Crab Cakes With Tomato Salsa Recipes

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MINI CRAB CAKES WITH MANGO SALSA



Mini Crab Cakes with Mango Salsa image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 19

1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
2 scallions, finely chopped
1 large egg
1/2 lemon, finely zested
Kosher salt
4 slices white sandwich bread, crusts removed, cut or torn into small pieces
1 pound jumbo lump crab meat, picked through for shells
3 tablespoons unsalted butter
1 tablespoon chopped fresh cilantro
1/4 teaspoon sugar
1/2 English cucumber, cut into 1/4-inch dice
1/2 lemon, juiced
1/2 large mango, peeled and cut into 1/4-inch dice
1/4 jalapeno, preferably red, seeded and minced
Kosher salt
1/4 cup mayonnaise
2 tablespoons Dijon mustard

Steps:

  • For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
  • Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
  • Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
  • For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
  • For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
  • Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.

CRAB CAKES WITH CILANTRO SALSA



Crab Cakes with Cilantro Salsa image

You can do it! Make restaurant-menu crab cakes in just three easy steps.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 16

Number Of Ingredients 21

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn, drained
1 large tomato, chopped (1 cup)
2 tablespoons lime juice
1 tablespoon olive or vegetable oil
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
2 teaspoons ground cumin
1 teaspoon sugar
1/4 teaspoon salt
3 cans (6 oz each) crabmeat, drained
1/2 cup finely chopped green bell pepper
1/2 cup Progresso™ Italian style bread crumbs
1/4 cup chopped cilantro
1 medium green onion, sliced
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons mayonnaise or salad dressing
1 egg, beaten
2 tablespoons vegetable oil
2/3 cup Progresso™ Italian style dry bread crumbs

Steps:

  • Stir together Cilantro Salsa ingredients; cover and refrigerate.
  • Stir together Crab Cakes ingredients--except 2 tablespoons vegetable oil and 2/3 cup bread crumbs. Shape mixture into 16 cakes, about 2 inches in diameter.
  • In 12-inch skillet, heat oil over medium heat. Coat crab cakes with 2/3 cup bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

CRAB CAKES WITH LEMON BUTTER AND PLUM TOMATO SALSA



Crab Cakes With Lemon Butter and Plum Tomato Salsa image

Straight forward, savory first course with elegant results. Easy and tasty. Works well as a first course served with Vevue Clicquot Champagne. From Bon Appetit January 2004.

Provided by College Girl

Categories     Crab

Time 35m

Yield 16 crab cakes, 8 serving(s)

Number Of Ingredients 24

2 cups tomatoes (plum tomatoes)
1/2 cup onion, chopped
1/4 cup cilantro, chopped
1 tablespoon lime juice, fresh
1 garlic clove, finely chopped
2 tablespoons olive oil
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 onion, chopped
3 garlic cloves, finely chopped
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper
1 cup breadcrumbs, fresh made from fresh French bread
1 1/2 lbs crabmeat, fresh and picked over
1/2 cup green onion, chopped
2 large eggs, beaten to blend
1/4 cup white wine, dry
3 tablespoons lemon juice, fresh
2 tablespoons shallots, minced
1 bay leaf
1 cup butter, chilled, unsalted, cut into 1-inch pieces (2 sticks)
2 tablespoons heavy cream
3 tablespoons unsalted butter
3 tablespoons olive oil

Steps:

  • For Salsa:.
  • Mix all ingredients in bowl. Season with salt and pepper.
  • (Can be made 6 hours ahead. Cover and chill.).
  • For Crab Cakes: Heat oil in heavy large skillet over medium-high heat.
  • Add bell peppers, onion, and garlic; saute until tender about 3 minutes.
  • Mix Worcestershire sauce , cayenne, and then breadcrumbs.
  • Saute 2 minutes.
  • Remove skillet from heat. Mix in crabmeat and green onions.
  • Season with salt and pepper; mix in eggs.
  • Using about 1/3 cup for each, shape mixture into 16 3/4" crab cakes.
  • Arrange on baking sheet.
  • Lemon Butter: Mix first 4 ingredients in medium skillet.
  • Boil over medium heat until reduced to glaze, about 2 minutes.
  • Discard bay leaf.
  • Add 1 cup butter, 1 piece at a time, whisking until melted before adding next piece (occasionally remove from heat to prevent boiling).
  • Whisk in cream; season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.).
  • Melt 1 1/2 tablespoons butter with 1 1/2 tablespoons olive oil in each of 2 heavy large skilets over medium heat.
  • Add half of crab cakes to each skillet.
  • Saute until cooked through and golden, about 5 minutes per side.
  • Rewarm lemon butter over low heat, whisking often (do not boil). Divide among 8 plates. Arrange 2 crab ccakes on each plate. Top with salsa.

