posted by Fred Peters.
How To make Crab Fritters's Videos
CRAB CAKES RECIPE | OVEN BAKED CRAB CAKES
Today I will be showing you guys how to make Maryland crab cakes. This crab cake recipe has only a few ingredients and is super delicious and easy to make. If you like this video please like, share, subscribe, and don't forget to put your post notification on so you know when I upload new videos.
1LB Lump Crab Meat
1.5 tsp. Old Bay Crab Seasoning
1 tsp. Garlic Powder or fresh garlic
.5 tsp. Slap Your Mama Seasoning
2 tbs. Fresh Parsley
18 Butter Crackers
1/3 cup Mayonaise
1 Egg
1 tbs. Mustard
1/3 cup Frozen Shredded Butter
#crabcakerecipe#seafood#cookingwithclaire
Music by Mr. Chase - Garden of Eden -
Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Guy bakes savory crabcakes until they're perfectly golden brown and pairs them with a mouthwatering, creamy Old Bay remoulade!
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Baked Crabcakes with Old Bay Remoulade
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Old Bay Remoulade:
1 cup mayonnaise
2 tablespoons minced capers (nonpereil)
2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
Baked Crabcakes:
2 large eggs
1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat
Directions
Preheat the oven to 400 degrees F.
For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
UNBEATABLE Seafood Cake! Chef Jean-Pierre
Hello There Friends, this is an amazing way to prepare a delicious seafood cake as an appetizer or a main course for lunch or dinner. The best part is that it can be made way in advance and just cooked at the last minute in the oven! It may be a little costly to get these ingredients but it is definitely worth the time and money! You will want to make these seafood cakes everyday! Let me know what you think in the comments.
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Maryland Style Blue Crab Fritters
Maryland Style Blue Crab Fritters
Chef Frank shows you how to make this amazing affordable blue crab appetizer.
INGREDIENTS
1/2 pound lump or backfin blue crab meat
1/4 cup onion minced
1/4 cup celery minced
2 TBSP red pepper minced
2 TBSP green pepper minced
1 cup all purpose flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 TBSP baking powder
3/4 cup chicken stock (you may not need all of it)
1 TBSP yellow mustard
1/2 tsp Worcestershire sauce
1/2 tsp fresh lemon juice
1 tsp Old Bay (more if you need it hun!)
Recipe
1. Mince onion, celery and peppers.
2. Combine cover and refrigerate.
3. Drain crab meat.
4. Add Worcestershire sauce, mustard, lemon juice and Old Bay to crab meat and combine.
5. Cover and refrigerate.
6. Combine AP flour, garlic powder, salt and onion powder.
7. Add veggies to flour.
8. Using a spoon, coat the veggies with the flour mixture.
9. Add crab and coat with flour mixture.
10. Add enough chicken stock to create a soupy consistency.
11. Add baking powder and combine.
12. Coat a TBSP with veg oil.
13. Overfill a round TBSP with batter, release into 325-350 degree vegetable oil.
14. Fry 3-5 minutes or until golden brown.
Crab Cakes | Simple Seafood Recipe | Safeway
This holiday season, opt for a more unique dish. This Crab Cake recipe is sure wow your guests after just one bite!
INGREDIENTS
1 lb lump crab meat
3/4 cup panko bread crumbs
1 egg, beaten
1/2 cup mayonnaise
1 Tbs dijon mustard
1 Tbs fresh lemon juice
2 tsp hot sauce
1/4 tsp salt
1 1/2 tsp chopped parsley
1/4 cup canola oil
DIRECTIONS
1. In a mixing bowl, gently combine crab meat and panko. Set aside.
2. In a separate bowl, combine remaining ingredients. Gently fold sauce into crab. Cover and refrigerate for about an hour.
3. On medium, heat oil in a large skillet until simmering. Cook cakes until golden brown on each side, about three minutes.
Pro-Tips:
1. Buying canned crab meat takes the mess and fuss out of making crab cakes.
2. Serve as an appetizer or as a meal with roasted vegetables and tartar sauce.
3. Lemon wedges are the perfect garnish for crab cakes.
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Shrimp Stuffed Crab Cakes Recipe
Tammy's Shrimp Stuffed Crab Cakes Recipe!! There’s nothing better than a good ole fashion crab cake recipe. But I just had to reinvent the wheel. By adding mouthwatering perfectly seasoned shrimp to the mix. And creating what I call shrimp stuffed crab cakes. This recipe is phenomenal in every aspect.
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