CRAB FRITTERS WITH SPICY MAYO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 50m
Yield about 8 servings
Number Of Ingredients 17
Steps:
- To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
- Heat oil to 375 degrees F in a deep-fryer.
- Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into "cocktail size" balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.
- Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce.
CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE
An easy help-yourself starter with the zest and spice of ginger and chilli
Provided by Good Food team
Categories Starter
Time 50m
Number Of Ingredients 22
Steps:
- To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
- Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
- Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
- Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.
Nutrition Facts : Calories 467 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.75 milligram of sodium
SPICY CRAB AND PRAWN FRITTERS WITH CHILLI LIME DIPPING SAUCE
This is from The Australian Women's Weekly Best Food collection. This is a good recipe for a finger food type party or get together.
Provided by Terese
Categories Crab
Time 30m
Yield 30 fritters
Number Of Ingredients 16
Steps:
- Shell and devein prawns, blend or process with crab, paste, egg, onion, herbs and chill until just combined.
- Using hands, shape level tablespoons of mixture into fritter shapes.
- Heat oil in a large frying pan, cook fritters, in batches, until golden brown and cooked through, drain on absorbent paper.
- Serve fritters with chili lime dipping sauce.
Nutrition Facts : Calories 37.4, Fat 1.4, SaturatedFat 0.2, Cholesterol 38.3, Sodium 251.4, Carbohydrate 0.8, Sugar 0.3, Protein 5.3
KELLOGG'SANDREG; RICE KRISPIESANDREG; CRAB FRITTERS WITH SPICY AIOLI
Steps:
- For the aioli: Mix together the mayonnaise, hot sauce and lime juice. Season with salt and pepper.
- For the fritters: Heat a pot of oil to 350 degrees F. Combine the crab, garlic, chives, parsley, bell pepper, mustard, mayonnaise, egg and half the cereal. Season with salt and pepper. Form into walnut-size balls. Crush the remaining cereal in a bag with a rolling pin and roll the balls in the crumbs. Carefully drop the balls into the hot oil and fry until golden, 2 to 4 minutes. Serve with the spicy aioli for dipping.
BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE
This recipe is just a bit different than the many other Baked Crab Rangoon appetizers already posted to the Recipezaar database, and I sure hope you enjoy this dish as much as we do. You can use the Thai Ginger-Lime Dipping Sauce included with this recipe, or you can use your own favorite Asian dippping sauce if you like. Even something as simple as a sweet and sour sauce, Asian plum sauce, or a hot sweet mustard also work well as a dipping sauce for these Baked Crab Rangoons.
Provided by Northwestgal
Categories Crab
Time 33m
Yield 12 appetizers, 12 serving(s)
Number Of Ingredients 16
Steps:
- Prehat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
- FILLING - Add the crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white pepper to a small mixing bowl and mix until well blended.
- Place the wonton wrappers on a flat surface. Add spoonfuls of the crab filling to the center of each wonton wrapper. Take two opposite tips of a wonton wrapper, and bring the tips to meet over the center of the filling. Take the other two opposite tips of the wonton wrapper and bring them to the center. Gently pinch the four tips together. Repeat with remaining wonton wrappers.
- Lift each Crab Rangoon appetizer gently and place one into each of the cups of the coated muffin tin. Bake in a 350° oven for 16-18 minutes or until the tips of the wonton wrappers are lightly browned.
- DIPPING SAUCE - In the meantime, add all the dipping sauce ingredients to a small bowl and mix until well blended. If you want a thinner sauce, you can place all the dipping sauce ingredients in a food processor and puree or blend for 10 to 20 seconds.
- When the appetizers are done, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each baked rangoon and place on a platter.
- Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.
CRAB FRITTERS WITH CHEAT'S CHILLI & CRAB MAYONNAISE
The rich Sriracha-spiced mayo perfectly complements these moreish crispy morsels of crab and nutty gruyère. Great party nibbles and well worth the effort
Provided by Tom Kerridge
Categories Canapes, Snack, Starter
Time 1h
Yield makes about 30 fritters
Number Of Ingredients 12
Steps:
- Put the butter in a large saucepan with 225ml water, heating slowly so that the butter melts but the water doesn't evaporate. Remove from the heat and quickly add the flour. Mix until fully incorporated and comes away from the pan, then leave to cool to room temperature. Use a wooden spoon to beat in the eggs, one at a time, until smooth, glossy and the mix drips off the spoon after 3 secs. Beat in the cheese until combined, before folding in the chives, crab and some seasoning.
