Crab Cakes With Lemon Butter And Plum Tomato Salsa Food

MINI CRAB CAKES WITH MANGO SALSA

Steps:

• For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
• Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
• Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
• For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
• For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
• Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.

CRAB CAKE RECIPE WITH CREAMY CRAB CAKE SAUCE

Steps:

• In a large bowl, combine the bread crumbs, Cajun seasoning, garlic powder, salt and pepper to make the crab cakes. Mix well.
• In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
• Pour the wet ingredients into the dry and mix with a fork. Add the crab meat and hand mix. Form them into 6 crab cakes and set them on a large plate.
• Next, make the Cajun Cream Sauce by processing the mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Cajun seasoning, lemon juice and minced garlic in a food processor until smooth. Pour into a bowl and refrigerate until ready to use.
• Heat a large pan to medium heat and add the butter. Add the crab cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. Serve with the Cajun Cream Sauce and lemon wedges.

CRAB CAKES WITH CILANTRO SALSA

Steps:

• Stir together Cilantro Salsa ingredients; cover and refrigerate.
• Stir together Crab Cakes ingredients--except 2 tablespoons vegetable oil and 2/3 cup bread crumbs. Shape mixture into 16 cakes, about 2 inches in diameter.
• In 12-inch skillet, heat oil over medium heat. Coat crab cakes with 2/3 cup bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.

CRAB CAKES WITH LEMON BUTTER AND PLUM TOMATO SALSA

Steps:

• For Salsa:.
• Mix all ingredients in bowl. Season with salt and pepper.
• (Can be made 6 hours ahead. Cover and chill.).
• For Crab Cakes: Heat oil in heavy large skillet over medium-high heat.
• Add bell peppers, onion, and garlic; saute until tender about 3 minutes.
• Mix Worcestershire sauce , cayenne, and then breadcrumbs.
• Saute 2 minutes.
• Remove skillet from heat. Mix in crabmeat and green onions.
• Season with salt and pepper; mix in eggs.
• Using about 1/3 cup for each, shape mixture into 16 3/4" crab cakes.
• Arrange on baking sheet.
• Lemon Butter: Mix first 4 ingredients in medium skillet.
• Boil over medium heat until reduced to glaze, about 2 minutes.
• Discard bay leaf.
• Add 1 cup butter, 1 piece at a time, whisking until melted before adding next piece (occasionally remove from heat to prevent boiling).
• Whisk in cream; season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.).
• Melt 1 1/2 tablespoons butter with 1 1/2 tablespoons olive oil in each of 2 heavy large skilets over medium heat.
• Add half of crab cakes to each skillet.
• Saute until cooked through and golden, about 5 minutes per side.
• Rewarm lemon butter over low heat, whisking often (do not boil). Divide among 8 plates. Arrange 2 crab ccakes on each plate. Top with salsa.

MINI CRAB CAKES WITH CHERRY TOMATO AND CORN SALSA

Steps:

• Crab Cakes:.
• Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
• In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
• Add crabmeat and mix together gently.
• Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
• Cover with plastic wrap and refrigerate for at least an hour.
• Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
• Drain on paper towels.
• Heat remaining butter and oil and repeat with the rest of the crab cakes.
• To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
• Cherry Tomato and Corn Salsa:.
• Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
• Lift corn from water and set aside to cool.
• When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
• Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
• Cover and refrigerate at least 2 hours before serving.
• The salsa will keep in the refrigerator for up to three days.
• Makes about 3 cups of salsa.

BEAUTIFUL CRAB CAKES

Steps:

• Add the potatoes to a large pan of salted boiling water and cook for 15 to 20 minutes, or until tender. Meanwhile, blacken the pepper, tomatoes and chilli in a large frying pan on a high heat with a small splash of olive oil, then leave to cool.
• Drain the potatoes in a colander and leave to steam dry for a few minutes then return to the pan. Add a pinch of salt and pepper and the crabmeat then mash with a potato masher.
• Finely grate the zest of a lemon onto a board, add the parsley, chilli and spring onions and chop it all together, mixing as you go, until fine.
• Scrape this into the pan of crab mixture and mash again till well combined. Divide into 12 portions then shape, pat and hug each one into a patty. Pop in the fridge for at least 4 hours, or overnight, to firm up.
• When you're ready to cook, add a splash of olive oil to a large frying pan on a high heat. Add half of the patties and cook for about 5 minutes, turning halfway, or until golden, crisp and cooked through, then repeat with the second batch.
• Meanwhile, chop the blackened veg with the sliced spring onion as coarsely or as finely as you like. Have a taste then add a pinch of salt and pepper, the extra virgin olive oil and the juice of ½ a lemon.
• Pick and add the basil leaves, discarding the stalks. Chop again until you're happy with the consistency.
• Lay the crab cakes out on a platter and top with that delicious salsa. Serve with a simple lemony dressed rocket salad and lemon wedges for squeezing over.

