Crab Cakes With Sour Cream Sauce Recipes

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CRAB CAKES WITH SOUR CREAM SAUCE



Crab Cakes with Sour Cream Sauce image

Make and share this Crab Cakes with Sour Cream Sauce recipe from Food.com.

Provided by seahorse73

Categories     Crab

Time 42m

Yield 8 crab cakes

Number Of Ingredients 18

1 egg, beaten
2 teaspoons fresh lemon juice
2 tablespoons mayonnaise
2 tablespoons finely diced red bell peppers
2 tablespoons diced red onions
1 tablespoon chopped fresh cilantro
1/8 teaspoon salt
fresh ground black pepper
1 dash cayenne
1/2 lb fresh crabmeat, picked clean of shell and cartilage
1 cup unseasoned breadcrumbs
4 tablespoons corn oil
1/3 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
2 tablespoons finely diced red bell peppers
1 teaspoon finely chopped fresh cilantro
salt and pepper

Steps:

  • Put the egg, lemon juice, mayonnaise, red bell pepper, onion, cilantro, salt, black pepper and cayenne into a medium mixing bowl and mix.
  • Add the crabmeat and half of the breadcrumbs.
  • Blend well.
  • Form the seasoned crabmeat into 8 (2 inch) cakes and coat with remaining bread crumbs on both sides.
  • Place cakes on waxed paper and put in freezer for 15 minutes.
  • Prepare the Sour Cream sauce while the cakes are in the freezer.
  • Preheat oven to 350 degrees F.
  • Heat half the oil in a medium saute pan.
  • Fry half the cakes on both sides, about 30 seconds on each side, until golden.
  • Drain on paper towels, Repeat with remaining oil and cakes.
  • The oil should be hot but not smoking.
  • Transfer cakes to the baking sheet and bake for 10 minutes.
  • To make the Sour Cream Sauce: Blend all ingredients in a small bowl, put in refrigertor until ready to serve.
  • You can make the crab cakes a day in advance, but do not coat them with the breadcrumbs until you are ready to fry them.
  • You can also use a combination of shrimp, lobster and crabmeat!
  • Serve with a large green salad!

Nutrition Facts : Calories 137.5, Fat 6.7, SaturatedFat 2.3, Cholesterol 47.4, Sodium 239.5, Carbohydrate 11.1, Fiber 0.8, Sugar 1.8, Protein 7.9

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 SPICY CREAM



Crab Cakes with Spicy Cream image

Provided by Ellie Krieger

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 17

Canola oil cooking spray
2 teaspoons canola oil
2 scallions, thinly sliced, green and white parts
1 medium green bell pepper, finely diced
1 jalapeno pepper, finely diced
1 tablespoon finely grated fresh ginger root
2 cloves of garlic
1 pound of crab claw meat, picked over
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves
1 large egg, beaten to mix
1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs
3 tablespoons canola mayonnaise
1/2 teaspoon salt
1/3 cup nonfat, plain Greek-style thickened yogurt
1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste

Steps:

  • Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.
  • Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.
  • In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.
  • Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.
  • Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.
  • To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.
  • Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc
  • Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6

Nutrition Facts : Calories 300, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 170 milligrams, Sodium 770 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 29 grams

CRAB CAKES WITH TOMATO CREAM SAUCE



Crab Cakes with Tomato Cream Sauce image

Categories     Milk/Cream     Blender     Shellfish     Tomato     Appetizer     Fry     Dinner     Lunch     Seafood     Crab     Pan-Fry     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 appetizer or 2 main-course servings

Number Of Ingredients 14

2 8-ounce bottles clam juice
2 cups whipping cream
1 1/4 cups chopped seeded tomatoes
1/3 cup diced carrot
2 tablespoons brandy
1 teaspoon chopped seeded jalapeño chili
3/4 teaspoon Hungarian sweet paprika
Pinch of cayenne pepper
1 pound fresh crabmeat
2 3/4 cups fresh breadcrumbs made from French bread
1/2 cup mayonnaise
1/8 teaspoon cayenne pepper
3 tablespoons olive oil
Lemon wedges

Steps:

  • Bring clam juice, cream, tomatoes, carrot, brandy, jalapeño chili, and 1/4 teaspoon paprika to boil in heavy large saucepan. Reduce heat to medium; simmer until sauce is reduced to 2 cups, stirring occasionally, about 45 minutes. Puree sauce in blender until smooth. Return to saucepan; add pinch of cayenne pepper. Season sauce to taste with salt. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
  • Combine crabmeat, 1 1/2 cups breadcrumbs, mayonnaise, remaining 1/2 teaspoon paprika, and 1/8 teaspoon cayenne in large bowl, mixing until well blended. Form eight 1/2-inch-thick crab cakes, using scant 1/2 cup mixture for each. Coat crab cakes with remaining 1 1/4 cups breadcrumbs, pressing gently to adhere. (Can be prepared 4 hours ahead. Arrange in single layer on baking sheet. Cover and chill.)
  • Heat olive oil in heavy large skillet over medium heat. Add 4 crab cakes to skillet and fry until golden and heated through, about 4 minutes per side. Transfer to paper-towel-lined plate. Repeat with remaining crab cakes.
  • Meanwhile, bring sauce to simmer. Divide sauce among plates; top with crab cakes. Garnish each with lemon wedges.

