Best 3 Okara Crab Cakes Recipes
**Introducing Okara Crab Cakes: A Unique and Sustainable Culinary Delight**
Discover a culinary gem that combines the best of sustainability and taste – Okara Crab Cakes. These delectable crab cakes are crafted from okara, a versatile byproduct of tofu production, and blended with succulent crab meat, creating a symphony of flavors and textures. This innovative dish not only offers a delicious and nutritious meal but also reduces food waste by utilizing okara, which is often discarded. Accompanying the Okara Crab Cakes recipe are several tantalizing variations that cater to diverse preferences and dietary needs. From the classic Maryland-style crab cakes to gluten-free and vegan alternatives, this article provides a culinary journey that celebrates the versatility and sustainability of okara. Whether you're a seafood enthusiast, a health-conscious foodie, or simply seeking new culinary adventures, these Okara Crab Cakes recipes will surely captivate your taste buds and inspire you to embrace sustainable cooking practices.
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
BAKED CRAB CAKES
These jumbo lump crab cakes taste just like the Chesapeake Bay style you would order from a restaurant. This recipe makes 4 jumbo crab cakes or 6 medium-sized crab cakes.
Provided by PATLUVSCOOKING
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 3.4 g, Cholesterol 134.5 mg, Fat 6.9 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 1.2 g, Sodium 693.3 mg, Sugar 0.3 g
Tips:
- Choose the right tofu. For the best results, use firm or extra-firm tofu. These types of tofu will hold their shape better when cooked.
- Press the tofu well. This will help to remove excess water from the tofu, which will make it easier to handle and will also help the crab cakes to stay together better.
- Use a food processor to chop the tofu. This will help to get the tofu very finely chopped, which will make it easier to mix with the other ingredients.
- Add plenty of flavor. Crab cakes are typically made with a lot of different seasonings, so don't be afraid to add a lot of flavor to your okara crab cakes. Some good options include Old Bay seasoning, paprika, garlic powder, onion powder, and cayenne pepper.
- Use a nonstick skillet to cook the crab cakes. This will help to prevent them from sticking to the pan and will also help them to cook evenly.
- Serve the crab cakes with your favorite dipping sauce. Some good options include tartar sauce, remoulade, or cocktail sauce.
Conclusion:
Okara crab cakes are a delicious and healthy way to use up leftover okara. They are easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a crab cake that is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