BEST-EVER CRAB CAKES WITH GREEN TOMATO SLAW RECIPE

Steps:

• Prepare the Crab Cakes: Place first 11 ingredients and 1 3⁄4 cups of the panko in a large bowl, and gently combine.
• Shape crabmeat mixture into 6 (3-inch) cakes, about 6 1⁄2 ounces each. Sprinkle remaining 1⁄2 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Cover and chill until slightly firm, about 15 minutes.
• Preheat oven to 375°F. Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high. Gently reshape 3 Crab Cakes, and place in hot oil. Cook until golden brown, 4 to 5 minutes on each side. Transfer to a wire rack set in a baking sheet. Repeat with remaining oil and cakes. Place baking sheet in preheated oven, and bake cakes until heated through, about 10 minutes.
• Prepare the Green Tomato Slaw: Toss together all slaw ingredients, and serve over Crab Cakes.

POTATO-CRAB CAKES WITH LIME BUTTER

Steps:

• In a large bowl, combine the potatoes, egg, 1 tablespoon bread crumbs, onion, parsley, lime juice, salt and pepper. Gently stir in the crab. Shape into 12 patties., In a shallow bowl, combine flour and remaining bread crumbs. Coat patties with crumb mixture., In an electric skillet, heat 1/4 in. of oil to 375°., Fry crab cakes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Combine the butter, lime juice and zest. Serve with crab cakes.

CRAB CAKES WITH MANGO SALSA : HOW TO MAKE CRAB CAKES

Steps:

• In a large mixing bowl, combine all the ingredients and stir until thoroughly combined.
• Gently, form into patties and arrange on a parchment lined plate.
• Heat a non-stick pan and add 3 tbsp oil.
• Add patties and cook, rotating and flipping occasionally until evenly browned and crispy on both sides (takes about 10-12 minutes). Lower heat at any point to prevent burning, and add more oil or butter as needed if pan goes dry.
• Transfer the cooked crab cakes to serving plate.
• Now take the ziploc bag (filled with tartar sauce) and snip it on one end.
• Pipe the tartar sauce over the crabcake.
• Combine all the ingredient in a bowl and stir evenly.
• Transfer to serving bowl.
• Place the mango salsa bowl along with the crabcakes and serve immediately.

CRAB CAKES WITH LEMON BUTTER AND PLUM TOMATO SALSA

Steps:

• FOR SALSA: Mix all ingredients in bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) FOR CRAB CAKES: Heat oil in heavy large skillet over medium-high heat. Add bell peppers, onion, and garlic; saute until tender, about 3 minutes. Mix in Worcestershire sauce, cayenne, and then breadcrumbs. Saute 2 minutes. Remove skillet from heat. Mix in crabmeat and green onions. Season with salt and pepper; mix in eggs. Using about 1/3 cup for each, shape mixture into sixteen 3/4-inch-thick crab cakes. Arrange on baking sheet. (Can be made 2 hours ahead. Cover; chill.) FOR LEMON BUTTER: Mix first 4 ingredients in medium skillet. Boil over medium heat until reduced to glaze, about 2 minutes. Discard bay leaf. Add 1 cup butter, 1 piece at a time, whisking until melted before adding next piece (occasionally remove from heat to prevent boiling). Whisk in cream; season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Melt 1 1/2 tablespoons butter with 1 1/2 tablespoons olive oil in each of 2 heavy large skillets over medium heat. Add half of crab cakes to each skillet. Saute until cooked through and golden, about 5 minutes per side. Rewarm lemon butter over low heat, whisking often (do not boil). Divide among 8 plates. Arrange 2 crab cakes on each plate. Top with salsa.

CRAB CAKES WITH TOMATO SALSA

Steps:

• Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)
• Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.