CARIBBEAN GRILLED CRAB CAKES
Absolutely delicious! I have made these in a skillet as well and they taste just as delicious as on the grill. I prefer to use fresh crabmeat, but you can use whatever is on hand.
Provided by JULIEP
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 15
Steps:
- Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
- Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use.
- To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once.
- To pan-fry: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side.
- Top crab cakes with mango salsa and enjoy.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 8.9 g, Cholesterol 31.7 mg, Fat 10.9 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 1.7 g, Sodium 195.4 mg, Sugar 2.9 g
GRILLED CRAB CAKES
If you love crab cakes fried in a skillet, just wait 'til you taste these sweet, tender grilled versions. Game changer!
Provided by My Food and Family
Categories Dairy
Time 2h18m
Yield Makes 4 servings, two crab cakes each.
Number Of Ingredients 6
Steps:
- Preheat greased grill to medium heat. Mix all ingredients except Thousand Island dressing until well blended.
- Shape evenly into eight patties, using about 1/4 cup of the crab mixture for each patty; cover. Refrigerate 2 hours.
- Grill patties 3 to 4 min. on each side or until firm and golden brown on both sides. Serve with the Thousand Island dressing.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 17 g
GRILLED CRAB CAKES
Crab cakes are delicious to begin with, but grilling them adds even more flavor. Your dinner guests will love for you making this recipe.
Provided by Derrick Riches
Categories Entree
Time 1h22m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Combine the crab with the remaining ingredients in a medium mixing bowl .
- Form the crab mixture into 4 to 5 patties.
- Place in a shallow dish, cover, and refrigerate for at least an hour before grilling.
- Preheat the grill for medium-high heat. Place patties on a lightly oiled grill grate.
- Cook for 10 minutes, turning once. Remove from heat and serve immediately.
Nutrition Facts : Calories 198 kcal, Carbohydrate 17 g, Cholesterol 135 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 g, Sodium 1035 mg, Sugar 2 g, Fat 5 g, ServingSize Serves 4, UnsaturatedFat 0 g
GRILLED BEEF FILET WITH CRAB CAKES AND CARAMELIZED ONION SAUCE
This is a lovely combination of crab and beef filet. The flavors blend together well and was a real treat tonight. You can certainly use fresh crab, but all I had was the canned, but it turned out well anyway, IMHO. Hope you will give it a try.
Provided by Nimz_
Categories Crab
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Bring the filets to room temperature and brush with the olive oil.
- Sprinkle with the salt and pepper.
- In a small bowl, mix the crab meat, breadcrumbs, Old Bay Seasoning and egg.
- Make 2 crab cakes and refrigerate for 30 minutes.
- Melt butter in a medium sauce pan over medium high heat.
- Add sliced onion and sautée until the onions are nice and brown, about 20 minutes.
- Add the cream and let this simmer until it reduces by half, about 20-30 minutes.
- Season the sauce with salt and pepper and a little cayenne pepper if using.
- Heat grill to high heat.
- Coat the grade with vegetable oil.
- Grill steaks on high for about 5 minutes on each side or to your desired doneness.
- Let stand 5 minutes before serving.
- Meanwhile, in a medium skillet add enough vegetable oil to fry crab cake over medium high heat (be sure your oil is hot before adding the cakes).
- Cook the crab cakes for about 5-6 minutes on each side or until golden brown.
- For assembly top each steak with a crab cake and coat with the onion sauce.
Nutrition Facts : Calories 771.1, Fat 60.8, SaturatedFat 33.1, Cholesterol 342.8, Sodium 1818, Carbohydrate 17.1, Fiber 1.3, Sugar 2.6, Protein 39.2
GRILLED VEGETABLES SALAD WITH CRAB CAKES AND SAFFRON AIOLI
Steps:
- Saute the peppers and garlic in olive oil. Set aside to cool.
- In a big bowl, combine the crabmeat, 3 tablespoons of the mayonnaise, herbs, bread crumbs, and the cooled Sauteed mixture. Mix well. If it seems dry, add more mayonnaise. Cover and refrigerate for 20 minutes.
- Make balls from crab mix into 8 equal portions. Pat each into a disk. Chill again until ready to cook.
- Preheat grill for 20 minutes before you need to cook vegetables. Prep all the vegetables then toss in olive oil, salt, and pepper in separate bowls. Grill them over medium high heat until they are tender but not mushy, about 10 to 15 minutes, depending on the heat of the grill. As they come off grill, toss them in a bit more olive oil and balsamic vinegar. Serve warm or at room temperature.
