Just 5 Ingredients Corn and Crab Cakes In Only 15 Minutes

Ingredients

• 2 (6 ounce) cans crabmeat Drained
• 1 (8.25 ounce) can cream style corn
• 1/2 teaspoon hot pepper sauce such as Tabasco
• 2 medium scallions (green onions) trimmed and finely chopped
• 1 1/2 cups seasoned bread crumbs Divided

Instructions

1.Mix crabmeat, corn, hot sauce, scallions and 3/4 cup bread crumbs in a medium mixing bowl until well blended.
2.Spread the remaining breadcrumbs on a sheet of foil and divide the crab mixture into 8 even portions (about 1/3 cup each). Roll each portion in bread crumbs until the surface is well coated, and form into 1/2-inch thick patties.
3.Heat a large non-stick frying pan over medium-high heat. Pour in some canola or vegetable oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on both sides, about 4 minutes per side.

Ingredients

• 1 pound crabmeat
• 2 slices white bread crusts trimmed
• 1 egg beaten
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon-style prepared mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Old Bay Seasoning TM
• 2 tablespoons butter

Instructions

1.Pick the crab meat to remove any remaining pieces of shell.
2.Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning %u2122. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
3.Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

Ingredients

• 1 pound crabmeat
• 1/2 cup dry bread crumbs
• 1 egg beaten
• 1 tablespoon mayonnaise
• 1 teaspoon prepared Dijon-style mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Old Bay Seasoning TM
• 2 tablespoons butter

Instructions

1.In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
2.Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

Instructions

3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce, (recipe follows)
1 lemon, cut into wedges

1.Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3.Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4.Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5.Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges

Ingredients

• 1/4 cup reduced-fat mayonnaise
• 1/4 cup nonfat plain yogurt
• 2 scallions thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill or parsley
• Freshly ground pepper to taste

Instructions

Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.

Ingredients

• 1 egg
• 3 tablespoons mayonnaise
• 4 teaspoons lemon juice
• 1/8 teaspoon red pepper flakes
• 1 teaspoon dried tarragon
• 1 tablespoon minced green onions
• 8 ounces crabmeat
• 1/2 cup crushed buttery round crackers
• 1 tablespoon butter

Instructions

1.In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
2.Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Ingredients

• 1 lb lump crabmeat
• 2 egg whites beaten
• 1/4 cup light mayonnaise
• 2 1/2 tsp Old Bay seasoning
• 1/4 tsp Worcestershire sauce
• 1/2 tsp ground black pepper
• 1 tbsp fresh parsley chopped
• 1 tsp Dijon mustard
• 1 cup plain breadcrumbs
• 1 1/2 tbsp vegetable oil (for frying)
• 6 sandwich rolls split and toasted

Instructions

Remove shells and cartilage from crabmeat. Add egg whites and mix lightly with a fork. Add mayonnaise, Old Bay, Worcestershire, pepper, parsley, mustard, and breadcrumbs. Mix gently, leaving crab lumps as large as possible. Using hands, form 6 patties. Add oil to a nonstick skillet; fry patties until golden brown on each side, about 10 minutes total. Serve on roll with cocktail sauce or lowfat tartar sauce (2 parts light mayo to 1 part pickle relish).

Ingredients

• 1-1/2 pounds picked over crabmeat
• 2 large eggs
• 1 cup sour cream
• 2 poblano chiles stemmed seeded and finely diced
• 1 yellow bell pepper stemmed seeded and finely diced
• 1 rib celery finely diced
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup fresh bread crumbs
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 6 sandwich rolls split and toasted
• Chipotle Ailoi

Instructions

In a large mixing bowl, beat the eggs lightly. Add the sour cream, diced poblano and yellow peppers, celery, salt, and pepper. Toss together until well mixed. Add the crab, shredding it into approximately 3/4 inch chunks, and the bread crumbs. Mix together gently but thoroughly.

Divide the mixture into 12 cakes, shaping them into patties about 3/4 inch thick and 3 inches in diameter. Refrigerate them on a large plate, loosely covered, for 1 hour.

Preheat the oven to 300 degrees F. In a large heavy skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium high heat. Saute 6 crab cakes at a time, for about 3 minutes on each side, being very careful when you turn them so that they do not fall apart. They should be golden brown on each side. Place the cooked crab cakes on a baking sheet in the oven to keep warm while you add the remaining butter and oil to the pan and saute the other six crab cakes in the same way.

