CRISTA'S CORNMEAL-CRUSTED CRAB CAKES
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes. Set aside.
- Meanwhile, combine the crab, cracker crumbs, parsley, dill, softened shallots and a sprinkle of salt and pepper in a bowl. Set aside. Mix the egg, creme fraiche, mayonnaise and Dijon in a medium bowl until combined. Slowly add the wet ingredients to the crab and mix well until incorporated. Form 6 equal sized balls and flatten into discs.
- For the dredge: In a bowl, combine the cornmeal, smoked paprika, white pepper, salt, seafood seasoning and celery salt. Gently coat the exterior of each crab cake disc in the cornmeal mixture and place on a tray. Chill the crab cakes in the refrigerator for approximately 1 hour or up to 4 hours to help them stay together while cooking.
- Preheat the oven to 350 degrees F.
- For the celery root remoulade: Meanwhile, thinly slice the celery root and apples on a mandoline and cut into matchsticks. Place both in a large bowl and cover with the lemon juice to coat so they do not brown or oxidize. In a medium bowl, combine the mayonnaise, creme fraiche, hot sauce, tarragon, Dijon and salt, then season with the pepper. Add the creme fraiche mixture to the celery root and apples and gently toss to combine. (For a thinner sauce, feel free to add more mayonnaise and adjust seasoning.)
- In a 12-inch cast-iron skillet on medium heat, then add the olive oil and butter and heat until hot. Place the crab cakes in the skillet and sear to crispy, 4 to 5 minutes per side. Transfer the cast iron to the oven for 5 minutes to warm through.
- For the pea shoot salad: Add the pea shoots and radishes to a medium bowl. Drizzle with the olive oil and lemon juice to coat. Add the mustard seeds, then season with salt and pepper and mix gently.
- Spread a generous amount of remoulade on a platter. Place the crab cakes on top and garnish with the salad.
CRUSHED PRETZEL CRAB CAKES
This is a very simple and quick recipe. Can be made in large or small quantities and you can use any type of crab. The crushed pretzels make them light and fluffy.
Provided by badbabybeth
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons butter in a skillet over medium-high heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Set aside.
- Mix crushed pretzels, garlic powder, paprika, and pepper together in a bowl. Add crabmeat and egg, followed by onion. Mix together and form into small, palm-size patties.
- Melt remaining butter in a pan over medium-high heat. Cook the patties until golden brown, about 4 minutes per side. Serve.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 12.6 g, Cholesterol 258.7 mg, Fat 39.1 g, Fiber 1.5 g, Protein 20 g, SaturatedFat 23 g, Sodium 712.2 mg, Sugar 1.5 g
CRAB AND JACK PRETZEL
I first had this Hot Crab and Jack Pretzel in Boston, and it was so yummy good. I just had to have it again back in PA! It is a warm cheesy crab topping on a large baked Philadelphia style soft pretzel. Serve with a sweet/hot mustard dipping sauce as the perfect compliment!
Provided by Ms. Chef Esh
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. Stir in garlic, onion, lemon juice, and hot pepper sauce. Gently fold in the crabmeat, and season with white pepper to taste. Spoon mixture evenly over the pretzels, and sprinkle each with 1/2 cup shredded cheese.
- Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.
Nutrition Facts : Calories 781.1 calories, Carbohydrate 43.3 g, Cholesterol 151.3 mg, Fat 53.5 g, Fiber 1.2 g, Protein 33.4 g, SaturatedFat 23.7 g, Sodium 1730.4 mg, Sugar 1.1 g
MACADAMIA NUT CRUSTED CRAB CAKES
Recipe from the "Pineapple Grill" in south Florida. These are very tasty crab cakes that can be served as a main course or smaller as an appetizer. Very delicious with the Black Bean Relish. Prep time includes letting the crab mixture and patties sit to meld flavors.
Provided by Babs in Toyland
Categories Crab
Time 1h36m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 13
Steps:
- Pick through the crabmeat to remove any bits of cartilage or shell.
- Drain well.
- In a large bowl, combine the crabmeat and the next seven ingredients.
- Mix well and let stand for 30 minutes for the flavor to blend.
- Place the flour in one bowl, the eggs in another and the bread crumbs mixed with the Macadamia nuts in a third bowl.
- Divide the crab mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
- (the mixture is light and will separated but don't despair, keep pressing each patty firmly together).
- Dip each patty into the flour to coat.
- Next dip into the beaten eggs and then roll carefully in the crumb mixture to cover well.
- Place on a plate and allow to air dry for 30 minutes.
- In a large, heavy skillet, heat the oil over medium heat.
- Cook the patties without crowding in the pan until desired browness, turning once.
- This may have to be done in batches.
- Watch the heat, and reduce if necessary, as the nuts will tend to brown more quickly than the crumbs.
- It usually takes about 3 minutes on each side to reach a golden brown and cook through.
- Serve with"Black Bean Relish" (recipe posted separately).
PRETZEL-CRUSTED CRAB CAKES
Make and share this Pretzel-Crusted Crab Cakes recipe from Food.com.
Provided by Amy Slife
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist.
- 2. Preheat the oven to 400°. Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.
- Make Ahead The crabmeat mixture can be refrigerated overnight. Serve With Mayonnaise whisked with roasted garlic and mustard.
- Suggested Pairing
- A crisp, apple-and-pear-scented Pinot Blanc.
Nutrition Facts : Calories 506.4, Fat 22.9, SaturatedFat 6.3, Cholesterol 155.5, Sodium 1278.1, Carbohydrate 43.3, Fiber 1.7, Sugar 3.4, Protein 32
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