Crab Cakes With Sour Cream Sauce Food

CRAB CAKES WITH SPICY CREAM

Steps:

• Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.
• Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.
• In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.
• Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.
• Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.
• To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.
• Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc
• Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6

CRAB CAKE SAUCE

Steps:

• Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.

MARYLAND CRAB CAKES WITH WASABI CREAM SAUCE

Steps:

• Gently mix crab meat, scallions, herbs, Old Bay, 2 Tbsp. bread crumbs and mayo being careful not to breakup lumps of crab. Season with salt and white pepper. Carefully fold in the egg with rubber spatula until mixture just clings together. Add more crumbs if necessary.
• Divide crab mixture into 4 portions and shape into a fat round cake, about 3" across + 1 1/2 " high. Arrange on a baking sheet with wax paper. Cover with plastic wrap and chill at least 30 min. (Can refridgerate for 24 hrs).
• Lightly dredge in flour. Heat oil in pan over med. heat until hot (not smoking). Pan fry 4-5 min per side.
• To Make Wasabi Cream Sauce
• Place wasabi in mixing bowl. Add 1 Tbsp. cold water and stir to form paste. Let sit for 5 min. Add mayo, sour cream, lemon juice & soy sauce. The mix should be thick but pourable.

CRAB CAKES WITH LIME SAUCE

Steps:

• In a large bowl, combine the crab, onion, mustard, dressing mix, 1 cup cracker crumbs, 1/2 cup mayonnaise and 1 tablespoon lime juice. Shape into six patties; coat with remaining cracker crumbs. , In a large skillet, heat oil over medium heat. Cook crab cakes for 3-4 minutes on each side or until lightly browned. , For lime sauce, in a small bowl, combine the sour cream, lime zest, and remaining mayonnaise and lime juice until blended. Serve with crab cakes.

CRAB CAKES WITH SOUR CREAM SAUCE

Steps:

• Put the egg, lemon juice, mayonnaise, red bell pepper, onion, cilantro, salt, black pepper and cayenne into a medium mixing bowl and mix.
• Add the crabmeat and half of the breadcrumbs.
• Blend well.
• Form the seasoned crabmeat into 8 (2 inch) cakes and coat with remaining bread crumbs on both sides.
• Place cakes on waxed paper and put in freezer for 15 minutes.
• Prepare the Sour Cream sauce while the cakes are in the freezer.
• Preheat oven to 350 degrees F.
• Heat half the oil in a medium saute pan.
• Fry half the cakes on both sides, about 30 seconds on each side, until golden.
• Drain on paper towels, Repeat with remaining oil and cakes.
• The oil should be hot but not smoking.
• Transfer cakes to the baking sheet and bake for 10 minutes.
• To make the Sour Cream Sauce: Blend all ingredients in a small bowl, put in refrigertor until ready to serve.
• You can make the crab cakes a day in advance, but do not coat them with the breadcrumbs until you are ready to fry them.
• You can also use a combination of shrimp, lobster and crabmeat!
• Serve with a large green salad!

CREAMY CRAB CAKES

Steps:

• In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
• Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
• Transfer the mixture to a bowl and stir in the sour cream.
• Stir in the crabmeat, gently to prevent from breaking the lumps.
• Form 8 patties, 3 inches wide by 3/4 inch thick.
• Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
• Lightl dredge the patties on both sides in the bread crmbs.
• Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
• Heat a skillet with butter over low to medium heat.
• Add the crab cakes, fry for about 4 minutes perside or until golden brown.

CRAB CAKES

Steps:

• For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old Bay seasoning and mix well to combine. Add the crab meat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with 1/3-cup measuring cup. Place on a greased sheet tray and refrigerate for 30 minutes.
• For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, lemon juice, salt and pepper. Refrigerate until ready to use.
• Place an oven rack 8 inches from the broiler element. Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with lemon wedges and spicy remoulade.

CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE

Steps:

• Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
• Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
• Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
• Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
• Serve patties with sauce.

CRAB CAKES

Steps:

• In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.
• In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.