Easy Crab Cakes Recipe
Easy Crab Cakes Recipe
How To Make Easy Crab Cakes Recipe, This Crab Recipe is made of Crab Meat Mixture dredge in Bread Crumbs then Deep Fried. Best Served as Appetizer or Meryenda.
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Ingredients:
400 Grams Crab Meat
1 1/4 Cup Bread Crumbs
1/4 Cup Bell Pepper
1/4 Cup Mayonnaise
2 Tablespoon Pineapple Juice
2 Tablespoon Parsley
2 Pieces Egg
1/4 teaspoon Garlic Powder
1/4 teaspoon Oregano
1/4 teaspoon Black Pepper
Salt
Chili Powder
Cooking Oil ( For Deep Frying )
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CRAB CAKES with Sriracha Tartar Sauce
In this video I dive into the five things it takes to make great crab cakes. Why? Because most of the crab cakes we've ever had are pasty, have no discernible texture, and are more filler than crab. My recipe makes crab cakes into a craveable food that pays respect to one of the most delicious sea meats. Sea meat? It's fine. It's a thing.
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INGREDIENTS:
FOR THE CRAB CAKE:
1lb crab meat (I prefer superlump)
75g or 1/3c mayo (video here:
65g/1/2c breadcrumbs (Lorn, my wife, is GF so I'm using gluten free panko)
1 egg
25g or about 2 Tbsp dijon mustard
5g or 1/2 tsp hot sauce
3g or 1/2 tsp salt
3g or 1tsp black pepper
15g or 1 Tbsp worcestershire
10g or 2 Tbsp chives
FOR THE BREADING/SAUTEE
1 egg + splash water
extra breadcrumbs
1/4 c olive oil
2-3 Tbsp butter
FOR THE SRIRACHA TARTAR SAUCE:
Approx 175g or 3/4 c mayo
100g or 1/2 c chopped bread and butter pickles
About 1/4 red onion, rinsed well
20g or 2 Tbsp capers
10g or 2 Tbsp chopped parsley (about 1 small bunch)
40g or about 2+ Tbsp dijon
1 Tbsp or juice of 1/2 lemon
30g or 4-5 tsp sriracha
1 medium garlic clove
(be sure to taste and add more salt, lemon juice, or sriracha to taste)
FOR THE FRISEE SALAD
1/2 head of frisee, chopped
1c shaved fennel
AND SALAD DRESSING
1 Tbsp dijon
Juice of 1/2 lemon
3 Tbsp olive oil
pinch of salt to finish
**MY GEAR**
14 NONSTICK SAUTEE PAN: (what I use to cook almost everything)
MY FAV STAINLESS BOWL:
MEASURING CUPS/SPOONS:
DELI CONTAINERS:
MASAHIRO CHEF'S KNIFE:
QUARTER SHEET PAN & RACK:
RUBBER SPATULA:
FINE MESH STRAINER:
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#crabcakes #nofillerallkiller #crabcakesrecipe
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Koco's Pub: Award-Winning Crab Cakes in Baltimore | What's On The Menu Baltimore | Very Local
Start streaming the Seafood Feast episode of What's On The Menu Baltimore on the Very Local channel:
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What's On The Menu showcases Baltimore's masterful chefs and the most creative, unique eateries in town. While chefs prepare a signature dish from their menu, they share stories from the kitchen and how the city has inspired their cooking. They also give tips, tricks and cooking hacks that will surely come in handy for anyone in the kitchen.
Dive into Baltimore's iconic restaurants and new spots that offer creative cuisine, What’s On The Menu Baltimore takes you inside the kitchens to meet the chefs and owners and learn more about their passion for feeding locals great meals.
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How to Make Crab Cakes | Get Cookin’ | Allrecipes.com
Make a beach food favorite by trying this flavorful crab recipe. In this video, Nicole shows you how to make crab cakes. Using both lump crab and claw meat, mix the meats into a homemade mayonnaise based dressing. After adding breadcrumbs to absorb the moisture, shape them into patties and fry them in a pan with butter and olive oil. Pair it with remoulade sauce and lemon juice to enjoy this delicious seafood side dish.
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0:00 Introduction
0:19 Making the Filling
1:02 Adding the Breadcrumbs
1:34 Cooking on the Stove
2:18 The Perfect Bite
2:44 Bloopers
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How to Make Crab Cakes | Get Cookin’ | Allrecipes.com
Fried CRAB CAKES - RUBY TUESDAY'S COPYCAT | Recipes.net
Soft on the inside and crunchy on the outside, the already flavorful crab meat is combined with mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and breadcrumbs to make the best crab cakes. You won't have to go to Ruby Tuesday's to satisfy your cravings!
???? Check the full recipe on how to make Copycat Ruby Tuesday's Crab Cakes here:
Ingredients:
16 oz crab meat, drained if using canned
1⅓ cups breadcrumbs, homemade or store-bought, divided
2 eggs, beaten
4 tbsp green onions, chopped
4 tbsp mayonnaise
2 tbsp parsley, chopped
2 tbsp olive oil
2 tsp lemon or lime juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
Salt & ground black pepper to season & taste
To Serve:
Roughly ¼ cup sauce per serving
⬇️ How to make Copycat Ruby Tuesday's Crab Cakes ⬇️
0:09 In a large mixing bowl, combine half of the breadcrumbs, parsley, green onions, mayonnaise, lemon juice, mustard, Worcestershire sauce, and egg. Mix until all the ingredients are well combined.
0:32 Then add in the crab meat and stir until combined.
0:38 Season to taste with salt and pepper. Ideally, you should fry a small sample to taste for seasoning. Adjust as necessary.
0:45 Place the remaining breadcrumbs in a separate bowl.
0:48 Wet your hands and begin shaping the crab meat into balls. You should get 8 equally sized balls.
0:51 Coat the crab balls in the breadcrumbs and gently flatten them.
0:55 Heat the oil over medium heat in a pan. Place your crab cakes in batches and shallow fry for about 3 minutes on each side.
1:00 When it looks golden brown and cooked through, remove and set it on a paper towel. Repeat until all the crab cakes are cooked.
1:06 When it is done, plate and serve with a sauce of your choice.
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Food Food Sanjeev Kapoor Crab Cakes
Chef Sanjeev Kapoor make delicious Crab Cakes using Gadre Crab Sticks. Show telecast on 12th March 2013, on Food Food Channel