SHRIMP AND CRAB CAKES
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h45m
Yield 34 (2-inch) cakes
Number Of Ingredients 23
Steps:
- Roughly chop the raw shrimp and place in a large bowl.
- In a small bowl, whip the egg whites with a fork until frothy. Stir in the cream, salt, pepper, and cumin seeds. Combine with chopped shrimp. Mix well with the jicama, green onion, cilantro, ginger, and kaffir lime leaves.
- Press any excess moisture out of the crab meat in a colander. Combine the crab with the shrimp mixture.
- Pour the panko into a wide, shallow dish. Scoop out a heaping tablespoon of the shrimp and crab mixture and drop it into the panko. Using your hands, shape the shrimp and crab mixture into round cakes and evenly coat with the panko. Repeat with the remaining mixture and place the crab cakes on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm.
- Heat a deep fryer to 350 degrees F or heat 3/4-inch of vegetable oil in a skillet over medium heat, just until the surface of the oil begins to gently ripple. Fry the crab cakes, a few at a time, until crispy and golden, about 2 minutes per side. Remove from the hot oil with a slotted spoon or spider and place on absorbent paper to absorb any excess oil.
- Serve with Ginger-Lime Dipping Sauce on the side.
- Put sugar, water, ginger, and salt in a heavy-bottomed saucepan. Bring to a boil, then lower heat and reduce to a syrupy consistency (about 15 minutes). Strain through a fine sieve, discard ginger, reserve liquid, and let cool.
- In a small food processor, pulse cilantro, lime juice, chile, and green onion (about 30 seconds). Add ginger syrup and pulse until combined.
- Serve at room temperature.
CRAB CAKES CHIARELLO WITH SHAVED FENNEL SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 47m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chive, mustard, hot red pepper sauce, lemon juice, salt and pepper. Let rest for about 15 minutes to soften the bread. With a spatula gently fold in the crabmeat so as not to break up the meat.
- Preheat the oven to 425 degrees F.
- Using your hands form the cakes about 6 ounces each. Do not form them too tightly or they will not bake properly.
- Brush a baking tray with butter or spray with a nonstick cooking spray. Place the crab cakes, evenly spaced on the tray. Melt the butter and combine with the crab boil seasoning. Brush the tops of the cakes with half the spiced butter and bake on the top shelf of oven for about 12 minutes or until an internal temperature of 165 degrees F.
- Using a mandolin slice the fennel very thin. Combine with the lemon juice, olive oil, remaining 2 tablespoons of parsley, salt, and pepper. Spread the fennel salad on a large platter and place the crab cakes on top. Serve with the second half of the spiced butter on the side for dipping.
CRAB CAKES
These are the best crab cakes I've ever eaten. I got the recipe from Cuisine magazine. Every time I make them I hear alot of oohs and ahhs and requests for the recipe. There's a local family-owned restaurant in town known for their crabcakes. My teenage niece said they were the only crabcakes she likes, until she tried these. These are even better.
Provided by ckambic
Categories Crab
Time 28m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Sautee the red pepper, celery, and onion in the butter 5 minute.
- or until tender.
- Cool slightly.
- In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
- Combine sauteed vegetables with mixture.
- Pick through crabmeat for shells or cartlidge.
- Using your fingers, gently blend the crab into the mixture.
- This helps preserve the large pieces of crab.
- Shape crab mixture into cakes.
- Chill in the refrigerator for at least 1 hour.
- I've made the the day before and left in frig overnight.
- Broil cakes for 3-4 minute.
- or until browned.
- Turn them over carefully.
- I use a spatula and my fingers so they don't fall apart.
- Broil other side for 3-4 minute.
- I place them on a platter and garnish with parsley and lemon.
- I serve cocktail sauce and tartar sauce with them.
- I've also made the cakes much smaller and served them as appetizers.
Nutrition Facts : Calories 116.6, Fat 4.9, SaturatedFat 2.5, Cholesterol 62.2, Sodium 380.4, Carbohydrate 5.9, Fiber 0.6, Sugar 1.1, Protein 11.8
CRAB CAKES
Make and share this Crab Cakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Crab
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything except the egg in a bowl. Taste and adjust seasonings and then add the egg when satisfied. Shape filling into 2 inch crabcakes. Roll the cakes in bread crumbs and then refrigerate for about an hour to firm up.
- Heat 1/4 cup of canola oil in a shallow pan and cook cakes for about 3 minutes per side, try to turn them only one time. Serve with your favorite tartar sauce or aioli.
Nutrition Facts : Calories 136.1, Fat 6.6, SaturatedFat 1.2, Cholesterol 74.1, Sodium 609.6, Carbohydrate 6.3, Fiber 0.5, Sugar 1.9, Protein 12.5
CRAB CAKES BY MICHAEL
Crab meat and crushed crackers mix with mayonnaise, eggs, and seafood seasoning to make a large batch of homemade crab cakes in just a few minutes in this recipe.
Provided by michael
Categories Crab Cakes
Time 20m
Yield 65
Number Of Ingredients 11
Steps:
- Beat eggs, mayonnaise, parsley, chives, seafood seasoning, mustard, salt, and pepper together in a large bowl until smooth. Gently stir crabmeat into the egg mixture. Fold crushed crackers into the crab mixture in small amounts just until the mixture holds together. Divide the mixture into 3-ounce patties.
- Heat a small amount of oil in a skillet over medium heat. Cook patties in hot oil until browned and cooked through, about 2 minutes per side.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 7.3 g, Cholesterol 87.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 16.6 g, SaturatedFat 2.3 g, Sodium 571.1 mg, Sugar 0.8 g
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