Crab cakes require little effort, yet they make a stunning seafood supper. Whether you cook up spicy or Maryland-style crab cakes, these easy seafood recipes for crab cakes are ready in a flash.See Popular Crab Cakes Recipes
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Let guests select the heat level of these Southern-style croquettes by adding the piquant sauce to taste.
It's crab season! From Alaska king crab to California Dungeness crab, it's prime time now for crab lovers (the West Coast season peaks from now through January). You may be tempted to call your favorite seafood joint and get some crab cakes to go. But a lot of restaurants pad their crab cakes with bread crumbs, making it more of a bread cake.
Crab cakes are a regional favorite in coastal areas across the U.S., especially in Chesapeake Bay, Maryland, where blue crabs are plentiful (though other types of crab meat will do just fine). Recipes for how to make crab cakes vary a bit by region, with some versions using significantly more bread crumbs or "fillers" than others. But they all have one thing in common: fresh and delicious crab meat.
You don't have to be an east coast native to know how make classic Maryland crab cakes. This recipe will show you how easy it is to capture the flavor of the sea.
Growing up in Silver Spring, Maryland, cooking-club member DeeAnn Budney attended all-day Chesapeake blue crab feasts organized by the Veterans of Foreign Wars. Now that she lives on the West Coast, she makes these fantastically spicy crab cakes with sweet Dungeness crab meat, but either kind works.
Homemade crab cake appetizers will be the hit at summer parties or holiday entertaining.
Try this crab cake recipe from Betty Crocker.
From Betty's Soul Food Collection... Serve crab cakes with a little kick. Taco seasoning and corn are the flavor boosters in this recipe.
These easy chunky crab cakes get a Southern embellishment and extra crunch with a coating of chopped peanuts.
Top this basic crab cake recipe with a quick pepper relish. For convenience, the cakes can be made 1 day before serving, then bake or fried.
This bite-size version of an East Coast classic makes a terrific appetizer for any party.
Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes. She sometimes bakes them in her outdoor oven.