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.
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.
CRABCAKES WITH ZESTY HERB TARTAR SAUCE
Steps:
- In a food processor, pulse oyster crackers into crumbs, then transfer to a large bowl. Add the cornichons, capers, scallions and tarragon to the food processor and pulse into small pieces. Add the mayonnaise, lemon juice, mustard and pepper and pulse to combine.
- Remove 1/2 cup tartar sauce to a bowl, cover, and refrigerate. Pour the remaining tartar sauce into the bowl with the cracker crumbs and gently fold together with the egg and crabmeat. Use a 1/4-cup measure to form the mixture 16 crabcakes.
- Heat a large nonstick skillet over medium-high heat. Add the olive oil and, working in batches, cook the crabcakes until golden brown, about 1 minute per side. Serve with a dollop of the reserved tartar sauce and lemon wedges.
MARYLAND CRAB CAKES WITH TARTAR SAUCE
I live a long, long way from Maryland! I live in the desert, and the closest thing I get to Maryland, is a street names Maryland Pkwy. This is a delicious recipe. Seriously, though, this is a great thing to have as an appetizer, a meal, of just a snack. Serve with a crusty, loaf of french bread, and maybe a glass of white wine, and you're all set.
Provided by FLUFFSTER
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Carefully pick through the crab meat to remove any cartilage.
- In a large mixing bowl, combine the egg, bread crumbs, Old Bay Seasoning, lemon zest,parsley, Dijon mustard and mayonnaise.
- Carefully fold in the crab meat, cover and refrigerate.
- In a small mixing bowl, combine the mayonnaise, capers, relish and shallots. Cover and refrigerate.
- Adjust the top oven rack so that it is about 8 inches away from the broiler and preheat the broiler to to medium high.
- Spray a cookie sheet with non-stick spray. Shape the crab meat mixture into 4 cakes and place them on the prepared cookie sheet.
- Broil the crab cakes until they are golden brown, about 3 to 4 minutes.
- Turn the oven to 350°F until the crab cakes are warmed through, about 4 to 5 minutes.
- Serve each cake with a generous dollop of tartar sauce.
Nutrition Facts : Calories 224.2, Fat 6.8, SaturatedFat 1, Cholesterol 89.9, Sodium 704.1, Carbohydrate 12.4, Fiber 0.5, Sugar 2.5, Protein 27.4
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
DELMARVA CRAB CAKES WITH CUCUMBER TARTER SAUCE
Number Of Ingredients 17
Steps:
- 1. TO MAKE THE SAUCE: In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry. 2. In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.) 3. TO MAKE THE CRAB CAKES: Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside. 4. Line a baking sheet with paper towels. Into a large, deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
Nutrition Facts : Nutritional Facts Serves
DELMARVA CRAB CAKES WITH CUCUMBER TARTAR SAUCE
Provided by Rick Rodgers
Categories Shellfish Fry Cocktail Party Super Bowl Kentucky Derby Back to School Lunch Winter Shower
Yield Makes 6 cakes
Number Of Ingredients 17
Steps:
- To make the sauce:
- In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.
- In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)
- To make the crab cakes:
- Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
- Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
- To make Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool, dark place. Makes about 3 tablespoons.
LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE
This Maryland classic goes creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes. Recipe is from Cooking Light magazine.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To prepare tartar sauce, combine first 6 ingredients, stirring with a whisk. Let stand 10 minutes.
- To prepare crab cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup breadcrumbs, onion, and next 8 ingredients (through egg white); mix well. Divide crab mixture into 8 equal portions. Form each portion into a 1/2-inch thick patty. Place 1 cup bread crumbs in a shallow dish. Dredge patties, one at a time in bread crumbs.
- Heat 2 teaspoons oil in a large nonstick skillet over medium -high heat. Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining oil and patties. Serve with tartar sauce. Garnish with parsley sprigs and lemon wedges, if desired.
Nutrition Facts : Calories 278.3, Fat 8.1, SaturatedFat 1.4, Cholesterol 132.6, Sodium 922.5, Carbohydrate 20.1, Fiber 1.4, Sugar 5.5, Protein 30.1
CRAB CAKES WITH SASSY TARTAR SAUCE - SANDRA LEE
Make and share this Crab Cakes With Sassy Tartar Sauce - Sandra Lee recipe from Food.com.
Provided by figaro8895
Categories Crab
Time 16m
Yield 6 crab cakes, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix crabcakes ingredients, except crackers and oil. Form six (6) crab cakes, about 2.5 in diameter.
- Crush saltine crackers in a plastic bag and place in shallow dish. Cover crab cakes with the crumbs.
- In large skillet over medium heat, ad enough oil to cover the bottom of the pan. Fry in batches in hot oil, about 3 minute per side or until just golden rbown. Transfer to a plate lined with a paper towel.
- Mis sauce ingredients and serve.
DELMARVA CRAB CAKES WITH CUCUMBER TARTAR SAUCE
A perfect crab cake is plump and moist with a crisp crust and has enough spice to accent, not overpower, the crab.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- To make the sauce:
- In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.
- In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)
- To make the crab cakes:
- Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
- Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
- To make Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool, dark place. Makes about 3 tablespoons.
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- In a large bowl mix together the crab meat, 3 tablespoons of Panko breadcrumbs, green onion, egg, mayonnaise, Old Bay seasoning and black pepper.
- Divide the mixture into four equal patties, and cover each with the remaining 1/2 cup of Panko breadcrumbs to form a crust.
- Heat up 1/4 cup olive oil in a skillet over medium high heat. Fry each cake for 3-5 minutes on each side, or until they are golden brown. As the pan gets hotter, it will take less time to fry.
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