CRAB CAKES WITH REMOULADE SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
- In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
- Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.
LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
- For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
- Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
- Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
- Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
- Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.
CRAB CAKES WITH REMOULADE SAUCE
Steps:
- In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
- Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
- In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.
- In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
- Yield: 2 cups
- In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
- Yield: 1 cup
CRAB CAKE SAUCE
Steps:
- Gather the ingredients.
- Combine all of the ingredients in a food processor or high-speed blender. Blend until completely smooth.
- Garnish with fresh chopped parsley or dill, if using, and serve alongside crispy crab cakes and lemon wedges for squeezing. Enjoy.
Nutrition Facts : Calories 332 kcal, Carbohydrate 4 g, Cholesterol 19 mg, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, Sodium 930 mg, Sugar 3 g, Fat 35 g, ServingSize 1 bowl (serves 6), UnsaturatedFat 0 g
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 CAKE SAUCE
A delicious creamy sauce for your crab cakes that's a breeze to make and tastes great.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 2.9 g, Cholesterol 17.4 mg, Fat 19.2 g, Fiber 0.1 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 202.6 mg, Sugar 1.2 g
CRAB CAKES WITH REMOULADE SAUCE
The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 40m
Yield 6
Number Of Ingredients 24
Steps:
- To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
- To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
- Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
- Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
- In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
- Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
- To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.
Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g
CRAB CAKES WITH SPICY THAI SAUCE
Make and share this Crab Cakes With Spicy Thai Sauce recipe from Food.com.
Provided by evelynathens
Categories Crab
Time 33m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For cakes: Mix first 8 ingredients in large bowl.
- Mix in enough breadcrumbs to form stiff mixture.
- Shape mixture into sixteen ¼-inch-thick patties.
- (Can be prepared ahead. Cover and refrigerate.).
- For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
- Mix in cucumber.
- Let stand 30 minutes at room temperature to allow flavours to blend.
- Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
- Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
- Transfer to paper towels to drain.
- Transfer to baking sheet; keep warm in oven.
- Divide crab cakes among 8 plates.
- Spoon sauce around cakes.
Nutrition Facts : Calories 169.8, Fat 7, SaturatedFat 3.9, Cholesterol 33.1, Sodium 477.9, Carbohydrate 16.8, Fiber 0.8, Sugar 9, Protein 9.9
SOUTHERN-STYLE CRAB CAKES WITH COOL LIME SAUCE
Be the life of the party by serving our Southern-Style Crab Cakes with Cool Lime Sauce. These crisp crab cakes are made extra delicious with the deliciously tart crab cake sauce.
Provided by My Food and Family
Categories Home
Time 25m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Mix half the lime juice, 1/2 cup mayo, dressing mix and mustard in medium bowl until blended. Add crabmeat, 1/2 cup cracker crumbs and onions; mix lightly.
- Shape into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs.
- Cook, in batches, in large nonstick skillet on medium heat 2 min. on each side or until heated through and golden brown on both sides. Meanwhile, mix sour cream, lime zest, and remaining mayo and lime juice until blended.
- Serve crab cakes with the lime sauce.
Nutrition Facts : Calories 290, Fat 25 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 99 g
CRAB CAKES WITH CHARDONNAY CREAM SAUCE
The secret to the crisp coating in this recipe? Crushed potato chips! This recipe is from Bon Appetit and is my favorite crab cake recipe.
Provided by Cream Puff
Categories Crab
Time 1h15m
Yield 16 crab cakes, 8 serving(s)
Number Of Ingredients 15
Steps:
- Boil wine and leeks (or green onions) in heavy, medium saucepan until mixture is reduced to 1/2 cup (about 10 minutes). Reduce heat and add cream; simmer until liquid is reduced to sauce consistency (about 10 minutes). Season to taste with salt & pepper. Set aside and keep warm.
- In large bowl, mix crabmeat, 1/2 cup crushed potato chips, bread crumbs and next 7 ingredients until well blended. Using 1/4 cupful of crabmeat for each cake, form mixture into 16 (2-1/2 inch diameter) cakes. Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.
