Crab Cakes With Caper Cream Sauce Recipes

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CHICKEN BREASTS IN CAPER CREAM SAUCE



Chicken Breasts in Caper Cream Sauce image

My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'

Provided by MOMMYTO2BOYS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
½ cup whipping cream
2 tablespoons capers, drained and rinsed
Calories313.3 calories
Carbohydrate1.8 g
Cholesterol132.1 mg
Fat21.2 g
Fiber0.3 g
Protein28.2 g
SaturatedFat12.7 g
Sodium974.3 mg
Sugar0.3 g

Steps:

  • Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
  • Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
  • Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 40m

Yield 6

Number Of Ingredients 24

8 Ball Park® Hamburger Buns
1 tablespoon butter, melted, or more as needed
¾ cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons ketchup
2 teaspoons white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon garlic granules
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
¼ cup mayonnaise
1 large egg, beaten
1 ½ teaspoons minced red onion
½ tablespoon minced Italian parsley
2 (6 ounce) cans crabmeat, drained, picked clean
2 cups fine bread or cracker crumbs, divided
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon sea salt
2 tablespoons ground black pepper
1 pinch cayenne pepper
2 tablespoons vegetable oil
Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges
Calories707.3 calories
Carbohydrate62.7 g
Cholesterol99.9 mg
Fat41.2 g
Fiber4.3 g
Protein25.1 g
SaturatedFat7.1 g
Sodium1440.5 mg
Sugar3.5 g

Steps:

  • To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
  • To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
  • Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
  • Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
  • In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
  • Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
  • To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

MARYLAND CRAB CAKES WITH CAPER SAUCE



Maryland Crab Cakes With Caper Sauce image

Make and share this Maryland Crab Cakes With Caper Sauce recipe from Food.com.

Provided by SkinnyMinnie

Categories     Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb fresh lump crabmeat
6 -8 saltine crackers, finely crushed
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon fresh parsley, minced
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons butter
1 cup mayonnaise
3 shallots, minced
2 teaspoons lemon zest
1 1/2 tablespoons lemon juice, fresh
1 1/2 tablespoons capers, drained and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
Calories574
Fat38.5
SaturatedFat8.6
Cholesterol177.1
Sodium1411.8
Carbohydrate29.4
Fiber0.6
Sugar6.1
Protein28.8

Steps:

  • SAUCE:.
  • Combine all of the caper sauce ingredients in a small bowl.
  • Whisk together to combine and chill until crab cakes are ready.
  • CRAB CAKES:.
  • Drain the crab meat and remove any bits of shell.
  • Combine the crushed crackers, mayonnaise, egg, parsley, Old Bay, mustard, pepper, and Worcestershire sauce.
  • Gently fold in the crab meat.
  • Shape into 8 thin patties.
  • Melt butter in a large skillet over medium heat.
  • Add the crab cakes and cook in batches 4-5 min on each side or until golden.
  • Drain on paper towels and repeat with remaining crab cakes.
  • Serve with caper sauce.

CRAB CAKES WITH CAPER CREAM SAUCE



CRAB CAKES WITH CAPER CREAM SAUCE image

Categories     Shellfish     Fry

Yield 12 cakes

Number Of Ingredients 19

2/3 c. plain breadcrumbs
2 t. Old Bay seasoning
1/3 c. diced red pepper
1/4 c. diced scallions
1/4 c. finely chopped parsley
1/2 t. black pepper
1/2 t. salt
1 T. fish sauce
1 lb. crabmeat (canned is OK)
2 T. mayo
1 egg
1 egg white
Sauce ingredients
1/2 c. mayo
1 T. extra virgin olive oil
1/2 T. lemon juice
1/4 c. chopped, drained capers
1/4 c. chopped parsley
1/4 c. chopped chives

Steps:

  • Combine all ingredients except crab, mayo, and eggs. Mix. Add crab, mayo, and eggs. Mix until combined. Form patties and chill >30 min (overnight is OK). Make cream sauce while crab cakes are chilling. Whisk all ingredients and refrigerate. Remove crab cakes from refrigerator. Deep fry at 360 deg. for 2 1/2 min.

CRAB CAKES WITH CREAMY CAPER SAUCE



Crab Cakes with Creamy Caper Sauce image

Provided by Bill Brett

Categories     Mustard     Appetizer     Mayonnaise     Crab     Summer     Pan-Fry     Capers     Bon Appétit     Vermont     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 first-course servings

Number Of Ingredients 16

Sauce
1 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup drained capers, coarsely chopped
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
Crab Cakes
1 1/2 pounds crabmeat
1 cup plus 2 1/2 cups fresh breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup spicy brown mustard
1/4 cup mayonnaise
1 large egg, beaten to blend
2 teaspoons Old Bay seasoning
1/2 cup or more vegetable oil (for frying)

Steps:

  • for caper sauce:
  • Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
  • for crab cakes:
  • Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
  • Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.

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