JUMBO LUMP BLUE CRAB CAKES
Steps:
- Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
- Refrigerate the cakes for at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
- Serve with a red Cocktail Sauce and/or a flavored aioli.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
BLUE CRAB DIP
Steps:
- Mix the crabmeat, mayonnaise and grated cheese in the top of a double boiler. Cook over medium heat until melted through. Stir in scallions and black pepper. Spoon onto toasted baguette or crackers. Serve hot.
BLUE MOONANDREG; CRAB TOSTADA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 25
Steps:
- Description
- On a smooth spring evening, enjoy this dish of orange-crab tostada, creamy tomatillo dressing, mixed greens, and paprika-braised peppers and onions.
- Beer Pairing
- Blue Moon® Spring Blonde Wheat Ale, with its subtle flavors of orange and lemon peel, pairs nicely with seafood dishes.
- Pre-heat the oven to 400 degrees F.
- To make the tomatillo dressing, peel and wash the tomatillos. Roast them in the oven for approximately 20 minutes or until soft and blistering. Put in a food processor or blender; puree with cilantro and sugar, add orange juice and then add mayo. Season with salt and pepper and refrigerate.
- To make the paprika-braised peppers and onions, saute onions in a large saute pan in oil until soft. Add peppers and beans and saute one minute more. Add paprika and orange juice. Cook an additional 30 seconds. Remove from heat and let cool.
- To make the crab mix, mix orange juice, lemon juice, diced paprika-braised peppers and onions, mayo, crumbled Ritz crackers, and crab.
- To assemble, toss mixed greens with dressing and peppers then put into four bowls. Spread each tostada with crab mix. Place atop salad and garnish with orange slices and more paprika-braised peppers and onions.
- Serve additional tomatillo dressing on the side.
BLUE CRABS WITH SPICY BUTTER
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
- Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
- Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.
ZUCCHINI PANINI
Thinly sliced zucchini can be treated just like chicken, steak or even deli meat as the main ingredient in a sandwich. Just remember to season it well so that its flavor comes through and doesn't get lost within the bread. You can sub 6-inch rolls for the baguette. If you have some dried oregano on hand, sprinkle it on the zucchini before grilling.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Cut the zucchini diagonally into 1/4-inch-thick slices so they are the size of the the width of the bread. Spread them out on a plate or cutting board and season both sides with salt and pepper.
- Preheat a griddle or grill pan to medium-high.
- Cut the bread into 6-inch segments and then cut each segment horizontally almost completely through so you can open it like a book. Open the sandwich halves and press them flat against the work surface with your hands until the bread doesn't spring back. Put cheese on the bottom half of each sandwich.
- Working in batches, melt 1 tablespoon butter on the griddle. Cook the zucchini until slightly browned and soft, about 3 minutes. Turn and cook until pliable and nearly transparent, another 2 minutes. As zucchini is cooked, put it on top of the cheese, dividing equally among the sandwiches. Divide the olives among the sandwiches and close them, pressing to flatten.
- Working in batches, reduce the heat to medium-low and melt 1 tablespoon butter (for a small griddle) or 2 tablespoons butter (for a large griddle). Put the sandwiches on the griddle. Place a baking sheet on top of the sandwiches and weigh it down with something heavy, like canned goods or a cast-iron skillet. The idea is to make the sandwiches as flat as possible. (Alternatively, use a panini press.)
- Cook until the bread is crisp, about 3 minutes. Turn and cook, adding more butter if necessary, until the cheese is melted and the bread is crisp, 2 minutes more. Serve immediately.
TURKEY, CRANBERRY AND FONTINA PANINI
Many Thanksgiving devotees look forward to the leftover turkey sandwiches as much if not more than the main meal itself. Assemble these sandwiches ahead of time and all you'll need to do is heat up a skillet for a warm, satisfying winter supper in minutes.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- For each sandwich, lay 2 slices bread on a work surface. Lay about 3/4 ounce cheese on one slice of the bread; top with 2 ounces turkey meat, 2 tablespoons relish, about 5-6 arugula leaves and an additional 3/4 ounce cheese. Top with the other bread slice (there should be cheese next to each bread slice). Repeat with remaining ingredients.
- Brush the top of the sandwich with olive oil; heat a non-stick skillet over medium heat. Put the sandwich, oiled-side down, into the pan, place a small heavy pan, or aluminum foil-wrapped brick on top of the sandwich to press it down. Cook until bread is golden and crisp and cheese is beginning to melt, about 5 minutes. Remove the heavy pan or brick, brush the top of the sandwich with oil and carefully flip it. Put the heavy pan or brick back on top of the sandwich and continue cooking until bottom bread slice is browned and crisp, cheese is melted, and sandwich is heated through, about 5 minutes more. Remove from the pan and cover to keep warm while cooking the remaining sandwiches.
- To serve, slice each sandwich on the diagonal and serve warm.
BLUE CRAB AND SALMON GRIDDLE CAKE WITH SMOKED SALMON AND ROASTED SERRANO CHILE BUTTERMILK SAUCE
Steps:
- For the sauce: Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.
- For the salmon: Place salmon in a small saucepan. Cover with water and add the remaining ingredients. Bring to a simmer and cook for 8 to 10 minutes, until just cooked through. Let cool and flake with a fork.
