LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
- For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
- Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
- Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
- Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
- Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.
CRAB CAKE SAUCE
A delicious creamy sauce for your crab cakes that's a breeze to make and tastes great.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 2.9 g, Cholesterol 17.4 mg, Fat 19.2 g, Fiber 0.1 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 202.6 mg, Sugar 1.2 g
CRAB CAKES WITH COCKTAIL SAUCE
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 large crab cakes or 6 smaller crab cakes
Number Of Ingredients 19
Steps:
- Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt, crab boil seasoning, and pepper and stir with a wooden spoon until the butter is fully incorporated. Remove from the heat and allow to cool.
- Put the crabmeat in a large bowl, and pick through to remove all the shells. Add the lemon juice and toss. Mix in the sour cream, egg, flour, parsley, mustard, and prepared bread crumb mixture. Season with salt and pepper, to taste. Form the crab mixture into 6 patties, approximately 2 1/4-ounces each. Coat each patty in flour and shake off excess.
- Heat the oil in a large saute pan over medium heat. Add the crab cakes and cook until evenly browned, about 2 minutes on each side. Transfer to a serving platter and serve with the Oyster House Cocktail sauce on the side.
- Mix all the ingredients together and store in an airtight container until ready to use.
CRAB CAKES WITH TOMATILLO COCKTAIL SAUCE
I don't remember where this came from, I've had it written on a well worn scrap of paper for years. If you live away from the ocean and can't get fresh seafood, then use whatever kind of crab you can get.
Provided by morelhunter
Categories Crab
Time 38m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the cakes- Mix the crab, peppers, onion, parsley lightly.
- In another bowl, mix the mayo, bread crumbs, paprika, mustard, hot sauce together.
- Add to the crab mixture.
- Roll in small balls.
- Mix the remaining 2 c.
- bread crumbs and parsley.
- Roll balls in crumbs.
- Fry in margarine or butter till brown over med-high heat.
- For the sauce- Chop the tomatillos, place in a food processor or blender and process til almost smooth, drain.
- Place in a bowl and add remaining ingredients, stir.
- Serve with the cakes.
Nutrition Facts : Calories 130.4, Fat 1.9, SaturatedFat 0.4, Sodium 232.9, Carbohydrate 24.3, Fiber 2.2, Sugar 4.9, Protein 4.3
BASIL CRAB CAKES
I love crabmeat any way it's served, especially in these crab cakes. If you don't have time to dash to the store, substitute 2 teaspoons of dried basil for the fresh. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first eight ingredients. Stir in crab and cracker crumbs. Refrigerate for at least 30 minutes., Shape mixture into four patties. In a large skillet, cook crab cakes in oil for 3-4 minutes on each side or until golden brown. Serve with cocktail sauce if desired.
Nutrition Facts :
DUNGENESS CRAB CAKES WITH GREEN COCKTAIL SAUCE
Make and share this Dungeness Crab Cakes With Green Cocktail Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 2h20m
Yield 4 entree servings
Number Of Ingredients 25
Steps:
- Make the cocktail sauce: put tomatillos in a food processor; process until coarsely pureed.
- Remove the puree into a sieve; drain off the liquid, and discard.
- Put the drained puree into a small bowl and stir in the vinegar, sugar, Tabasco, garlic, mustard seeds, and horseradish until combined (the cocktail sauce can be made a day ahead and kept covered in the refrigerator).
- Make the mayonnaise: tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs (should have about 6 cups crumbs).
- Remove bread crumbs to a shallow pan; mix in ½ cup chopped parsley; set aside.
- In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper; pulse to combine.
- With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise; remove mayonnaise from the food processor and refrigerate.
- Place crabmeat in a cheesecloth-lined sieve over a bowl; pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible.
- Put the chopped onions and bell peppers in a sieve over a bowl and use your hands to squeeze out as much juice as possible.
- In a big bowl, combine the onions and bell peppers with the remaining ¼ cup parsley; add in the chilled mayonnaise and crabmeat; toss lightly to combine.
- Add 1 cup of the breadcrumb mixture and combine.
- Do not overwork the mixture or the crabcakes may get gummy.
- Gently form 8 patties and roll the patties lightly in the remaining breadcrumb mixture.
- Leave the crabcakes in the pan of bread crumbs until you saute them.
- Preheat the oven to 425°; using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned.
- When all the crabcakes are browned, put them in the oven until they are heated all the way through, 5-8 minutes.
- To plate: serve one crabcake as an appetizer or two as an entree; serve with a ramekin of cocktail sauce and a lemon wedge.
- **Note-the crabcakes actually hold together better if prepared a day ahead and stored in the refrigerator before cooking; store them in the pan of breadcrumbs, covering with plastic wrap.
- Wine suggestion-a lightly oaked Chardonnay.
Nutrition Facts : Calories 641.1, Fat 39.9, SaturatedFat 14.4, Cholesterol 165.1, Sodium 929.2, Carbohydrate 45.5, Fiber 4.7, Sugar 10, Protein 27.4
CRAB CAKES WITH REMOULADE SAUCE
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
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.
Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g
CHILLED CRAB CAKES WITH A TROPICAL FRUIT COULIS
When sweet, succulent jumbo crabmeat comes into season, this is an incredibly simple, light, and refreshing first course that requires no cooking. It can also be used as a main course for a summer luncheon.
Provided by Patrick O'Connell+B828
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pureé the cantaloupe in a food processor fitted with the blade attachment until smooth. Pour into a medium-sized mixing bowl.
- Purée the pineapple until smooth. Combine pineapple purée with cantaloupe purée.
- Tie the fresh cilantro leaves in a 5-inch-square piece of cheesecloth. Add sachet to purée. Add lemon juice and stir to combine.
- Cover and refrigerate at least 30 minutes or overnight. Before serving, taste and adjust seasoning with a pinch of sugar, if necessary.
- Combine crabmeat, lemon juice, cilantro, fish sauce, and jalapeño in a medium-sized mixing bowl. Fold carefully with a rubber spatula to prevent breaking up lumps of crabmeat.
- Place a ring mold, cookie cutter, or PVC piping that is about 2 inches tall and 2 1/2 inches wide on each of 4 chilled plates.
- With a teaspoon, scoop about 1/4 of the avocado from the shell and place at the bottom of the mold. Pack it down lightly with the back of the spoon.
- Place 1 tablespoon of mango on top of the avocado and press down gently.
- Top with 1/4 of crabmeat mixture and smooth off the top with the flat side of the knife. Carefully remove ring mold.
- Repeat process on the 3 remaining plates. Ladle Tropical Fruit Coulis around the edges of the crab mold and serve chilled.
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