CRAB CAKES WITH SASSY TARTAR
Steps:
- Sassy Tartar Sauce: In small bowl combine all ingredients and mix well.
- Crab Cakes: In a medium bowl, add crabmeat, mayonnaise, bread crumbs, seafood seasoning, egg, and lemon juice. Stir to combine. Form 6 crab cakes approximately 2 1/2 inches diameter and place on baking sheet.
- In small plastic bag crush the saltine crackers and place into shallow dish. Lightly dredge the formed crab cakes into the crushed crackers and set aside.
- In a large skillet over medium heat, add enough oil to cover bottom of pan. When oil is hot, fry crab cakes in batches for about 3 minutes per side or until just golden brown. Transfer to a sheet pan or plate lined with a paper towel.
- Serve crab cakes with tartar sauce.
CRISPY CRAB CAKES WITH TARTAR SAUCE
Steps:
- Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors.
- Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes.
- Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and lemon wedges.
EASY CRAB CAKES
These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon of mayonnaise.
Provided by Renne Thomas
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
- Spray a large skillet with cooking spray and heat over medium-high heat.
- Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 2.6 g, Cholesterol 163.9 mg, Fat 6.1 g, Fiber 0.2 g, Protein 31.8 g, SaturatedFat 1.2 g, Sodium 887.8 mg, Sugar 0.4 g
CRABCAKES
Provided by Food Network
Yield 2 Servings
Number Of Ingredients 16
Steps:
- In a bowl, combine 1-ounce bread crumbs, hot pepper sauce, Worcestershire, mayonnaise, parsley, peppers, egg white, scallion, lemon juice, old bay, dry mustard, onion powder, and Dijon mustard. Once combined, gently fold in crabmeat. Once fully incorporated, form into 2 to 3 inch cakes. Dredge in remaining bread crumbs. Pan fry in hot oil until golden brown on both sides.
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.
CRABCAKES
Steps:
- In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over cole slaw.
CRAB CAKES WITH TARTAR SAUCE
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 12 crab cakes (6 servings)
Number Of Ingredients 17
Steps:
- For the tartar sauce: Mix together the mayonnaise, cornichons and brine, parsley, tarragon, scallion and shallot in a small bowl. Cover and refrigerate until the flavors blend, at least 30 minutes (this can be refrigerated for several days).
- For the crab cakes: Line a baking sheet with parchment paper. Gently mix the crabmeat, scallions, mayonnaise, Old Bay, parsley, 4 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a medium bowl, taking care not to break up the crab lumps. Season with white pepper and additional salt, if necessary, to taste. Using a rubber spatula, carefully fold in the eggs until the mixture just clings together. If necessary, add more breadcrumbs 1 tablespoon at a time.
- Divide the crab mixture into 12 equal portions and shape each into a round cake, about 2 1/2 inches across and 1 inch high. Lay formed crab cakes on the parchment-lined baking sheet. Cover with plastic wrap and chill at least 30 minutes (these can be refrigerated up to 24 hours).
- Put the flour on a plate or in a pie tin. Gently place the crab cakes, one by one, into the flour and dust all over with flour to lightly coat. Set the floured cakes on a wire rack.
- In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Gently lay half of the floured crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side. Repeat with the remaining crab cakes.
ZESTY CRAB CAKES WITH TARRAGON TARTAR SAUCE
This recipe is from a catering company from Savannah. GA where my friend worked for a long time ago. It is delicious and easy to prepare. I have made only a few changes from the original recipe especially to the tartar sauce. Try it!
Provided by Brazilianflavor in
Categories Crab
Time 2h20m
Yield 10 cakes, 10 serving(s)
Number Of Ingredients 22
Steps:
- Tartar Sauce:.
- Combine all the ingredients listed for the tartar sauce in a small bowl.
- Cover and refrigerate until ready to serve.
- Crab Cakes:.
- In a medium bowl mix together all the ingredients listed for the crab cake except the cornflakes.
- Let it rest in the fridge for at least 1 hour being max 4 hours.
- Preheat the oven to 400°F Gently roll the patties in the crushed cornflakes.
- Transfer the cakes to a baking sheet and top each with 1/2 teaspoon of butter.
- Bake for 10 minutes then flip and bake for another 10 minutes or until crispy.
Nutrition Facts : Calories 290.5, Fat 21.3, SaturatedFat 3.3, Cholesterol 72.1, Sodium 852.4, Carbohydrate 16.4, Fiber 0.3, Sugar 4.6, Protein 9.5
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
More about "crabcakes with zesty herb tartar sauce food"
CRAB CAKES WITH HOMEMADE TARTAR SAUCE | FAVORITE …
From favfamilyrecipes.com
5/5 (8)Total Time 20 minsCategory AppetizerPublished Mar 24, 2023
CLASSIC OLD BAY CRAB CAKES W/ A ZESTY TARTAR SAUCE
From housefur.com
Cuisine SeafoodEstimated Reading Time 5 minsCategory Appetizer, Main CourseTotal Time 3 hrs 20 mins
BEST ZESTY CRAB CAKES WITH TARRAGON TARTAR SAUCE RECIPES
From alicerecipes.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE - ONCE UPON A CHEF
From onceuponachef.com
CRABCAKES WITH ZESTY HERB TARTAR SAUCE - FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
CRAB CAKES — BLESS THIS MESS
From blessthismessplease.com
CRAB CAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CRABCAKES WITH ZESTY HERB TARTAR SAUCE – RECIPES NETWORK
From recipenet.org
CRABCAKES WITH ZESTY HERB TARTAR SAUCE | PUNCHFORK
From punchfork.com
CRABCAKES RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
CRABCAKES WITH ZESTY HERB TARTAR SAUCE | RECIPE | FOOD NETWORK …
From pinterest.com
CRAB CAKE RECIPES
From allrecipes.com
SNOW CRAB VS. KING CRAB: THE FLAVOR DIFFERENCE AND HOW TO EAT …
From foodrepublic.com
CRABCAKES WITH ZESTY HERB TARTAR SAUCE | RECIPE | FOOD ... - PINTEREST
From pinterest.com
OUR 20 BEST NEW ANTI-INFLAMMATORY RECIPES YOU'LL WANT TO MAKE …
From news.yahoo.com
CRABCAKES WITH ZESTY HERB TARTAR SAUCE - FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.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