MINI CRAB CAKES WITH MUSTARD CREME FRAICHE
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 15 mini crab cakes
Number Of Ingredients 16
Steps:
- For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
- For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
- Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
- Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.
SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS
This pasta dish is impressive, but it is barely any work at all, ideal for an impromptu gathering. The sauce is just warm crème fraîche, highly seasoned, along with a shower of herbs, and just enough green chile to cut the richness. (If you don't want chile, increase the mustard and black pepper, and add lime zest.) Obviously, you'll want the freshest sweetest crabmeat available. Substitute lobster if you can't get crab, or use small shrimp, briefly cooked in butter, and feel free to vary the herbs - basil, mint, dill or chervil would be most welcome.
Provided by David Tanis
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
- Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
- Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 533 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY LINGUINE WITH PRAWNS
This delicious recipe is ready in a flash yet special enough to serve friends too. Add fresh crab and sliced red chilli for a treat
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 20m
Number Of Ingredients 8
Steps:
- Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
- Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.
Nutrition Facts : Calories 441 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.62 milligram of sodium
SPICY SHRIMP OR CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS
Steps:
- Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente
- Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
- Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.
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