Nutrition Facts : Calories 506.4, Fat 39.8, SaturatedFat 20, Cholesterol 166.2, Sodium 1005, Carbohydrate 16.8, Fiber 2, Sugar 4, Protein 20.3

CRAB CAKES WITH TOMATO SALSA



Crab Cakes with Tomato Salsa image

Categories     Cocktail Party     New Year's Eve     Basil     Crab     Bell Pepper     Pan-Fry     Bon Appétit

Yield Makes 8

Number Of Ingredients 14

1 pound fresh crabmeat
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
3 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce
Dash of Worcestershire sauce
3 1/4 cups fresh breadcrumbs from crustless French bread
1 large egg
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
Tomato salsa

Steps:

  • Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)
  • Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.

MINIATURE CRAB CAKES WITH TOMATO GINGER JAM



Miniature Crab Cakes with Tomato Ginger Jam image

Categories     Ginger     Tomato     Appetizer     Bake     Cocktail Party     Crab     Spring     Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 12

1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
3/4 teaspoon Old Bay Seasoning
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon Tabasco
1 lb jumbo lump crabmeat, picked over
4 cups cornflakes
Accompaniment: tomato ginger jam
Garnish: thinly sliced fresh cilantro

Steps:

  • Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
  • Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
  • Preheat oven to 400°F.
  • Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.

MINI CRAB CAKES WITH CHERRY TOMATO AND CORN SALSA



Mini Crab Cakes With Cherry Tomato and Corn Salsa image

I love crab cakes and these are very good especially with the salsa. I did not serve this in individual portions, but rather all on one platter as an appetizer, with the salsa on the side. The cook time includes the chilling time for the salsa.

Provided by pines506

Categories     Crab

Time 32m

Yield 18 crab cakes

Number Of Ingredients 22

1 lb lump crabmeat, picked over
1 tablespoon fresh lemon juice
1/2 cup plain breadcrumbs
1 large egg
1/4 cup mayonnaise, plus
1 tablespoon mayonnaise
2 scallions, trimmed and minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon dry mustard
salt, to taste
black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons canola oil
6 cups salad greens
2 ears fresh corn, husked
2 cups cherry tomatoes, coarsely chopped
1/2 medium red onion, finely diced
2 scallions, trimmed and minced
1 1/2 tablespoons capers, drained
1 tablespoon balsamic vinegar
1 teaspoon group cumin
1 teaspoon hot sauce (to taste)

Steps:

  • Crab Cakes:.
  • Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
  • In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
  • Add crabmeat and mix together gently.
  • Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
  • Cover with plastic wrap and refrigerate for at least an hour.
  • Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
  • Drain on paper towels.
  • Heat remaining butter and oil and repeat with the rest of the crab cakes.
  • To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
  • Cherry Tomato and Corn Salsa:.
  • Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
  • Lift corn from water and set aside to cool.
  • When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
  • Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
  • Cover and refrigerate at least 2 hours before serving.
  • The salsa will keep in the refrigerator for up to three days.
  • Makes about 3 cups of salsa.

Nutrition Facts : Calories 106, Fat 5.3, SaturatedFat 1.3, Cholesterol 35.3, Sodium 188.3, Carbohydrate 7.6, Fiber 1.2, Sugar 1.7, Protein 7.5

CRAB CAKES WITH FRESH MANGO-PEACH SALSA



Crab Cakes with Fresh Mango-Peach Salsa image

This recipe for crab cakes with mango-peach salsa is easy to make. I like to taste the crab meat. Its sweet delicate flavor comes through with the panko crumbs.

Provided by Ms.Chae916

Time 1h

Yield 8

Number Of Ingredients 16

2 medium mangos
2 large peaches, peeled and pitted
2 medium Roma tomatoes, seeded and chopped
½ cup chopped red onion
1 medium jalapeno pepper, seeded and minced
⅓ cup roughly chopped fresh cilantro
1 ½ tablespoons honey
1 tablespoon balsamic vinegar
2 pounds lump crab, drained
3 stalks green onions, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs, beaten
3 tablespoons all-purpose flour
2 cups panko bread crumbs
¼ cup light olive oil

Steps:

  • Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
  • Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
  • Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
  • Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
  • Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
  • Serve on top of or alongside chilled salsa.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 37.7 g, Cholesterol 109.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 24.2 g, SaturatedFat 1.7 g, Sodium 598.8 mg, Sugar 14.3 g

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

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From homefrontcooking.com


CRAB CAKES WITH MANGO SALSA - REDBOOK
2006-10-25 Directions. Mango Salsa: In medium bowl, stir together gently 1 mango, cut into 1/2-inch cubes, 1 large red bell pepper, cut into 1/2-inch pieces, 2 thinly sliced scallions, 2 tablespoons honey ...
From redbookmag.com


CRUNCHY CRAB CAKES WITH TOMATO BUTTER - SEL MAGIQUE
2021-07-09 Divide mixture into 8 portions (about 1/3 cup each); shape into 3-inch-wide, 1/2-inch-thick patties. Sprinkle both sides of patties generously with panko to coat completely; press lightly to adhere. Refrigerate 30 - 50 minutes. Heat 1/4 cup oil in a large skillet over medium-high. Working in batches, cook crab cakes until golden brown, 2 to 3 ...
From selmagique.com


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