HERBED CORNMEAL CRAB CAKES
I created these crispy crab cakes to include some of the fresh herbs from my garden. My husband loves them and requests them quite often. -Audrey Collins, Columbus, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 446 calories, Fat 26g fat (3g saturated fat), Cholesterol 185mg cholesterol, Sodium 975mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
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
CRISTA'S CORNMEAL-CRUSTED CRAB CAKES
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 35
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.
BLUE CORN CRAB CAKES WITH BLACK OLIVE-RED PEPPER RELISH AND BASIL VINAIGRETTE
Steps:
- Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.
- In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.
- Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.
- Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.
- Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.
CORN AND CRAB CAKES
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams
CORNBREAD CRAB CAKES BY LAWRENCE PAGE RECIPE BY TASTY
Here's what you need: prepared cornbread, red pepper, green onion, mayonnaise, sour cream, fresh parsley, fresh cilantro, garlic, large eggs, old bay seasoning, olive oil, salt, pepper, fresh lump crab meat, vegetable oil
Provided by Scott Loitsch
Categories Appetizers
Yield 6 servings
Number Of Ingredients 15
Steps:
- Over a large bowl, crumble the cornbread into fine crumbs until you have about 2 cups (200 g) worth.
- Add the red pepper, green onion, mayonnaise, sour cream, parsley, cilantro, garlic, beaten eggs, Old Bay seasoning, olive oil, salt, pepper, and crab meat to the bowl.
- Break up the crab meat into fine pieces until it is all uniform in size.
- Mix all the ingredients together with your hands or a wooden spoon until evenly combined.
- Form the mixture into small patties, about 2.5 inches (6 cm) in diameter and ¾-inch (2 cm) thick and set aside.
- Add enough vegetable oil to a large skillet to come about ¼-inch (6 mm) up the sides. Heat the oil over medium-high heat until it reaches 350˚F (180˚C).
- Fry the crab cakes in batches, about 3-4 at a time. Cook on each side until golden brown, about 2-3 minutes.
- Transfer to a paper-towel lined plate to drain.
- Serve with your choice of dipping sauce, or they're great just on their own!
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 32 grams, Fat 24 grams, Fiber 1 gram, Protein 26 grams, Sugar 10 grams
CRAB CAKES
Yield Makes about 12 crab cakes, serving 6
Number Of Ingredients 15
Steps:
- In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.
- In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.
More about "cornmeal crab cakes food"
CORN AND CRAB CAKES RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Total Time 50 minsServings 4Calories 279 per serving
- To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 3/4 cup panko. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty. Arrange patties in a single layer on a small baking sheet. Place patties in freezer for 20 minutes or until firm.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 3/4 cup panko to pan; coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently. Place toasted panko in a shallow dish; dredge crab cakes in toasted crumbs. Wipe pan clean with paper towels.
- Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat; swirl to coat. Coat both sides of 4 cakes with cooking spray. Add coated cakes to pan; cook 4 minutes on each side or until golden brown. Remove from pan, and keep warm. Repeat procedure with remaining butter, cooking spray, and crab cakes.
- To prepare sauce, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with cakes.
CORNMEAL CRAB CAKES RECIPE - FOOD.COM | RECIPE | RECIPES, CRAB …
EASY CRAB CAKES (FRESH, CANNED, CLAW, OR LUMP MEAT ... - BOWL OF …
From bowlofdelicious.com
HOMEMADE CRAB CAKE RECIPES AS GOOD AS ANY RESTAURANT
From southernliving.com
WHAT TO SERVE WITH CRAB CAKES: 30 SIDE DISHES - ALLRECIPES
From allrecipes.com
CRAB CAKE MEAL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CRISTA'S CORNMEAL-CRUSTED CRAB CAKES RECIPE - FOOD NEWS
From foodnewsnews.com
CORN MEAL CRAB CAKES - RECIPES | COOKS.COM
From cooks.com
10 BEST LUMP CRAB MEAT CRAB CAKES RECIPES | YUMMLY
From yummly.com
CORNBREAD CRAB CAKES RECIPE | SOUTHERN LIVING
From southernliving.com
BAKED CORN AND CRAB CAKES (OVEN OR AIR FRYER!) - SKINNYTASTE
From skinnytaste.com
CORNBREAD CRAB CAKES RECIPE - FOOD NEWS
From foodnewsnews.com
CORNMEAL CRAB CAKES RECIPE - FOOD.COM | RECIPE | RECIPES, CRAB …
From pinterest.co.uk
8 CORNMEAL CAKE RECIPES WITH WONDERFUL TEXTURE AND FLAVOR
From allrecipes.com
CORNMEAL CRAB CAKES - GLUTEN FREE RECIPES
From fooddiez.com
13 BEST CRAB APPETIZERS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES - DELISH
From delish.com
CORNMEAL CRAB CAKES - THERESCIPES.INFO
From therecipes.info
GLUTEN-FREE CRAB CAKES THAT ARE PERFECT FOR SPRING | EPICURIOUS
From epicurious.com
CRAB CAKES WITH CORNMEAL : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LOUISIANA LUMP CRAB CAKES RECIPE - MELISSA MARTIN | FOOD & WINE
From foodandwine.com
CRISPY KETO CRAB CAKES {ALMOND FLOUR} - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
FRIED CORNMEAL PLANTAIN CRAB CAKES - MENU - JAMBO CAFE - SANTA FE
From yelp.ca
CRAB CAKES - DINNER, THEN DESSERT | EASY COMFORT FOOD RECIPES
From dinnerthendessert.com
HERBED CORNMEAL CRAB CAKES RECIPE: HOW TO MAKE IT
THE DOVE'S NEST CRAB CAKES ON CORNMEAL BISCUITS WITH TARTAR SAUC …
From food.com
CRAB AND CORN CAKES - TAMING OF THE SPOON
From tamingofthespoon.com
CRAB CAKE WITH OVER EASY EGG AND CORNMEAL PANCAKE
From dinnerthendessert.com
CRAB CAKES WITH CORNMEAL - THERESCIPES.INFO - THERECIPES
From therecipes.info
EASY CRAB CAKES RECIPE - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CRAB CAKE RECIPE WITH CORNMEAL: OPTIMAL RESOLUTION LIST
From recipeschoice.com
GOURMET CRAB CAKES RECIPE FOR THE HOLIDAYS - NORTH COAST SEAFOODS
From northcoastseafoods.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