Crab Cakes With Imperial Sauce Recipes

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CRAB IMPERIAL CASSEROLE



Crab Imperial Casserole image

The recipe serves eight, but plan to double it. Fresh mushrooms and lump crabmeat make it hard to turn down seconds of this rich casserole. -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

3 cups uncooked spiral pasta
1-3/4 cups sliced fresh mushrooms
5 tablespoons butter, cubed
2 tablespoons all-purpose flour
3/4 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups 2% milk
4 cans (6 ounces each) lump crabmeat, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup crushed butter-flavored crackers

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in crab and soup until blended., Drain pasta. Add crab mixture; toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cracker crumbs. , Bake, uncovered, 25-30 minutes or until bubbly.

Nutrition Facts : Calories 344 calories, Fat 12g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 806mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

CRAB CAKES WITH SHRIMP SAUCE (BRITISH VIRGIN ISLANDS)



Crab Cakes With Shrimp Sauce (British Virgin Islands) image

This recipe was featured on week 37 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in The Sugar Mill Caribbean Cookbook.

Provided by GiddyUpGo

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

1 garlic clove, chopped
1 shallot, chopped
2 ounces raw shrimp, deveined, shells removed and reserved
1 1/2 teaspoons vegetable oil
1/2 teaspoon paprika
2 tablespoons dry sherry
2 tablespoons heavy cream
salt and pepper
1/2 cup red and yellow bell pepper, finely diced
2 tablespoons butter
2 small eggs, separated
1 cup soft breadcrumbs
cooked crab meat
1 1/2 teaspoons caribbean seasoning
flour, for dusting
1 dash Worcestershire sauce
1 dash Tabasco sauce
salt and pepper

Steps:

  • Finely mince the shrimp and set aside, reserving the.
  • Heat the oil in a small saucepan over medium heat, then saute the shrimp shells with the garlic and shallots.
  • When the shells turn pink, add the paprika and the sherry. Continue to cook until the sherry has reduced by half (this won't take very long).
  • Strain the mixture, and return the liquid to the pan. Add the diced shrimp and the heavy cream. Keep cooking until the sauce thickens (it should coat the back of your spoon). Season with salt and pepper and keep warm.
  • Put the breadcrumbs and crab meat into a medium sized bowl and set aside. With your mixer, beat the egg whites until you get stiff peaks, then fold into the crab mixture.
  • Gently add the peppers, yolks, Caribbean seasoning, Worcestershire and Tabasco sauces.
  • Form the crab mixture into small cakes (you should get six to eight from this recipe) and dust with flour.
  • Fry in the remaining 1 tbsp butter. When they are golden brown, flip and continue to fry until the other side is also golden brown.
  • To serve, pour the shrimp sauce over.

CRAB IMPERIAL BAKE



Crab Imperial Bake image

One of my favorite dishes to enjoy any time I have the opportunity to travel to the Tidewater area of Maryland.

Provided by KathyP53

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb fresh crabmeat, picked over for shells
2 large eggs, well beaten
10 saltine crackers, finely crushed
1/4 cup heavy cream
3/4 teaspoon dry mustard
1/4 teaspoon Old Bay Seasoning
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 (2 ounce) jar chopped pimiento
3 tablespoons butter, melted
1/2 teaspoon Worcestershire sauce
4 tablespoons mayonnaise
6 tablespoons butter, melted
1/2 cup dry breadcrumbs
paprika

Steps:

  • Preheat oven to 450 degrees.
  • Butter 8 individual custard dishes or ramekins.
  • Set aside crabmeat. Combine next 10 ingredients (through mayonnaise)in medium bowl. Stir until well blended. Fold in crabmeat.
  • Stir 6 tablespoons melted butter and bread crumbs together in small bowl.
  • Spoon crab mixture into individual dishes. Top each with buttered crumbs. Sprinkle with small amount of paprika. Bake 12-15 minutes until golden brown and bubbly.

Nutrition Facts : Calories 281.7, Fat 20.9, SaturatedFat 10.9, Cholesterol 132.8, Sodium 812.6, Carbohydrate 10.5, Fiber 0.6, Sugar 1.1, Protein 13.2

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

CRAB CAKES WITH IMPERIAL SAUCE RECIPE



Crab Cakes with Imperial Sauce Recipe image

Provided by sdnsd

Number Of Ingredients 9

1 1/4 cups mayonnaise
1/4 cup juice from 2 lemons
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1/2 teaspoon Old Bay seasoning
1 1/2 pounds crabmeat, picked over for shells
1 1/4 cups Saltine crackers (1 sleeve)
4 scallions , minced
4 tablespoons vegetable oil

Steps:

  • If you can find it, buy fresh lump crabmeat for the crab cake. You'll need 1 sleeve of saltines here; crush them until most have turned to dust, leaving a few pieces no bigger than a pebble. Combine mayonnaise, lemon juice, Worcestershire, hot sauce, and Old Bay in large bowl. Reserve 1/2 cup sauce for serving. Fold crabmeat, saltines, and scallions into remaining sauce until combined. Form crabmeat mixture into eight 1-inch-thick patties. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat until just smoking. Add 4 crab cakes and cook until golden brown, 21/2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with remaining oil and crab cakes. Serve with reserved sauce.

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