Lemon Caper Crab Cakes Food

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.

LEMON CAPER CRAB CAKES

Steps:

• 1. Melt 2 Tbsp. butter in medium saute pan over medium heat. Cook onion til soft and set aside to cool.
• 2. In medium bowl, beat eggs til frothy. Stir in cooked onion, lemon juice, capers, mayonnaise, garlic powder, lemon pepper seasoning, Worcestershire sauce and salt til well blended. Fold in bread crumbs, then crab.
• 3. Form 8 round cakes, using about 1/2 cup mixture for each. Heat remaining butter in saute pan over medium low heat. Cook crab cakes til golden brown, 2 to 3 minutes per side. makes 4 servings.

CRAB CAKES WITH CREAMY CAPER SAUCE

Steps:

• for caper sauce:
• Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
• for crab cakes:
• Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
• Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.

CRAB CAKES WITH LEMON CAPER REMOULADE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350'F. 2. Place crabmeat in a sieve; pick through and remove any cartilag•e. Press firmly to remove liquid. Transfer to a large bowl. 3. In a skillet, heat 1 tablespoon of the oil over medium heat. Add green onions and cook for about 2 minutes or until softened. Let cool. 4. Add cooked onions, egg yolks, breadcrumbs, herbs, mustard, mayonnaise, Tabasco and Worcestershire sauces, salt and pepper to the crabmeat. Stir mixture until well combined, breaking up lumps of crabmeat with your fingers . 5. Divide crab mixture into eight equal parts and form into B round patties about 1/2" thick. (Patties can be prepared ahead, covered and refrigerated for up to 1 day). 6. In a large skillet, heat half of the remaining oil over medium-high heat and cook crab cakes in batches - adding remaining oil as necessary - for about 2 minutes per side or until golden brown. Transfer to a parchment lined baking sheet and bake in the oven for about 5 minutes or until heated through. Serve warm with Lemon Caper Remoulade (recipe below). Makes 8 appetizer servings Lemon caper remoulade 1. In a small bowl, stir together mayonnaise, lemon rind and juice, capers and parsley. Add salt and pepper to taste. Refrigerate for approximately 1 hour to allow flavors to blend. Makes about 1-1/3 cups

REMOULADE SAUCE FOR CRAB CAKES

Steps:

• Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.
• Serve.

PAULA DEEN'S CRAB CAKES WITH LEMON-DILL SAUCE

Steps:

• To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled.
• The sauce will thicken as it chills.
• To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
• Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
• Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.
• Gently fold in the crabmeat.
• Form the mixture into 8 patties, about 1/2-inch thick.
• In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
• Pat this topping onto both sides of the patties.
• Refrigerate until firm, about 2 hours.
• Using a skillet, combine the oil and remaining 2 tablespoons of butter.
• Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.
• These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
• To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
• **Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.

CRAB BALLS WITH LEMON-CAPER SAUCE

Steps:

• For Lemon-Caper Sauce; Mix all ingredients together in a medium bowl to blend.
• Chill until cold.
• (Can be prepared up to 1 day ahead. Cover and keep refrigerated.).
• For Crab Balls: Spray 2 baking sheets with nonstick spray.
• Whisk mayonnaise, eggs, mustard and Worcestershire in large bowl to blend.
• Gently mix in crabmeat and ground crackers.
• Place on prepared baking sheets.
• (Can be made 8 hours ahead. Cover, chill.).
• Preheat broiler.
• Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes.
• Serve with sauce.

MARYLAND CRAB CAKES WITH CAPER SAUCE

Steps:

• SAUCE:.
• Combine all of the caper sauce ingredients in a small bowl.
• Whisk together to combine and chill until crab cakes are ready.
• CRAB CAKES:.
• Drain the crab meat and remove any bits of shell.
• Combine the crushed crackers, mayonnaise, egg, parsley, Old Bay, mustard, pepper, and Worcestershire sauce.
• Gently fold in the crab meat.
• Shape into 8 thin patties.
• Melt butter in a large skillet over medium heat.
• Add the crab cakes and cook in batches 4-5 min on each side or until golden.
• Drain on paper towels and repeat with remaining crab cakes.
• Serve with caper sauce.

CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE

Steps:

• Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
• Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
• Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve.

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.