Crab and shrimp cakes recipe


The heat is making me want to run from the kitchen, but there are some coping skills I use this time of year that might help.

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Instead of turning that great big oven on khổng lồ bake something, I find myself turning more & more lớn the tiny toaster oven. It’s perfect for baking small items like a pan of six muffins, a half dozen cookies, a few crab cakes or even a pan of fresh asparagus.

This keeps the whole kitchen from heating up in the evening but does require a bit of ingenuity.


First, make sure your toaster oven is large enough to avoid scorching whatever you are cooking (getting muffins too close to lớn the element can spell disaster.)

Second, if you are making dinner, think of that one tòa tháp you are cooking as the single hot thành tích on the menu. For instance, if you are baking crab cakes, pair them with a crisp salad and make that your main meal.

I know some of you think I am crazy for talking about baking crab cakes, and many of you may opt khổng lồ just cook them in butter on the stove.

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But any crab, shrimp or fish cake that is primarily made up of seafood và has little filler will fare almost better on a shallow baking (or toaster oven) pan than in a skillet. Baking reduces your need lớn fiddle with flipping a tender cake and frees you up for fixing the rest of the meal.

I have two great recipes for baking in the toaster oven that will prove my point & make you a nhân vật at the table this week.


First is a recipe for shrimp scampi cakes—a twist on the usual simple shrimp cake. Great shrimp is less expensive và often easier to come by than crab—and adding a cảm ứng of different flavor to lớn these cakes makes them extra special.

The second recipe, a bit more complicated, is worth the effort especially if you are splurging on pricey lump crab meat. The process is perfect for creating a make-ahead meal for company and it does make for a spectacular meal!

Shrimp Scampi Cakes

2 cups well-chopped shrimp meat1 Tablespoon tiny capers, drained1 teaspoon minced fresh garlic1 teaspoon dill weed1 teaspoon fresh parsley1 teaspoon fresh lemon zest1 Tablespoon fresh lemon juice¼ cup high-quality Mayonnaise¾ cup Panko breadcrumbs

Mix all the ingredients together & let the mixture sit in the refrigerator, covered, for 30 minutes or several hours. Preheat the oven to lớn 350ºF. Lightly grease a shallow baking pan. Form the shrimp mixture into several cakes (generally, I get 6-8 from the recipe) và place them gently on the baking pan. Bake in the oven for trăng tròn minutes or until they are golden brown.

Philadelphia Cricket Club House Recipe Crab Cakes

(This recipe makes 8 entrée sized4 oz. Crab cakes—enough for a big crowd. You can cut the recipe in half for a buổi tiệc ngọt of four)

2 whole eggs2 1/2 cups mayonnaise1 ½ teaspoons kosher salt2 teaspoons Old cất cánh seasoning2 teaspoons Worcestershire Sauce2 teaspoons lemon juice½ teaspoon dry mustard1 Tablespoon wet mustard—dijon style2 Tablespoons half và half2/3 cup fine cracker meal2 pounds Jumbo Lump Crab Meat

Mix all ingredients except cracker meal và crab meat for two minutes on medium tốc độ of an electric mixer. Once mixed, gradually showroom the cracker meal. Pour the batter into the bowl. Gently fold in the crab meat BY HAND. To mold the crab cakes, line a baking sheet with parchment paper & spray the paper with Pam. Place 8 ring molds on the sheet & spray the insides of the molds lightly with Pam also. Divide the crab mixture among the molds và gently press down to lớn compress the mixture into each mold. Cover the molds with foil & bake them at 350ºF for20 minutes in a conventional oven. Remove them from the oven & refrigerate them for one hour. Cut around the inside of the ring molds with a sharp paring knife lớn remove the molds. (You may prepare the recipe this far và then refrigerate the crab cakes, covered, until twenty minutes before serving, up khổng lồ one day.) Twenty minutes before serving, preheat the oven lớn 350ºF. Lay the crab cakes out on a baking sheet lined with greased parchment or a silicone baking mat. Reheat the crab cakes for fifteen minutes, or until they are heated through. Serve hot.