Crab Cakes With Creamy Dill Caper Sauce Recipe 45 Food

MARYLAND CRAB CAKES WITH CAPER SAUCE

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.

CRAB CAKES WITH CREAMY CAPER SAUCE

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.

THE BEST CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

CRAB CAKES WITH REMOULADE SAUCE

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.

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

BROILED CRAB CAKES WITH CHIVE AND CAPER SAUCE

Steps:

• Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
• Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
• Position rack 6 inches below broiler and preheat broiler. Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)
• Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.

LEMON DILL CRAB CAKE SAUCE

Steps:

• Combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

CRAB CAKES WITH CREAMY DILL CAPER SAUCE RECIPE - (4/5)

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.

PAULA DEEN'S CRAB CAKES WITH LEMON-DILL SAUCE

Steps:

• To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled.
• The sauce will thicken as it chills.
• To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
• Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
• Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.
• Gently fold in the crabmeat.
• Form the mixture into 8 patties, about 1/2-inch thick.
• In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
• Pat this topping onto both sides of the patties.
• Refrigerate until firm, about 2 hours.
• Using a skillet, combine the oil and remaining 2 tablespoons of butter.
• Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.
• These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
• To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
• **Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.

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.

CRAB CAKES WITH DILL MAYONNAISE

Steps:

• Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
• In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
• To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
• Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
• Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm - or serve right away with dill mayonnaise and extra lemon wedges.