- For the griddle cakes: Place flaked salmon and crab in a medium bowl. Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined. Fold in egg whites then remaining ingredients and season with salt and pepper Heat 2 tablespoons of canola oil in a large saute pan. Add 1/4 cup of batter for each cake and flatten slightly. Saute on each side for 2 to 3 minutes or until golden brown. Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce. Garnish with chives and cilantro and finely chopped red pepper.
More about "blue crab cake panini food"
EASY SOUTHERN STYLE BLUE CRAB CAKES
Web May 25, 2020 1 lb fresh lump Blue Crab crabmeat 20 saltine crackers finely crushed ½ cup mayonnaise 1 large egg beaten 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce ¼ teaspoon hot sauce ¼ cup …
From gritsandpinecones.com
From gritsandpinecones.com
CRAB SALAD PANINI RECIPE - SIMPLY RECIPES
Web Feb 17, 2021 Heat your panini grill. Spread some butter on two slices of bread to flavor the outside of the sandwich. Turn over one slice of bread and top it a quarter of the crab mixture. Close the sandwich with the other …
From simplyrecipes.com
From simplyrecipes.com
13 BEST CRAB CAKE RECIPES | HOW TO MAKE CRAB CAKES AT HOME
Web Jul 23, 2021 Jumbo lump crab meat, fresh herbs and fragrant seasonings, a creamy remoulade for topping: these recipes from Food Network make it easy to whip up a …
From foodnetwork.com
Author By
From foodnetwork.com
Author By
LOUISIANA LUMP CRAB CAKES RECIPE - MELISSA MARTIN - FOOD & WINE
Web Jun 3, 2020 For the Crab Mix. 2 tablespoons unsalted butter. 2 pounds yellow onions, finely diced. 1/4 cup finely diced celery. 1/4 cup finely diced green bell pepper
From foodandwine.com
From foodandwine.com
MARYLAND-STYLE CRAB CAKES RECIPE - SPIKE GJERDE - FOOD & WINE
Web Dec 30, 2015 Rub 1 tablespoon of the butter on a small rimmed baking sheet. In a large bowl, whisk the egg with the mayonnaise, lemon juice, salt, black pepper and cayenne. …
From foodandwine.com
From foodandwine.com
BEST CRAB CAKES RECIPE - HOW TO COOK HOMEMADE JUMBO LUMP …
Web Mar 13, 2020 Add the mayonnaise, lemon juice, Old Bay, and Dijon. Gently stir to combine. Add the panko and gently stir again. Some of the larger pieces of crab meat will …
From food52.com
From food52.com
BLUE CRAB CAKE PANINI - THE RECIPE PLACE
Web Maryland Blue Crab Cakes: Heat 3 Tbsp oil in a saute pan over medium high heat. Saute 1/3 cup minced green onions and minced celery until soft. In a large bowl, mix cracker …
From recipeplace.com
From recipeplace.com
MARYLAND STYLE BLUE CRAB CAKES - SIMPLE SEASONAL
Web Oct 20, 2016 Fold the crab meat in with the ingredients in the mixing bowl, taking care not to over work and break up the crab meat. Over medium-high heat, pre-heat the oil in a …
From simpleseasonal.com
From simpleseasonal.com
RECIPE FOR BLUE CRAB CAKE PANINI - POCHES RECIPES
Web Oct 11, 2022 Blue Crab Cake Panini Ingredients 3 tablespoons vegetable oil 1/3 cup minced celery 1/3 cup minced green onion, plus 1/4 cup 1/2 cup cracker crumbs 1 egg 2 …
From pochesmarket.com
From pochesmarket.com
BLUE CRAB CAKE PANINI – RECIPES NETWORK
Web Ingredients. 3 tablespoons vegetable oil; 1/3 cup minced celery; 1/3 cup minced green onion, plus 1/4 cup; 1/2 cup cracker crumbs; 1 egg; 2 tablespoons minced parsley
From recipenet.org
From recipenet.org
RECIPE FOR BLUE CRAB CAKE PANINI - MARLI AVE RECIPES
MARYLAND BLUE CRAB CAKE PANINI RECIPE | CRAB PLACE
Web 1 lb. Maryland blue lump crab meat 2 small garlic cloves ½ cup fresh washed basil leaves 6 tablespoons olive oil, divided 2 teaspoons freshly grated parmesan cheese ¾ cup …
From crabplace.com
From crabplace.com
CLAY'S KITCHEN : CRAB RECIPES - PANIX
Web Maryland Blue Crab Cakes: Heat 3 tablespoon oil in a sauté pan over medium high heat. Sauté ⅓ cup minced green onions and minced celery until soft. In a large bowl, mix …
From panix.com
From panix.com
RECIPE FOR BLUE CRAB CAKE PANINI BY DAWN’S RECIPES
Web Oct 11, 2022 We’ve outlined all the ingredients and directions for you to make the perfect Blue Crab Cake Panini. This dish qualifies as a Intermediate level recipe. It should take …
From dawnsrecipes.com
From dawnsrecipes.com
MARYLAND BLUE CRAB CAKE PANINI
Web Maryland Blue Crab Cake Panini Ingredients: 1 lb. Maryland blue lump crab meat 2 small garlic cloves 1/2 c. fresh washed basil leaves 6 T. olive oil 2 T. freshly grated parmesan …
From crabplace.com
From crabplace.com
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