SPICY TENDER CRAB CAKES WITH LEMON MAYONNAISE
I got this recipe from the Hellmann's Mayonnaise website and I think that these are better than the ones served at my favourite restaurant. I always use light Hellmann's mayonnaise, and I usually do not coat them with additional bread crumbs when I make them.
Provided by Eldeevee
Categories Crab
Time 21m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix Hellmann's mayonnaise, lemon juice and lemon peel.
- In a larger bowl, combine 1/2 cup mayonnaise mixture, egg, green onions, garlic, basil, cayenne, salt and pepper. Gently fold in crab meat and 1/2 cup bread crumbs. Shape crab mixture into 8 patties and coat with bread crumbs.
- In a skillet, heat oil over medium heat and cook patties, 6 minutes or until golden brown, turning once.
- Serve hot crab cakes with remaining lemon and mayonnaise mixture.
- Enjoy!
Nutrition Facts : Calories 404, Fat 22.3, SaturatedFat 3.5, Cholesterol 115.8, Sodium 1628.6, Carbohydrate 25.9, Fiber 1.1, Sugar 5.1, Protein 25
CRAB CAKES ON TOAST WITH ALEPPO-LEMON MAYO
Preserved lemon and Aleppo pepper put a Mediterranean spin on classic crab cakes, adding brightness and a subtle heat.
Provided by Amanda Freitag
Categories main-dish
Time 45m
Yield 12 crab cakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- For the crab cakes: Carefully pick through the crabmeat, removing any hard cartilage and small pieces of shell. Transfer to a medium bowl. Stir in the panko, mayonnaise, chives, preserved lemon, lemon zest, egg white, 1/2 teaspoon salt and few grinds of black pepper until well combined. Cover with plastic wrap and refrigerate until chilled through, about 15 minutes.
- For the toast: Meanwhile, use a 2-inch round biscuit cutter or ring mold to cut out 12 rounds of bread, then transfer to a rimmed baking sheet (reserve the 2-inch cutter for shaping the crab cakes). Melt the butter and Aleppo in a small saucepan over medium heat. Brush some of the butter mixture on each piece of bread. Bake until lightly toasted, about 8 minutes. Transfer to a serving platter.
- For the Aleppo-lemon mayo: Stir together the mayonnaise, lemon juice, Aleppo and a pinch of salt in a small bowl until smooth. Set aside for serving.
- Divide the crab cake mixture into 12 portions, then press each portion individually into the 2-inch round biscuit cutter to shape into a cake the same size as the toast (the crab cakes should be about 1/4 inch thick).
- Heat the butter and canola oil in a large nonstick skillet over medium-high heat. Add the crab cakes and cook until warmed through and golden brown, 3 to 4 minutes per side.
- For serving: Place a crab cake on top of each toast round. Top with a small dollop of the Aleppo-lemon mayo, a couple of pieces of preserved lemon and a chive.
CRAB TOAST
Like the very best crab cakes on earth, which have as little dulling, distracting or deadening filler as possible, these crab toasts take that ethos to the extreme. There is no call for bell pepper or bread crumbs or diced celery; just the best fresh, sweet, saline crab meat you can buy, gently seasoned with a little lemon juice, bound with a tiny amount of tangy crème fraîche, then piled onto a slab of good toast, still warm. The toast is made ever so luxurious with a slathering of nutty brown butter mayonnaise. These two simple components - crab and brown butter toast - act in concert, and a glass of cold rosé to wash them down makes for the most exhilarating, satisfying spring supper imaginable.
Provided by Gabrielle Hamilton
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
- Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
- For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
- Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.
BAKED CRABCAKES WITH OLD BAY REMOULADE
Steps:
- Preheat the oven to 400 degrees F.
- For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
- For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
- Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
SPICED CRAB CAKES WITH LEMON & LIME AïOLI
Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise
Provided by Good Food team
Categories Starter
Time 30m
Number Of Ingredients 12
Steps:
- Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
- For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.
Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
CRAB MAYONNAISE WITH MELBA TOAST & HERB SALAD
Follow our step-by-step guide to plating up this elegant bistro-style dish of homemade paté and fragrant leaf salad
Provided by Barney Desmazery
Categories Dinner, Starter
Time 30m
Number Of Ingredients 13
Steps:
- To make the crab mayonnaise, put the egg yolk and mustard in a medium bowl and whisk together. Add a drop of the oil and whisk until completely combined. Gradually add the oil, a drop at a time, then in a thin trickle, whisking continuously until you have a thick mayonnaise. Whisk in the lemon zest and juice, stir in the crabmeat and season to taste. This mix can be made a few hours ahead and kept in the fridge.
- For the Melba toast, heat the grill to high. Place the bread on a baking sheet and toast on both sides until lightly browned. Cut the crusts off the toast, then carefully cut through the middle of each slice horizontally to give you 2 thin slices. Cut each of these into 4 triangles. Put the triangles, untoasted-side up, on the baking sheet and place back under the grill to brown - if they curl up slightly, all the better. The toast can be made a day ahead and kept in an airtight container.
- Assemble the herb salad just before serving: put all the herbs in a bowl, add the shallot and capers, then dress with olive oil and vinegar. Toss everything together until well mixed and you're ready to serve. See our step-by-step guide to plating up..
Nutrition Facts : Calories 629 calories, Fat 59 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
More about "crab cakes on toast with aleppo lemon mayo food"
CRAB CAKES WITH LEMON MAYONNAISE | BEN`S
From bensbakery.ca
LUMP CRAB CAKES WITH LEMON MAYO SAUCE - TASTY KITCHEN
From tastykitchen.com
CRAB CAKES WITH LEMONGRASS MAYONNAISE - FOOD & WINE
From foodandwine.com
EASY CRAB CAKES RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
CRAB CAKE RECIPES YOU’LL CRAVE - FOOD NETWORK
From foodnetwork.com
Author By
CRAB CAKES ON TOAST WITH ALEPPO-LEMON MAYO PAIRED …
From pinterest.com
CRAB CAKES ON TOAST WITH ALEPPO-LEMON MAYO PAIRED WITH FRANCIS …
From pinterest.com.au
CRAB CAKES ON TOAST WITH ALEPPO-LEMON MAYO PAIRED WITH
From pinterest.com
BEST CRAB CAKE RECIPE - HOW TO MAKE CRAB CAKES - DELISH
From delish.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CRAB CAKES ON TOAST WITH ALEPPO-LEMON MAYO PAIRED …
From pinterest.com.au
RED PEPPER CRAB CAKES WITH LEMONY MAYO RECIPE | MYRECIPES
From myrecipes.com
BEST CRAB CAKES RECIPE - HOW TO MAKE CRAB CAKES - THE PIONEER …
From thepioneerwoman.com
CRAB CAKE RECIPES
From allrecipes.com
CRAB CAKE BITES WITH OLD BAY MAYO, CHIVES, AND LEMON - SOUTHERN …
From southernliving.com
CRAB CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CRAB CAKES RECIPE | DILL LEMON MAYO DIP - YOUTUBE
From youtube.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