CRAB CAKES WITH ROASTED RED PEPPER SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
- For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
- Serve crab cakes with sauce and lemon wedges.
CRAB CAKES WITH RED PEPPER SAUCE
Don't forget to have lemons on hand so you and your guests can squeeze some fresh lemon juice over these succulent crab cakes.-Joylyn Trickel, Helendale, California.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture., Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours., Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving., In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.
Nutrition Facts : Calories 241 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 576mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
LORI'S FAMOUS CRAB CAKES
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!
Provided by SLJ6
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
- Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g
CRAB CAKES WITH RED PEPPER DRESSING
Steps:
- Preheat the broiler on low. Spray a foil-lined baking sheet with cooking spray and set it aside.
- Place the peas in a small microwave-safe bowl and cover it with plastic wrap. Microwave on high until tender, about 1 minute. Let cool slightly.
- In a medium bowl, combine the crabmeat, lemon zest and juice, 1/2 cup of mayonnaise, chives, peas, and panko. Season the crab mixture with salt and pepper to taste, and mix thoroughly. Using your hands, form the mixture into 4 equal cakes.
- Place the crab cakes on the prepared baking sheet. Broil the crab cakes until they are deep golden brown and hot throughout, about 6 minutes.
- Meanwhile, combine the pimientos, their liquid, and the remaining mayonnaise in a blender. Puree until smooth. Season with salt and pepper to taste.
- In a medium bowl, toss the arugula with half of the pimiento dressing. Season the salad with salt and pepper to taste.
- Serve the crab cakes with the remaining pimiento sauce and the arugula salad.
- healthy tips
- Eat more arugula! If you find yourself with an upset stomach, you might find relief in your salad bowl. Recent research suggests that the peppery green helps reduce the stomach-acid secretion that can irritate gastric ulcers.
- nutrition information
- Fat: 94g (before), 4.1g (after)
- Calories: 1,030 (before), 152 (after)
- Protein: 16g
- Carbohydrates: 12g
- Cholesterol: 41mg
- Fiber: 2g
- Sodium: 1,096mg
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
KILLER CRAB CAKES AND BITTER SALAD WITH SWEET RED PEPPER DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes.
- Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown.
- Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste. Serve crab cakes on a bed of salad.
CRAB CAKES WITH ROASTED RED PEPPER SAUCE
Make and share this Crab Cakes With Roasted Red Pepper Sauce recipe from Food.com.
Provided by Chocolatl
Categories Lunch/Snacks
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Combine sauce ingredients in a food processor.
- Process until smooth, 1-2 minutes.
- Cover and refrigerate.
- Combine crabmeat, egg, mayonnaise, onion, apple, parsley, tarragon, hot sauce, cayenne, Worcestershire sauce, salt, pepper and lemon juice in a large bowl.
- Stir until well-blended.
- Shape into 12 patties.
- Dredge in breadcrumbs.
- Place on a baking sheet, cover with plastic wrap, and refrigerate for 2 hours.
- Heat oil in a large skillet over medium heat.
- Cook patties until golden brown, 3-5 minutes on each side.
- Serve the sauce separately.
Nutrition Facts : Calories 322.4, Fat 26.8, SaturatedFat 2.7, Cholesterol 35.7, Sodium 640, Carbohydrate 14.9, Fiber 1, Sugar 3, Protein 6.7
CRAB CAKES WITH RED BELL PEPPER
Categories Sauté Valentine's Day Quick & Easy Crab Bell Pepper Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
- In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.
More about "crab cakes with red pepper dressing food"
BAKED CRAB CAKES WITH RED PEPPER LIME SAUCE
From skinnytaste.com
4.9/5 (8)Total Time 1 hr 5 minsCategory AppetizerCalories 174 per serving
- In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper and chipotle pepper.
- In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper.
RED PEPPER CRAB CAKES WITH LEMONY MAYO RECIPE
From myrecipes.com
5/5 (2)Calories 277 per servingServings 4
- Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper, celery, and green onions to pan; sauté for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tablespoon dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 cup crab mixture into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining 2 teaspoons oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
- Combine remaining 1 tablespoon dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 teaspoons mayonnaise mixture.
PARMESAN CRUSTED CRAB CAKES WITH ROASTED RED PEPPER
From foodnetwork.com
Author Oyster Creek Inn Restaurant and Boat BarSteps 4Difficulty Easy
CLASSIC CRAB CAKES RECIPE (OLD BAY SEASONING) - HOME …
From homeandplate.com
CRAB CAKES WITH ROASTED RED PEPPER SAUCE - OLGA'S …
From olgasflavorfactory.com
CRAB CAKES WITH OLD BAY DONKEY SAUCE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 8Difficulty Easy
13 BEST CRAB CAKE RECIPES | HOW TO MAKE CRAB CAKES AT HOME
From foodnetwork.com
Author By
RED PEPPER CRAB CAKES RECIPE | EPICURIOUS
From epicurious.com
DEVILED CRAB CAKES WITH MUSTARD DRESSING - FOOD NETWORK CANADA
From foodnetwork.ca
SPANISH CRAB CAKES WITH A CREAMY ROASTED RED PEPPER SAUCE
From justalittlebitofbacon.com
CRAB CAKES WITH ROASTED RED PEPPER SAUCE RECIPE
From epicurious.com
CRAB CAKES WITH SWEET RED PEPPER DRESSING – STYLISH CUISINE
From stylishcuisine.com
THE BEST CRAB LOUIE SALAD RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
CRAB CAKES WITH CILANTRO & LIME | FEASTING AT HOME
From feastingathome.com
CRAB CAKES WITH LOUIE DRESSING | KALOFAGAS.CA
From kalofagas.ca
CRAB CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
KILLER CRAB CAKES AND BITTER SALAD WITH SWEET RED PEPPER DRESSING ...
From rachaelray.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