Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, crab cakes. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Air frying crab cakes means less mess and less cleanup, but at no sacrifice to taste. They're flavorful, crisp, and lighter than if cooked with oil in a skillet. Serve with your favorite dipping sauce, aioli, or tartar sauce, as well as fresh lemon wedges.
Crab Cakes is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Crab Cakes is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have crab cakes using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Crab Cakes:
- Make ready 1 can crab meat, 6 oz, drained
- Make ready 1/4 c ground golden flaxseeds
- Get 1 tsp Italian seasoning
- Prepare 1 egg
- Make ready 2 tsp EVOO
- Take 1/2 tsp sea salt
Crab cakes are always in the appetizers sections of fancy seafood restaurants, so people are often intimidated to make them at home. Crab cakes are a classic restaurant favorite, but it's easy to make them at home. Serve this warm, crispy seafood dinner with a side salad and dipping sauce for a complete crab cake meal. By Betty Crocker Kitchens Heat butter in a skillet over medium heat.
Instructions to make Crab Cakes:
- Preheat oven to 375°F.
- In med. bowl, combine crab, flaxseeds and seasonings. Whisk in egg, oil and salt.
- Make for 3" patties and place in shallow baking pan. Bake for 10 min or until cooked through and slightly firm.
Heat oil in a large skillet over medium heat. If the Maryland Flag weren't so cool, we'd probably fly a picture of a crab cake over the statehouse. Once you've had your first real one made with handpicked Maryland jumbo lump crab, you'll know why. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania For the Crab Cakes Line a baking sheet with aluminum foil for easy clean-up. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
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