SOUTHWESTERN CRABCAKES



Southwestern Crabcakes image

There is a wonderful hint of the Southwest in these crab-meat filled cakes. Fabulous, healthy dinner that is great served with sour cream, salsa and a side salad.

Provided by SCOOPS44

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 30m

Yield 10

Number Of Ingredients 10

½ cup reduced-fat sour cream
1 egg white, beaten
½ cup canned yellow corn
½ cup minced poblano pepper
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¾ cup soft bread crumbs
1 (16 ounce) can lump crabmeat, drained
¼ cup olive oil, or as needed

Steps:

  • In a large bowl, stir together the sour cream and egg white. Stir in the corn and poblano pepper, and season with chili powder, cumin, and cayenne pepper. Mix in the bread crumbs and crabmeat until well blended. Shape into 10 patties about 1/2 inch thick.
  • Heat the oil in a large skillet over medium-high heat. Cook the crab cakes 4 or 5 at a time until browned on both sides, about 10 minutes. Cover the pan with a lid while frying so the patties get heated through. Drain on paper towels, and serve immediately.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 4.4 g, Cholesterol 44.6 mg, Fat 7.7 g, Fiber 0.6 g, Protein 10.6 g, SaturatedFat 1.8 g, Sodium 211 mg, Sugar 0.6 g

DELICIOUS SOUTHERN CRAB CAKES WITH COOL LIME SAUCE



Delicious Southern Crab Cakes With Cool Lime Sauce image

Make and share this Delicious Southern Crab Cakes With Cool Lime Sauce recipe from Food.com.

Provided by hollyberry117

Categories     Crab

Time 30m

Yield 4 Crab Cakes, 2 serving(s)

Number Of Ingredients 8

4 green onions
1 lime
1/2 cup mayonnaise, divided
0.5 (7 ounce) packet Italian salad dressing mix
1 tablespoon Dijon mustard, divided
13 round buttery crackers, divided
1 (8 ounce) container crabmeat
4 tablespoons sour cream

Steps:

  • LIME SAUCE:.
  • Combine, in small bowl, remaining 1/4-cup mayonnaise, 1/2-tablespoon mustard, juice from a lime quarter and sour cream. Chill until ready to serve.
  • CRAB CAKES:.
  • Chop onions into 1/4-inch pieces. Place in large bowl.
  • Cut lime in quarters and squeeze juice of one quarter over onions.
  • Add 1/4-cup mayonnaise, dressing mix, and 1/2- tablespoon mustard. Mix until well blended.
  • Crush seven crackers while adding to mayonnaise mixture. Add crabmeat and mix well.
  • Shape into four 1/4-inch thick patties.
  • Preheat large saute pan on medium-high 2-3 minutes.
  • Crush remaining 6 crackers onto a plate. Lightly coat patties with crackers, then place in saute pan.
  • Cook 12-15 minutes turning as needed to brown and heat thoroughly.
  • Serve crab cakes with lime sauce and enjoy!

Nutrition Facts : Calories 919.5, Fat 52.3, SaturatedFat 11.4, Cholesterol 75.3, Sodium 2374.6, Carbohydrate 84.7, Fiber 4.2, Sugar 13.7, Protein 29.7

CRAB CAKES WITH LIME SAUCE



Crab Cakes with Lime Sauce image

Reel in a breezy taste of the seashore with these delectable, crispy-coated crab cakes. The refreshing, lip-smacking lime sauce adds a delightful summery tang to this old-fashioned favorite. -Marjie Gaspar, Oxford, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 25m

Yield 3 servings

Number Of Ingredients 10

2 cans (6 ounces each) lump crabmeat, drained
1 green onion, chopped
1 tablespoon Dijon mustard
1 teaspoon Italian salad dressing mix
1-1/2 cups crushed butter-flavored crackers (about 35), divided
1 cup mayonnaise, divided
2 tablespoons lime juice, divided
1/4 cup canola oil
1/4 cup sour cream
1-1/2 teaspoons grated lime zest

Steps:

  • In a large bowl, combine the crab, onion, mustard, dressing mix, 1 cup cracker crumbs, 1/2 cup mayonnaise and 1 tablespoon lime juice. Shape into six patties; coat with remaining cracker crumbs. , In a large skillet, heat oil over medium heat. Cook crab cakes for 3-4 minutes on each side or until lightly browned. , For lime sauce, in a small bowl, combine the sour cream, lime zest, and remaining mayonnaise and lime juice until blended. Serve with crab cakes.

Nutrition Facts : Calories 1039 calories, Fat 92g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 1207mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

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