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.
AIR FRYER CRAB CAKES WITH CHIPOTLE SAUCE
These deliciously crisp cakes are loaded with sweet crab. Not overmixing and allowing the mixture to rest before cooking helped the crab cakes hold their shape better, as did cooking them in an air fryer. Serve these hearty morsels with creamy chipotle sauce and you'll have a decadent dinner in no time.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together better.
- For the chipotle sauce: While the crab mixture is resting, stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.)
- Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate.
- Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes. Serve warm with chipotle sauce and lemon wedges.
BAKED CRABCAKES WITH OLD BAY REMOULADE
Steps:
- Preheat the oven to 400 degrees F.
- For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
- For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
- Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
CRAB CAKES WITH REMOULADE SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
- In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
- Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.
THE ULTIMATE CRAB CAKES WITH REMOULADE
Provided by Tyler Florence
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
- Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
- While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
- Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
- Roll them in bread crumbs and shake off excess.
- Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
- Garnish with slices of lemon and serve with a green salad.
- Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
- Yield: 6 servings
CRAB CAKES AND 5-INGREDIENT REMOULADE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
- Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
- Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.
CRAB CAKES WITH REMOULADE SAUCE
Steps:
- In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
- Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
- In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.
- In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
- Yield: 2 cups
- In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
- Yield: 1 cup
CRAB CAKES WITH REMOULADE SAUCE
Make and share this Crab Cakes With Remoulade Sauce recipe from Food.com.
Provided by Mebriella
Categories Crab
Time 1h25m
Yield 7 crab cakes, 7 serving(s)
Number Of Ingredients 21
Steps:
- Crab Cakes:.
- Combine mayo, green onions, red bell pepper, green bell pepper, egg, parsley, Old Bay Seasoning, bread crumbs, and mustard. Mix together all the ingredients.
- Carefully fold in the crab. Do not over stir.
- Place in refrigerator for about an hour.
- Heat oil in skillet on medium high heat.
- Roll about 2 tablespoons of crab mixture into a ball and flatten.
- Fill a shallow bowl with the Panko breadcrumbs. Cover each crab cake with the Panko. (optional).
- Saute the crab cakes for about 1 1/2 - 3 minutes per side.
- Drain crab cakes on paper towel.
- Remoulade Sauce:.
- Mix all the ingredients, except salt and pepper.
- Add salt and pepper later according to taste.
- Put the sauce in a bowl, cover, and refrigerate for about 1 hour.
- Serve cold with crab cakes.
CRAB CAKES WITH REMOULADE SAUCE
The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 40m
Yield 6
Number Of Ingredients 24
Steps:
- To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
- To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
- Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
- Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
- In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
- Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
- To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.
Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g
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- In a food processor, blend the mayonnaise, shallot, garlic, adobo sauce, lemon juice, and 1/4 teaspoon Old Bay seasoning. Transfer to a bowl, cover, and refrigerate until ready to use.
- 1. In a large bowl, mix together the mayonnaise, egg yolks, dill, and mustard. Add the crabmeat, 3/4 cup of the breadcrumbs, and the remaining 1 teaspoon Old Bay and stir to combine. Let stand in refrigerator for 10 minutes.
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