Best 4 Green Onion Crab Cakes With Pineapple Salsa Recipes
Indulge your taste buds with a delightful culinary journey as we present a harmonious blend of flavors and textures in our Green Onion Crab Cakes with Pineapple Salsa. This tantalizing dish features succulent crab meat, enhanced by the aromatic essence of green onions and the vibrant crunch of red bell peppers, all enveloped in a crispy, golden-brown crust. Accompanying this savory creation is a refreshing Pineapple Salsa, where the sweetness of pineapple mingles with the tangy zest of lime, creating a symphony of flavors that will awaken your senses. Prepare to embark on a culinary adventure that promises a burst of freshness and a satisfying crunch in every bite.
In addition to the main recipe, this article also offers a delectable array of complementary recipes to elevate your culinary experience. Discover the secrets behind making a zesty Lime Crema, a creamy and tangy sauce that adds a touch of richness to the crab cakes. Expand your culinary horizons with the vibrant Pineapple Salsa, a refreshing and flavorful condiment that perfectly complements the savory crab cakes. And for those who relish the smoky aroma, the Chipotle Crema recipe provides a spicy kick that will tantalize your taste buds.
PERFECT CRAB CAKES WITH GREEN ONIONS
Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying.
Provided by Ben S.
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
- Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
- About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.
Nutrition Facts : Calories 433.2 calories, Carbohydrate 13.9 g, Cholesterol 150.2 mg, Fat 30.5 g, Fiber 1.8 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 647.5 mg, Sugar 0.2 g
MARYLAND CRAB CAKES
"We have wonderful seafood here on the East Coast," relates Mrs. Eric Brown of Edison, New Jersey. "When my daughter comes home from college, she always requests these tasty crab cakes."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute the onion, celery and green pepper in butter until tender. In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes., In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts :
LORI'S FAMOUS CRAB CAKES
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!
Provided by SLJ6
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
- Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g
CRAB CAKES WITH GREEN ONION AND DILL
Steps:
- Mix 2 cups breadcrumbs, crabmeat, onion, dill, and Old Bay seasoning in large bowl until well combined. Stir in mayonnaise, mustard, and lemon juice. Season mixture with salt and pepper. Stir in egg. Form mixture into eight 1/2-inch-thick patties. Place remaining 1 cup breadcrumbs on plate. Coat crab cakes with breadcrumbs. Transfer to baking sheet. Refrigerate at least 30 minutes and up to 4 hours.
- Melt butter in heavy large skillet over medium heat. In 2 batches, sauté crab cakes until golden, about 3 minutes per side. Serve hot.
Tips:
- Use fresh crab meat. Fresh crab meat has a sweeter, more delicate flavor than frozen crab meat. If you can't find fresh crab meat, you can use frozen crab meat that has been thawed in the refrigerator overnight.
- Don't overmix the crab cakes. Overmixing the crab cakes will make them tough. Mix the ingredients just until they are combined.
- Cook the crab cakes over medium heat. Cooking the crab cakes over medium heat will help to prevent them from burning.
- Serve the crab cakes with your favorite dipping sauce. Some popular dipping sauces for crab cakes include tartar sauce, cocktail sauce, and remoulade.
- Experiment with different ingredients. You can add different ingredients to the crab cakes, such as vegetables, herbs, and spices, to create your own unique recipe.
Conclusion:
Green onion crab cakes with pineapple salsa are a delicious and easy-to-make appetizer or main course. They are perfect for a summer party or a casual get-together. The crab cakes are made with fresh crab meat, green onions, and a variety of herbs and spices. They are pan-fried until golden brown and then served with a refreshing pineapple salsa. The pineapple salsa is made with fresh pineapple, red onion, cilantro, and jalapeño pepper. It is a sweet and tangy salsa that perfectly complements the crab cakes.
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