SPICED CRAB CAKES WITH LEMON & LIME AïOLI
Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise
Provided by Good Food team
Categories Starter
Time 30m
Number Of Ingredients 12
Steps:
- Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
- For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.
Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
- Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
- Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
- In a medium bowl, mix all the ingredients together.
CRAB CAKES WITH KEY LIME AIOLI RECIPE - (5/5)
Provided by Texaschef11
Number Of Ingredients 26
Steps:
- Mix all ingredients for key lime aioli first, it must sit in the refigerator for at least 2 hours. Warm olive oil in a saute pan. Add 1/2 cup finely diced green pepper, 1 small finely diced small yellow onion, 1 tsp minced garlic. Saute until tender (about 5 minutes). Transfer above to non-metalic bowl and stir in 1/3 cup mayo, 1 lightly beaten egg, 2 tbsp key lime juice, 1 tsp Jamaican jerk seasoning, and 1 tsp dry mustard. Mix in 1 lb cooked lump crab, 1 tsp sea salt, 1 tsp fresh ground pepper, and 1 cup bread crumbs. Shape into 2 inch diameter cakes. Spread some bread crumbs on a plate and roll cakes in crumbs to coat. Transfer to a baking sheet and refrigerate for 30 to 45 minutes. Fry cakes in about 1/4 cup olive oil in a large fry pan. Transfer to paper towels. Serve with key lime aioli and slices of fresh lemon.
CRAB CAKES WITH GARLIC AIOLI RECIPE - (4.5/5)
Provided by henwiller
Number Of Ingredients 19
Steps:
- Cook's note: If you follow the recipe completely, they turn out rather soupy and hard to work with. I've adapted the recipe to what I did to make it not so soupy) Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, lemon peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat and 1/2 cup of panko. This can be made 1 day ahead. Cover and chill. Toss remaining panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Roll 1 rounded tablespoon portions of of the chilled crab mixture in the panko-Parmesan mixture, and pan-fry the crab cakes in a skillet of melted butter set over medium-high heat. This aioli is amazing. I can only imagine the endless possibilities of what you can spread this on. It makes quite a bit, so feel free to half accordingly. Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife. Place the paste in a large bowl and add: the sour cream, mayonnaise, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the chives. Give it a final taste and adjust seasoning, if necessary.
CRAB CAKES WITH BASIL AïOLI
Categories Egg Pepper Sauté Crab Spring Bon Appétit California
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
- Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
- Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.
ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI
Provided by Catherine Saint Louis
Categories appetizer
Time 30m
Yield 12 crab cakes
Number Of Ingredients 23
Steps:
- Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
- Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
- Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
- Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 295 milligrams, Sugar 1 gram, TransFat 0 grams
CRAB CAKES WITH LEMON GARLIC AIOLI SAUCE
My friend Kirsten shared this recipe for me when I needed a no-fail crab cake recipe for a holiday party. This was fantastic
Provided by Dine Dish
Categories Crab
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
- Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
- Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
- Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
- Serve hot, topped with aioli and a few sliced green onions for garnish.
- For the sauce:.
- Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.
MARYLAND CRAB CAKES WITH BASIL AIOLI
Delicous Crab Cakes served with a garic dipping sauce. Can be made mild or hot and spicy. Can be used as a seafood appetizer or a main course. Recipe courtesy Chef Rita Carmody (formerly of the Red Lion Hotel)
Provided by Steve P.
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
- Gently mix everything together and shape into crab cakes.
- Saute cakes in a little oil for about five minutes on each side or until golden brown.
- To prepare aioli, place egg yolks, garlic and basil in a blender.
- Start the blender and slowly add oil.
- When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
- Serve the aioli on the side as a dipping sauce.
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
More about "crab cakes with key lime aioli food"
MAINE CRAB CAKES WITH LIME AïOLI RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Servings 4
- Combine crabmeat, 1/4 cup panko, and next 11 ingredients in a large bowl; mix with hands until fully incorporated.
- Shape mixture into 8 cakes (about 2 tablespoons each). Carefully dredge patties in remaining 1/2 cup panko.
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add crab cakes; cook 2 minutes on each side or until golden. Top with Lime Aïoli and chives.