- Fry the crab cakes over medium high heat in olive oil until golden brown. Serve with the grilled vegetables and Saffron Aioli.
- Use garlic that is fresh and firm. If garlic has sprouted, split the cloves and remove green germ. In food processor, puree garlic until chopped fine. Season with salt and pepper and add the saffron and egg yolks. With motor running slowly, add the olive oil in a thin steady stream. When it is done, it should be like a thick mayonnaise. Add lemon juice and cayenne and taste for seasoning.
- Alternatively, you can make the aioli in a mortar and pestle, which is the traditional way.
- Yield: 2 cups
GRILLED PUMPKIN CRAB CAKES RECIPE
Here is a great tasting a truly unique recipe for Grilled Pumpkin Crab Cakes available at http://www.crabcakeguy.com/grilled-pumpkin-crab-cakes/ The cook uses pumpkin, limes, and ginger to put a unique spin on an old favorite! Try it out for yourself.
Provided by Crab Cake Guy
Categories Crab
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat grill for cooking with two zones: one for direct grilling over high heat, and one for indirect grilling.
- Scrub the outside of the pumpkin clean.
- Cut the pumpkin in half and remove and discard the seeds and pulp.
- Cut the pumpkin into roughly 2″ squares.
- Grill the pumpkin pieces over direct heat with the skin side down and the hood closed for approximately until the skin side is completely black, and the sides of the flesh are beginning to char (between 5 and 10 minutes).
- Remove from the grill and let cool.
- Use a knife to remove and discard the thin layer of burnt skin and then cut the roasted pumpkin pieces into a 1/4″ to 1/2″ dice.
- Cut the poblanos in half lengthwise.
- Discard the veins, seeds and stem.
- Roast the poblanos, skin-side down with the hood closed, over direct heat for 1 or 2 minutes until the skins are black.
- Remove from grill and let cool, wrapped in paper towels. When cool, use a knife to scrape off the burnt skin. Discard the skin and finely chop the peppers.
- Drain the crab meat if necessary and place in a large mixing bowl. Pick over the crab to remove any pieces of shell.
- Add the poblanos, red pepper, ginger, lemon grass, garlic, scallions, lime zest, egg yolks, melted butter, and mayonnaise (and optional Galangal).
- Mix together with a spoon.
- Add the bread crumbs and stir until well mixed.
- Add 2/3 cup panko and stir only to slightly mix. Gently stir in 2 cups of the roasted pumpkin without crushing the pieces.
- If the mixture is too dry for forming crab cakes, stir in a little more mayonnaise. If it is too moist, stir in more regular bread crumbs.
- Fill a plate with some of the remaining panko.
- Form one round ball of crab mixture at a time and compress with your hands to make firm. Roll each ball in the panko to thoroughly coat, and then flatten into a crab cake about 1″ thick.
- Use your fingers to make sure the edges of each cake are well compressed and firm.
- To make the sauce, combine the mayonnaise, lime juice, chopped chipotle and adobo in a bowl and whisk together.
- Grill the crab cakes over direct heat for about 30 seconds per side to brown. Move to the indirect cooking zone and continue cooking with the hood down for about 12 minutes at 500 degrees (use longer indirect cooking times if you grill cannot achieve high-temperature indirect grilling).
- Remove the crab cakes from the grill and drizzle with the chipotle mayonnaise sauce.
- Serve with more sauce on the side and accompany with lime wedges.
Nutrition Facts : Calories 359.3, Fat 13.9, SaturatedFat 6.2, Cholesterol 108.3, Sodium 495.6, Carbohydrate 43.5, Fiber 3.9, Sugar 6.2, Protein 18.1
CRAB CAKES WITH CREOLE MUSTARD AIOLI AND GRILLED CORN, RED ONION & RED PEPPER SALAD
Steps:
- For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
- Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
- For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
- Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
- To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
- For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
- To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!
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- Combine the mayonnaise, garlic, parsley, lemon juice, rosemary, salt, and pepper in a blender. Puree the mixture until smooth. Refrigerate the rosemary aioli until ready to use.
- In a medium bowl, combine the mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, and 2/3 cup of the Panko breadcrumbs (the remainder of the breadcrumbs with be used to coat the exterior of the crab cakes). Mix ingredients until fully combined. Gently fold the crab meat into the mixture trying not to break up the crab meat any more than necessary.
- Divide the crab mixture into 1/4 cup portions then gently form into 6 to 8 1-inch thick patties. Pour the remaining panko breadcrumbs into a shallow bowl. Coat each side of the crab cake patties with the panko breadcrumbs. Refrigerate the crab cakes while you pre-heat the grill.
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