Cajun Crawfish Crab Cakes With Spicy Red Pepper Sauce Recipes

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CAJUN CRAWFISH/CRAB CAKES WITH SPICY RED PEPPER SAUCE



Cajun Crawfish/Crab Cakes With Spicy Red Pepper Sauce image

This is an adaption of a South Beach recipe. The features that make it a healthier and lower carb recipe are still in place, but I've added a Cajun twist to it. The result is a delicious crawfish patty with a tasty, spicy red pepper sauce. The original recipe calls for crab and it is just as tasty.

Provided by Dawn399

Categories     Crab

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

2 roasted red peppers (the variety that comes in a jar)
1/2 cup fat-free mayonnaise
1/4-1/2 teaspoon cayenne pepper
1/2 teaspoon seasoning salt
3 teaspoons olive oil, divided
1/2 onion, chopped
1 stalk celery, chopped
2 eggs, beaten
2 tablespoons ground walnuts
2 tablespoons chopped fresh parsley
2 tablespoons fat-free mayonnaise
1 tablespoon lemon juice
1 teaspoon cajun seasoning
1/2 teaspoon crab boil seasoning (like Old Bay)
2 teaspoons Worcestershire sauce
1/2 teaspoon mustard powder
1/4 teaspoon crushed celery seed
1/2 teaspoon ground paprika
1 lb crawfish meat or 1 lb crabmeat
1/2-1 teaspoon hot pepper sauce
1 cup whole wheat bread crumbs

Steps:

  • Red Pepper Sauce: Puree roasted red peppers in a blender, then add mayonnaise and spices.
  • Set aside and refrigerate.
  • Crawfish Cakes: Heat 1 teaspoons olive oil in sauté pan, sauté onion and celery until soft.
  • Place in a large mixing bowl.
  • Mix remaining ingredients except bread crumbs.
  • Place half of seafood mixture in a blender or processor and puree and return to mixing bowl and stir together.
  • Place bread crumbs evenly on a cookie sheet.
  • Form about 8 patties and coat them with bread crumbs.
  • Heat remaining 2 teaspoons of olive oil in a pan and cook patties in batches.
  • Cook for about 2-3 minutes each side until brown and crisp on outside.
  • Serve with red pepper sauce.

Nutrition Facts : Calories 173.2, Fat 6.2, SaturatedFat 1.2, Cholesterol 115.6, Sodium 378.7, Carbohydrate 17.4, Fiber 2.8, Sugar 3.7, Protein 13.2

CAJUN CRAB CAKES



Cajun Crab Cakes image

Provided by The Hearty Boys

Categories     appetizer

Time 40m

Yield 16 small crab cakes

Number Of Ingredients 15

32 ounces claw crabmeat
2 cups plain bread crumbs
2 tablespoons Dijon mustard
1 tablespoon hot sauce
1 tablespoon Cajun seasoning, recipe follows*
3 eggs
1 red onion, minced
Vegetable oil, for pan-frying
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne

Steps:

  • Preheat oven to 250 degrees F.
  • Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
  • Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
  • Mix all ingredients together and store in an airtight container.

CREOLE CRAB AND CRAWFISH CAKES



Creole Crab and Crawfish Cakes image

Provided by Food Network

Time 1h2m

Yield 4 to 6 servings or 10 to 12 ca

Number Of Ingredients 26

1 pound crawfish
1 pound crabmeat
3 large eggs
1 teaspoon dry mustard
1/2 teaspoon granulated garlic
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon Creole mustard
1/4 cup bell pepper, chopped
1/4 cup celery, chopped
1/2 cup chopped onion
1 cup rice, cooked
1 cup saltines, broken
1/2 cup bread crumbs
1 cup mayonnaise
3 green onions, finely chopped
1 celery stalk, finely chopped
2 tablespoons horseradish, prepared and drained
1 tablespoon chives, finely chopped
1 tablespoon Dijon mustard
1tablespoon fresh lemon juice
1 clove garlic
1/2 teaspoon hot pepper sauce

Steps:

  • In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
  • Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
  • Yield: 1 3/4 cups of sauce

