BROILED CRAB CAKES WITH CHIVE AND CAPER SAUCE
Steps:
- Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
- Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
- Position rack 6 inches below broiler and preheat broiler. Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)
- Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
CRAB CAKES WITH SPICY REMOULADE
Provided by Tia Mowry
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the remoulade: Pulse the shallots and capers in a food processor until finely chopped. Add the mayonnaise, chives, mustard, smoked paprika, salt and pepper; pulse until well combined. Taste for salt and pepper and adjust. (The remoulade will keep, refrigerated, for 4 days. It is best made a day ahead.)
- For the crab cakes: Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the onions and peppers and saute until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Let cool to room temperature.
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, combine the eggs, chiles, crabmeat, 1 cup of the panko, mayonnaise, chives, parsley, salt, pepper and the cooled vegetables. Gently mix until well blended. Pack the crab mixture into a 1/4 cup measuring cup, then gently tap out into your hand and form into a patty. Place the patty on a baking sheet and repeat with the rest of the crab mixture. Spread the remaining 1 cup panko on a large plate. Dredge the crab cakes in panko on all sides.
- Melt another 2 tablespoons of the butter in a large nonstick saute pan over medium-high heat. Add 2 tablespoons of the olive oil. When hot, add the crab cakes in batches, flattening them a bit with the back of a spatula. Cook until golden brown, 1 to 2 minutes per side. Between batches, add another tablespoon of butter and olive oil to the pan.
- Place the browned crab cakes on a baking sheet and transfer to the oven for 8 to 10 minutes, until sizzling and heated through.
- Serve the crab cakes with remoulade sauce on the side.
MARYLAND CRAB CAKES III
These crab cakes are rich and moist with lots of meat and very little filling. Typical of finer restaurants!
Provided by Jeff Hemerly
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven on broiler setting. Lightly grease a baking sheet.
- In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
- Broil crab cakes 8 to 10 minutes on each side, or until golden brown.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 12.2 g, Cholesterol 71.4 mg, Fat 31.6 g, Fiber 0.8 g, Protein 18.6 g, SaturatedFat 4.7 g, Sodium 820.2 mg, Sugar 0.9 g
BROILED GROUPER WITH CREAMY CRAB AND SHRIMP SAUCE
I modeled this after dishes I've had in restaurants at the beach. You can use any white fish. I served the fish and sauce over rice. It's fast, easy, and delicious!
Provided by JILL ELAINE
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Cover a medium baking dish with foil.
- Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
- Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
- Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.
Nutrition Facts : Calories 520 calories, Carbohydrate 4.1 g, Cholesterol 240 mg, Fat 35.1 g, Fiber 0.9 g, Protein 46.7 g, SaturatedFat 19.5 g, Sodium 458.9 mg, Sugar 0.2 g
CHIVE CRAB CAKES
These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. -Cindy Worth, Lapwai, Idaho
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 crab cakes
Number Of Ingredients 12
Steps:
- In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.
Nutrition Facts : Calories 119 calories, Fat 3g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
MARYLAND CRAB CAKES WITH CAPER SAUCE
Make and share this Maryland Crab Cakes With Caper Sauce recipe from Food.com.
Provided by SkinnyMinnie
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- SAUCE:.
- Combine all of the caper sauce ingredients in a small bowl.
- Whisk together to combine and chill until crab cakes are ready.
- CRAB CAKES:.
- Drain the crab meat and remove any bits of shell.
- Combine the crushed crackers, mayonnaise, egg, parsley, Old Bay, mustard, pepper, and Worcestershire sauce.
- Gently fold in the crab meat.
- Shape into 8 thin patties.
- Melt butter in a large skillet over medium heat.
- Add the crab cakes and cook in batches 4-5 min on each side or until golden.
- Drain on paper towels and repeat with remaining crab cakes.
- Serve with caper sauce.
Nutrition Facts : Calories 574, Fat 38.5, SaturatedFat 8.6, Cholesterol 177.1, Sodium 1411.8, Carbohydrate 29.4, Fiber 0.6, Sugar 6.1, Protein 28.8
CHIVE AND CAPER SAUCE
Categories Condiment/Spread Sauce No-Cook Low Carb Winter Chive Capers Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients in processor until pale green and well blended. Transfer to small bowl. Stir in capers. Season to taste with salt and pepper. Cover and chill. (Can be made 1 day ahead.)
BROILED CRAB CAKES
I played around with Paula Deen's and Mrs. Duvall's crab cake recipes and came up with the most delicious, moist, tasty crab cake in the Northeast! My family and friends are totally amazed!
Provided by Jessica4NYY
Categories Crab
Time 42m
Yield 8 crab cakes, 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine lemon dill sauce ingredients and chill.
- Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
- In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
- Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
- Serve with Lemon Dill Sauce.
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