Crab Cakes Creamy Broiled Food

CREAMY CRAB CAKES

Steps:

• In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
• Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
• Transfer the mixture to a bowl and stir in the sour cream.
• Stir in the crabmeat, gently to prevent from breaking the lumps.
• Form 8 patties, 3 inches wide by 3/4 inch thick.
• Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
• Lightl dredge the patties on both sides in the bread crmbs.
• Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
• Heat a skillet with butter over low to medium heat.
• Add the crab cakes, fry for about 4 minutes perside or until golden brown.

BROILED CRAB CAKES

Steps:

• Combine lemon dill sauce ingredients and chill.
• Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
• In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
• Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
• Serve with Lemon Dill Sauce.

BROILED CRAB CAKES RECIPE

Steps:

• Place an oven rack 5 inches beneath the broiler. Set the broiler to high.
• Prepare a baking sheet by lightly misting with olive oil or other nonstick spray.
• Drain the crabmeat, and dab it gently with a paper towel.
• Place the crab, egg, half and half, Worcestershire sauce, and Dijon mustard in a mixing bowl, and fold gently with a spatula, being careful not to break up the crabmeat.
• Crush the crackers to a coarse crumb.
• Add the cracker crumbs to the crabmeat mixture, and add a pinch of salt.
• Fold until well combined.
• Form four crab cakes, and place each on baking sheet.
• Top each crab cake with 1 teaspoon of butter.
• Broil the crab cakes for 3 minutes on the highest rack.
• Move the crab cakes to the lowest rack to prevent burning, and finish broiling another 3 minutes.
• Turn off the broiler, and let the crab cakes sit in the oven 1 more minute.
• Remove the crab cakes from the oven, and serve topped with optional lemon slices and fresh parsley.

CRAB CAKES WITH CREAMY CHILI SAUCE

Steps:

• For Sauce: Heat oil in heavy medium skillet over medium-low heat.
• Add shallots and garlic and saute until tender, about 5 minutes.
• Add chili garlic sauce and stir 1 minute.
• Add cream, sake and lime juice.
• Simmer until sauce is slightly thickened, about 7 minutes.
• For Crab Cakes: Mix first 4 ingredients in medium bowl.
• Season with salt and pepper.
• Whisk egg and 2 tablespoons water in small bowl.
• Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry).
• Discard remaining egg mixture.
• Form crab mixture into four 2 1/2- to 3-inch round patties, using about 1/2 cupful for each.
• Heat oil in heavy large skillet over medium-high heat.
• Add crab cakes and saute until golden brown, about 4 minutes per side.
• Transfer to plates.
• Drizzle sauce over and serve.

CRAB CAKES WITH CHARDONNAY CREAM SAUCE

Steps:

• Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.
• Mix crabmeat, 1/2 cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. Rewarm sauce over medium-low heat, stirring occasionally, before serving.) Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.
• Heat 2 tablespoons oil in heavy large 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.
• Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.

MRS. DUVALL'S PAN-FRIED CRAB CAKES

Steps:

• In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
• In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.

CRAB CAKES WITH A CREAMY GRAINY MUSTARD SAUCE

Steps:

• Preheat a small saute pan over med-high heat with 1 tablespoon olive oil; add in onions and garlic; season with salt and pepper.
• Cook, stirring frequently, for 3-4 minutes.
• Add in the grainy mustard, chicken stock, and cream; bring to a simmer; cook until thick, 2-3 minutes.
• Turn the sauce off and reheat it when you're ready to serve (if it thickens up too much, add a splash more of chicken stock to loosen it up).
• Place the bread in a food processor; use the pulse button to break it up, then process and make fine bread crumbs.
• In a bowl, combine the mayo, scallions, parsley, hot sauce, red bell peppers, salt, and pepper; gently run you fingers through the crab meat, feeling for any shells or cartilage while trying not to break up the meat too much.
• Add the crab meat to the mayonnaise mixture with ¼ of the bread crumbs and gently fold the mixture to combine.
• Place the remaining bread crumbs on a plate; divide the crab mixture into 4 equal portions.
• Transfer the 4 crab portions to the plate with the bread crumbs and coat each one, gently pressing to adhere the bread crumbs and forming 1- to 1 ½-inch thick cakes.
• Preheat a nonstick skillet over medium heat with the remaining olive oil and the butter.
• Once the butter melts, add the crab cakes and cook for about 4 minutes on each side or until they are golden brown and heated through.
• Divide the sauce between 2 plates, top with the crab cakes, and serve.

QUICK POTATO CHIP CRAB CAKES (BROILED)

Steps:

• Heat broiler.
• In a medium bowl, finely crush the potato chips.
• Add the crabmeat, tarter sauce, mustard, and pepper and stir to combine.
• Form mixture into 6 patties and place on parchment paper or foil lined baking sheet.
• Top each with a pat of butter and broil until browned, 1-2 minutes.
• Serve with lemon wedges.