CILANTRO OIL FOR CRAB CAKES
Use this easy recipe for cilantro oil when making our Crab Cakes.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1/2 cup
Number Of Ingredients 2
Steps:
- Place the cilantro leaves and stems and the olive oil in the bowl of a food processor. Pulse until the mixture forms a puree. Transfer the puree to a medium bowl, and let stand at least 3 hours or overnight.
- Set a fine sieve over a small bowl, and pass the puree through the sieve. Discard any remaining solids. Store the puree in an airtight container, refrigerated, up to 2 weeks.
CRAB CAKES WITH CILANTRO SALSA
You can do it! Make restaurant-menu crab cakes in just three easy steps.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 16
Number Of Ingredients 21
Steps:
- Stir together Cilantro Salsa ingredients; cover and refrigerate.
- Stir together Crab Cakes ingredients--except 2 tablespoons vegetable oil and 2/3 cup bread crumbs. Shape mixture into 16 cakes, about 2 inches in diameter.
- In 12-inch skillet, heat oil over medium heat. Coat crab cakes with 2/3 cup bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g
CRAB CAKES WITH CILANTRO MAYONNAISE
This recipe is on the box of Kellogg's Corn Flake Crumbs. The mayonnaise is much better if made the day before making crab cakes. The crab cakes are moist and crisp.
Provided by PaulaG
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix the ingredients for the mayonnaise and set aside.
- If making day before, refrigerate until ready to use.
- Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
- Divide the mixture into 12 equal portions and form into cakes.
- Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
- Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
- Add additional oil as needed to keep the crab cakes from sticking.
- Serve topped with the cilantro mayonnaise.
CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE
This crab cakes recipe can be used to make a hearty dinner or bite-sized hors d'oeuvres!
Provided by MMZEHER
Categories Crab Cakes
Time 1h
Yield 4
Number Of Ingredients 21
Steps:
- Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
- Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
- Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
- Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
- Serve patties with sauce.
Nutrition Facts : Calories 835.4 calories, Carbohydrate 48.8 g, Cholesterol 167.2 mg, Fat 63.1 g, Fiber 3.2 g, Protein 20 g, SaturatedFat 17.6 g, Sodium 1010.6 mg, Sugar 6 g
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