Grey Poupon Crab Cakes Food

CRAB CAKES WITH AIOLI DIPPING SAUCE

Steps:

• In a mini chopper, finely crush the potato chips.
• In a med. size bowl, mix together mayonnaise, Old Bay, white pepper, worcestershire sauce, and dry mustard until creamy.
• Add the crab meat and mix evenly but gently so as not to break up the clumps of crab too much. Clumps of crab are a good thing!
• Gently stir in 1/4 cup crushed potato chips.
• Form the mixture into 4 patties and coat with remaining potato chip crumbs.
• Melt about 2 tablespoons unsalted butter over medium heat. Add more butter if needed.
• When the butter starts to sizzle, gently place the crab cakes into the pan (they're delicate).
• Sprinkle with a little kosher salt if desired and cook for about 4 minutes.
• Carefully flip the patties, and drizzle with lemon juice from 1/2 of the lemon. Cook for 4 minutes or until golden brown.
• Dipping Sauce: Place all ingredients in mini chopper and push the button. That's it! Make it ahead of time if desired and refrigerate.

THE BEST CRAB CAKES

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.

PACIFIC LUMP CRAB CAKES

Steps:

• Mix wet ingredients together and add breadcrumbs.
• Fold in crabmeat, being careful not to break up the larger pieces of crab.
• Form into 2-ounce rounds.
• Coat the outside of cakes with panko breadcrumbs.
• Heat skillet and add olive oil to coat bottom of pan.
• Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
• Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.

JUMBO LUMP CRAB CAKE RECIPE RECIPE - (4.3/5)

Steps:

• Sautee green pepper & onion in pan w/ butter. Cook until tender. Add: flour, worcester sauce, Franks hot sauce, & mustard. Mix well. Then add Milk to form your Roux. When Roux bubbles, take off stove and transfer to a small pan to cool in refrigerator. When chilled, spread out roux, add jumbo lump crab meat. Gently fold crabmeat into the roux. NEVER MIX. The idea is to keep the jumbo lump as large as possible when mixing. Form crab mixture into ball. Roll in flour. Dip in egg & milk wash. Roll in PANKO Breadcrumbs. Flash fry in Canola oil @ 375 degrees until golden brown. Drain crabcake on paper towel to get rid of excess oil. Bake in oven @ 450 degrees for 15 minutes. Bon Appetite!! Cocktail Sauce • 6 oz Heinz Ketchup • 2 oz prepared Horseradish • 1/2 juice of fresh lemon Combine all ingredients in bowl. Serve Chilled. Note: Never put sauces on top of the entree. Drizzle sauce on a serving plate or spoon onto plate and place the crabcake on top. Serve and enjoy!!! You can also try a Champagne Mustard Sauce: Champagne Mustard Sauce • 3 oz. Grey Poupon Mustard • 3 oz Hellmans Mayonnaise • 1 oz Lea & Perrins Worcheshire Sauce • 1 oz concentrated Orange Juice • 2 oz prepared Horseradish Combine all ingredients in bowl. Serve Chilled.

CRAB CAKES WITH SPICY AVOCADO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
• Make sauce:
• Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
• Make crab cakes:
• Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
• Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
• Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.