Ingredients

• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon cayenne pepper
• 1/2 cup shredded Gruyere
• Salt and pepper
• 1 can crabmeat drained
• 4 slices sourdough bread
• 2 tablespoons butter

Instructions

In a small bowl, combine mayonnaise, lemon juice, cayenne pepper, grated cheese, and salt and pepper, to taste. Add crabmeat to mayonnaise mixture and stir to combine. Spread crabmeat mixture on bread. Cover with a second piece of bread. Melt butter in a medium skillet over medium heat. Add sandwich and brown for 2 minutes; flip and continue to brown for 2 to 3 more minutes. Repeat with second sandwich. Slice and serve.

Ingredients

• Shrimp Cakes:
• 2 cups panko breadcrumbs
• 1 pound peeled deveined frozen shrimp thawed coarsely chopped
• 1/2 cup light mayonnaise
• 2 large eggs lightly beaten
• 1/3 cup chopped red bell pepper
• 1/3 cup chopped scallions
• 2 teaspoons garlic paste
• 1 teaspoons Dijon mustard
• 1/4 teaspoons cayenne pepper
• 1/2 teaspoons salt
• 1/4 cups canola oil
• Lemony tartar sauce:
• 3/4 cups jarred tartar sauce
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1/2 teaspoons grated lemon zest

Instructions

1.To make shrimp cakes: Place 1 1/2 cups of the breadcrumbs on a flat plate.
2.In a bowl, mix shrimp, mayonnaise, eggs, bell pepper, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Use a %u2153-cup measure to scoop shrimp mixture and make a shrimp cake. (Mixture will be wet.) Turn out cake onto plate of breadcrumbs; coat completely. Make 7 more cakes with the remaining shrimp mixture and transfer them with a flat metal spatula to a baking sheet lined with waxed paper; flatten cakes slightly, to a 3½-inch circumference. Refrigerate 1 hour.
3.To make lemony tartar sauce: In a medium bowl, combine all ingredients, stirring to blend.
4.In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate; loosely cover with foil to keep warm or place on a baking sheet lined with nonstick foil and keep warm in a 200 degree oven. Repeat with the remaining 2 tablespoons oil and 4 cakes. Serve shrimp cakes with lemony tartar sauce.

Ingredients

• 10 ounces shrimp peeled deveined and minced
• 1 cup finely chopped red bell pepper
• 3 tablespoons extra virgin olive oil divided
• 1 pound salmon fillets
• 1 3/4 cups dry whole wheat bread crumbs
• 5 tablespoons grated Parmesan cheese
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh chives
• 1 fresh jalapeno pepper seeded and chopped
• 2 eggs well beaten
• 1 (8 ounce) package cream cheese softened

Instructions

1.Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
2.In a medium skillet over medium low heat, cook and stir shrimp and red bell pepper until shrimp is partially cooked. Remove from heat, and set aside. Heat 1 tablespoon olive oil in the skillet over medium heat, and cook salmon just until no longer pink. Remove from heat, cool, and finely chop.
3.In a medium bowl, mix whole wheat bread crumbs, Parmesan cheese, black pepper, basil, and thyme. Stir in shrimp, red bell pepper, salmon, remaining olive oil, chives, and jalapeno. Thoroughly blend eggs and cream cheese into the mixture.
4.Divide the mixture into about 4 patties 3/4 inch thick, and arrange on the prepared baking sheet. Bake 20 to 25 minutes in the preheated oven, until lightly browned.

Ingredients

• 1/4 cup butter room temperature
• 1 (5 ounce) jar Kraft Old English cheese spread
• 1 1/2 teaspoons mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 jalapeno seeded and chopped
• 1/2-1 teaspoon Old Bay Seasoning
• 2 (6 ounce) cans lump crabmeat drained and chopped
• 1 (4 ounce) can shrimp rinsed and chopped
• 6 English muffins split (wheat is best
• regular ones get soggy)
• For the sauce
• 1/2 cup mayonnaise
• 1 -2 tablespoon horseradish
• 2 tablespoons seafood cocktail sauce or 2 tablespoons ketchup
• 3/4 teaspoon chili-garlic sauce (optional)

Instructions

1 Mix butter, cheese, mayo, garlic powder, jalapeno and Old Bay together.
2 Add crab and shrimp.
3 Spread onto muffins (I use quite a bit).
4 Freeze on cookie sheet. When frozen put in zip-lock baggies.
5 Bake frozen in 400 degree oven for 12 minutes.
6 Broil on low for 3 to 5 minutes until browned on top.
7 Cut into fourths, serve with my sauce, cocktail or tarter sauce.

Read more: http://www.food.com/recipe/easy-shrimp-and-crab-cakes-417480#ixzz1FC8xclwg