Low Country Crab Cakes Food

GULF COAST CRAB CAKES WITH COUNTRY REMOULADE

Steps:

• In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
• Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.
• Serve warm with a dollop of Country Remoulade and garnished with chives.
• In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
• Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.

LOWCOUNTRY CRAB CAKES

Steps:

• In medium bowl, whisk egg, egg yolk, lemon juice, garlic, mustard powder, paprika, salt, black pepper, and cayenne. Stir in bell pepper, scallions, parsley, and chives. Gently fold in crabmeat and breadcrumbs and mold into 4 equal patties, each about 1 inch thick. Place patties on baking sheet and freeze until set up slightly around edges, 10 to 15 minutes.
• Coat large nonstick skillet with nonstick spray and heat over medium-high. Add chilled patties and cook until golden brown, crispy, and cooked through, 2 to 3 minutes per side.
• Serving size: 1 patty

CRAB CAKES

Steps:

• Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
• Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

LOW CARB KEY WEST CRAB CAKES WITH MUSTARD SAUCE

Steps:

• In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.