CRAB CAKES WITH COCKTAIL SAUCE
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 large crab cakes or 6 smaller crab cakes
Number Of Ingredients 19
Steps:
- Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt, crab boil seasoning, and pepper and stir with a wooden spoon until the butter is fully incorporated. Remove from the heat and allow to cool.
- Put the crabmeat in a large bowl, and pick through to remove all the shells. Add the lemon juice and toss. Mix in the sour cream, egg, flour, parsley, mustard, and prepared bread crumb mixture. Season with salt and pepper, to taste. Form the crab mixture into 6 patties, approximately 2 1/4-ounces each. Coat each patty in flour and shake off excess.
- Heat the oil in a large saute pan over medium heat. Add the crab cakes and cook until evenly browned, about 2 minutes on each side. Transfer to a serving platter and serve with the Oyster House Cocktail sauce on the side.
- Mix all the ingredients together and store in an airtight container until ready to use.
CRAB CAKES WITH TOMATILLO COCKTAIL SAUCE
I don't remember where this came from, I've had it written on a well worn scrap of paper for years. If you live away from the ocean and can't get fresh seafood, then use whatever kind of crab you can get.
Provided by morelhunter
Categories Crab
Time 38m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the cakes- Mix the crab, peppers, onion, parsley lightly.
- In another bowl, mix the mayo, bread crumbs, paprika, mustard, hot sauce together.
- Add to the crab mixture.
- Roll in small balls.
- Mix the remaining 2 c.
- bread crumbs and parsley.
- Roll balls in crumbs.
- Fry in margarine or butter till brown over med-high heat.
- For the sauce- Chop the tomatillos, place in a food processor or blender and process til almost smooth, drain.
- Place in a bowl and add remaining ingredients, stir.
- Serve with the cakes.
Nutrition Facts : Calories 130.4, Fat 1.9, SaturatedFat 0.4, Sodium 232.9, Carbohydrate 24.3, Fiber 2.2, Sugar 4.9, Protein 4.3
SHRIMP AND CRAB CAKE WITH TOMATILLO RELISH
Steps:
- Chop the shrimp in a food processor, until smooth consistency. Combine the mixture in a bowl with the crabmeat and minced vegetables and season to taste with salt and pepper. Divide the mixture into 8 portions and shape into patties. Dredge the patties in flour and pan-fry them in olive oil until golden brown, approximately 2 minutes on each side.
- Bring 1/2 cup of water to a boil. To the boiling water add half of the tomatillos, jalapenos, onions, garlic and cilantro, cook at a low heat for 5 minutes. Let cool. Puree in a blender with the other half of the vegetables along with the lime juice and olive oil.
LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
- For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
- Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
- Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
- Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
- Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.
ETTA'S CRAB CAKES (TOM DOUGLAS)
Living in Seattle, and having eaten these at Etta's, I can attest that Etta's Crab Cakes are superb. They are included in "I Love Crab Cakes: 50 Recipes for an American Classic" by Tom Douglas with Shelley Lance and have been "rereleased" (so to speak) on numerous other websites. One hour of the estimated preparation time is chilling time. Timing is based on buying (admittedly pricey)Dungeness crab meat. If buying cooked crabs and planning to extract crab meat yourself, add at least an hour.
Provided by BarbryT
Categories Crab
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
- Pulse to mince the vegetables and combine the ingredients.
- With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
- Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
- Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
- Put the fresh bread crumbs in a shallow container and stir in parsley.
- Lightly dredge the crab cakes on both sides in the bread crumbs.
- Chill for at least 1 hour (preferably longer).
- Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
- Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
- Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.
Nutrition Facts : Calories 794.3, Fat 36, SaturatedFat 12.7, Cholesterol 151, Sodium 1301.8, Carbohydrate 80.3, Fiber 5.3, Sugar 7.5, Protein 35.6
DUNGENESS CRAB CAKES WITH GREEN COCKTAIL SAUCE
Make and share this Dungeness Crab Cakes With Green Cocktail Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 2h20m
Yield 4 entree servings
Number Of Ingredients 25
Steps:
- Make the cocktail sauce: put tomatillos in a food processor; process until coarsely pureed.
- Remove the puree into a sieve; drain off the liquid, and discard.
- Put the drained puree into a small bowl and stir in the vinegar, sugar, Tabasco, garlic, mustard seeds, and horseradish until combined (the cocktail sauce can be made a day ahead and kept covered in the refrigerator).
- Make the mayonnaise: tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs (should have about 6 cups crumbs).
- Remove bread crumbs to a shallow pan; mix in ½ cup chopped parsley; set aside.
- In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper; pulse to combine.
- With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise; remove mayonnaise from the food processor and refrigerate.
- Place crabmeat in a cheesecloth-lined sieve over a bowl; pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible.
- Put the chopped onions and bell peppers in a sieve over a bowl and use your hands to squeeze out as much juice as possible.
- In a big bowl, combine the onions and bell peppers with the remaining ¼ cup parsley; add in the chilled mayonnaise and crabmeat; toss lightly to combine.
- Add 1 cup of the breadcrumb mixture and combine.
- Do not overwork the mixture or the crabcakes may get gummy.
- Gently form 8 patties and roll the patties lightly in the remaining breadcrumb mixture.
- Leave the crabcakes in the pan of bread crumbs until you saute them.
- Preheat the oven to 425°; using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned.
- When all the crabcakes are browned, put them in the oven until they are heated all the way through, 5-8 minutes.
- To plate: serve one crabcake as an appetizer or two as an entree; serve with a ramekin of cocktail sauce and a lemon wedge.
- **Note-the crabcakes actually hold together better if prepared a day ahead and stored in the refrigerator before cooking; store them in the pan of breadcrumbs, covering with plastic wrap.
- Wine suggestion-a lightly oaked Chardonnay.
Nutrition Facts : Calories 641.1, Fat 39.9, SaturatedFat 14.4, Cholesterol 165.1, Sodium 929.2, Carbohydrate 45.5, Fiber 4.7, Sugar 10, Protein 27.4
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