CRAB SANDWICHES WITH HORSERADISH SAUCE FOR TWO
Here's a quick and zesty way to make tender crab cakes. Top your sandwich with avocado or pickles, or skip the bun and serve it on a bed of lettuce instead. Margaret Lowenberg - Kingman, AZ
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. Fold in crabmeat; let stand for 5 minutes. Shape mixture by 1/2 cupfuls into 1/2-in.-thick patties. Place on a greased baking sheet. Bake at 425° for 4-5 minutes on each side or until golden brown., Meanwhile, in a small bowl, combine the sour cream, horseradish and lemon juice. Serve patties on buns with lettuce, tomato and sauce.
Nutrition Facts :
JUMBO LUMP CRAB CAKE SANDWICH
Steps:
- Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
- Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
- Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
- Whisk all ingredients together and refrigerate or serve immediately.
- Preheat oven to 200 degrees F.
- Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.
CRAB CAKE BLT
Provided by Patrick and Gina Neely : Food Network
Time 29m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Measure 1 cup breadcrumbs and place in a casserole dish and then season with salt and pepper. Set aside.
- Combine the remaining 3/4 cup breadcrumbs, green onions, lemon zest, lemon juice, beaten egg, mayonnaise, Dijon mustard, crab boil seasoning, salt and pepper in a large bowl. Fold in the crabmeat until just combined. Form the crab mixture into 4 (1-inch thick) patties and dredge both sides through the seasoned breadcrumbs and place on a platter.
- Heat a large nonstick skillet with olive oil over medium-high heat. Add the crab cakes and cook for 4 to 5 minutes per side, until golden brown and crisp. Serve the crab cakes on toasted buns topped with lettuce, tomato, bacon, and the Dill Tartar Sauce.
- Mix the mayonnaise, relish, dill, lemon juice, hot sauce, Worcestershire sauce, salt, and pepper together in a small bowl to combine. Top the Crab Cakes BLTs with dill tartar sauce.
CRAB CAKE SANDWICHES
"While it's in the oven, I prepare Crab Cake Sandwiches." Yvonne continues. She originally created the golden cakes to use up some leftover crab, but you can make them anytime by simply using convenient canned crab. "Alan loves them," she notes. "I've served them to family and friends, and they always ask for the recipe. "I've also used the crab mixture to stuff mushroom caps and bake them as an appetizer."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the crab, crushed crackers, onion and green pepper. In a small bowl, combine the mayonnaise, egg, salt, mustard, Worcestershire sauce, lemon juice and garlic powder. Stir into crab mixture until blended. Shape into six 3-in. patties; coat with flour. , In a large skillet, fry patties in oil for 5 minutes on each side or until browned. Serve on rolls with lettuce, tomato and onion if desired.
Nutrition Facts : Calories 430 calories, Fat 22g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 931mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
PACIFIC CRAB CAKES BLT SANDWICHES WITH HORSERADISH MAYONNAISE
I just love crab cakes, and I love BLTs. What could be better than combining them? Dungeness crab is native to the West coast, specifically from the Aleutian Islands in Alaska to Santa Cruz, California. I got this recipe from the About.com Gourmet Food blog.
Provided by Stephanie Z.
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
- In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
- Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
- In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
- Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
- Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
- Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
- **To prepare the horseradish mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.
- Preheat oven to 400°F Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels.
- Place 2 large, nonstick skillets over medium heat and add about 1 tablespoon of the olive oil to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.
- Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
- Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.
Nutrition Facts : Calories 667.4, Fat 37, SaturatedFat 6.3, Cholesterol 118.2, Sodium 1907.5, Carbohydrate 51.7, Fiber 3.2, Sugar 7.5, Protein 32.3
CRAB SANDWICHES WITH HORSERADISH SAUCE
Here's a quick and zesty way to make tender crab cakes. Top your sandwich with avocado or pickles, or skip the bun and serve it on a bed of lettuce instead. -Margaret Lowenberg, Kingman, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. Fold in crabmeat; let stand for 5 minutes. Shape mixture by 1/2 cupfuls into 1/2-in.-thick patties. Place on a greased baking sheet. Bake at 425° for 4-5 minutes on each side or until golden brown., Meanwhile, in a small bowl, combine the sour cream, horseradish and lemon juice. Serve patties on buns with lettuce, tomato and sauce.
Nutrition Facts : Calories 404 calories, Fat 10g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1046mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
NORTHWEST DUNGENESS CRAB CAKES
Dungeness crab is my favorite type of shell food. It also reminds me of Christmas eve as a child where my grandma had all you can eat crab. I got this recipe from "Pacific Passions Cookbook" by Karen Barnaby.
Provided by Ashley U
Categories Crab
Time 30m
Yield 12 crab cakes, 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter in a saucepan over low heat. Sauce the onion and celery until the vegetables are very soft but not brown. While they are cooking, heat the milk to a simmer.
