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 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
The BEST Crab Cakes recipe, made with fresh lump crab meat and served with an easy crab cakes sauce. Enjoy as an appetizer or main dish.
Provided by Lauren Allen
Categories Appetizer Main Course Side Dish
Time 1h25m
Number Of Ingredients 17
Steps:
- Make chipotle mayo crab cakes sauce by combining the ingredients until smooth. Refrigerate, covered, until ready to serve. (This can be made several days in advance).
- In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended.
- Refrigerate for at least one hour, or up to 5 hours.
- Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish.
- Spoon about 1/3 cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter.
- Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
- Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs. I try to avoid doing a thick coating of crumbs because I like the crab flavor to shine through as much as possible.
- Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom.
- Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate. Serve warm with chipotle mayo sauce for dipping.
Nutrition Facts : Calories 175 kcal, Carbohydrate 8 g, Protein 12 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 69 mg, Sodium 725 mg, Sugar 1 g, ServingSize 1 serving
CRAB CAKES WITH STRAWBERRY SALSA
This is a really different recipe, but a very good one. A combo of seafood and fruit,who'd have thought the two would pair so well.Cook and prep are estimates. The list of ingredients look long but some are repetitions and most are common ingredients you probably have on hand.
Provided by BirdyBaker
Categories Crab
Time 1h
Yield 24 serving(s)
Number Of Ingredients 21
Steps:
- To make Strawberry Salsa,
- In bowl mix all ingredients except salt and pepper.
- Season with salt and pepper.
- Cover and chill at least 1 hour for flavors to vary.
- To make Crab Cakes
- In bowl mix all ingredients except crumbs, meal, eggs, crabmeat, salt, pepper, flour and oil.
- Mix in crumbs, meal, eggs, flour and crabmeat. Season with salt and pepper.
- Form into forty-eight 2 1/2-ounce patties; cover and refrigerate.
- For each serving, to order: Dredge two patties in flour and in small skillet over medium heat, fry in 1/8 inch hot vegetable oil until cooked through and browned, turning once.
- Drain on paper towels.
- Place hot crab cakes on a plate and accompany with 1/4 cup Strawberry Salsa in ramekin.
Nutrition Facts : Calories 178.2, Fat 3.4, SaturatedFat 0.8, Cholesterol 110.2, Sodium 986.1, Carbohydrate 14.8, Fiber 1.4, Sugar 4.2, Protein 21.2
JALAPEñO CRAB CAKES WITH SLAW AND SALSA
Provided by Jill Silverman Hough
Categories Bake Quick & Easy High Fiber Dinner Crab Cabbage Jalapeño Bon Appétit Pescatarian
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Line rimmed baking sheet with waxed paper. Combine first 4 ingredients in large bowl. Stir in eggs. Using moist hands, shape mixture into 8 cakes, each about 3/4 inch thick. Arrange cakes on prepared sheet.
- Heat 2 tablespoons oil in each of 2 medium skillets over medium heat. Add 4 cakes to each. Cook until golden brown and cooked through, about 4 minutes per side.
- Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.
- Available in the Asian foods section of some supermarkets and at Asian markets.
CRAB CAKES WITH CILANTRO SALSA
You can do it! Make restaurant-menu crab cakes in just three easy steps.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 16
Number Of Ingredients 21
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.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g
CRAB CAKES
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees. In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, eggs, peppers, cilantro, and scallions; mix well. Season with salt and pepper. Shape mixture into twenty-four 2-inch-round patties.
- Heat 1/2-inch of oil in a large skillet over medium high heat until hot but not smoking. Working in batches, add crab cakes, and cook until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined baking sheet to drain, and place in oven to keep warm. Repeat with remaining crab cakes. Serve with Cilantro-Lime Mayonnaise, if desired.
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
CRISPY CRAB CAKES WITH MANGO SALSA
These succulent crab cakes are gently flavored with Dijon mustard, green onions and Worcestershire sauce. Serve with spicy fresh mango sauce for an amazing hors d'oeuvres.
Provided by Chef mariajane
Categories Crab
Time 35m
Yield 24 crabcakes
Number Of Ingredients 18
Steps:
- Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
- Gently mix in crabmeat; form into 24 cakes.
- Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
- Heat 1/2 inch oil in large, deep skillet to 350°F.
- Carefully add crabcakes in batches and cook, turning once until golden brown.
- Place on paper towels to drain.
- Serve immediately.
- MANGO SALAD:.
- Combine all ingredients; gently mix together, and serve with crabcakes.
Nutrition Facts : Calories 75.8, Fat 3.1, SaturatedFat 0.5, Cholesterol 21.2, Sodium 135.7, Carbohydrate 7.8, Fiber 0.7, Sugar 3.1, Protein 4.5
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