Crabcakes And Seafood Sausage Recipes

SOUTHWESTERN CRABCAKES

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.

COMPANY SHRIMP-AND-CRAB CAKES

Steps:

• In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs., In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.

CREOLE CRAB BURGERS

Steps:

• Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
• Assemble burgers with buns and accompaniments.

SHRIMP CAKES WITH ANDOUILLE SAUSAGE

Steps:

• Coarsely chop shrimp and sausage in processor, using on/off turns. Melt 1 tablespoon butter in small skillet over medium heat. Add bell pepper and onion; sauté until vegetables soften, about 5 minutes. Transfer to medium bowl; cool. Add shrimp and sausage to vegetable mixture. Stir in mayonnaise, 1/2 cup breadcrumbs, green onion, and mustard; season with salt and pepper. Cover and chill 30 minutes.
• Form shrimp mixture into eight 1-inch-thick cakes. Place remaining 3/4 cup breadcrumbs on plate. Coat each cake with crumbs, patting to adhere. Transfer to plate; cover and chill 15 minutes or up to 1 day.
• Melt 1 tablespoon butter in heavy large nonstick skillet over medium-low heat. Add shrimp cakes; sauté until brown, about 6 minutes per side. Transfer 1 cake to each of 6 plates and serve.
• Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage or smoked Hungarian sausage in these recipes.

SEAFOOD CAKES

Steps:

• Make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them.
• Saute onion & garlic then remove to cool.
• If fish was frozen, squeeze "gently" to remove excess water.
• If crab is cooked, rinse gently under cold water to remove excess salt then drain & dry.
• Dice fish & shrimp into peanut size chunks.
• Combine all ingredients & mix gently just until well blended.
• Shape the mixture into 6 fat crab cakes & shape into discs.
• Put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes.
• To serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat.
• Put the crab cakes with the top (dry) side down and cook for about 15 minutes, gently flip over & cook for another 15 minutes so each side is nice and crisp. Internal temp should hit 145F (62C).