Kosher Imitation Crab Cakes Food

KOSHER CRAB CAKES

Steps:

• Combine chopped crabstick, celery, dill, zest of 1 lemon, plus juice of ½ the lemon, mayonnaise and ¾ cup panko breadcrumbs into a bowl. Season with salt and freshly ground black pepper. Taste to check seasoning and adjust if necessary. Spoon 8 portions (about ¼ cup each) onto tray lined with foil or parchment paper. With wet hands, form the scoops into hockey puck-like disks. Refrigerate for about 1 hour until the cakes firm up a bit. Through the process they may fall apart, you can reassemble them as you proceed. Place flour, eggs, and remainder of panko in 3 separate plates for dredging. Dredge in flour, egg and then panko, patting panko into cakes at the end. Set aside on tray again. Refrigerate for 1 hour to firm up. Heat a pan over medium-high heat with enough to coat the bottom of the pan. Sautee the cakes in batches until golden brown and crisp, about 2 to 3 minutes per side. Add additional oil to pan if necessary as you finish the remaining crab cakes. Crab cakes may be prepared ahead of time and refrigerated. Serve at room temperature, with lemon wedges, dill sprigs and Roasted Red Pepper Aioli in serving bowl on the side. Roasted Red Pepper Aioli In a food processor, puree peppers and garlic until smooth. Add mayonnaise and pulse 2 or 3 times until incorporated. Season with salt and pepper and refrigerate. Sauce will thicken up in the refrigerator.

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.

KOSHER IMITATION CRAB CAKES

Steps:

• Mash, grind or chop fish (Bream).
• Add the rest of the ingredients for the fish mixture.
• Refrigerate covered at least one hour.
• Shape into patties and dip each patty in coating mix.
• Fry on low heat in oiled non stick frying pan @7 minutes on each side.
• Drain on paper towels until serving.

QUICK AND EASY CRAB CAKES

Steps:

• Mix the eggs and all of the seasonings together.
• Add the chopped red bell pepper and spinach.
• Stir in all of the crab meat.
• Get the frying pan warm (just past a medium heat) and add olive oil. The olive oil needs to cover the bottem of the pan.
• With your hands mix in the bread crumbs. Don't use to much. Just enough to get all of the ingredients to stick together.
• Roll the mixture into small patties about 2 inches wide and less then an inch thick.
• Once the oil is hot add patties. Make sure not to have them touch while frying. This will make them easier to flip over.
• Cook each Pattie about 2 to 4 minutes on each side. If they cook faster then that turn your heat down. The desired color of the patties should be between medium and dark brown.
• Remove from heat and let sit for 1 minute on a papertowel over a plate Before serving.

IMITATION CRAB CAKES

Steps:

• Heat 1 tablespoon oil in a non-stick skillet over medium heat.
• Saute green onions briefly until tender.
• Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, lemon, salt and pepper with your hands. Work the ingredients together so they start to stick together.
• Form into 1/2 inch thick patties.
• Heat 1 tablespoon oil in the non-stick skillet over medium-medium high heat. * works really well on a flat griddle.
• Cook cakes until nicely browned on each side.
• Drain briefly on paper towels and serve hot.