PAN-FRIED SPICY CRAB CAKES
Steps:
- Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.
- To serve, place Creole Meuniere sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CRAB CAKES WITH TANGY BUTTER SAUCE
Panko gives these crab cakes an irresistibly crisp coating. Chilling the crab cake mixture helps them hold their shape as they cook
Provided by Chef Diva Divine
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the crab cakes, combine first seven ingredients. Gently fold in crabmeat.
- Gently stir in 3/4C Panko. Cover and CHILL 30 MINUTES.
- Form patties (8 about 1/2C each) after removing mixture from fridge.
- Place remaing Pankoin a shallow dish. Dredge one patty at a time in the panko. Repeat.
- Heat oil in skillet. Coat each side of the patties with cooking spray. Cook on medium high heat for 7 minutes per each side or until golden.
- THe prepare the sauce combine the broth, shallots, and vinegar in a small sauce pan. Bring to a boil -- cook until reduced to 1/4C (about 4 minutes); remove from heat and stir in butter. Serve with cakes and roasted veggies -- yyuumm.
Nutrition Facts : Calories 404.1, Fat 14.5, SaturatedFat 5.8, Cholesterol 105.2, Sodium 967.5, Carbohydrate 32.9, Fiber 2.1, Sugar 3.2, Protein 33.8
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.
CRAB CAKES WITH ROASTED VEGETABLES AND TANGY BUTTER SAUCE
From The Best of Cooking Light. If you can't find the French haricots verts feel free to sub with American green beans. Prep time includes 30-minutes in the fridge.
Provided by Julie Bs Hive
Categories Crab
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- CRAB CAKES:
- Combine first seven ingredients and gently add in the crab meat followed by 3/4 cup of the panko. Cover and chill 30 minutes.
- Divide crab mixture into 8 equal portions of about 1/2 cup each. Form 3.4 in thick patties and dredge in remaining 3/4 cup panko.
- Heat 1 1/2 tsp oil in a non-stick skillet over medium heat. Coat both sides of cakes with cooking spray and fry four at a time for 7 minutes, turning over and frying for another 7 minutes. Repeat with the four remaining cakes.
- Preheat oven to 450°.
- VEGETABLES:.
- Scrub carrots and leave root end intact and 1 inch of the stem on. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray and sprinkle with salt. Toss to mix well. Bake at 450° for 20 minutes, turning once. Coat the French haricots verts or the American green beans with cooking spray and add to roasting pan and toss well. Bake an additional 10 minutes or until vegetables are tender.
- SAUCE:.
- Combine broth, shallots, and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup (about five minutes). Remove from heat and stir in butter. Serve with crab cakes and vegetables.
- Serving size: 2 crab cakes,1 cup vegetables, and 1 1/2 tbsp sauce.
Nutrition Facts : Calories 505, Fat 14.8, SaturatedFat 5.9, Cholesterol 109.1, Sodium 1077, Carbohydrate 56.7, Fiber 6.8, Sugar 9, Protein 36
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