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.
SPICY CRAB CAKES TOPPED WITH GUACAMOLE
Provided by Marcela Valladolid
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
- Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.
- In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side.
- Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste.
- Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.
SPICY CRAB CAKES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 24 spicy crab cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
- Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
- Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.
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 SOUR CREAM SAUCE
Make and share this Crab Cakes with Sour Cream Sauce recipe from Food.com.
Provided by seahorse73
Categories Crab
Time 42m
Yield 8 crab cakes
Number Of Ingredients 18
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!
Nutrition Facts : Calories 137.5, Fat 6.7, SaturatedFat 2.3, Cholesterol 47.4, Sodium 239.5, Carbohydrate 11.1, Fiber 0.8, Sugar 1.8, Protein 7.9
CREAMY CRAB CAKES
This is a lighter and creamier version. They are soft and need at least an hour chilling time before pan frying.
Provided by Morning Biscotti
Categories Crab
Time 40m
Yield 6 crabcakes, 4 serving(s)
Number Of Ingredients 16
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 WITH SPICY THAI SAUCE
Make and share this Crab Cakes With Spicy Thai Sauce recipe from Food.com.
Provided by evelynathens
Categories Crab
Time 33m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For cakes: Mix first 8 ingredients in large bowl.
- Mix in enough breadcrumbs to form stiff mixture.
- Shape mixture into sixteen ¼-inch-thick patties.
- (Can be prepared ahead. Cover and refrigerate.).
- For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
- Mix in cucumber.
- Let stand 30 minutes at room temperature to allow flavours to blend.
- Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
- Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
- Transfer to paper towels to drain.
- Transfer to baking sheet; keep warm in oven.
- Divide crab cakes among 8 plates.
- Spoon sauce around cakes.
Nutrition Facts : Calories 169.8, Fat 7, SaturatedFat 3.9, Cholesterol 33.1, Sodium 477.9, Carbohydrate 16.8, Fiber 0.8, Sugar 9, Protein 9.9
CRAB CAKES WITH SPICY REMOULADE
This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Recipe #373032. From a September 1988 issue of Bon Appetit magazine in a "Cooking Class" feature. Chilling time for crabcake mixture is not included in prep time. This will serve 10 as an appetizer or first course or about 5 as an entree.
Provided by Leslie in Texas
Categories Crab
Time 37m
Yield 10 crabcakes
Number Of Ingredients 14
Steps:
- Puree scallops and shrimp in processor for 2 minutes,stopping once to scrape down sides of bowl.
- Blend in cream,yolk,mustard,snipped chives and cayenne; transfer to bowl and fold in crabmeat.
- Season with salt and pepper to taste, cover and refrigerate until well chilled, at least 1 hour.
- Using floured hands, divide crab mixture into 10 portions.
- Pat each into 1/2-inch-thick round; sprinkle both sides with paprika.
- Heat thin layer of oil in large skillet over medium heat.
- Add crab cakes and cook until golden brown and firm,about 3 minutes per side; do not overcook.
- Spoon remoulade onto plates, top with crab cakes , garnish with tomatoes and chives and serve.
Nutrition Facts : Calories 76.7, Fat 3.1, SaturatedFat 1.6, Cholesterol 61.3, Sodium 245.9, Carbohydrate 0.9, Protein 10.6
More about "crab cakes with spicy cream food"
CRAB CAKES WITH SPICY CREAM | RECIPE | CRAB CAKES, FOOD …
From pinterest.com
CRAB CAKES WITH SPICY CREAM | RECIPE IN 2022 | RECIPES, FOOD …
From pinterest.com
33 BEST CRAB MEAT RECIPES TO DEVOUR TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
CRAB CAKES WITH SPICY CREAM | PUNCHFORK
From punchfork.com
CRAB CAKES WITH SPICY CREAM | RECIPE | CRAB CAKES, FOOD NETWORK …
From pinterest.com
SPICY CRAB CAKES - HEALTHYISH FOODS
From healthyishfoods.com
CRAB CAKES WITH SPICY CREAM – RECIPES NETWORK
From recipenet.org
CRAB CAKES WITH SPICY CREAM | RECIPES, FAVORITE RECIPES, CRAB CAKES
From pinterest.com
CRAB CAKES WITH SPICY CREAM | RECIPE | CRAB CAKES, FOOD …
From pinterest.com
WE'D SHOW UP TO A PARTY JUST FOR THESE 25 NEW YEAR'S EVE-WORTHY …
From gwinnettdailypost.com
CRAB CAKES WITH SPICY CREAM - BIGOVEN.COM
From bigoven.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