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.
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.
CRAB CAKES WITH SPICY CREAM
Steps:
- Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.
- Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.
- In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.
- Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.
- Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.
- To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.
- Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc
- Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6
Nutrition Facts : Calories 300, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 170 milligrams, Sodium 770 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 29 grams
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
EASY CRAB CAKES WITH PANKO
Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.
Provided by wolfnet
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
- Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g
CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE
This crab cakes recipe can be used to make a hearty dinner or bite-sized hors d'oeuvres!
Provided by MMZEHER
Categories Crab Cakes
Time 1h
Yield 4
Number Of Ingredients 21
Steps:
- Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
- Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
- Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
- Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
- Serve patties with sauce.
Nutrition Facts : Calories 835.4 calories, Carbohydrate 48.8 g, Cholesterol 167.2 mg, Fat 63.1 g, Fiber 3.2 g, Protein 20 g, SaturatedFat 17.6 g, Sodium 1010.6 mg, Sugar 6 g
CRAB CAKES WITH CREAMY DILL CAPER SAUCE RECIPE - (4/5)
Provided by rossboys
Number Of Ingredients 23
Steps:
- Rinse, drain, and flake crabmeat, being careful not to break up lumps. Saute green onion and bell pepper in hot oil in a lg nonstick skillet, 8 min or until tender. Stir together green onion mixture, bread crumbs, egg, and next 5 ingredients. Gently fold in crabmeat. Shape mixture into 14 2-1/2" cakes (~ 1/3 cup). Place on an aluminum foil lined baking sheet; cover and chill at least 1 hr or up to 8 hrs. Melt butter in a lg nonstick skillet over med heat. Add crab cakes, cook in 2 batches, 4 to 5 min on each side or until golden. Sauce: Stir ingredients together; cover and chill up to 3 days.
CRAB CAKES WITH CHESAPEAKE BAY MAYO
I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.-Michelle Critchell, Moon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
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
ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE
Steps:
- Make wasabi caper sauce:
- Stir together all sauce ingredients and chill, covered, until ready to use.
- Make crab cakes:
- Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
- Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
- Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
- *Available at Asian markets and Uwajimaya (800-889-1928).
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