WHOLE30 CRAB CAKES WITH LEMON-GARLIC AIOLI - THE DEFINED DISH
From thedefineddish.com
CRAB CAKES WITH PRESERVED LEMON AIOLI - KAI GOURMET
From kaigourmet.com
CRAB CAKES WITH CHIPOTLE AIOLI | FOODTALK
From foodtalkdaily.com
CRAB CAKES WITH LEMON AIOLI | WILLIAMS SONOMA
From williams-sonoma.com
PALEO CRABCAKES WITH LEMON AIOLI SAUCE - PALEO NEWBIE
From paleonewbie.com
CRAB CAKES WITH KEY LIME AIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
PALEO CRAB CAKES WITH LEMON GARLIC AIOLI - FED & FIT
From fedandfit.com
CRAB CAKES WITH SOUTHWEST AIOLI RECIPE | LAND O’LAKES
From landolakes.com
CRISPY CRAB CAKES WITH CREAMY TOMATILLO AIOLI (PLUS HOW TO FREEZE!)
From carlsbadcravings.com
CRAB CAKES WITH AïOLI RECIPE | MYRECIPES
From myrecipes.com
MINI SPICY CRAB CAKES WITH LEMON AIOLI - TABLESPOON.COM
From tablespoon.com
BEST CRAB CAKES WITH LEMON-DILL AIOLI | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
MINI CRAB CAKES WITH SRIRACHA AIOLI #BOWLTIMESNACKS - THE …
From theredheadbaker.com
CRAB CAKES WITH LEMON AIOLI - IDAHOAN.COM
From idahoan.com
BAKED CRAB CAKES WITH MEYER LEMON AIOLI - PROUD ITALIAN COOK
From prouditaliancook.com
SIMPLE CRAB CAKES WITH A LEMON AIOLI – LAURALOVINGLIFE
From lauralovinglife.org
10 BEST AIOLI SAUCE CRAB CAKES RECIPES - YUMMLY
From yummly.com
CRAB CAKES WITH JALAPEñO AIOLI - PATI JINICH
From patijinich.com
CRAB CAKES WITH AIOLI – DUKE'S MAYO
From dukesmayo.com
MINI CRAB CAKES WITH LEMON-CHIVE MAYONNAISE RECIPE - FOOD NEWS
From foodnewsnews.com
MINI CRAB CAKES WITH LIME AND CILANTRO AIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
27 BEST SIDES FOR CRAB CAKES THAT TASTE INCREDIBLE
From allnutritious.com
CRAB CAKES WITH CILANTRO LIME AIOLI - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
FAUX CRAB CAKES WITH CHIPOTLE AIOLI - CRAZYINSPIREDLIFE.COM
From crazyinspiredlife.com
SPICY THAI CRAB CAKES WITH LEMON AND LIME AIöLI
From whatjessicabakednext.com
BAKED CRAB CAKES WITH AVOCADO LIME AIOLI - FLAVOR FINDS
From flavorfinds.com
CRAB CAKES, AIOLI AND MARTHA’S VINEYARD! - THE ORGANIC KITCHEN …
From theorganickitchen.org
CRABCAKES WITH AIOLI SAUCE RECIPE | GEORGE FOREMAN
From georgeforemancooking.com
CRAB TOAST WITH LEMON AIOLI RECIPE | BON APPéTIT
From bonappetit.com
CRAB CAKES WITH LEMON AIOLI (30 MINUTE RECIPE) - CHEF SAVVY
From chefsavvy.com
LEMON BASIL CRAB CAKES WITH HOMEMADE AIOLI {GLUTEN FREE}
From brightrootskitchen.com
EASY HOMEMADE CRAB CAKES WITH LEMON GARLIC AIOLI
From totallythebomb.com
CRAB CAKES WITH LEMON AIOLI - TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
CRAB AND SHRIMP CAKES WITH LEMON AIOLI | CALIFORNIA OLIVE RANCH
From californiaoliveranch.com
CRAB CAKES WITH KEY LIME AIOLI SAUCE, ONLY IN THE KEYS! MRS MACS ...
From pinterest.com
CRISPY CRAB CAKES WITH CHIPOTLE AIOLI – 150 BEST WAFFLE MAKER …
From fromvalskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love