Valley Greens Southern Style Crab Cakes Food

SOUTHERN-STYLE CRAB CAKES WITH COOL LIME SAUCE

Steps:

• Mix half the lime juice, 1/2 cup mayo, dressing mix and mustard in medium bowl until blended. Add crabmeat, 1/2 cup cracker crumbs and onions; mix lightly.
• Shape into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs.
• Cook, in batches, in large nonstick skillet on medium heat 2 min. on each side or until heated through and golden brown on both sides. Meanwhile, mix sour cream, lime zest, and remaining mayo and lime juice until blended.
• Serve crab cakes with the lime sauce.

VALLEY GREEN'S SOUTHERN-STYLE CRAB CAKES

Steps:

• 1. In a medium bowl, combine shallot, eggs, mayonnaise and dijon mustard and mix well.
• 2. Carefully add basil, thyme, bread crumbs and crab meat. Stir until just mixed, taking care not to break up crab lumps. Add worcestershire and lemon juice, and sprinkle in Old Bay and Creole seasonings. Mix to ensure all crab meat is well coated. Form into round and slightly flattened crab cakes.
• 3. Mix 1/4 cup mayonnaise and 1/4 cup Gulden's mustard to make sauce. Set aside.
• 4. Heat butter in skillet over medium heat. Saute the crab cakes on each side until crusted with a nice golden brown color.
• 5. Serve crab cakes topped with a tablespoon of sauce. These crab cakes also are delicious served warm on a bed of fresh spinach leaves, drizzled with a raspberry vinaigrette.

DOWN-SOUTH CRAB CAKES WITH COLLARD GREENS AND ROASTED GARLIC BEURRE BLANC

Steps:

• Preheat oven to 375 degrees F.
• Combine first 9 ingredients in a large bowl. Gently stir in crabmeat. Shape mixture into 10 (3 to 3 1/2-inch) patties. Place on a baking sheet coated with cooking spray.
• Bake for 12 minutes.
• Spoon Collard Greens onto individual serving plates, using a slotted spoon; top each serving with 2 crab cakes. Drizzle with Roasted Garlic Beurre Blanc. Garnish, if desired.
• Heat a large Dutch oven over medium-high heat; add prosciutto, and saute 2 minutes. Add butter, onion, and garlic; saute until onion is tender. Add collard greens and chicken broth. Bring to a boil; reduce heat, and simmer 30 to 45 minutes or until greens are tender.
• Preheat the oven to 350 degrees F.
• Place garlic in center of an aluminum foil sheet. Drizzle garlic lightly with oil; sprinkle with salt and black pepper, to taste.
• Bake for 20 to 25 minutes or until golden.
• Squeeze out pulp from each garlic clove into a medium saucepan. Add lemon juice and white wine to garlic. Cook, uncovered, over medium-high heat about 20 minutes or until reduced by three-fourths. Stir in whipping cream; reduce heat and simmer, uncovered, 10 to 15 minutes or until reduced by half. Remove from heat; gradually whisk in butter, a few pieces at a time, until sauce is slightly thickened and smooth. Stir in salt and ground red pepper.

CRAB CAKES WITH REMOULADE SAUCE

Steps:

• Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
• In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
• Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

HIDDEN VALLEY CRAB CAKES #RSC

Steps:

• 1.Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.
• Combine remaining ingredients and pour over crab meat and gently fold in the crab. Only mix enough to combine ingredients and avoid breaking up the crab meat into shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.
• Broil until golden brown (5 minutes each side) or deep fry at 350°F for about 2-3 minutes.