Corn Crusted Crab And Shrimp Cakes With Summer Herbs Sauce Food

SEAFOOD CAKES WITH HERB SAUCE

Steps:

• In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.

CORN AND CRAB CAKES

Steps:

• Heat one tablespoon of olive oil in a pan over medium-high heat.
• Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
• Stir in enough bread crumbs to bind.
• Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
• Garnish with lemon wedges.

CRISTA'S CORNMEAL-CRUSTED CRAB CAKES

Steps:

• For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes. Set aside.
• Meanwhile, combine the crab, cracker crumbs, parsley, dill, softened shallots and a sprinkle of salt and pepper in a bowl. Set aside. Mix the egg, creme fraiche, mayonnaise and Dijon in a medium bowl until combined. Slowly add the wet ingredients to the crab and mix well until incorporated. Form 6 equal sized balls and flatten into discs.
• For the dredge: In a bowl, combine the cornmeal, smoked paprika, white pepper, salt, seafood seasoning and celery salt. Gently coat the exterior of each crab cake disc in the cornmeal mixture and place on a tray. Chill the crab cakes in the refrigerator for approximately 1 hour or up to 4 hours to help them stay together while cooking.
• Preheat the oven to 350 degrees F.
• For the celery root remoulade: Meanwhile, thinly slice the celery root and apples on a mandoline and cut into matchsticks. Place both in a large bowl and cover with the lemon juice to coat so they do not brown or oxidize. In a medium bowl, combine the mayonnaise, creme fraiche, hot sauce, tarragon, Dijon and salt, then season with the pepper. Add the creme fraiche mixture to the celery root and apples and gently toss to combine. (For a thinner sauce, feel free to add more mayonnaise and adjust seasoning.)
• In a 12-inch cast-iron skillet on medium heat, then add the olive oil and butter and heat until hot. Place the crab cakes in the skillet and sear to crispy, 4 to 5 minutes per side. Transfer the cast iron to the oven for 5 minutes to warm through.
• For the pea shoot salad: Add the pea shoots and radishes to a medium bowl. Drizzle with the olive oil and lemon juice to coat. Add the mustard seeds, then season with salt and pepper and mix gently.
• Spread a generous amount of remoulade on a platter. Place the crab cakes on top and garnish with the salad.

CORN-CRUSTED CRAB AND SHRIMP CAKES WITH SUMMER HERBS SAUCE

Steps:

• 1. Prepare the Summer Herbs Sauce: Combine all of the ingredients in a small bowl and whisk together. Cover and refrigerate for 1 hour before serving. The sauce will keep in the refrigerator for up to 3 days. 2. Combine the crabmeat, shrimp, bell pepper, scallions, celery, corn, mayonnaise, bread crumbs, egg, salt, and Tabasco in a large bowl; mix well. 3. Chill crabmeat mixture minimum of 1 hour. 4. Place the cornmeal in a shallow dish. Shape the crab and shrimp mixture into 8 equal cakes. (Can be made into smaller cakes if wanted.) Dredge each cake in the cornmeal to coat both sides well. 5. In a large skillet set over medium-low heat, heat the oil until it ripples. Carefully add a few of the crab cakes and cook until golden brown and cooked through, about 4 minutes on each side. (Shorter time for smaller cakes.) Cook the remaining cakes, adding more oil, if necessary. Serve warm, with the Summer Herbs Sauce.

COMPANY SHRIMP-AND-CRAB CAKES

Steps:

• In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs., In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.

HERBED CORNMEAL CRAB CAKES

Steps:

• In a shallow bowl, combine the first six ingredients; set aside. , In a large bowl, combine the egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, mustard, lemon juice, Worcestershire sauce and celery salt. Fold in crab. Shape into four patties; coat with cornmeal mixture., In a large skillet over medium heat, cook crab cakes in oil for 3-4 minutes on each side or until golden brown.

EASY SHRIMP AND CRAB CAKES

Steps:

• Mix butter, cheese, mayo, garlic powder, jalapeno and Old Bay together.
• Add crab and shrimp.
• Spread onto muffins (I use quite a bit).
• Freeze on cookie sheet. When frozen put in zip-lock baggies.
• Bake frozen in 400 degree oven for 12 minutes.
• Broil on low for 3 to 5 minutes until browned on top.
• Cut into fourths, serve with my sauce, cocktail or tarter sauce.

CRAB CAKES WITH SHRIMP SAUCE (BRITISH VIRGIN ISLANDS)

Steps:

• Finely mince the shrimp and set aside, reserving the.
• Heat the oil in a small saucepan over medium heat, then saute the shrimp shells with the garlic and shallots.
• When the shells turn pink, add the paprika and the sherry. Continue to cook until the sherry has reduced by half (this won't take very long).
• Strain the mixture, and return the liquid to the pan. Add the diced shrimp and the heavy cream. Keep cooking until the sauce thickens (it should coat the back of your spoon). Season with salt and pepper and keep warm.
• Put the breadcrumbs and crab meat into a medium sized bowl and set aside. With your mixer, beat the egg whites until you get stiff peaks, then fold into the crab mixture.
• Gently add the peppers, yolks, Caribbean seasoning, Worcestershire and Tabasco sauces.
• Form the crab mixture into small cakes (you should get six to eight from this recipe) and dust with flour.
• Fry in the remaining 1 tbsp butter. When they are golden brown, flip and continue to fry until the other side is also golden brown.
• To serve, pour the shrimp sauce over.

SWEET CORN CRAB CAKES

Steps:

• Cakes:.
• Add all ingredients together in a medium bowl until well combined.
• Refridgerate for 1 hour so the mixture will hold "cake" shape.
• Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
• Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
• Remoulade:.
• Mix all ingredients together in a small bowl and plate with crab cakes.