Easy dinner recipes: It's Friday! Celebrate with crab cakes

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Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

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Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

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The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

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Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

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Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

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Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

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Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

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Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

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Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

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Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

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They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

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The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

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You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

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This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

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One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

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This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

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Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

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A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

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A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

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Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

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An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

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Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

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It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

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Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

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Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

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In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

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For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

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This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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A touch of spice. (Gary Friedman / Los Angeles Times)

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Soft and tender. (Bob Chamberlin / Los Angeles Times)

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Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

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There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

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Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

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Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

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Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

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Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

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For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

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A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

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Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

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The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

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These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

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Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

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Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

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This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

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Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

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With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

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Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

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This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

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Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

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Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

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Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

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Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

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This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

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The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

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Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

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Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

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You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

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With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

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Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

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It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

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This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

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A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

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The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

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This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

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Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

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Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

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Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

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Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

March 28, 2014 7 AM PT

It’s Friday. Why not celebrate with crab cakes? It’s almost pointless ordering a main course at a restaurant when you can make a meal off of an appetizer plate of these delights. And they’re just as easy to make at home, coming together -- start to finish -- in about an hour or less. Check out these options:

Traxx crab cakes: The light, crisp crab cakes from Traxx restaurant in Los Angeles are big on flavor and size. Large chunks of crabmeat are gently folded into a colorful mix of diced red onion, parsley, cilantro and minced sourdough with more than a hint of spice thrown in for added kick.

Oceanaire Seafood Room’s Maryland-style crab cakes: For Maryland-style crab cakes, look no further than Oceanaire Seafood Room’s generously sized cakes. They’re baked, not fried, making each bite tender and soft. Best of all? They can be assembled a few hours ahead of time and refrigerated, then baked before serving. Perfect after a long day, or if you’re planning for company.

QUICK & EASY: 99 terrific recipes in about an hour or less

Wild Ginger’s Dungeness crab cakes with lime dipping sauce: Or throw a little Asian fusion into the mix. Red curry paste, cilantro and fresh ginger flavor Wild Ginger’s crab cakes, bound only with eggs -- no bread filler needed here. Light with a crisp panko crust, they’re served with a bright and spicy lime dipping sauce. Hungry yet?

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

Have an SOS request? Send Culinary SOS requests to me at noelle.carter@latimes.com or Culinary SOS, Food section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.

RECIPES: 99 easy dinner ideas in about an hour or less

TRAXX CRAB CAKES

Total time: 30 minutes

Servings: 5

Note: Adapted from Traxx restaurant in L.A. The restaurant serves these with a chipotle mayonnaise.

2 eggs

1 tablespoon seeded and minced jalapeño

1/4 cup minced red onion

1 1/2 cups minced sourdough bread (about 2 slices)

2 tablespoons mayonnaise

2 teaspoons Old Bay Seasoning

1 teaspoon minced cilantro

2 teaspoons minced parsley

1/2 teaspoon whole grain Dijon mustard

1/2 cup panko bread crumbs

1 pound jumbo lump crab meat, picked and cleaned

Butter and olive oil for frying

1. In a large bowl, beat the eggs, then add the jalapeño, red onion, sourdough bread, mayonnaise, Old Bay, cilantro, parsley, mustard and panko. Gently fold in the crab until combined.

2. Form the mixture into 10 crab cakes. Heat a medium sauté pan over medium-high heat. Melt a half-tablespoon each butter and olive oil in the pan, then fry the crab cakes, two at a time, until golden on each side, 2 to 3 minutes per side. Place the crab cakes on a parchment-lined baking sheet and continue to fry the remaining cakes, adding additional butter and oil as necessary.

4. When all the cakes are fried, place the sheet pan in the oven and bake the cakes at 350 degrees until set in the center and slightly firm to the touch, about 8 minutes. Serve immediately.

Each serving: 268 calories; 20 grams protein; 10 grams carbohydrates; 0 fiber; 15 grams fat; 4 grams saturated fat; 172 mg. cholesterol; 460 mg. sodium.

THE OCEANAIRE SEAFOOD ROOM’S MARYLAND-STYLE CRAB CAKES

Total time: 40 minutes

Servings: Makes 8 (4-ounce) crab cakes

Note: Adapted from the Oceanaire Seafood Room. The restaurant recommends serving the cakes with mustard mayonnaise (mayonnaise seasoned with a small amount of dry mustard, Dijon mustard, Worcestershire sauce and salt and thinned with a little cream) or tartar sauce.

