Crab Cakes With Chipotle Peppers Food

CRAB CAKES WITH CHIPOTLE MAYO

Steps:

• Preheat oven to 375˚F and chill a bowl in the fridge
• Spread crab meat onto a flat tray and look for any shells, if possible flash the tray under a broiler for 10 seconds then look for shells they would be easier to find
• Discard shells
• Dice the flounder into medium size pieces
• Put into food processor with all spices
• Pulse the food processor until fish breaks down to smaller chunks
• Then slowly add the heavy cream while still pulsing the food processor
• When all the cream is added run food processor for about 40 seconds or until mixture comes together
• Very important not to over blend
• Transfer mixture to chilled bowl
• Fold in crab meat
• Separate mixture into 6-8 servings
• Preheat sauté pan and add 2 tablespoons olive oil
• Make each portion two at a time into baseball shapes and place into hot pan
• Sear for two minutes on each side
• Transfer to sizzler platter or hotel pan
• Repeat process until all portions are seared
• Place into a preheated 375˚F oven and bake for 15 minutes or until crab cake is firm
• While the crab cakes are cooking make the sauce
• To make the chipotle mayo: Place the mayo and spices in a bowl
• Zest the lime and juice it and add to mayo
• Drain the juice of chipotle into mayo and dice two peppers from can and add to mayo
• Dice the green onion - discard the white end and add onion to mayo
• Mix all together
• Mesclun salad: Put all ingredients in bowl and mix
• Plating: Put about 2 oz of Mesclun salad on plate
• Place crab cake next to salad and pour some chipotle sauce over crab cake, falling off on one side
• Garnish with grilled pineapple, grilled bread and steak fries
• Eat and enjoy

AIR FRYER CRAB CAKES WITH CHIPOTLE SAUCE

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.

LOUISIANA JUMBO LUMP CRAB CAKES WITH ROASTED CORN AND CHIPOTLE MASHED POTATOES WITH REMOULADE AND CHIPOTLE HONEY

Steps:

• Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain. While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash. Season with salt and pepper, to taste. Set aside and keep warm.
• Mix the crabmeat, garlic, mayonnaise, and herbs. Season with salt and pepper. Divide the mixture into 8 equal portions.
• Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook.
• Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.
• Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes.
• Combine all ingredients in a blender or food processor and puree until smooth.
• Chipotle Honey:
• 4 ounces honey
• 1 ounce chipotle peppers in adobo sauce, pureed
• Combine the honey with the chipotle puree
• Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.
• Combine all ingredients in food processor or blender until smooth.

OUR BEST CRAB CAKE RECIPE

Steps:

• Drain the crab in a colander and using your fingers, pick through the meat and remove any bits of shell you find.
• Transfer the crab to a mixing bowl and combine with the panko crumbs, scallions, and parsley.
• In a small bowl, whisk together the eggs, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, and a little freshly ground black pepper.
• Add the wet ingredients to the crab and combine thoroughly. If the mixture seems too wet to hold together, you can add an extra tablespoon of panko.
• Lightly coat the inside of a 1/3 cup measure with nonstick spray. Spoon the crab cake mixture into the cup and pack it lightly.
• Turn the formed crab cake out onto a parchment-lined baking sheet and using your hands, gently form the mixture into a patty. Repeat the process with the rest of the crab mixture.
• Refrigerate formed crab cakes for 30 minutes before either baking or pan-frying.

CRAB CAKES WITH CHIPOTLE SAUCE

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 CHIPOTLE PEPPERS

Steps:

• Mix all ingredients except the lump crab meat, flour& oil.
• Add the crabmeat gentle not to break it apart.
• You want to see nice lumps of crabmeat when you cut into it.
• Make four patties they will be delicate don't be afraid to bring them into a pattie.
• Dust each with flour place on a dish covered with plastic wrap and chill for one hour.
• In a large pan pour enough oil to coat bottom of pan.
• Brown on each side till nice crisp and brown.
• Just a couple of minutes each side.
• Serve with Recipe #120370.

FRIED CRAB CAKES

Steps:

• Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
• Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
• While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
• Serve crab cakes with sauce on the side.