Crab Cakes With Tangy Butter Sauce Food

CRAB CAKES

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 TANGY BUTTER SAUCE

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.

CRAB CAKES WITH ROASTED VEGETABLES AND TANGY BUTTER SAUCE

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.

SPICY CRAB CAKES WITH KEY LIME MUSTARD SAUCE

Steps:

• Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
• In a large bowl, combine all of the ingredients except for the butter and olive oil. Moisten hands with a little water and shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for at least 1 hour.
• While crab cakes are in the fridge, prepare sauce. Combine all ingredients, mix well and chill.
• In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side.
• Serve with sauce.
• Serve hot, with Key Lime Mustard Sauce.

CRAB CAKES WITH SPICY THAI SAUCE

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.