CRAB CAKES WITH REMOULADE SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
- In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
- Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.
CRAB CAKES WITH ROASTED VEGETABLES AND TANGY BUTTER SAUCE
From The Best of Cooking Light. If you can't find the French haricots verts feel free to sub with American green beans. Prep time includes 30-minutes in the fridge.
Provided by Julie Bs Hive
Categories Crab
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- CRAB CAKES:
- Combine first seven ingredients and gently add in the crab meat followed by 3/4 cup of the panko. Cover and chill 30 minutes.
- Divide crab mixture into 8 equal portions of about 1/2 cup each. Form 3.4 in thick patties and dredge in remaining 3/4 cup panko.
- Heat 1 1/2 tsp oil in a non-stick skillet over medium heat. Coat both sides of cakes with cooking spray and fry four at a time for 7 minutes, turning over and frying for another 7 minutes. Repeat with the four remaining cakes.
- Preheat oven to 450°.
- VEGETABLES:.
- Scrub carrots and leave root end intact and 1 inch of the stem on. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray and sprinkle with salt. Toss to mix well. Bake at 450° for 20 minutes, turning once. Coat the French haricots verts or the American green beans with cooking spray and add to roasting pan and toss well. Bake an additional 10 minutes or until vegetables are tender.
- SAUCE:.
- Combine broth, shallots, and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup (about five minutes). Remove from heat and stir in butter. Serve with crab cakes and vegetables.
- Serving size: 2 crab cakes,1 cup vegetables, and 1 1/2 tbsp sauce.
Nutrition Facts : Calories 505, Fat 14.8, SaturatedFat 5.9, Cholesterol 109.1, Sodium 1077, Carbohydrate 56.7, Fiber 6.8, Sugar 9, Protein 36
SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
- Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
- Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
- In a medium bowl, mix all the ingredients together.
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
CRAB LEGS WITH GARLIC BUTTER SAUCE
I ended up getting some snow crab legs on sale at the market. I wanted something a little different from plain steamed, boiled, or grilled crab legs, so I ended up throwing a few things together to make this awesome crab leg dish. Enjoy! This would be great with shrimp as well.
Provided by Tamaralynn
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Cut a slit, length-wise, into the shell of each piece of crab.
- Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 1 g, Cholesterol 274.2 mg, Fat 37.5 g, Fiber 0.2 g, Protein 43.6 g, SaturatedFat 17.1 g, Sodium 1030.7 mg, Sugar 0.1 g
CRAB CAKES WITH SPICY THAI SAUCE
Make and share this Crab Cakes With Spicy Thai Sauce recipe from Food.com.
Provided by evelynathens
Categories Crab
Time 33m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For cakes: Mix first 8 ingredients in large bowl.
- Mix in enough breadcrumbs to form stiff mixture.
- Shape mixture into sixteen ¼-inch-thick patties.
- (Can be prepared ahead. Cover and refrigerate.).
- For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
- Mix in cucumber.
- Let stand 30 minutes at room temperature to allow flavours to blend.
- Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
- Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
- Transfer to paper towels to drain.
- Transfer to baking sheet; keep warm in oven.
- Divide crab cakes among 8 plates.
- Spoon sauce around cakes.
Nutrition Facts : Calories 169.8, Fat 7, SaturatedFat 3.9, Cholesterol 33.1, Sodium 477.9, Carbohydrate 16.8, Fiber 0.8, Sugar 9, Protein 9.9
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
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