CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
ANGEL ASIAGO CRAB CAKES
This recipe is a take off of one of my family favourites. Submitted for the RSC contest. Serve with a nice light salad and crusty slice of bruschetta is nice. The amount of servings really depend on the size you make your patties, I make mine just slightly larger than finger food, or three bite size.
Provided by andypandy
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set a large pot of water on the stove with 2 teaspoons salt, bring to a boil, and cook the angel hair pasta until al dente. Drain , do not rinse as you need this starchiness to help combine the cakes.
- Place butter or oil in a skillet on medium heat, add the garlic, shallots and reduce heat, do not burn garlic or it will turn bitter and ruin your whole dish. Carmelize till golden. Remove from heat.
- Place mixture in a large mixing bowl add in the eggs, parsley, and mustard, combine well.
- Add in the drained pasta and toss with your clean hands coating all well. Chop the pasta into smaller lengths if desired, into thirds is a nice size.( If you didnt do that before cooking.).
- Add the grated cheese flour diced peppers crab meat,and spices again tossing to combine.
- Heat oil just to cover the bottom of a large shallow skillet. Heat on medium high. Form patties, and fry until golden on each side about 3 minutes , until brown and crispy. Do not overcrowd your skillet this will allow crispiness to occur.
- Drain on paper towels, until serving. These are good warm or room temperature.
- I serve these with a tossed mixed salad, and also make a roasted red pepper and balsamic dip for the cakes and a toasted french bread bruschetta.
- Balsamic Dip is usually 2 roasted red peppers with 1 tablespoon balsamic vinegar dash salt, placed in a blender until pureed or constistency you desire. You may add 1 tablespoon of a light olive oil also in the puree if desired. The oil will give a slight shine.
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
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