- Heat 2 tablespoons oil in large, heavy skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to paper towel lined plate to drain.
- How to plate: Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.
- NOTE: You can prepare the crab mixture and form the crab cakes, and make the sauce, 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. Re-warm sauce and fry crab cakes just before serving.
Nutrition Facts : Calories 711.2, Fat 43.4, SaturatedFat 10.6, Cholesterol 123, Sodium 1590, Carbohydrate 48.4, Fiber 4.2, Sugar 2.2, Protein 24.7
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
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.
CRAB CAKES WITH CREAMY CAPER SAUCE
Provided by Bill Brett
Categories Mustard Appetizer Mayonnaise Crab Summer Pan-Fry Capers Bon Appétit Vermont Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 first-course servings
Number Of Ingredients 16
Steps:
- for caper sauce:
- Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
- for crab cakes:
- Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
- Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.
SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE
From a cookbook titled Diabetic Cooking that I received in the 2011 cookbook swap. The only change I would make personally is to use wholemeal/wholegrain bread.
Provided by ImPat
Categories Crab
Time 30m
Yield 8 crab cakes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F.
- combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
- Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
- Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
- To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
- serve crab cakes warm with lemon wedges and dipping sauce.
Nutrition Facts : Calories 88.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 28.5, Sodium 358.6, Carbohydrate 7.1, Fiber 0.7, Sugar 1.6, Protein 9.2
CRAB CAKES WITH AIOLI DIPPING SAUCE
Green onion potato chips instead of bread crumbs? Yes! They fry up to a nice, crunchy golden brown. Many brands are gluten free, which is critical for me. If you like crab cakes without a lot of filler, I recommend trying this recipe. I also highly recommend using a cast iron skillet for frying them. My husband deemed these the best crab cakes he'd ever eaten, and said he'd also love to try them on a potato roll with lettuce, tomato and the dipping sauce. A great, quick and easy side dish that also cooks in about 8-10 minutes is fresh asparagus sauteed in olive oil with chopped garlic, then drizzled with lemon juice and kosher salt just before it's done cooking.
Provided by adiadv1
Categories Lunch/Snacks
Time 18m
Yield 4 patties, 2 serving(s)
Number Of Ingredients 15
Steps:
- In a mini chopper, finely crush the potato chips.
- In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy.
- Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing!
- Gently stir in 1/4 cup crushed potato chips.
- Form the mixture into 4 patties and coat with remaining potato chip crumbs.
- Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed.
- When the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate).
- Sprinkle with a little kosher salt if desired and cook for about 4 minutes.
- Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown.
- Dipping Sauce: Place all ingredients in mini chopper and push the button. That's it! Make it ahead of time if desired and refrigerate.
Nutrition Facts : Calories 491.3, Fat 31.4, SaturatedFat 4.6, Cholesterol 109, Sodium 1063.6, Carbohydrate 30.4, Fiber 3, Sugar 6.1, Protein 27.2
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- Home Made Tartar Sauce. We’re going to start out with the traditional sauce used for seafood all around the world: Tartar Sauce. Tartar sauce is a delightful blend of mayonnaise and relish.
- Remoulade. If you’re looking for an easy crab cake sauce loved by Americans everywhere, especially in the fine state of Louisiana, try making a remoulade.
- Chipotle Aioli. If you’re looking for one of the more trendy sauces of the last few years, try making a chipotle aioli crab cake sauce! Aioli is a garlic mayonnaise, and the chipotle spice nicely compliments the rich mayonnaise.
- Cilantro and Lime Dip. Okay so now it’s time to veer away from the mayo-based dips. This cilantro and lime dip has a base of sour cream. This dip is a great foil to a spicy crab cake and really brightens the palate.
- Vegan Tzatziki. We realize this list may seem a bit redundant, as we’re talking about crab cakes, but more and more people are becoming vegan so we thought we’d include a recipe for all of you vegan readers out there!
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