- Add the 6 tablespoons flour to the vegetables and cook over low heat, stirring constantly for 3-4 minutes. Slowly whisk in the hot milk. The mixture will be very thick. Continue stirring until the mixture comes to a boil.
- Remove from the heat and beat in the egg yolks one at a time. Beat in the salt, pepper, Tabasco sauce and parsley. Spread onto a large baking sheet and cool completely. Transfer to a bowl and stir in the crab meat. Refrigerate until firm.
- Form the mixture into 12 fat, hamburger-shaped cakes. Sprinkle a baking sheet with ½ cup of bread crumbs. Beat the egg with the water in a shallow bowl. Spread the flour and remaining breadcrumbs on separate plates. Coat each cake in flour, then in the egg, then in the breadcrumbs and place on the baking sheet.
- Heat 1 inch of vegetable oil in a large heavy frying pan over medium-high heat. Without overcrowding, fry the crab cakes until they are golden brown on both sides. Remove and drain on absorbent paper. Keep the cooked crab cakes warm in a 200 F oven while frying the rest. Serve immediately.
Nutrition Facts : Calories 524.1, Fat 22.2, SaturatedFat 11.9, Cholesterol 202.3, Sodium 644.8, Carbohydrate 65.7, Fiber 3.2, Sugar 3.3, Protein 14.6
DUNGENESS CRAB CAKES
A great recipe for Dungeness crab cakes courtesy of Fisherman Express Alaska Seafood. For additional information or other recipes visit www.crabcakeguy.com. Thanks and enjoy the Dungeness Crab Cakes.
Provided by Crab Cake Guy
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Break up the dungeness crab meat.
- Add peppers, celery, scallions, and spices. Add mayonnaise.
- Combine in bowl to form paste, then add eggs and bread crumbs to thicken.
- Form into round crab cakes.
- Deep fry or sauté in olive oil.
- Serve crab cakes with greens and balsamic vinaigrette.
Nutrition Facts : Calories 161.8, Fat 3.5, SaturatedFat 0.7, Cholesterol 80.5, Sodium 395.1, Carbohydrate 14.9, Fiber 1.2, Sugar 1.5, Protein 16.8
HEARTY ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE
Make and share this Hearty Roast Beef Sandwiches With Horseradish Mayonnaise recipe from Food.com.
Provided by lazyme
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients.
- Spread mixture on cut sides of rolls.
- Arrange roast beef evenly on bottom half of rolls; top with lettuce and tomato, and sprinkle with pepper.
- Add onion, if desired, and cover with tops of rolls.
- Serve immediately or wrap each sandwich in heavy-duty plastic wrap, and refrigerate up to 4 hours.
Nutrition Facts : Calories 358.7, Fat 12.1, SaturatedFat 3.4, Cholesterol 68.2, Sodium 419.6, Carbohydrate 33.6, Fiber 1.8, Sugar 2.5, Protein 28.8
ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE
A simple and tasty sandwich. I usually use a sandwich roll and add the meat until it looks good, lol.
Provided by lazyme
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk mayonnaise, horseradish and rosemary in small bowl to blend.
- Season dressing with salt and pepper.
- Spread bottom piece of bread with half of dressing.
- Top with roast beef, tomatoes and arugula.
- Sprinkle with salt and pepper.
- Spread remaining dressing on top piece of bread.
- Press bread, dressing side down, onto arugula.
- Cut into 4 pieces and serve.
Nutrition Facts : Calories 328.6, Fat 10.4, SaturatedFat 3.7, Cholesterol 88.4, Sodium 279.8, Carbohydrate 24.6, Fiber 2.8, Sugar 5.2, Protein 35.4
DILL AND HORSERADISH MAYONNAISE
Make and share this Dill and Horseradish Mayonnaise recipe from Food.com.
Provided by katew
Categories Low Protein
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all together.
- Season to taste.
- Serve with salad.
CRAB CAKE BLT
Steps:
- Combine egg yolk, 2 tablespoons mayonnaise, mustard, Worcestershire sauce, scallions, parsley, tarragon, lemon zest, Tabasco, breadcrumbs, salt, and pepper. Gently fold in crabmeat, trying not to break up the crab.
- Pour cornmeal onto a plate. Shape crab mixture into 4 cakes; dredge in cornmeal to coat.
- Cover and refrigerate for 1 hour.
- Heat oil in a large skillet over medium-high heat. Fry cakes for about 5 minutes on each side until golden brown.
- Stir Sriracha into remaining 1/2 cup mayonnaise. Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake.
CRAB CAKES WITH CHESAPEAKE BAY MAYO
I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.-Michelle Critchell, Moon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
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