2 eggs

1 cup mayonnaise

3/4 teaspoon Dijon mustard

1 1/4 teaspoons Old Bay Seasoning, divided

3/4 teaspoon fresh chopped tarragon

1/4 cup finely chopped onion

1 tablespoon finely chopped celery

1/4 pound (scant 2 cups) crustless cubed white bread (about 1/4 loaf), cut into small cubes

1 pound jumbo lump crab meat, drained of any liquid

2 tablespoons butter, at room temperature

1. Heat the oven to 400 degrees.

2. In a medium mixing bowl, whisk together the eggs, mayonnaise, mustard, three-fourths teaspoon Old Bay Seasoning, tarragon, onion and celery to make a dressing.

3. In a large mixing bowl, toss the bread with half of the dressing, mixing until the dressing is absorbed by the bread and the cubes are slightly broken up. Add additional dressing if the cubes are too dry.

4. Gently mix in the crab, being careful not to break up the lump pieces. The mixture should hold its shape when formed into a ball with your hand. If it is too dry, add additional dressing until the mixture comes together. You might not use all of the dressing.

5. Divide the mixture and form into 8 crab cakes. Place the cakes on a greased cookie sheet or sheet pan.

6. In a small bowl, stir the butter together with the remaining one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop of the seasoned butter.

7. Bake the cakes until golden brown, about 10 to 12 minutes. Serve warm.

Each crab cake: 231 calories; 14 grams protein; 8 grams carbohydrates; 0 fiber; 16 grams fat; 3 grams saturated fat; 100 mg. cholesterol; 1 gram sugar; 360 mg. sodium.

WILD GINGER’S DUNGENESS CRAB CAKES WITH LIME DIPPING SAUCE

Total time: About 35 minutes, plus 30 minutes chilling time

Servings: 8

Note: Adapted from “I Love Crab Cakes!” by Tom Douglas with Shelley Lance. Curry paste and sambal oelek, a ground chile paste, can be found in Asian markets and well-stocked supermarkets.

2 large eggs

1 tablespoon Southeast Asian red curry paste

2 green onions, white part only, minced

2 tablespoons minced shallots

1 1/2 tablespoons minced cilantro stems

1 1/2 teaspoons peeled and grated fresh ginger

1 pound Dungeness crab meat, drained, picked clean of shell and lightly squeezed if wet

2 cups panko bread crumbs

3 tablespoons Asian fish sauce

1 tablespoon plus 1 teaspoon freshly squeezed lime juice

1 tablespoon sugar

2 teaspoons sambal oelek

1/2 teaspoon minced garlic

1/2 teaspoon minced fresh dill

1/2 teaspoon minced fresh mint

1/2 teaspoon minced fresh Thai or regular basil

Peanut or canola oil for frying

1. For the crab cakes, whisk the eggs lightly in a large mixing bowl. Add the curry paste and whisk until completely blended. Using a rubber spatula, mix in the green onions, shallots, cilantro and ginger. When everything is well combined, gently stir in the crab meat and mix well.

2. Spread 1 1/2 cups panko in a wide shallow container. Divide the crab mixture into 8 mounds and gently squeeze out any excess liquid. Shape the crab mixture into patties, laying them in the panko. Sprinkle as much of the remaining panko as needed to cover the tops. Cover the crab cakes with plastic wrap and refrigerate for about 30 minutes (these do not sit well overnight).

3. For the dipping sauce, combine 2 tablespoons of water with the fish sauce, lime juice, sugar, sambal oelek, garlic, dill, mint and basil in a small bowl and mix well. Set aside.

4. Place 2 large nonstick or cast-iron skillets (or use one pan and cook in batches) over medium-high heat and pour in enough oil to coat the bottom of the pans by about one-eighth inch. When the oil is hot, shake the excess panko from the crab cakes, add 4 to each pan and reduce the heat to medium. Fry until the cakes are golden brown and heated through, turning once with a spatula to brown both sides, 3 to 5 minutes on a side. Reduce the heat as needed so they don’t brown too quickly.

5. Drain on paper towels and serve with the dipping sauce.

Each serving: 249 calories; 15 grams protein; 9 grams carbohydrates; 1 gram fiber; 17 grams fat; 3 grams saturated fat; 96 mg. cholesterol; 798 mg. sodium.

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