Crab Cakes Salad Recipes

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CRAB CAKES SALAD



Crab Cakes Salad image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 26

2 cups green and yellow beans, trimmed
Salt
1/4 cup extra-virgin olive oil
2 teaspoons diced shallots
1 red chile pepper, seeded and minced
1 clove garlic, minced
Kernels from 2 ears of corn
1 small red bell pepper, diced
1 yellow bell pepper, diced
Juice of 1 lemon
1/4 cup minced chives
Freshly ground black pepper
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
3 egg yolks
Juice of 1 lemon
3 green onions, thinly sliced
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper
1 pound cooked crabmeat, picked well
1/3 cup panko breadcrumbs
2 tablespoons olive oil
2 cups mixed greens, such as celery leaves, arugula, endive or butter lettuce, for serving

Steps:

  • For the salad: Cook the beans in a pot of boiling salted water until tender, about 3 minutes. Drain and plunge into a bowl of ice water. Drain again and transfer to a large salad bowl. Meanwhile, in a large saute pan over medium-high heat, heat the olive oil. Add the shallots, chile and garlic; cook, stirring, for about 1 minute. Add the corn and red and yellow bell peppers; cook, stirring occasionally, until the corn turns bright yellow. Remove from heat and stir in the lemon juice, chives and season with salt and pepper. Add the corn mixture to the beans and toss together well. Set aside. Boil a large pot of salted water. Fill a large bowl half full with ice water. Blanch the green beans in the boiling water just until tender, 1 to 2 minutes. Remove with a slotted spoon and plunge into the ice water. Transfer to a large bowl. Add the corn to the boiling water and blanch until tender, about 3 minutes. Drain and let cool enough to cut the kernels off the cobs. For the crab cakes: In a large bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, egg yolks and lemon juice. Stir in the green onions, chives and parsley. Season the mixture well with salt and pepper. Fold in the crabmeat until coated thoroughly. Sprinkle the breadcrumbs over the mixture and gently mix together. Do not overwork the mixture. Carefully shape into 4 to 6 crab cakes. Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the crab cakes and cook until golden brown on the bottom, 3 to 4 minutes. Carefully flip the crab cakes and cook the other side until golden brown. Toss the mixed greens with the bean salad and adjust the seasonings. Serve the crab cakes with the salad.

CRAB CAKES WITH AVOCADO SALAD



Crab Cakes with Avocado Salad image

Categories     Salad     Ginger     Fry     Lunch     Lime     Crab     Spice     Avocado     Spring     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 16

3 tablespoons corn oil
1 cup finely chopped red onion
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 cup chopped tomato
8 ounces crabmeat, well drained
1 1/2 cupspanko (Japanese breadcrumbs)*
6 tablespoons chopped fresh cilantro
5 teaspoons fresh lime juice
1 tablespoon minced fresh chives
1 teaspoon grated lime peel
1/4 teaspoon cayenne pepper
1 egg, beaten to blend
2 small avocados, peeled, pitted, diced

Steps:

  • Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 3/4 cup onions, ginger, and garlic; sauté 5 minutes. Add cumin and tumeric, then 1/4 tomato; sauté 1 minute. Transfer to medium bowl and cool.
  • Add crab, 1/2 cup panko, 4 tablespoons cilantro, 3 teaspoons lime juice, chives, 1/2 teaspoon lime peel, and cayenne to onion mixture. Season with salt and pepper. Mix in egg. Form into four 3- to 3 1/2-inch-diameter patties. Place 1 cup panko on plate. Coat crab cakes with crumbs pressing to adhere. Transfer to another plate. (Can be made 6 hours ahead. Cover; chill.)
  • Mix 1/4 cup onion, 1/4 cup tomato, 2 tablespoons cilantro, 2 teaspoons lime juice, and 1/2 teaspoon lime peel in medium bowl. Add avocados and toss to coat. Cover; chill up to 2 hours.
  • Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high heat. Add crabcakes; cook until brown, about 3 minutes per side. Serve with avocado salad.
  • *Available at Asian markets and in the Asian foods section of some supermarkets.

CRAB CAKE SALAD WITH REMOULADE DRESSING



Crab Cake Salad With Remoulade Dressing image

Don't let the long list of ingredients scare you . . . many of them are duplicates. It's not a difficult recipe to make. Recipe comes from the Armadillo Grill in Phoenix. If you can't find Old Bay where you live here's a recipe to make your own Recipe #15562.

