The Coach Houses Deviled Crab Cakes Food

DEVILED CRAB CAKES

Steps:

• Melt butter in a med-sized saucepan.
• Sauté celery, onion, and green pepper, until tender.
• Add mustard and Worcestershire sauce.
• Move mixture to a lg. mixing bowl, and add parsley, crabmeat, and 2 well-beaten eggs. Mix well with hands.
• Fold in diced hard-boiled eggs and 1 cup breadcrumbs.
• Mold with medium ice cream scoop into crab cakes.
• Sprinkle with remaining breadcrumbs.
• Broil to cook 30 minutes.
• •To prepare these deep-fried:
• Beat 2 eggs with 1/2 cup milk.
• Roll each crab cake in this mixture, then roll in dish of 1 cup of breadcrumbs.
• Deep fry at 375°F, until golden brown.

THE COACH HOUSE'S DEVILED-CRAB CAKES

Steps:

• Pick over crab meat, removing all shell and cartilage. Leave in largest pieces possible. If pasteurized meat is used, drain all liquid that has accumulated. Put crab meat in mixing bowl.
• Heat 2 tablespoons of butter in saucepan and add onion and celery. Cook, stirring often, until wilted. Let cool. Add onion mixture to crab. Add 2 1/2 tablesooons of bread crumbs, chopped parsley, salt and pepper. Blend egg yolk with mustard and cream and add it. Add Worcestershire sauce, mayonnaise, Tabasco sauce and lemon juice.
• Blend mixture gently, taking care to avoid breaking up crab lumps. Refrigerate for at least 30 minutes or until quite cold. If mixture is not cold, it will not shape properly.
• Put flour in flat-rimmed dish. Put lightly beaten egg with milk in another dish and remaining bread crumbs in a third.
• Shape mixture into 10 balls of equal size, pressing to make mixture adhere. Dip balls in flour, then in egg mixture and then in crumbs. Crab mixture is extremely delicate and must be handled with care to prevent its falling apart. As crab cakes are made, pat to flatten with great care, using spatula and fingers. Transfer carefully to dish and return to refrigerator for at least 30 minutes.
• Heat remaining 3 tablespoons butter in skillet and cook crab cakes, handling cautiously, about 5 minutes on a side until nicely browned and piping hot. Serve, if desired, with green sauce on side.

DEVILED CRAB CAKES

Steps:

• Melt butter in large heavy frying pan. Add onion, garlic, minced pepper and cook over low heat for 2 - 3 minutes. Add flour and stir until it is well incorporated. Continue to cook 2 - 3 minutes more but do not allow to brown. Gradually add cram and stir until thickened.
• Add dry mustard, prepared mustard, herbs, cayenne and tabasco - mix well. Stir in egg yolk. Quickly add crab meat, lemon juice and 1/4 cup bread crumbs stirring until well blended. Remove from heat. Add salt & pepper to taste,.
• Transfer mixture to bowl, cover and refrigerate at least 3 - 4 hours.
• Heat oil to 375º
• Shape chilled crab mixture into 6 oval cakes. Dip each crab cake into egg wash and then roll in remaining 1 cup fresh bread crumbs until completely covered.
• Fry crab cakes till golden brown 2 - 3 minutes per side. Transfer to paper towels to drain - season lightly with salt and pepper.
• Serve on warm plates with mustard sauce.

DEVILED CRAB CAKES

Steps:

• Leave crabmeat in large lumps.
• Melt 1 tablespoon butter; stir in flour and gradually stir in cream.
• Cook over low heat, stirring constantly, until smooth and thick; remove from heat.
• Combine fresh bread crumbs, egg, green pepper, onion and seasonings; mix in the cream sauce.
• Add the crabmeat and mix lightly; Divide into eighths.
• Place Panko in a shallow pan and put 1/8 of the crab mixture on top of the crumbs; sprinkle dry crumbs on top and shape into a patty; repeat for the remaining crab mixture.
• Heat 2 tablespoons butter in a large heavy skillet and saute crab cakes until lightly browned; add more butter as needed.
• Remove carefully and serve warm.

CAPTAIN BUDDY'S DEVILED CRAB CAKES

Steps:

• Preheat oven to 350 degrees.
• Melt butter in large skillet over medium heat.
• Add celery,green pepper and onion and cook, stirring constantly until vegetables are soft, about 5 minutes. Do not let vegetables brown.
• Add crabmeat,chopped egg,mayonnaise,cracker crumbs and parsley and toss lightly.
• Season to taste with salt,pepper and hot sauce.
• (If mixture seems too thick, stir in milk one tablespoon at a time.).
• Butter scallop, blue crab shells or individual ramekins.
• Fill evenly with crab mixture.
• Bake until tops are golden brown, about 30 to 35 minutes.
• Serve immediately.