CRAB CAKE RECIPE WITH CREAMY CRAB CAKE SAUCE
My favorite crab cake recipe for tender crab cakes loaded with seasoned lump crab meat, drizzled with homemade creamy crab cake sauce, always a hit.
Provided by Mike Hultquist
Categories Main Course
Time 35m
Number Of Ingredients 25
Steps:
- In a large bowl, combine the bread crumbs, Cajun seasoning, garlic powder, salt and pepper to make the crab cakes. Mix well.
- In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
- Pour the wet ingredients into the dry and mix with a fork. Add the crab meat and hand mix. Form them into 6 crab cakes and set them on a large plate.
- Next, make the Cajun Cream Sauce by processing the mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Cajun seasoning, lemon juice and minced garlic in a food processor until smooth. Pour into a bowl and refrigerate until ready to use.
- Heat a large pan to medium heat and add the butter. Add the crab cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. Serve with the Cajun Cream Sauce and lemon wedges.
Nutrition Facts : Calories 339 kcal, Carbohydrate 13 g, Protein 17 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 78 mg, Sodium 1113 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRAB CAKES WITH RED CHILI MAYONNAISE
Provided by Craig Common
Categories Sauté Oscars Father's Day Mayonnaise Lemon Crab Bell Pepper Jalapeño Bon Appétit
Yield Makes 8
Number Of Ingredients 11
Steps:
- Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
CHIVE CRAB CAKES
These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. -Cindy Worth, Lapwai, Idaho
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 crab cakes
Number Of Ingredients 12
Steps:
- In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.
Nutrition Facts : Calories 119 calories, Fat 3g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
CRAB CAKES WITH SPICY CREAM
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 CREAMY CHILI SAUCE
These are sooo good! I made these for a dinner party this past weekend and couldn't believe how easy they were to make! I made crab cakes before and they usually fall apart...these stay together really well and they taste better than any restaurant's! Recipe is from Hotel Hana-Maui in Maui, Hawaii.
Provided by Grace Lynn
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For Sauce: Heat oil in heavy medium skillet over medium-low heat.
- Add shallots and garlic and saute until tender, about 5 minutes.
- Add chili garlic sauce and stir 1 minute.
- Add cream, sake and lime juice.
- Simmer until sauce is slightly thickened, about 7 minutes.
- For Crab Cakes: Mix first 4 ingredients in medium bowl.
- Season with salt and pepper.
- Whisk egg and 2 tablespoons water in small bowl.
- Stir 2 tablespoons egg mixture into crab mixture (mixture will be dry).
- Discard remaining egg mixture.
- Form crab mixture into four 2 1/2- to 3-inch round patties, using about 1/2 cupful for each.
- Heat oil in heavy large skillet over medium-high heat.
- Add crab cakes and saute until golden brown, about 4 minutes per side.
- Transfer to plates.
- Drizzle sauce over and serve.
Nutrition Facts : Calories 340.5, Fat 23.6, SaturatedFat 8.8, Cholesterol 127.1, Sodium 314.9, Carbohydrate 14.7, Fiber 0.7, Sugar 1.3, Protein 14
CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE
An easy help-yourself starter with the zest and spice of ginger and chilli
Provided by Good Food team
Categories Starter
Time 50m
Number Of Ingredients 22
Steps:
- To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
- Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
- Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
- Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.
Nutrition Facts : Calories 467 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.75 milligram of sodium
CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE
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
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
CREAMY CRAB CAKES
This is a lighter and creamier version. They are soft and need at least an hour chilling time before pan frying.
Provided by Morning Biscotti
Categories Crab
Time 40m
Yield 6 crabcakes, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
- Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
- Transfer the mixture to a bowl and stir in the sour cream.
- Stir in the crabmeat, gently to prevent from breaking the lumps.
- Form 8 patties, 3 inches wide by 3/4 inch thick.
- Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
- Lightl dredge the patties on both sides in the bread crmbs.
- Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
- Heat a skillet with butter over low to medium heat.
- Add the crab cakes, fry for about 4 minutes perside or until golden brown.
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