AIR FRYER CRAB CAKES WITH CHIPOTLE SAUCE
These deliciously crisp cakes are loaded with sweet crab. Not overmixing and allowing the mixture to rest before cooking helped the crab cakes hold their shape better, as did cooking them in an air fryer. Serve these hearty morsels with creamy chipotle sauce and you'll have a decadent dinner in no time.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together better.
- For the chipotle sauce: While the crab mixture is resting, stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.)
- Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate.
- Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes. Serve warm with chipotle sauce and lemon wedges.
CRAB & CORN CAKES WITH CHILLI DIPPING SAUCE
Throw out the takeaway menu and make these easy snacks at home
Provided by Sarah Cook
Categories Dinner, Snack, Starter
Time 25m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Tip the egg, flour, garlic and coriander stalks into a food processor with a third of the corn. Whizz to a smooth paste. Mix with the remaining corn, crab, half the spring onions and some seasoning.
- Stir together the sauce ingredients. Cover a tray with kitchen paper. Heat 5cm depth oil in a large, heavy saucepan - it's ready when a cube of bread browns in 30-40 secs. Drop in dessertspoons of the corn mix, then fry for 2-3 mins, turning, until golden and crisp. Lift onto kitchen paper. Keep warm. Repeat with the remaining mix. Serve the hot cakes sprinkled with the last of the spring onion and the dipping sauce alongside.
Nutrition Facts : Calories 149 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.64 milligram of sodium
LOUISIANA JUMBO LUMP CRAB CAKES WITH ROASTED CORN AND CHIPOTLE MASHED POTATOES WITH REMOULADE AND CHIPOTLE HONEY
Steps:
- Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain. While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash. Season with salt and pepper, to taste. Set aside and keep warm.
- Mix the crabmeat, garlic, mayonnaise, and herbs. Season with salt and pepper. Divide the mixture into 8 equal portions.
- Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook.
- Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.
- Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes.
- Combine all ingredients in a blender or food processor and puree until smooth.
- Chipotle Honey:
- 4 ounces honey
- 1 ounce chipotle peppers in adobo sauce, pureed
- Combine the honey with the chipotle puree
- Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.
- Combine all ingredients in food processor or blender until smooth.
CORN CAKES WITH SHRIMP AND CHIPOTLE BUTTER: TORTILLAS DE MAIZE
Provided by Food Network
Time 2h10m
Number Of Ingredients 26
Steps:
- To prepare the Pico de Gallo, place the onion in a small strainer, rinse with hot water, and drain. Transfer to a mixing bowl, add the remaining salsa ingredients, and mix well. Let sit, refrigerated, for at least 30 minutes for the flavors to marry. In a mixing bowl, combine 2 tablespoons of the chipotle puree with the water. Add the shrimp and toss to thoroughly coat. Marinate for 30 minutes to 1 hour in the refrigerator. In a small mixing bowl, stir together the 1 cup of softened butter with the remaining 4 1/2 tablespoons of chipotle puree; use more or less chipotle, to taste. Set aside at room temperature. To prepare the Corn Cakes, thoroughly combine the flour, cornmeal, baking powder, baking soda, salt, and sugar in a mixing bowl. In a separate large mixing bowl, whisk the buttermilk and melted butter together, then whisk in the egg. Gradually add the combined dry ingredients, stirring continuously until thoroughly incorporated. In a food processor, puree 1/2 cup of the corn kernels and fold into the batter. Then add the whole corn kernels and scallions, and mix together. Add a little more buttermilk if the batter is too thick. Set aside. To cook the shrimp, heat the 3 tablespoons of butter on a griddle or in a skillet. Saute the shrimp for 3 to 5 minutes over medium heat, turning once. Be careful not to overcook. Keep warm. To cook the Corn Cakes, heat a nonstick pan over medium heat and ladle enough Corn Cake batter to make 3-inch cakes. Cook until golden brown, about 2 1/2 minutes per side. Repeat for the remaining cakes (there should be enough for 18 cakes). Place 3 warm Corn Cakes on each serving plate. Place 5 shrimp on top of the cakes and spread the warm soft chipotle butter liberally over the shrimp. Spoon the Pico de Gallo next to the Corn Cakes and garnish with the scallions.;
CORN-CRAB CAKES WITH CHIPOTLE SAUCE
I like crab cakes but can't afford the fresh crabmeat most recipes call for. I found this recipe on the Kellogg's site and am posting for safekeeping.
Provided by Pinay0618
Categories Crab
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl stir together mayonnaise and 1/2 teaspoon of the pepper sauce. Cover and refrigerate until serving time.