- Meanwhile, mix the mayonnaise ingredients together, season and set aside. Can be made a day ahead.
- Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half full) to 160C or until a piece of bread browns in 40 secs. Using a dessertspoon, scoop spoonfuls of the batter and carefully drop them straight into the hot oil (you will need to cook them in batches so that you don't overcrowd the pan). Fry each batch for 3-4 mins until golden brown, then drain on kitchen paper. Season with sea salt flakes and cayenne pepper. Serve hot with the mayonnaise.
Nutrition Facts : Calories 167 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 4 grams protein, Sodium 0.3 milligram of sodium
CRAB, LIME & CHILLI TOASTS
A simple, stylish canapé that takes just minutes to prepare
Provided by Jennifer Joyce
Categories Canapes, Dinner
Time 15m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
- Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.
Nutrition Facts : Calories 110 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.61 milligram of sodium
CRAB & CORN CAKES WITH CHILLI DIPPING SAUCE
Throw out the takeaway menu and make these easy snacks at home
Provided by Sarah Cook
Categories Dinner, Snack, Starter
Time 25m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Tip the egg, flour, garlic and coriander stalks into a food processor with a third of the corn. Whizz to a smooth paste. Mix with the remaining corn, crab, half the spring onions and some seasoning.
- Stir together the sauce ingredients. Cover a tray with kitchen paper. Heat 5cm depth oil in a large, heavy saucepan - it's ready when a cube of bread browns in 30-40 secs. Drop in dessertspoons of the corn mix, then fry for 2-3 mins, turning, until golden and crisp. Lift onto kitchen paper. Keep warm. Repeat with the remaining mix. Serve the hot cakes sprinkled with the last of the spring onion and the dipping sauce alongside.
Nutrition Facts : Calories 149 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.64 milligram of sodium
SPICY DIPPING SAUCE
Make and share this Spicy Dipping Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Sauces
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and cover and chill for at least 1 hour before serving.
Nutrition Facts : Calories 745.9, Fat 63.2, SaturatedFat 9.3, Cholesterol 48.9, Sodium 1478.3, Carbohydrate 47.1, Fiber 0.9, Sugar 12.6, Protein 2.4
SPICY LIME DIPPING SAUCE
Make and share this Spicy Lime Dipping Sauce recipe from Food.com.
Provided by Deantini
Categories < 15 Mins
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl mix water and brown sugar. Heat in microwave for 30 seconds. Stir.
- Stir in soy sauce, lime juice and chili. Let sit for 20 minutes to allow flavours to blend.
Nutrition Facts : Calories 32, Sodium 504.9, Carbohydrate 7.4, Fiber 0.1, Sugar 6.9, Protein 1
CRISPY PRAWN FRITTERS
Make and share this Crispy Prawn Fritters recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Shell prawns, leaving each with the tail portion. Cut them from the back, remove intestines and wash well. Pat dry.
- Season prawns with seasoning and leave aside for 30 minutes.
- Put batter ingredients into a bowl and mix well. Add in water slowly and stir gently until a smooth batter is formed. Keep in fridge for 30 minutes 10 mins before using remove from fridge.
- Heat up the oil. Held prawn by the tail and dip into batter to coat prawn, deep-fry until golden brown. The frying time is about 3 minutes. Dish up and drain well.
Nutrition Facts : Calories 238.2, Fat 2.5, SaturatedFat 0.3, Cholesterol 252, Sodium 1972.2, Carbohydrate 22.7, Fiber 0.9, Sugar 0.2, Protein 29.1
VIETNAMESE SHRIMP AND CRAB FRITTERS WITH CHILI-LIME SAUCE
Categories Fish Ginger Pepper Shellfish Appetizer Fry Halibut Shrimp Summer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 20 fritters
Number Of Ingredients 17
Steps:
- With machine running, drop garlic cloves through feed tube of processor and chop finely. Add sea bass and next 8 ingredients and process just until blended. Transfer to large bowl; stir in crabmeat, shrimp, cilantro and red bell pepper.
- Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350°F. Working in batches, drop rounded tablespoonfuls of fritter mixture into hot oil. Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes. Using slotted spoon, transfer cooked fritters to paper-towel-lined plate; drain.
- Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
CRAB FRITTERS WITH SPICY LIME SAUCE
Steps:
- Make sauce:
- Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors.
- Make fritters:
- Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours.
- Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve.
- Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels.
- Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.
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