Crab Cakes With Cilantro Salsa Recipes

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CRAB CAKES WITH CILANTRO SALSA



Crab Cakes with Cilantro Salsa image

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

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn, drained
1 large tomato, chopped (1 cup)
2 tablespoons lime juice
1 tablespoon olive or vegetable oil
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
2 teaspoons ground cumin
1 teaspoon sugar
1/4 teaspoon salt
3 cans (6 oz each) crabmeat, drained
1/2 cup finely chopped green bell pepper
1/2 cup Progresso™ Italian style bread crumbs
1/4 cup chopped cilantro
1 medium green onion, sliced
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons mayonnaise or salad dressing
1 egg, beaten
2 tablespoons vegetable oil
2/3 cup Progresso™ Italian style dry bread crumbs

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

MINI CRAB CAKES WITH MANGO SALSA



Mini Crab Cakes with Mango Salsa image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 19

1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
2 scallions, finely chopped
1 large egg
1/2 lemon, finely zested
Kosher salt
4 slices white sandwich bread, crusts removed, cut or torn into small pieces
1 pound jumbo lump crab meat, picked through for shells
3 tablespoons unsalted butter
1 tablespoon chopped fresh cilantro
1/4 teaspoon sugar
1/2 English cucumber, cut into 1/4-inch dice
1/2 lemon, juiced
1/2 large mango, peeled and cut into 1/4-inch dice
1/4 jalapeno, preferably red, seeded and minced
Kosher salt
1/4 cup mayonnaise
2 tablespoons Dijon mustard

Steps:

  • For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
  • Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
  • Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
  • For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
  • For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
  • Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.

CRAB CAKES WITH TOMATO SALSA



Crab Cakes with Tomato Salsa image

Categories     Cocktail Party     New Year's Eve     Basil     Crab     Bell Pepper     Pan-Fry     Bon Appétit

Yield Makes 8

Number Of Ingredients 14

1 pound fresh crabmeat
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
3 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce
Dash of Worcestershire sauce
3 1/4 cups fresh breadcrumbs from crustless French bread
1 large egg
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
Tomato salsa

Steps:

  • Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)
  • Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.

CRAB CAKES WITH CILANTRO MAYONNAISE



Crab Cakes With Cilantro Mayonnaise image

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

1/2 cup mayonnaise (I use fat free salad dressing.)
1/2 cup chopped cilantro
1/2 lemon, juice of
6 -8 drops red hot pepper sauce
2 cups corn flake crumbs
1 lb crabmeat
1/4 cup diced green pepper
2 tablespoons cilantro, chopped
3 tablespoons mayonnaise or 3 tablespoons fat-free salad dressing
3 teaspoons Dijon mustard
1 teaspoon red hot pepper sauce
1 egg (I use egg substitute.)
salt
pepper
3 tablespoons olive oil, divided

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.

CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE



Crab Cakes with Cilantro-Sour Cream Sauce image

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

2 large eggs, beaten
¼ cup fresh lemon juice
¼ cup mayonnaise
¼ cup minced red bell pepper
¼ cup diced red onion
2 tablespoons chopped fresh cilantro
¼ teaspoon salt
1 pinch cayenne pepper
freshly ground black pepper to taste
1 pound fresh crabmeat, well picked over
2 cups dry bread crumbs, divided
Sauce:
1 ⅓ cups sour cream, or more to taste
⅔ cup mayonnaise
¼ cup minced red bell pepper
2 cloves garlic, minced
2 tablespoons lemon juice
2 teaspoons finely chopped fresh cilantro
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
¼ cup corn oil for frying

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

GREEN ONION CRAB CAKES WITH PINEAPPLE SALSA



Green Onion Crab Cakes With Pineapple Salsa image

Make and share this Green Onion Crab Cakes With Pineapple Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 21m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb fresh crabmeat or 2 (6 ounce) cans crabmeat, drained
1/2 cup fresh breadcrumb
1 egg, beaten
2 green onions, chopped
2 tablespoons fat-free mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1 dash hot pepper sauce
black pepper, to taste
2 cups diced pineapple
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
salt and pepper, to taste

Steps:

  • In medium bowl, gently stir together all ingredients except black pepper.
  • Season to taste with black pepper.
  • Cover and chill 15 minutes.
  • Form crab mixture into 8 equal-sized patties.
  • Coat large nonstick skillet with vegetable cooking spray and set over medium-high heat.
  • Saute crab cakes, turning once, until golden on both side, about 3 minutes per side.
  • Serve with pineapple salsa.
  • For salsa; Combine first five ingredients in medium bowl; toss to blend.
  • Season with salt and pepper.

JALAPEñO CRAB CAKES WITH SLAW AND SALSA



Jalapeño Crab Cakes with Slaw and Salsa image

Provided by Jill Silverman Hough

Categories     Bake     Quick & Easy     High Fiber     Dinner     Crab     Cabbage     Jalapeño     Bon Appétit     Pescatarian

Yield Makes 4 servings

Number Of Ingredients 10

1 pound fresh crabmeat, picked over, patted dry
1 1/3 cups panko (Japanese breadcrumbs)*
2 tablespoons chopped seeded jalapeño chiles (1 to 2 large)
1 1/2 teaspoons coarse kosher salt
4 large eggs, beaten to blend
1/4 cup canola oil or other vegetable oil
4 cups (about 6 ounces) coleslaw mix
2/3 cup purchased salsa
1/3 cup sour cream
Lime wedges

Steps:

  • Line rimmed baking sheet with waxed paper. Combine first 4 ingredients in large bowl. Stir in eggs. Using moist hands, shape mixture into 8 cakes, each about 3/4 inch thick. Arrange cakes on prepared sheet.
  • Heat 2 tablespoons oil in each of 2 medium skillets over medium heat. Add 4 cakes to each. Cook until golden brown and cooked through, about 4 minutes per side.
  • Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.
  • Available in the Asian foods section of some supermarkets and at Asian markets.

CRAB CAKES WITH FRESH MANGO-PEACH SALSA



Crab Cakes with Fresh Mango-Peach Salsa image

This recipe for crab cakes with mango-peach salsa is easy to make. I like to taste the crab meat. Its sweet delicate flavor comes through with the panko crumbs.

Provided by Ms.Chae916

Time 1h

Yield 8

Number Of Ingredients 16

2 medium mangos
2 large peaches, peeled and pitted
2 medium Roma tomatoes, seeded and chopped
½ cup chopped red onion
1 medium jalapeno pepper, seeded and minced
⅓ cup roughly chopped fresh cilantro
1 ½ tablespoons honey
1 tablespoon balsamic vinegar
2 pounds lump crab, drained
3 stalks green onions, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs, beaten
3 tablespoons all-purpose flour
2 cups panko bread crumbs
¼ cup light olive oil

Steps:

  • Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
  • Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
  • Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
  • Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
  • Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
  • Serve on top of or alongside chilled salsa.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 37.7 g, Cholesterol 109.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 24.2 g, SaturatedFat 1.7 g, Sodium 598.8 mg, Sugar 14.3 g

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