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crab cakes

Curious About Crab Cakes? Here’s How You Make “Em!

01 January 2018
jessicafaidley
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crab cakes, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

These crab cakes have so much to offer your taste buds!

Wow! That’s all I can say about today’s recipe for crab cakes. However, you know me and how much I like to carry on so I’m going to say a lot more about this fabulous crab cake recipe from The Frugal Chef. These crab cakes taste super fresh! Seriously, it was like I went out on a Maryland fishing boat and caught the crabs an hour before making the cakes.

I am so excited that I came across this heavenly recipe on YouTube over at The Frugal Chef channel. I was searching for the perfect meal to make for dinner on Sunday when my in-laws come for a visit. I knew I had found just what I was looking for when I saw the video!

Are you ready to get the details on how to make this awesome recipe courtesy of The Frugal Chef? Welp, high tail it on over to the next page for a complete list of ingredients and instructions. Enjoy!

Recipe and image courtesy of YouTube and The Frugal Chef.

 

 

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Quick Tip: Serve the crab cakes with cocktail or tartar sauce.

When Was The Last Time You Had Good Ol’ Maryland Crab Cakes?

03 November 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, blue crabmeat, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crab cakes, crock pot, Daisy sour cream, dessert, Dijon mustard, Dole, domino sugar, eat, egg, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hellman's mayonnaise, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Lemon wedges, Libby, McCormick spices, Morton salt, Pam Cooking Spray, panko bread crumbs, paprika, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Tabasco, Thorn Apple Valley, Toll House, TruMoo milk, tyson, unsalted butter, vanilla, vanilla extract, vegetable oil, Vlasic, Wesson vegetable oil, whipped topping, worcestershire sauce

This Classic Recipe Never Goes Out Of Style!

Hi everyone! I hope you’re all doing great and having fun trying out new recipes! I sure am, and that’s why I decided to introduce you to my latest favorite.

Just recently I came across this wonderful crab cake recipe and I just knew they were going to be a hit! It took me a few days to find the time to make these, and I swear just looking at that picture and thinking about making them, made my mouth water.

I think my husband got a little tired of me going on and on about these crab cakes because one day he said; “Honey, today I’m taking care of everything for you. I’ll do the laundry, walk the dogs and go grocery shopping – so could you please just make those crab cakes before you’ll go crazy?” Haha, bless him! He really did do all those things for me, so I had plenty of time to try making these. Not that I really needed that much extra time for these – 25 minutes was all I needed!

 

 

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Quick Tip: Serve with tartar sauce.

Fill Your Belly With These Amazing, Classic Crab Cakes!

23 August 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bread crumbs, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crab cakes, crab meat, crock pot, Daisy sour cream, dessert, Dijon mustard, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, Gold Medal flour, granulated sugar, Green Chili, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, mayo, McCormick spices, Morton salt, Old Bay seasoning, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, spring onion, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

“Crab” A Cake And Join The Party

For some funny reason I still don’t understand, I was a teenager the first time I ever tasted a crab cake.

I honestly don’t know why – maybe it was because my family is from Europe and I grew up eating all these traditional European recipes. Crab cakes were never on the menu and somehow I had missed them at all the parties, too. But ever since I had my first taste, they became a staple in our dinner rotation! When I got married and we moved into our own house, I made sure I was bringing this recipe with me.

This is a no-hassle, no-odd stuff, no-kidding recipe. What you see is what you get and that means lots of flavor from crab instead of common fillers that people tend to add to crab cake recipes. So, no potatoes in this one – just incredibly yummy aromas!

However, I definitely like to serve these with potatoes! It doesn’t really matter what kind; smashed, baked or just French fries. I often go for smashed potatoes because the flavors seem to complement each other so well.

 

 

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Quick Tip: Chill the cakes for an hour before frying!

You’ll Never Need Another Recipe For These Again!

31 August 2015
Grace
101 Comments
appetizer, Argo cornstarch, bake, baked, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, canola oil, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crab, crab cake, crab cakes, crabmeat, crock pot, Daisy sour cream, dessert, Dijon mustard, dinner, Dole, domino sugar, Duke's, Duke's mayonnaise, easy, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, Grey Poupon, Grey Poupon Dijon mustard, Hellman's, Hellmann's mayonnaise, Hershey, Hodgkin’s Mill, home, home recipe, homemade, homemade tartar sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Lea & Perrins, Lea & Perrins Worcestershire Sauce, Lea and Perrins, Libby, LouAna canola oil, lump crabmeat, main course, Maryland, Maryland crab cakes, mayo, mayonnaise, McCormick spices, Morton salt, mustard, oil, Old Bay, Old Bay seasoning, Pam Cooking Spray, panko, panko bread crumbs, Panko Maryland Crab Cakes, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Progresso panko bread crumbs, quick, Quick & Easy Homemade Tartar Sauce, recipe, Ritz crackers, Sara Lee, Sargento, seafood, seafood recipe, slow cooker, tartar sauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, worcestershire, worcestershire sauce

I LOVE these, with all my heart and soul.

Those Maryland crab cakes are a classic seafood treat, sure to be a winner as a part of any meal.  These Panko Maryland Crab Cakes have a crust strong enough to hold everything together but light enough to let that delicious savory crabmeat flavor shine!  They pair nicely with the Quick & Easy Homemade Tartar Sauce. I happen to love crab cakes.  It’s really hard to go wrong with that great crab flavor for a good seafood dish, either as an appetizer or as part of the main meal.

Sadly, it is possible to mess up crabmeat; the most common mistake is to mix it with something that drowns out its great natural taste.  This simple recipe deftly avoids that and is also kind enough to provide a great-tasting tartar sauce–no need to settle for the store-bought tartar, when you can make some yourself so quickly and easily.

Recipe and photo courtesy of Once Upon a Chef

 

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Make a double batch for a larger crowd (or just so you can have more yourself…)

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