CRAB CAKES WITH CREOLE MUSTARD SAUCE
Steps:
- Preheat a George Foreman Grill to 325 degrees F.
- In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings. Fold in crabmeat and bread crumbs. Form mixture into 2-inch balls.
- Coat grill with a thin layer of vegetable oil. When oil is hot, grill crab cakes, in batches, for 5 to 6 minutes each, turning over after 3 minutes or when golden brown.
- Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.
- Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use.
MUSTARD CREAM SAUCE
Here's a simple sauce that's perfect for crab cakes and other rich, savory appetizers. Dijon-style mustard is blended into a creamy mixture.
Provided by Nancy
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 83 calories, Carbohydrate 1.1 g, Cholesterol 6.6 mg, Fat 8.7 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 102.2 mg, Sugar 0.2 g
CRABMEAT CAKES WITH MUSTARD SAUCE
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 crab cakes
Number Of Ingredients 17
Steps:
- Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
- Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
- Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.
EASY FRIED CRAB CAKES WITH MUSTARD SAUCE
Very easy to prepare. These fried crab cakes make a good summer meal with coleslaw, fresh corn-on-the-cob, and fresh pineapple pieces for dessert. Delicious with mustard sauce or cocktail sauce.
Provided by LouHoo in VA
Categories Crab Cakes
Time 1h
Yield 2
Number Of Ingredients 18
Steps:
- Stir bread crumbs, mayonnaise, beaten egg, onion, parsley, Worcestershire sauce, seafood seasoning, dry mustard, seasoned pepper, and hot sauce in a medium bowl until well combined. Gently fold in crabmeat. Cover and refrigerate for 30 minutes.
- Meanwhile, make the sauce: Whisk mayonnaise, sour cream, mustard, lemon juice, and Worcestershire sauce together in a small bowl.
- Shape crabmeat mixture into 5 to 6 small patties.
- Heat olive oil in a large skillet over medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes on each side.
- Serve patties with mustard sauce.
Nutrition Facts : Calories 667.6 calories, Carbohydrate 29.6 g, Cholesterol 210.6 mg, Fat 48.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, Sodium 1433.7 mg
CRAB CAKES WITH GRAINY MUSTARD AND SCALLION SAUCES
Because they are made with egg yolks instead of breadcrumbs and are baked rather than fried, these cakes have an especially distinct crab taste. Chef Edward Brown, of Sea Grill in New York City, enhances that flavor wonderfully by serving the cakes alongside two spicy sauces.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees. In a medium bowl, combine crab, mayonnaise, mustard, and egg yolks. Season with Old Bay Seasoning, salt, and cayenne. Using a 3-ounce ice cream scoop, form mixture into 8 equal-size balls. Lightly dredge in Corn Flakes, transfer to a baking sheet, and drizzle with butter. Bake until heated through, 12 to 14 minutes. Serve with mustard and scallion sauces.
CRAB CAKES WITH MUSTARD SAUCE
Make and share this Crab Cakes With Mustard Sauce recipe from Food.com.
Provided by lazyme
Categories Crab
Time 30m
Yield 5 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oven to 425 degrees.
- Combine the crab meat, mayonnaise, Dijon mustard, whole-grain mustard, carrot, lime juice, green onions, potato, cilantro, soy sauce and bread crumbs.
- Form into patties about 3 inches in diameter.
- Heat the oil in a skillet over medium heat and cook half the patties until they're golden brown on one side, 4 to 5 minutes.
- Remove them to a baking sheet.
- Cook the remaining patties and add them to the baking sheet.
- Bake the crab cakes until they're heated through, about 3 minutes.
- Serve with Mustard Sauce.
- Can be served with vegetables and potatoes as an entree or on a small bed of mango and papaya as an appetizer.
- For the Mustard Sauce:
- Cook the garlic and shallots in the butter over medium heat until softened, about 2 minutes.
- Add the wine and clam juice and continue cooking until the liquid is reduced by half, about 10 minutes.
- Add the cream and continue to cook until the sauce is again reduced by half, 10 minutes.
- Add the Dijon mustard and lemon juice.
- Cook for 1 minute and strain.
- Stir in the whole-grain mustard and serve.
- Makes about 3/4 cup.
Nutrition Facts : Calories 549.8, Fat 37.7, SaturatedFat 14.9, Cholesterol 115.5, Sodium 1343.2, Carbohydrate 28.7, Fiber 2.3, Sugar 4.3, Protein 21.4
DIJON SAUCE FOR CRAB CAKES (3 INGREDIENTS)
Dijon mustard, Worcestershire sauce, and mayo- no cook. Can use on cold chicken and other dishes as well.
Provided by Oolala
Categories Low Protein
Time 1m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 3
Steps:
- Blend ingredients.
- Cover and chill.
Nutrition Facts : Calories 160.3, Fat 13.4, SaturatedFat 1.9, Cholesterol 10.2, Sodium 404.4, Carbohydrate 10.4, Fiber 0.3, Sugar 2.9, Protein 0.8
CRAB CAKES WITH CREAMY CAPER SAUCE
Provided by Bill Brett
Categories Mustard Appetizer Mayonnaise Crab Summer Pan-Fry Capers Bon Appétit Vermont Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 first-course servings
Number Of Ingredients 16
Steps:
- for caper sauce:
- Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
- for crab cakes:
- Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
- Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.
CRAB CAKES WITH CHARDONNAY CREAM SAUCE
Categories Milk/Cream Wine Appetizer Sauté Crab Summer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 8 as a first-course
Number Of Ingredients 14
Steps:
- Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.
- Mix crabmeat, 1/2 cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. Rewarm sauce over medium-low heat, stirring occasionally, before serving.) Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to paper-towel-lined plate to drain.
- Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.
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CRAB CAKES AND SPICY MUSTARD SAUCE RECIPE | MYRECIPES
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5/5 (16)Calories 404 per servingServings 4
- Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.
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