CRAB CAKES WITH RED PEPPER SAUCE



Crab Cakes with Red Pepper Sauce image

Don't forget to have lemons on hand so you and your guests can squeeze some fresh lemon juice over these succulent crab cakes.-Joylyn Trickel, Helendale, California.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 22

1/4 cup mayonnaise
1/4 cup minced chives
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning
1/8 teaspoon cayenne pepper
Dash pepper
1 pound lump crabmeat, cartilage removed
4 to 5 slices French bread (1 inch thick), crust removed
RED PEPPER SAUCE:
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon lemon juice
1/2 cup chopped sweet red pepper
1/4 cup chopped green onions
2 tablespoons minced shallots
2 tablespoons minced fresh parsley
Salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
Lemon wedges

Steps:

  • In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture., Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours., Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving., In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.

Nutrition Facts : Calories 241 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 576mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

CAJUN CRAB CAKES (NO BREADCRUMBS)



Cajun Crab Cakes (No Breadcrumbs) image

Two of the most crucial ingredients used in New Orleans cooking are Cajun spice and local seafood! Crab has always been my favorite type of shellfish, but I have never really cared much for crab cakes. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. After years of experimenting with many of New Orleans' most famous crab cake recipes, I have created a flavorful, mouth-watering, delicious piece of work! The key is to use a small amount of crumbled crackers instead of breadcrumbs. I hope you enjoy!

Provided by Tracy

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h30m

Yield 6

Number Of Ingredients 23

2 tablespoons salted butter
½ onion, finely chopped
2 stalks celery, finely chopped
½ large red bell pepper, finely chopped
1 bunch green onions (green portion only), chopped
½ large carrot, finely chopped
3 cloves garlic, minced
1 tablespoon parsley flakes
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon dried dill weed
½ teaspoon oregano
½ teaspoon dried thyme
2 large eggs, beaten
1 pound lump crabmeat, picked free of shell
9 buttery crackers (such as Keebler Club® crackers), crushed
3 tablespoons vegetable oil
1 cup mayonnaise
1 tablespoon chile-garlic sauce (such as Sriracha®)
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 teaspoons parsley flakes
1 teaspoon paprika

Steps:

  • Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
  • Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
  • Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
  • Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
  • Shape the crab mixture into 12 small cakes.
  • Heat vegetable oil in the skillet over medium high heat.
  • Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
  • To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

Nutrition Facts : Calories 529.9 calories, Carbohydrate 13.3 g, Cholesterol 143.6 mg, Fat 44.2 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 8.8 g, Sodium 1039.5 mg, Sugar 3.2 g

CAJUN CRAWFISH BAKE



Cajun Crawfish Bake image

Make and share this Cajun Crawfish Bake recipe from Food.com.

Provided by Sherrybeth

Categories     Crawfish

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 12

1 1/2 cups butter
3 onions, chopped
2 bell peppers, chopped
3 stalks celery, chopped
3 lbs crawfish tails, rinsed and drained
3 garlic cloves, chopped
1 tablespoon parsley, chopped
1/2 cup flour
1 pint half-and-half
1 lb Velveeta Mexican cheese, cubed
12 ounces fettuccine
1 (8 ounce) bag shredded Mexican blend cheese

Steps:

  • Prepare fettuccine according to package directions and set to side.
  • Saute onions, bell pepper and celery in butter until tender.
  • Add crawfish and simmer 10 minutes.
  • Stir in garlic, flour, half and half and parsley.
  • Reduce heat to low and simmer 30 minutes.
  • Add cubed Velveeta cheese and stir until melted.
  • Combine prepared noodles with sauce and toss to coat well.
  • Place in a greased 6 quart casserole dish.
  • Sprinkle with Mexican style cheese.
  • Bake uncovered at 300 degrees for about 20 minutes.

Nutrition Facts : Calories 801.2, Fat 52.8, SaturatedFat 32.4, Cholesterol 325, Sodium 1247.3, Carbohydrate 41.8, Fiber 2.4, Sugar 7.7, Protein 40.2

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