Provided by Galley Wench

Categories     Salad Dressings

Time 40m

Yield 4 serving(s)

Number Of Ingredients 29

1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon horseradish sauce
1 tablespoon ketchup
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (to taste)
1 teaspoon garlic, finely chopped
2 tablespoons chives, finely chopped (or green onion tops)
1 tablespoon red onion, finely chopped
1 tablespoon capers
1 teaspoon cayenne pepper (to taste)
3 tablespoons lime juice
salt (to taste)
pepper (to taste)
4 cups romaine lettuce, torn into pieces
2 tomatoes, halved and sliced
1/2 red onion, slivered
1 cup fresh crabmeat, drained well
2 tablespoons red bell peppers, diced
1 tablespoon chives, chopped (or green onion tops)
1 tablespoon red onion, diced
1 teaspoon Old Bay Seasoning (Old Bay Seasoning #2)
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 eggs
1 tablespoon mayonnaise
1 cup breadcrumbs
2 tablespoons vegetable oil

Steps:

  • Dressing:.
  • Combine all dressing ingredients in blender or food processor. Refrigerate until ready to use.
  • Salad:.
  • Toss vegetables and refrigerate until crab cakes are cooked.
  • Crab Cakes:.
  • Make sure crab meat is dry.
  • In bowl, combine all ingredients except bread crumbs.
  • Form into 8 small (or 4 large) crab cakes.
  • Dredge in crumbs.
  • Heat oil in skillet medium high and carefully brown cakes on both sides.
  • Drain on paper towels.
  • Assemble Salad Plates:.
  • Divide the lettuce between salad plates.
  • Top each with dressing and crab cakes.
  • Serve immediately.

CRAB CAKES



Crab Cakes image

Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.

Provided by Kim Severson

Categories     dinner, seafood, appetizer, main course

Time 1h30m

Yield About 12 large crab cakes

Number Of Ingredients 11

10 slices soft white or whole-wheat bread
1/2 cup/115 grams unsalted butter
1 large onion, grated
1/4 cup/30 grams self-rising flour (see Tip)
1 1/2 cups/355 milliliters whole or 2-percent milk
2 large eggs, beaten
1 teaspoon fresh lemon juice
1 teaspoon distilled white vinegar
1/4 teaspoon ground mace
2 pounds/907 grams lump crab meat, drained if needed
1/2 cup/120 milliliters vegetable oil, plus more as needed

Steps:

  • Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
  • Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
  • In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
  • Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
  • Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
  • Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
  • Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
  • Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.

CAESAR SALAD WITH MINI CRAB CAKES



Caesar Salad With Mini Crab Cakes image

You'll be glad you tried this recipe, and your friends & guests will love you! Although it takes a little extra effort to make small crab cakes, they cook in nothing flat. They can be made ahead, and cooked ahead (then reheated), or cooked at the last minute. Perfect for a brunch, luncheon, appetizer, or light, romantic supper. For a bite-sized appetizer, place mini-crabcakes on a warm serving tray. Garnish tray with small sprigs of fresh parsley and basil. Place a very small dollop of Caesar Dressing on each crabcake, top with garnish of your choice, and serve while warm. If this salad is served as a first-course to a main entree, this will serve 10 people (3 crab cakes each). The seasoning for these crab cakes was inspired by recipe #68552, which I scaled down and modified.

Provided by BeachGirl

Categories     One Dish Meal

Time 1h

Yield 30-32 2inch mini crabcakes, 6 serving(s)

Number Of Ingredients 21

6 cups shredded romaine lettuce (about 2 large heads)
1/2 red bell pepper, cut into small julienne strips (1/4-inch x1-inch)
1 small purple onion, cut into thin slices and then quartered
1 lb backfin fresh lump crabmeat (I use Phillip's brand pasteurized crab meat) or 1 lb pasteurized crabmeat (I use Phillip's brand pasteurized crab meat)
1/4 teaspoon sea salt or 1/4 teaspoon salt
1/2 teaspoon Old Bay Seasoning
1/4-1/2 teaspoon cayenne pepper
1/2-3/4 cup fresh breadcrumb (not dried crumbs)
4 teaspoons Dijon mustard (Grey Poupon)
4 teaspoons finely minced celery
4 tablespoons finely minced yellow onions
4 teaspoons prepared horseradish (from jar)
1/3 cup mayonnaise (Hellman's)
1 eggs or 1/4 cup liquid egg substitute
1/2 teaspoon fresh lemon juice
canola oil, as needed (for frying)
1/2-3/4 cup cornmeal
4 -8 ounces caesar salad dressing (Cardini, Girard's, or Ken's brands)
1 1/2 cups fresh grated parmesan cheese (Reggiano is best)
72 seasoned croutons (I use Drew's Spicy Croutons #54461)
6 sprigs fresh parsley or 6 sprigs basil

Steps:

  • SALAD: Toss together shredded romaine, purple onion, and julienned red bell pepper.
  • Refrigerate until serving time.
  • CRAB CAKES: In large bowl, mix salt, Old Bay Seasoning, cayenne pepper, 1/2 cup fresh breadcrumbs, dijon mustard, celery, bell pepper, onion, horseradish, mayonnaise, lemon juice, and egg.
  • Mix well.
  • Add crab meat and gently stir, leaving crab in as large a hunks as you can.
  • If mixture appears too soft, add the remaining breadcrumbs, and gently stir.
  • Mixture should still be somewhat soft but not runny.
  • Place 1/4 cup cornmeal on large cookie sheet, scattering to form a thin coating over entire surface.
  • Set aside.
  • Place 1/4 cornmeal on salad-sized plate.
  • With a tablespoon measure, scoop crab mixture and gently place on cornmeal.
  • Shape into a 2-inch patty, pressing any stray crab mixture around edges to form a round patty.
  • Gently turn crab cake over to get cornmeal on second side.
  • Place crab cakes on large, cornmeal-coated cookie sheet.
  • Repeat process until all crab cakes are made (about 30-32), adding more cornmeal to small plate, if needed.
  • Cover crab cakes with plastic wrap and refrigerate, to chill- 30 minutes up to 24 hours.
  • TO COOK CRAB CAKES: In large skillet, add canola oil to depth of 1/4-inch.
  • Heat on medium-high heat until hot.
  • Add crab cakes (do not crowd), and cook until browned, turn over and cook on second side until browned.
  • Total cooking time should be about 4-5 minutes.
  • Add more oil to pan, as needed.
  • Repeat until all crab cakes are browned on both sides.
  • PRESENTATION: On each plate, place 1/6 of shredded lettuce mixture.
  • Top salad with 5 hot crab cakes, placing one in the center.
  • Immediately sprinkle 2 tablespoons Parmesan cheese over warm crab cakes.
  • Place 12 croutons around outer edge of lettuce.
  • Drizzle Caesar Salad dressing in a spiral over crab cakes and salad.
  • Garnish center crab cake with parsley or basil.
  • TO SERVE CRAB CAKES LATER: Place cooled crab cakes in covered flat-bottomed dish, separating each layer with waxed paper.
  • Cover and refrigerate up to 2 days.
  • To reheat, place crab cakes in toaster over and toast just until hot.
  • Or place in single layer on cookie sheet and bake in preheated 425 degree oven until hot- about 3-4 minutes.
  • Do not let them dry out!
  • Serve.

Nutrition Facts : Calories 449.1, Fat 25.4, SaturatedFat 7.2, Cholesterol 118.4, Sodium 1196.4, Carbohydrate 24.6, Fiber 2.9, Sugar 4.2, Protein 31

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2014-05-19 Peel the garlic. Slit the chilli open lengthwise and remove the stalk, seeds and inner ribs. Chop these 3 ingredients very finely and add to the crabmeat. Season with salt and pepper and mix very well. Add sufficient breadcrumbs to make a shapeable 'dough' and shape into small cakes. Heat the oil and fry for about 2-3 minutes each, until golden ...
From finedininglovers.com


CRAB CAKE & BUTTER LETTUCE SALAD - WILLIAMS-SONOMA TASTE
2013-12-12 2 Tbs. unsalted butter. 2 heads butter lettuce, torn into bite-sized pieces. In a bowl, whisk the eggs lightly. Add the 1 tablespoon mayonnaise, the crab, bread crumbs, 2 teaspoons salt, 1/2 teaspoon pepper and green onions. Stir with a fork until well mixed. Divide the mixture into 8 equal portions and gently form each portion into a small patty.
From blog.williams-sonoma.com


WHAT TO SERVE WITH CRAB CAKES? 18 BEST SIDES FOR CRAB ...
2021-06-11 Roasted Veggies serve with crab cakes. Salad Served With Crab Cakes Macaroni Salad. Macaroni Salad does not need too many ingredients and is simple to cook, just the right amount of moisture and seasoning. For the perfect balance, use a more savory brand of mayonnaise, add sweetness from diced carrots or other vegetables. Make sure the macaroni ...
From mualobster.com


CRAB CAKES & CURRY MAYONNAISE WITH APPLE SALAD RECIPE ...
In another bowl, combine the remaining mayonnaise with the crème fraîche, lemon juice, chives, parsley, tarragon and diced apple. Season with salt and pepper. Fold in the crab, form into 4 patties and coat with the panko. Transfer the crab cakes to a lightly oiled baking sheet; chill.
From myrecipes.com


CRAB CAKE SALAD RECIPE - FOOD CHANNEL
2008-06-04 Preparation. 1 In a bowl, using a fork, stir together the crabmeat, egg, the 1 tablespoon mayonnaise, the bread crumbs, green onions, the 1/4 teaspoon white pepper and cayenne. Form the mixture into 8 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.
From foodchannel.com


KEY LIME MANGO CRAB CAKE SALAD - GARLIC & ZEST
2016-07-01 instructions. In a large bowl combine the arugula, red onion, bell pepper, mango and radishes. Toss to combine and set aside. In a small bowl, combine the garlic, mustard, key lime juice, olive oil, salt, pepper and cilantro. Whisk to combine and set aside.
From garlicandzest.com


CHESAPEAKE CRAB SALAD: BETTER THAN CRAB CAKES - GRILLING 24X7
How to Make Crab Salad. Add ingredients to a large mixing bowl. In a large bowl add your chopped scallions or green onions, and parsley along with mustard, mayo, sriracha, old bay, and the juice of one lemon. Check crab pieces for shells. Gently pick through the crabmeat looking for any pieces of shell.
From grilling24x7.com


CRAB CAKES AND SALAD - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Crab Cakes And Salad are provided here for you to discover and enjoy. Healthy Menu. Cauliflower Fried Rice Easy & Healthy Healthy Strawberry Smoothie Recipes Easy Healthy Zucchini Salad Healthy Pumpkin Cinnamon Rolls Homemade Healthy Dog Birthday Cake Recipe ...
From recipeshappy.com


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