- In medium bowl stir together egg, 1/4 cup of the KELLOGG'S CORN FLAKE CRUMBS, corn, onions, mustard, coriander and remaining 1/4 teaspoon pepper sauce. Add crabmeat. Mix well. Shape into four 1/2-inch thick patties.
- Place remaining Crumbs in shallow dish. Lightly press patties into Crumbs, coating both sides.
- In large nonstick skillet cook patties in hot butter about 4 minutes or until golden brown, turning once. Serve with mayonnaise mixture.
Nutrition Facts : Calories 266.4, Fat 14.4, SaturatedFat 4.4, Cholesterol 157.3, Sodium 1039.3, Carbohydrate 14.5, Fiber 0.8, Sugar 2.3, Protein 20.1
CORNMEAL CRAB CAKES
Make and share this Cornmeal Crab Cakes recipe from Food.com.
Provided by Chef Hawgwild
Categories Crab
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl add the eggs, cornmeal, mayonnaise, and oil; mix well with a whisk.
- Add water slowly until a batter forms (you may not have to use all the water); if its too thick add more water.
- Whisk in pepper, salt, garlic, and mustard.
- Chop crab meat into fine pieces, or shred and add to batter.
- Spoon onto a hot griddle or pan and cook them like pancakes, flipping to cook both sides.
Nutrition Facts : Calories 205.4, Fat 9.6, SaturatedFat 1.7, Cholesterol 96.5, Sodium 497.7, Carbohydrate 17.4, Fiber 1.4, Sugar 1, Protein 12.5
CORN AND CRAB CAKES
Crab cakes may seem out of the question when you're watching the family food budget, but canned crab is a fraction of the cost of fresh, equally nutritious, and ready-to-use without worrying about the need to clean the crab from its shell. In this classic American version, the cakes are embellished with a can of creamed corn (adds a little sweetness and moisture), a dash of hot pepper sauce for pizzazz, and some chopped green onion for a fresh-from-the-garden flavor.
Provided by cannedfood
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix crabmeat, corn, scallions, hot sauce and 3/4 cup bread crumbs in a medium mixing bowl until well blended.
- Spread the remaining breadcrumbs on a sheet of foil and divide the crab mixture into 8 even portions (about 1/3 cup each). Roll each portion in bread crumbs until the surface is well coated, and form into 1/2-inch thick patties.
- Heat a large non-stick frying pan over medium-high heat. Pour in some canola or vegetable oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on both sides, about 4 minutes per side.
- Nutritional Information Per Serving (including 3 tablespoons oil used in cooking): Calories 380; Total fat 14g; Saturated fat 1.5g; Cholesterol 75mg; Sodium 760mg; Carbohydrate 39g; Fiber 3g; Protein 24g; Vitamin A 2%DV*; Vitamin C 8%DV; Calcium 15%DV; Iron 15%DV.
- *Daily Value.
Nutrition Facts : Calories 381.2, Fat 13.7, SaturatedFat 1.5, Cholesterol 36.1, Sodium 1685.7, Carbohydrate 42, Fiber 3.1, Sugar 4.7, Protein 23.1
CRAB CAKES WITH CHIPOTLE SAUCE
Provided by George Mahaffey
Categories Shellfish Appetizer Crab Fall Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- For Sauce:
- Mix all ingredients in bowl. Cover and refrigerate until ready to use.
- For Cakes
- Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until lightly toasted, stirring occasionally, about 10 minutes. Cool.
- Mix crabmeat, bell pepper, mayonnaise, cilantro, lime juice and lemon peel in medium bowl. Mix in 1/2 cup toasted Masa Harina. Season to taste with salt. Shape crab mixture into twelve 2 1/2-inch-diameter patties, using scant 1/3 cup mixture for each. Place remaining Masa Harina in shallow dish. Add crab cakes 1 at a time, turning to coat. Transfer to baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)
- Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with sauce.
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Ratings 25Calories 97 per servingCategory Dinner
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SOUTHWESTERN CRAB CAKES WITH CHIPOTLE-LIME AIOLI RECIPE
From cuisineathome.com
Servings 1Calories 431 per servingCategory Appetizers / Snacks
- For the crab cakes, sauté bell pepper, corn, scallions, and jalapeño in 1 Tbsp. oil in a nonstick skillet over medium-high heat until softened, 5 minutes; cool slightly.
- Combine vegetable mixture, ¼ cup panko, egg, mayonnaise, cilantro, Old Bay, salt, black pepper, cumin, and coriander. Gently fold in crabmeat until mixture holds together when pressed; chill 30 minutes.
- Form crab mixture into eight ¾-inch-thick cakes. Spread remaining panko on a plate and gently press each cake into them, turning to evenly coat. Transfer cakes to a baking sheet lined with parchment paper; chill 1 hour.
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