Crustless Crab Cake is not just for children any more. If you were to go into any grocery store or gourmet food mart you would see a large variety of crustless crab cakes available and it is a treat that the young at heart will love.
The key to making this dish work for you is to use the right ingredients, and not over do it with the seasoning or bake the crab meat too much. Try these 2 ways to make a crustless crab cake that is sure to be a huge hit at your next dinner party!
Crab cakes are probably my favorite desert since high school when I first discovered deep dish. My friends and I would wait for the school carnival to roll around town and our party plans always centered around this wonderful dessert.
After moving on from that phase, I wanted to explore more of the different types of deserts that are out there so I could create my own unique creations once again. After searching for a crustless crab cake recipe that I had never seen before, I was introduced to the world of Crustless Crab Cakes.
Since that time, I have managed to come up with over a dozen different ways to prepare this amazing desert and here is a brief description of each one: A crustless crab cake is something that you will really love if you have ever had one.
They are absolutely delicious and are not hard to prepare either. This is just one of the two ways that you can prepare a crustless crab cake.
The other way that you can make a crustless crab cake is by making the batter on your own. You can use your own ingredients and find a variety of recipes that you can make a crustless crab cake with.
Crustless Crab QuicheCourse: LunchCuisine: AmericanDifficulty: Easy
This Crustless Crab Quiche has a creamy texture and is so flavorful. Easy to make in a pie plate or in a mini muffin tin as appetizers – perfect for a Sunday brunch or party!
2 large eggs , beaten
1/2 cup mayonnaise
1/2 cup whole milk
2 tablespoons flour
1/4 teaspoon kosher salt
1/2 teaspoon sriracha sauce
1 cup shredded swiss cheese
6 ounces lump crab meat (or flaked imitation crab torn into small pieces)
4 whole scallions , diced
- Preheat oven to 350 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.
- In a large bowl, whisk together the eggs, mayonnaise, milk, flour, salt, and sriracha.
- Stir in the cheese, crab, and scallions.
- Pour mixture into prepared pie plate (and use a fork to distribute the contents, so you get the goodies in every bite!)
- Bake until edges are puffed and a knife inserted in the center comes out clean, about 40-45 minutes. (If you notice the edges are browning too quickly, tent with foil.)
- Let stand 10-15 minutes. Slice and serve!
- This recipe also works great as an appetizer if you need small bites for a party. You’ll need a 24-slot mini muffin tin generously coated with nonstick cooking spray. Prepare ingredients as directed, evenly distribute the mixture among the slots (I like to use a cookie scoop!) Bake at 350 degrees F. for about 35 minutes (or until edges are browned and a tester in the center comes out clean.) They can be served hot or at room temperature.
Reference : bellyfull.