CRAB CAKES WITH CURRIED YOGURT SAUCE
Crab cakes are a traditional East Coast flavor; this recipe, however, gives them a Middle Eastern spin!!! They are moist and flavorful alone, but add the sauce, and WOW!
Provided by KEISHADRAILEY
Categories Spicy Appetizers
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper, and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.
- In a separate bowl, toss together the green onion, jalapeno, garlic, bread crumbs, and 1/2 the crackers. Mix in the egg, 1/2 cup mayonnaise, mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Fold in the crabmeat. Form the mixture into 6 cakes and evenly coat with the remaining bread crumbs.
- Heat the olive oil in a skillet over medium-high heat. Cook each cake about 5 minutes on each side, until heated through and golden brown. Serve with the chilled sauce mixture.
Nutrition Facts : Calories 476 calories, Carbohydrate 31.2 g, Cholesterol 67 mg, Fat 34.2 g, Fiber 1.5 g, Protein 11.9 g, SaturatedFat 5.2 g, Sodium 578.5 mg, Sugar 4.1 g
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
CRAB CAKES WITH CURRIED YOGURT SAUCE
Crab cakes are a traditional East Coast flavor; this recipe, however, gives them a Middle Eastern spin!!! They are moist and flavorful alone, but add the sauce, and WOW!
Provided by KEISHADRAILEY
Categories Spicy Appetizers
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper, and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.
- In a separate bowl, toss together the green onion, jalapeno, garlic, bread crumbs, and 1/2 the crackers. Mix in the egg, 1/2 cup mayonnaise, mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Fold in the crabmeat. Form the mixture into 6 cakes and evenly coat with the remaining bread crumbs.
- Heat the olive oil in a skillet over medium-high heat. Cook each cake about 5 minutes on each side, until heated through and golden brown. Serve with the chilled sauce mixture.
Nutrition Facts : Calories 476 calories, Carbohydrate 31.2 g, Cholesterol 67 mg, Fat 34.2 g, Fiber 1.5 g, Protein 11.9 g, SaturatedFat 5.2 g, Sodium 578.5 mg, Sugar 4.1 g
CRAB CAKES WITH SPICY THAI SAUCE
Make and share this Crab Cakes With Spicy Thai Sauce recipe from Food.com.
Provided by evelynathens
Categories Crab
Time 33m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For cakes: Mix first 8 ingredients in large bowl.
- Mix in enough breadcrumbs to form stiff mixture.
- Shape mixture into sixteen ¼-inch-thick patties.
- (Can be prepared ahead. Cover and refrigerate.).
- For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
- Mix in cucumber.
- Let stand 30 minutes at room temperature to allow flavours to blend.
- Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
- Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
- Transfer to paper towels to drain.
- Transfer to baking sheet; keep warm in oven.
- Divide crab cakes among 8 plates.
- Spoon sauce around cakes.
Nutrition Facts : Calories 169.8, Fat 7, SaturatedFat 3.9, Cholesterol 33.1, Sodium 477.9, Carbohydrate 16.8, Fiber 0.8, Sugar 9, Protein 9.9
THAI RED CURRY CRAB CAKES WITH A CHILI DIPPING SAUCE
Another recipe I made for my sisters birthday, very tasty crab cake recipe. I use fresh crab as I love the flavour of it, but canned is fine. It is also very easy to make, more time consuming if you have to crack crab, but you do taste the difference.
Provided by The Flying Chef
Categories Crab
Time 28m
Yield 10-25 cakes
Number Of Ingredients 12
Steps:
- Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).
- Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.
- Serve crab cakes with dipping sauce.
- For the dipping sauce.
- Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.
CRAB CAKES WITH CURRIED YOGURT SAUCE
Crab cakes are a traditional East Coast flavor; this recipe, however, gives them a Middle Eastern spin!!! They are moist and flavorful alone, but add the sauce, and WOW!
Provided by KEISHADRAILEY
Categories Spicy Appetizers
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper, and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.
- In a separate bowl, toss together the green onion, jalapeno, garlic, bread crumbs, and 1/2 the crackers. Mix in the egg, 1/2 cup mayonnaise, mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Fold in the crabmeat. Form the mixture into 6 cakes and evenly coat with the remaining bread crumbs.
- Heat the olive oil in a skillet over medium-high heat. Cook each cake about 5 minutes on each side, until heated through and golden brown. Serve with the chilled sauce mixture.
Nutrition Facts : Calories 476 calories, Carbohydrate 31.2 g, Cholesterol 67 mg, Fat 34.2 g, Fiber 1.5 g, Protein 11.9 g, SaturatedFat 5.2 g, Sodium 578.5 mg, Sugar 4.1 g
CURRIED CRAB CAKES
Make and share this Curried Crab Cakes recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 24 crab cakes
Number Of Ingredients 18
Steps:
- Combine first 5 ingredients in a small bowl, stir well.
