Crab Cakes With Grainy Mustard And Scallion Sauces Food

MINI CRAB CAKES WITH MUSTARD CREME FRAICHE

Steps:

• For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
• For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
• Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
• Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.

CRABMEAT CAKES WITH MUSTARD SAUCE

Steps:

• Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
• Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
• Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.

CRAB CAKES WITH WHOLE GRAIN MUSTARD REMOULADE

Steps:

• For Crab Cakes:.
• Mix all ingredients, except flour and oil in a large bowl.
• Shape into patties and dust with flour.
• NOTE: Can be frozen at this point.
• Heat oil in a large skillet over medium heat.
• When oil is hot, carefully place crab cakes, in batches, and fry until browned.
• About 4- 5 minutes.
• Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
• Serve with Whole Grain Mustard Remoulade or favorite sauce.
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• For Whole Grain Mustard Remoulade:.
• Combine all ingredients and serve with cakes.
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• If cakes were frozen, heat in 350°F oven until desired warmness is achieved (approx 15 minutes).

CRAB CAKES WITH A CREAMY GRAINY MUSTARD SAUCE

Steps:

• Preheat a small saute pan over med-high heat with 1 tablespoon olive oil; add in onions and garlic; season with salt and pepper.
• Cook, stirring frequently, for 3-4 minutes.
• Add in the grainy mustard, chicken stock, and cream; bring to a simmer; cook until thick, 2-3 minutes.
• Turn the sauce off and reheat it when you're ready to serve (if it thickens up too much, add a splash more of chicken stock to loosen it up).
• Place the bread in a food processor; use the pulse button to break it up, then process and make fine bread crumbs.
• In a bowl, combine the mayo, scallions, parsley, hot sauce, red bell peppers, salt, and pepper; gently run you fingers through the crab meat, feeling for any shells or cartilage while trying not to break up the meat too much.
• Add the crab meat to the mayonnaise mixture with ¼ of the bread crumbs and gently fold the mixture to combine.
• Place the remaining bread crumbs on a plate; divide the crab mixture into 4 equal portions.
• Transfer the 4 crab portions to the plate with the bread crumbs and coat each one, gently pressing to adhere the bread crumbs and forming 1- to 1 ½-inch thick cakes.
• Preheat a nonstick skillet over medium heat with the remaining olive oil and the butter.
• Once the butter melts, add the crab cakes and cook for about 4 minutes on each side or until they are golden brown and heated through.
• Divide the sauce between 2 plates, top with the crab cakes, and serve.

SUNNY'S SIMPLE CRABCAKES WITH CELERY ROOT REMOULADE

Steps:

• Heat oven to 400 degrees F.
• In a large bowl add the bread, heavy cream, and a pinch of salt.
• In a medium saute pan over medium heat add the butter, olive oil, onion, celery, and scallion. Season with salt and pepper, then add the seafood boil seasoning. Stir and cook until the vegetables are tender, but not browned. Add the garlic and cook 5 minutes more. Remove from the heat, stir in the lemon zest and let it cool. Once cooled, add to the bowl with the milk and bread. Stir to combine then add the egg whites and stir to combine. Add the crabmeat and lightly combine with your hands. Divide and make into 8 balls; the batter will be moist. Place the balls on a parchment paper-lined baking sheet and refrigerate for 10 minutes.
• Bake until light golden brown, 30 to 35 minutes. Serve with a spoonful of my Celery Root Remoulade, recipe follows.
• Trim the root end of the celery root and trim the skin off all around. Shred the celery root using a box grater or the grater attachment on a food processor.
• In a medium bowl combine the celery root, thyme, mayonnaise, vinegar, grainy mustard, Dijon mustard, lemon juice, olive oil, and sugar. Taste the mixture and season with salt and pepper. Refrigerate at least 2 hours before serving.

CRAB CAKES WITH CREOLE MUSTARD AIOLI AND GRILLED CORN, RED ONION & RED PEPPER SALAD

Steps:

• For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
• Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
• For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
• Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
• To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
• For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
• To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!

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.

CRAB CAKES WITH MUSTARD SAUCE

Steps:

• Heat the oven to 425 degrees.
• Combine the crab meat, mayonnaise, Dijon mustard, whole-grain mustard, carrot, lime juice, green onions, potato, cilantro, soy sauce and bread crumbs.
• Form into patties about 3 inches in diameter.
• Heat the oil in a skillet over medium heat and cook half the patties until they're golden brown on one side, 4 to 5 minutes.
• Remove them to a baking sheet.
• Cook the remaining patties and add them to the baking sheet.
• Bake the crab cakes until they're heated through, about 3 minutes.
• Serve with Mustard Sauce.
• Can be served with vegetables and potatoes as an entree or on a small bed of mango and papaya as an appetizer.
• For the Mustard Sauce:
• Cook the garlic and shallots in the butter over medium heat until softened, about 2 minutes.
• Add the wine and clam juice and continue cooking until the liquid is reduced by half, about 10 minutes.
• Add the cream and continue to cook until the sauce is again reduced by half, 10 minutes.
• Add the Dijon mustard and lemon juice.
• Cook for 1 minute and strain.
• Stir in the whole-grain mustard and serve.
• Makes about 3/4 cup.

MINIATURE CRAB CAKES WITH MUSTARD MAYONNAISE

Steps:

• Make crab mixture:
• In a small non-stick skillet sauté bell pepper in oil over moderately high heat, stirring, 2 minutes, or until softened and golden. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon, and bell pepper and stir in crab and salt and pepper to taste gently but thoroughly. Chill crab mixture, covered, at least 1 hour and up to 1 day.
• Preheat oven to 350°F.
• In a large shallow baking pan spread lt;I>panko in even layer. Toast panko, stirring occasionally, until golden, about 10 minutes, and cool.(Panko may be toasted 1 week ahead and kept in an airtight container at room temperature.)
• Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan. Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4.
• Make mustard mayonnaise:
• In a small bowl whisk together mayonnaise, mustard, and lemon juice. (Mayonnaise may be made 3 days ahead and chilled, covered.)
• Preheat oven to 450°F.
• Drizzle a scant 1/4 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.
• Serve crab cakes with mustard mayonnaise.

EASY FRIED CRAB CAKES WITH MUSTARD SAUCE

Steps:

• Stir bread crumbs, mayonnaise, beaten egg, onion, parsley, Worcestershire sauce, seafood seasoning, dry mustard, seasoned pepper, and hot sauce in a medium bowl until well combined. Gently fold in crabmeat. Cover and refrigerate for 30 minutes.
• Meanwhile, make the sauce: Whisk mayonnaise, sour cream, mustard, lemon juice, and Worcestershire sauce together in a small bowl.
• Shape crabmeat mixture into 5 to 6 small patties.
• Heat olive oil in a large skillet over medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes on each side.
• Serve patties with mustard sauce.

SPICY CRAB CAKES WITH KEY LIME MUSTARD SAUCE

Steps:

• Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
• In a large bowl, combine all of the ingredients except for the butter and olive oil. Moisten hands with a little water and shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for at least 1 hour.
• While crab cakes are in the fridge, prepare sauce. Combine all ingredients, mix well and chill.
• In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side.
• Serve with sauce.
• Serve hot, with Key Lime Mustard Sauce.