THE ULTIMATE CRAB CAKES
Provided by Tyler Florence
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
- Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
- To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
- Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
- Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.
CRAB CAKES WITH CILANTRO SALSA
You can do it! Make restaurant-menu crab cakes in just three easy steps.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 16
Number Of Ingredients 21
Steps:
- Stir together Cilantro Salsa ingredients; cover and refrigerate.
- Stir together Crab Cakes ingredients--except 2 tablespoons vegetable oil and 2/3 cup bread crumbs. Shape mixture into 16 cakes, about 2 inches in diameter.
- In 12-inch skillet, heat oil over medium heat. Coat crab cakes with 2/3 cup bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g
CRAB CAKES WITH CHESAPEAKE BAY MAYO
I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.-Michelle Critchell, Moon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
CRAB CAKES
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees. In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, eggs, peppers, cilantro, and scallions; mix well. Season with salt and pepper. Shape mixture into twenty-four 2-inch-round patties.
- Heat 1/2-inch of oil in a large skillet over medium high heat until hot but not smoking. Working in batches, add crab cakes, and cook until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined baking sheet to drain, and place in oven to keep warm. Repeat with remaining crab cakes. Serve with Cilantro-Lime Mayonnaise, if desired.
CRAB CAKES WITH CILANTRO MAYONNAISE
This recipe is on the box of Kellogg's Corn Flake Crumbs. The mayonnaise is much better if made the day before making crab cakes. The crab cakes are moist and crisp.
Provided by PaulaG
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix the ingredients for the mayonnaise and set aside.
- If making day before, refrigerate until ready to use.
- Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
- Divide the mixture into 12 equal portions and form into cakes.
- Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
- Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
- Add additional oil as needed to keep the crab cakes from sticking.
- Serve topped with the cilantro mayonnaise.
CLASSIC CRAB CAKES WITH CHILE GARLIC MAYONNAISE
Provided by Kelsey Nixon
Time 1h32m
Yield serves 4
Number Of Ingredients 13
Steps:
- Chile Garlic Mayonnaise Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
- Classic Crab Cakes Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; saute 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
CRAB AND PASTA CAKES WITH CILANTRO-LIME MAYONNAISE
Crab and Pasta Cakes with Cilantro-Lime Mayonnaise
Provided by BHG Test Kitchen
Time 31m
Number Of Ingredients 17
Steps:
- Prepare Cilantro-Lime Mayonnaise. Cover and chill until ready to serve. Carefully clean lump crabmeat, removing any shell or cartilage pieces. Cut the cooked spaghetti into 1-inch pieces; set aside.
- In a large bowl combine the eggs, green onions, bread crumbs, cilantro, serrano peppers, the 2 teaspoons oil, the salt, and black pepper. Add crabmeat and spaghetti pieces; mix well. Shape into 12 patties, about 1/2 inch thick.
- In a large heavy skillet heat the 2 tablespoons oil over medium heat. Cook patties, a few at a time, in hot oil about 6 minutes or until golden brown, turning once. Drain on paper towels. Cover and keep warm in a 300 degree F oven while cooking the remaining patties.
- Serve the crab cakes with the cilantro mayonnaise and, if desired, lime and/or lemon wedges. Makes 6 servings (12 crab cakes). Cilantro-Lime Mayonnaise
- In a small bowl combine light mayonnaise dressing or salad dressing, fresh cilantro, lime peel, and lime juice. Makes 1/2 cup.
Nutrition Facts : Calories 199 kcal, Carbohydrate 12 g, Cholesterol 112 mg, Protein 12 g, SaturatedFat 2 g, Sodium 375 mg, Sugar 1 g, Fat 12 g, UnsaturatedFat 8 g
CRAB CAKES WITH CILANTRO MAYONNAISE
Number Of Ingredients 15
Steps:
- 1. In small bowl combine mayonnaise, 1/2 cup cilantro, lemon juice and 6 to 8 drops pepper sauce. Cover and refrigerate.2. In shallow dish reserve 3/4 cup of Kellogg's Corn Flake Crumbs. Set aside.3. In large bowl flake crab meat. Add remaining corn flake crumbs, egg, bell pepper, cilantro, mayonnaise, mustard and 1 teaspoon hot pepper sauce. Mix well. Using about 1/3 cup for each, shape crab mixture into twelve 3/4-inch-thick patties. Lightly coat with reserved crumbs.4. In large skillet melt margarine or butter. Cook crab patties in butter over medium heat for 4 to 5 minutes or until golden brown, turning once. Garnish as desired. Serve with mayonnaise mixture.
Nutrition Facts : Nutritional Facts Serves
CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE
This crab cakes recipe can be used to make a hearty dinner or bite-sized hors d'oeuvres!
Provided by MMZEHER
Categories Crab Cakes
Time 1h
Yield 4
Number Of Ingredients 21
Steps:
- Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
- Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
- Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
- Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
- Serve patties with sauce.
Nutrition Facts : Calories 835.4 calories, Carbohydrate 48.8 g, Cholesterol 167.2 mg, Fat 63.1 g, Fiber 3.2 g, Protein 20 g, SaturatedFat 17.6 g, Sodium 1010.6 mg, Sugar 6 g
CRAB CAKES WITH GARLIC MAYONNAISE
Great little before dinner nibblers! I recommend serving on pieces of lettuce leaf for easier handling. The recipe came from Food & Drink - the best of the decade!
Provided by CountryLady
Categories Crab
Time 25m
Yield 36 crab cakes
Number Of Ingredients 20
Steps:
- CRAB CAKES: Combine first 8 ingredients in a bowl.
- Flake crab meat& stir into mixture.
- Season to taste& add hot pepper sauce.
- Combine corn meal& flour on a plate.
- Form crab mixture into 1 tbsp sized balls, flatten slightly, roll in corn meal flour mixture& place on a baking sheet that has been brushed with melted butter.
- Drizzle more melted butter on each crab cake& bake in preheated 450F oven, turning once for 15 minutes or until crisp.
- GARLIC MAYO: Whisk all ingredients in a bowl.
- Serve with crab cakes.
Nutrition Facts : Calories 53, Fat 2.9, SaturatedFat 0.9, Cholesterol 14.3, Sodium 170.1, Carbohydrate 4, Fiber 0.2, Sugar 0.4, Protein 2.8
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