CRAB CAKES SALAD
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
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
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
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
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
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
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
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
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
More about "crab cakes salad recipes"
CRAB CAKES WITH SPRING GREEN SALAD AND LIME DRESSING ...
From eatingwell.com
Category Healthy Baked Fish RecipesCalories 181 per servingTotal Time 1 hr 20 mins
- To prepare Crab Cakes: In a large bowl, whisk together egg white, mayonnaise dressing, mustard, and hot pepper sauce. Stir in sweet pepper, parsley, green onion, and dill. Add crab and 1/2 cup of the bread crumbs; stir until well mixed. Set remaining bread crumbs aside. Using wet hands, shape mixture into six 1/2-inch-thick patties. Place in a 15x10x1-inch baking pan. Cover with foil or plastic wrap and chill for 30 minutes.
- To prepare Lime Dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and black pepper. Set aside.
- To prepare Spring Green Salad: In a very large bowl, combine greens, Belgian endive, and tomato. Cover and chill until ready to serve.
- Preheat oven to 300 degrees F. Place remaining 3/4 cup bread crumbs in a shallow dish. Dip crab cakes in bread crumbs, turning to coat both sides. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add three of the crab cakes. Cook for 8 to 10 minutes or until golden brown and heated through (160 degrees F), turning once halfway through cooking. Transfer to a baking sheet; keep warm in the oven. Repeat with remaining crab cakes.
CRAB CAKES WITH HERB SALAD RECIPE | BON APPéTIT
From bonappetit.com
5/5 (3)Servings 16
- Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.
- Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
- Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.
CRAB CAKES WITH HERB SALAD RECIPE | EPICURIOUS
From epicurious.com
3.8/5 (73)Servings 16
CRAB CAKES WITH TROPICAL SALAD RECIPE - REDBOOK
From redbookmag.com
CRAB CAKES SALAD : RECIPES : COOKING CHANNEL RECIPE | LYNN ...
From cookingchanneltv.com
CRAB CAKES WITH CUCUMBER SALAD - RECIPE - DIET DOCTOR
From dietdoctor.com
CRAB CAKE PASTA SALAD - MANTITLEMENT
From mantitlement.com
THE BEST HOMEMADE CRAB CAKE RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
EASY CRAB CAKE RECIPE - A CEDAR SPOON
From acedarspoon.com
WHAT TO SERVE WITH CRAB CAKES: 30 SIDE DISHES | ALLRECIPES
From allrecipes.com
CRAB CAKES SALAD - RECIPES | COOKS.COM
From cooks.com
CRAB CAKES SALAD RECIPE
From crecipe.com
CRAB CAKES WITH ARUGULA SALAD - SOUTHERN LADY MAGAZINE
From southernladymagazine.com
RANIA'S RECIPES: CRAB CAKE SALAD & ARNOLD PALMERS - CBS ...
From cbsnews.com
BEST BAKED CRAB CAKES (MINIMAL FILLER!) | HEALTHY DELICIOUS
From healthy-delicious.com
DELI-STYLE CRAB SALAD - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
CRAB CAKES OVER MIXED GREENS WITH LEMON DRESSING RECIPE ...
From myrecipes.com
CRAB CAKE RECIPES | ALLRECIPES
From allrecipes.com
EASY CRAB SALAD - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
NO CARB CRAB CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CRAB CAKES WITH ZUCCHINI AND CORN SALAD | RICARDO
From ricardocuisine.com
10 BEST CRABMEAT SALAD RECIPES | YUMMLY
From yummly.com
10 BEST CRAB CAKE SALAD DRESSING RECIPES | YUMMLY
From yummly.com
31 DELICIOUS SIDE DISHES FOR CRAB CAKES | SOUTHERN LIVING
From southernliving.com
SUMMERTIME CRAB CAKE SALAD - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
WHAT TO SERVE WITH CRAB CAKES: 16 INCREDIBLE SIDE DISHES ...
From insanelygoodrecipes.com
CRAB CAKE WITH SALAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRAB CAKES (THE BEST) | RICARDO
From ricardocuisine.com
EASY CRAB CAKES RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO EAT CRAB CAKES – GALAXY TRAINING
From galaxy-training.com
CRAB CAKES WITH GRAPEFRUIT SALAD – BLACKSTONE PRODUCTS
From blackstoneproducts.com
EASIEST CRAB SALAD (WITH 3 WAYS TO SERVE!) | FAVORITE ...
From favfamilyrecipes.com
18 BEST SIDES FOR CRAB CAKES - IZZYCOOKING
From izzycooking.com
CRAB CAKES RECIPE (EASY & DELICIOUS) - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
CRAB CAKES WITH SALAD GARNISH - FINE DINING LOVERS
From finedininglovers.com
CRAB CAKE & BUTTER LETTUCE SALAD - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
WHAT TO SERVE WITH CRAB CAKES? 18 BEST SIDES FOR CRAB ...
From mualobster.com
CRAB CAKES & CURRY MAYONNAISE WITH APPLE SALAD RECIPE ...
From myrecipes.com
CRAB CAKE SALAD RECIPE - FOOD CHANNEL
From foodchannel.com
KEY LIME MANGO CRAB CAKE SALAD - GARLIC & ZEST
From garlicandzest.com
CHESAPEAKE CRAB SALAD: BETTER THAN CRAB CAKES - GRILLING 24X7
From grilling24x7.com
CRAB CAKES AND SALAD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love