Does anyone have a good recipe for Crab Cakes....just?

Question

for 2 people....1 can of crab meat!! Thanks! need it to be VERY easy!!!

Answer 1

Famous Crab Cakes

INGREDIENTS
1 tablespoon and 2-1/4 teaspoons dry bread crumbs
1/8 green bell pepper, seeded and diced
1/8 red bell pepper, seeded and diced
2/3 green onions, thinly sliced
1-1/3 sprigs fresh parsley, chopped
1/8 teaspoon hot pepper sauce
1/3 egg white
2 teaspoons mayonnaise
1 teaspoon fresh lemon juice
1/8 teaspoon Worcestershire sauce
3/4 teaspoon Dijon mustard
1/8 teaspoon Old Bay TM seasoning
1/8 teaspoon dry mustard
1/8 teaspoon onion powder
1 (6 ounce) can crabmeat, drained and flaked
2 tablespoons and 2 teaspoons dry bread crumbs
1/3 cup canola oil for frying

DIRECTIONS
In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

http://allrecipes.com/Search/Recipes.aspx?WithTerm=crab+cakes

You can change the serving size on all the recipes to suit your needs!

Answer 2

Deviled Crab Cakes

1 beaten egg
6 oz celery chopped fine
4 oz green onion chopped fine
2 T bell pepper chopped fine
¼ t garlic powder
½ t parsley flakes
1 t creole seasoning
2 T butter or oleo
¼ cup white dry wine
4 slices white bread toasted
8 oz crab meat

Melt 2 T butter or oleo, sauté celery, onion, bell pepper for 5 minutes. Crumble bread into small pieces. Mix bread, sautéed vegetables, seasonings, beaten egg, and crab meat together. Shape into serving size cakes about ½ ” thick. Heat small amount of oil in skillet. Brown cakes on both sides and serve. Can be baked as casserole 30 min at 350°.

Answer 3

taken from
http://www.elise.com/recipes/archives/000987crab_cakes.php

About a year ago I tried my hand at making crab cakes using a compilation of various recipes found on the web. The problem? The cakes wouldn't hold together; I had "crab crumble" not crab cakes. A short time later I found the reason why while reading Ruth Reichl's Comfort Me with Apples in which she describes a delicious crab cake recipe. The trick is to form the cakes on a cookie sheet and then chill them for at least an hour before attempting to fry them. Also I had used canned crab which just doesn't taste nearly as good as fresh. This weekend I tried again to excellent results. Many crab cake recipes have a high ratio of filler. This one is mostly crab. There was some debate over the recipe - my family declared it perfect, and although rich and buttery, I thought they could have been a bit spicier. When I make these again I'll add a pinch of cayenne. They were terrific with cocktail sauce, but just a little bit too plain for my taste on their own. That said, the recipe calls for a teaspoon of paprika. Ms Reichl doesn't indicate if it is hot or sweet paprika, just paprika. So perhaps she meant hot paprika? Don't know, we used sweet.

1 lb lump crabmeat (Starting with two 2 lb crabs from Whole Foods, we cracked them and got about 1 1/4 lb of lump crab meet)
1/2 stick (1/4 cup) unsalted butter
1/2 small onion, chopped
1 teaspoon coarse kosher salt
2 large eggs
1 1/2 teaspoons Worcestershire sauce
1 teaspoon of paprika
1/2 teaspoon freshly ground black pepper
2 Tbsp prepared tartar sauce
2 slices firm white sandwich bread torn into small pieces
6 Tbsp fresh bread crumbs

Pick over the crabmeat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab.

Cook the onion and 1/2 of the teaspoon of salt in 1 Tbsp of butter in a small skillet, over medium high heat, until the onion is softened. Let it cool.

Whisk together the eggs, Worcestershire sauce, remaining salt, paprika, pepper, tartar sauce, and onion mixture. Gently fold in the crabmeat and torn bread. Note that the mixture will be very wet. Gently form the mixture into six cakes, each about 3 1/2 inches across and 3/4 inches thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the bread crumbs. Set the crab cakes in one layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for one hour.

Melt the remaning 3 Tbsp of butter in a large nonstick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3 minutes on each side.

Makes 6 crab cakes.

Answer 4

just drain the crab very well add 2 eggs half cup bread crumbs, half of a small onion minced , a tsp. of garlic powder,salt and pepper. shape into patties and fry in butter 3 min each side. after turning over the first time sprinke lightly with parmesan. remove to plate and spoon remaing butter on top

Answer 5

No. But it sounds good. I''ll be watching the answers myself.

Answer 6

No, I don't but you can freeze the leftovers I know that.