Crab Cakes With Dijonnaise And Frisee Fennel And Radish Salad Recipes

RADISH AND FENNEL SALAD

Steps:

• The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
• Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.

FENNEL AND RADISH SALAD

Steps:

• In a medium bowl, whisk together lemon juice, vinegar, and oil; season to taste with salt and pepper.
• Add fennel bulbs, radishes, and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.

CRAB CAKES CHIARELLO WITH SHAVED FENNEL SALAD

Steps:

• In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chive, mustard, hot red pepper sauce, lemon juice, salt and pepper. Let rest for about 15 minutes to soften the bread. With a spatula gently fold in the crabmeat so as not to break up the meat.
• Preheat the oven to 425 degrees F.
• Using your hands form the cakes about 6 ounces each. Do not form them too tightly or they will not bake properly.
• Brush a baking tray with butter or spray with a nonstick cooking spray. Place the crab cakes, evenly spaced on the tray. Melt the butter and combine with the crab boil seasoning. Brush the tops of the cakes with half the spiced butter and bake on the top shelf of oven for about 12 minutes or until an internal temperature of 165 degrees F.
• Using a mandolin slice the fennel very thin. Combine with the lemon juice, olive oil, remaining 2 tablespoons of parsley, salt, and pepper. Spread the fennel salad on a large platter and place the crab cakes on top. Serve with the second half of the spiced butter on the side for dipping.

THAI CUCUMBER AND RADISH SALAD

Steps:

• In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve.
• When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve.

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE

Steps:

• Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
• Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
• Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
• Serve immediately with remoulade.

FRIED CRAB CAKES

Steps:

• Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
• Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
• While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
• Serve crab cakes with sauce on the side.

CRAB CAKES WITH RED BEET AND HORSERADISH RéMOULADE RECIPE

Steps:

• To Make The Rémoulade: Bake or steam the beets. To bake the beets, trim them, leaving 1 inch of the stem intact, but do not peel. Lightly coat with olive oil and put them in a roasting pan or baking sheet. Bake at 375 degrees until fork tender. This should take 30 to 50 minutes, depending on their size and age. To steam the beets, trim as directed but do not rub with oil. Place on a steamer rack over boiling water, cover, and steam for 15 to 25 minutes, until tender. Allow the beets to cool, then peel and grate enough to measure 1 cup. Save any leftover beets for salads. Whisk together the vinegar, mustard, and 1/4 cup oil in a bowl, until emulsified. Stir in the 1 cup beets, the horseradish to taste, and the pepper. Cover and refrigerate until serving. To Make The Crabcakes: Preheat the oven to 375 degrees. Bake the potatoes for 15 to 20 minutes for small ones and up to 1 hour if they're very large, until tender. Allow them to cool, then peel and finely grate. To make the crab mixture, combine the crabmeat, potatoes, bell pepper, scallions, parsley, jalapeño, egg, 6 tablespoons mayonnaise, salt, and pepper in a large bowl. Mix gently. Add the remaining 1 tablespoon mayonnaise if the mixture seems too dry. Sprinkle 1/2 cup of the bread crumbs over the mixture and combine gently, adding more bread crumbs, as necessary, until the mixture just holds together. (If you are going to panfry the crab cakes, the mixture can be looser.) Cover and refrigerate for at least 20 minutes (or for as long as several hours). When the crab mixture is well chilled, form the cakes. Make 12 small ones or 6 large ones, depending on your preference, making each one an equal thickness at least 3/8-inch. To deep-fry the crab cakes, pour the oil to a depth of 2 inches into a deep, heavy saucepan and heat to 375 degrees on a deep-frying thermometer. Working in batches, add the crab cakes and fry until golden brown and warm through. This should take 4 to 6 minutes, depending on how cold they are when they go in. Do not crowd the pan, and turn the cakes over if they float. Using tongs or a wire skimmer, transfer the cakes to paper towels to drain briefly and keep warm in a low oven while you fry the remaining crab cakes. To panfry the crab cakes, use just enough oil to coat the surface on a nonstick skillet. Place over medium-high heat, and when hot, add the crab cakes, again being careful not to crowd the pan. Cook for about 7 minutes, until golden brown and crisp on one side. Turn the crab cakes over and cook on the second side for about 5 minutes until brown. Place on a platter in a low oven while you cook the remaining crab cakes. To serve, divide the crab cakes among serving plates and top each with a small dollop of the rémoulade. Garnish with lemon wedges and chervil sprigs and serve at once. This recipe yields 6 servings. Other decisions to make: The crab cakes can be deep-fried or sautéed in a nonstick skillet, and you can make them any size. I like appetizer-sized crab cakes, but Brigid loves them so big you could make sandwiches with them.

DIJON SAUCE FOR CRAB CAKES (3 INGREDIENTS)

Steps:

• Blend ingredients.
• Cover and chill.

EASY FRIED CRAB CAKES

Steps:

• Mix crushed crackers, bell pepper, green onions, egg, mayonnaise, and Dijon together in a large bowl. Gently fold in crabmeat, seafood seasoning, and black pepper using a wooden spoon or spatula. Form crabmeat mixture into 1/2-inch-thick patties, 2 to 3 inches in diameter.
• Put bread crumbs on a plate. Coat patties with bread crumbs.
• Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

CRAB AND FENNEL SALAD

Steps:

• Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
• Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.
• Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
• Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
• Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
• Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.