THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
SPICY CRAB CAKES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 24 spicy crab cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
- Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
- Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.
PAN-FRIED SPICY CRAB CAKES
Steps:
- Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.
- To serve, place Creole Meuniere sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
EMERIL'S CRAB CAKES
Steps:
- Heat the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate. Set the mixture aside.
- In a food processor with a metal blade, process 1 egg and remaining lemon juice for 1 minute. With the machine running, slowly add 1 cupvegetable oil. The mixture will be thick after all the oil is incorporated. Add the Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper.
- Fold the cooled sauteed vegetables into the crab mixture. Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into the crab mixture. Mix gently but thoroughly. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning and the white pepper. In another bowl, whisk the remaining egg with the water. Finally in 1 bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the remaining 2 1/2 cups oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning. Serve with Maw-Maw's Slaw and Creole Tartar Sauce.
- Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour.
- Serve chilled. The slaw can be made (or chilled) 3 hours ahead.
- Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
More about "emerils pan fried spicy crab cakes food"
SPICY CRAB CAKES - HEALTHYISH FOODS
Web May 10, 2021 Prepare the crab cake mix: In a mixing bowl, combine the mayonnaise, egg, Worcestershire, sriracha, paprika, garlic powder, salt, onion powder and a few turns of cracked black pepper. Whisk well. Next, …
From healthyishfoods.com
From healthyishfoods.com
CRAB CAKES | EMERILS.COM
Web Yield: 8 cakes, about 4 servings Ingredients For the emulsion (aioli): 1 egg 1 tablespoon Dijon mustard 1 teaspoon minced garlic Juice of 1/2 lemon 1 cup vegetable oil Salt and freshly ground black pepper For the crab …
From emerils.com
From emerils.com
PAN-FRIED SPICY CRAB CAKES - BIGOVEN.COM
Web Pan-Fried Spicy Crab Cakes recipe: Try this Pan-Fried Spicy Crab Cakes recipe, or contribute your own. Add your review, photo or comments for Pan-Fried Spicy Crab …
From bigoven.com
From bigoven.com
PAN-FRIED SPICY CRAB CAKES - PLAIN.RECIPES
Web In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with …
From plain.recipes
From plain.recipes
EMERILS PAN FRIED SPICY CRAB CAKES RECIPES- WIKIFOODHUB
Web Melt butter in a small skillet over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring until the vebetables are soft and slightly …
From wikifoodhub.com
From wikifoodhub.com
PAN-FRIED SPICY CRAB CAKES RECIPE | COOKING CHANNEL
Web Directions Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and …
From cookingchanneltv.com
From cookingchanneltv.com
RECIPE: CRAB CAKES BY EMERIL FOR PENNY... - RECIPELINK.COM
Web Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil …
From recipelink.com
From recipelink.com
PAN FRIED SPICY CRAB CAKES - EMERIL’S
Web Pan Fried Spicy Crab Cakes These tasty cakes are great to serve as an appetizer before dinner, at a party or simply as a snack. Yield:10 cakes [1] Ingredients 2 tablespoons …
From emerils.com
From emerils.com
HOME - EMERILS COOKING
Web Chef-Quality Pasta Sauces & Seasonings With Emeril’s® products, your soups, steaks and spaghetti will have flavor like they’ve never had before. View Our Products Feeling …
From emerilscooking.com
From emerilscooking.com
EMERIL AIRFRYER CRAB CAKES - YOUTUBE
Web Jun 8, 2020 Emeril AIrfryer Crab Cakes Steve's Stray Stuff 1.88K subscribers Subscribe 90 9.3K views 2 years ago WEST PALM BEACH This is not a crab cake recipe video, it …
From youtube.com
From youtube.com
RECIPE(TRIED): EMERIL'S PAN-FRIED SPICY CRAB CAKES - RECIPELINK.COM
Web Lastly, dredge into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Fry the cakes 3-4 at a time in the hot oil until lightly golden on both sides.
From recipelink.com
From recipelink.com
SPICY CRAB CAKES WITH FRIED QUAIL EGGS | EMERILS.COM
Web Spicy Crab Cakes With Fried Quail Eggs Yield: 10 cakes Ingredients 2 tablespoons unsalted butter 1 cup finely chopped yellow onions 1/2 cup finely chopped celery 1/4 cup …
From emerils.com
From emerils.com
CRAB CAKES RECIPE | EMERIL LAGASSE | COOKING CHANNEL
Web Pour the oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge …
From cookingchanneltv.com
From cookingchanneltv.com
EMERIL'S CRAB CAKES | EMERILS.COM
Web Emeril's Crab Cakes Yield: 10 cakes Ingredients 2 tablespoons olive oil 1 cup small diced yellow onions 1/2 cup small diced celery 1/4 cup small diced red bell peppers 1/4 cup …
From emerils.com
From emerils.com
THE MOST POPULAR DUNGENESS CRAB LEGS DISHES AROUND THE WORLD
Web Apr 28, 2023 Dungeness crab legs are a versatile and beloved ingredient in many dishes around the world. Whether you prefer them steamed with butter or in a spicy stir-fry dish, …
From globalseafoods.com
From globalseafoods.com
SPICY CRAB CAKES WITH FRIED QUAIL EGGS - EMERILS.COM
Web Spicy Crab Cakes With Fried Quail Eggs Yield: 10 cakes Ingredients 2 tablespoons unsalted butter 1 cup finely chopped yellow onions 1/2 cup finely chopped celery 1/4 cup …
From emerils.com
From emerils.com
PAN FRIED SPICY CRAB CAKES RECIPE EMERIL LAGASSE FOOD NETWORK
Web The best 3 wines to pair with PAN FRIED SPICY CRAB CAKES RECIPE EMERIL LAGASSE FOOD NETWORK are below. Enjoy any of these with confidence: 1) White: …
From delipair.com
From delipair.com
CRABCAKES WITH REMOULADE SAUCE RECIPE | EMERIL LAGASSE
Web Reheat the same pan of the vegetables with butter and remaining olive oil. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Gently place the patties …
From cookingchanneltv.com
From cookingchanneltv.com
EASY SPICY PAN-FRIED CAJUN CRAB CAKES WITH LEMON AIOLI
Web Jul 28, 2022 To your crab, add 2 eggs, 1 diced jalapeno, 1 diced red bell pepper, 1/2 chopped white onion, about 1-1 1/2 cups of bread crumbs (mine were gluten free), your …
From saucedupfoods.com
From saucedupfoods.com
PAN FRIED SPICY CRAB CAKES | EMERILS.COM
Web Recipe Pan Fried Spicy Crab Cakes These tasty cakes are great to serve as an appetizer before dinner, at a party or simply as a snack. Yield: 10 cakes Ingredients 2 tablespoons …
From emerils.com
From emerils.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