- Heat a large nonstick frypan coated with cooking spray over medium high heat.
- Add onion, bell pepper, and celery, cover, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
- Add the curry powder mixture, ginger and garlic, cook, uncovered, 5 minutes, stirring frequently.
- Spoon mixture into a large bowl, cool.
- Wipe frypan clean with a paper towel.
- Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat and egg to onion mixture, stir well.
- Divide crabmeat mixture into 24 equal portions, shaping each into 1/2 inch thick patty.
- Place remaining breadcrumbs in a shallow dish, dredge each crab cake in breadcrumbs.
- Melt 2 teaspoons butter in pan over medium heat.
- Add 8 patties and cook 2 minutes on each side or until browned.
- Remove the crab cakes from pan, and keep warm.
- Repeat procedure with remaining butter and patties.
- Garnish with parsley sprigs.
CRAB CAKES WITH CURRIED YOGURT SAUCE
Crab cakes are a traditional East Coast flavor; this recipe, however, gives them a Middle Eastern spin!!! They are moist and flavorful alone, but add the sauce, and WOW!
Provided by KEISHADRAILEY
Categories Spicy Appetizers
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper, and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.
- In a separate bowl, toss together the green onion, jalapeno, garlic, bread crumbs, and 1/2 the crackers. Mix in the egg, 1/2 cup mayonnaise, mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Fold in the crabmeat. Form the mixture into 6 cakes and evenly coat with the remaining bread crumbs.
- Heat the olive oil in a skillet over medium-high heat. Cook each cake about 5 minutes on each side, until heated through and golden brown. Serve with the chilled sauce mixture.
Nutrition Facts : Calories 476 calories, Carbohydrate 31.2 g, Cholesterol 67 mg, Fat 34.2 g, Fiber 1.5 g, Protein 11.9 g, SaturatedFat 5.2 g, Sodium 578.5 mg, Sugar 4.1 g
CRAB CAKES
Make and share this Crab Cakes recipe from Food.com.
Provided by Chickee
Categories Crab
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pick meat from crabs.
- Combine egg, mayonnaise, Tabasco, mustard, Worcestershire sauce, cayenne, salt and pepper in a large bowl.
- Add crabmeat, breadcrumbs and parsley and mix well, but gently so as not to break up the crab meat too much.
- Form mixture into 12 balls, place on a plate and refrigerate for 1 hour.
- In the palm of your hands, flatten balls into discs and coat well with breadcrumbs.
- Melt clarified butter in a frying pan and fry crab cakes, in batches if necessary, turning once until golden on both sides. Keep warm in a low oven while cooking remaining batches if necessary.
- Notes: You can use other types of crabs for this recipe, or 500g fresh crabmeat if you don't want to pick your own. Frozen crabmeat won't work as well, as the texture of these cakes relies on the large, succulent chunks of crabmeat. If using frozen crabmeat make sure you drain it well, squeezing to extract as much excess moisture as possible. Make breadcrumbs by pulsing stale bread in a food processor until crumbed.
Nutrition Facts : Calories 76.3, Fat 3.1, SaturatedFat 0.6, Cholesterol 37.7, Sodium 165.9, Carbohydrate 8.2, Fiber 0.7, Sugar 1, Protein 3.8
CRAB CAKES WITH SOUR CREAM SAUCE
Make and share this Crab Cakes with Sour Cream Sauce recipe from Food.com.
Provided by seahorse73
Categories Crab
Time 42m
Yield 8 crab cakes
Number Of Ingredients 18
Steps:
- Put the egg, lemon juice, mayonnaise, red bell pepper, onion, cilantro, salt, black pepper and cayenne into a medium mixing bowl and mix.
- Add the crabmeat and half of the breadcrumbs.
- Blend well.
- Form the seasoned crabmeat into 8 (2 inch) cakes and coat with remaining bread crumbs on both sides.
- Place cakes on waxed paper and put in freezer for 15 minutes.
- Prepare the Sour Cream sauce while the cakes are in the freezer.
- Preheat oven to 350 degrees F.
- Heat half the oil in a medium saute pan.
- Fry half the cakes on both sides, about 30 seconds on each side, until golden.
- Drain on paper towels, Repeat with remaining oil and cakes.
- The oil should be hot but not smoking.
- Transfer cakes to the baking sheet and bake for 10 minutes.
- To make the Sour Cream Sauce: Blend all ingredients in a small bowl, put in refrigertor until ready to serve.
- You can make the crab cakes a day in advance, but do not coat them with the breadcrumbs until you are ready to fry them.
- You can also use a combination of shrimp, lobster and crabmeat!
- Serve with a large green salad!
Nutrition Facts : Calories 137.5, Fat 6.7, SaturatedFat 2.3, Cholesterol 47.4, Sodium 239.5, Carbohydrate 11.1, Fiber 0.8, Sugar 1.8, Protein 7.9
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