Del Friscos Crab Cakes Recipes

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DEL FRISCO'S CRAB CAKES



Del Frisco's Crab Cakes image

Smaller crab cakes would be a delicious appetizer. Originally posted by BLNoto on RawDog Recipe Site www.allabout.com

Provided by Molly53

Categories     Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb lump crabmeat
1/4 cup celery, diced
1/4 cup onion, minced
1/4 cup red bell pepper, seeded and diced
1/4 cup fresh basil
1 ounce bread, diced into small cubes
1/2 cup mayonnaise (use a good quality, such as Hellmans)

Steps:

  • Place crab meat onto sheet pan and spread evenly.
  • Place sheet under broiler for approximately 2 minutes; remove.
  • Change oven setting to bake and set to 350°F.
  • Remove all shells from crab meat.
  • Saute celery, onions and red pepper in a large saucepan for approximately 2 minutes.
  • Place sauteed vegetables on sheet pan and refrigerate about ten minutes.
  • Slice basil into julienne strips.
  • Place crab meat, bread cubes, basil and sauteed vegetables in a large bowl and mix gently.
  • Fold in mayonnaise.
  • Spray a baking sheet lightly with cooking spray.
  • Measure four ounce portions onto pan.
  • Place in oven for 15 minutes.
  • Serve with sauce of your choice (Cajun style sauce would be delicious, but whatever you like best is appropriate).

Nutrition Facts : Calories 177.5, Fat 7.7, SaturatedFat 1.1, Cholesterol 62.5, Sodium 460.6, Carbohydrate 9, Fiber 0.5, Sugar 2.1, Protein 17.6

CRAB CAKES - DEL FRISCO'S



CRAB CAKES - DEL FRISCO'S image

Categories     Cake     Shellfish     Appetizer

Yield 1 1

Number Of Ingredients 21

1 pound crabmeat, jumbo lump, fresh
1 cup onion, 1/4-inch diced
1 cup celery, 1/4-inch diced
3 egg whites
4 ounces heavy cream
1 ounce white bread, crust removed, 1/4-inch diced
1/2 teaspoon kosher salt
1/4 teaspoon Old Bay seasoning
2 ounces green onion, 1/8-inch diced
2 ounces unsalted butter, melted
REMOULADE
1/2 cup creole mustard
1 cup mayonnaise
3 tablespoons capers, miced
1/4 cup dill pickle relish
1 tablespoon tarragon
1/2 teaspoon kosher salt
1/2 teaspoon lemon juice
GARNISH
2 sticks chives, 3-inches long
1 wedge lemon

Steps:

  • 1. Soak white bread and cream together. 2. Place a sauté pan on the stovetop on medium heat and add butter to the pan. 3. Add the onion and celery and sweat them till they are soft. Then transfer the softened vegetables to a half size sheet pan and cool under refrigeration. 4. Pour crabmeat onto half size sheet pan and pick out shells. 5. Transfer the cooled vegetables to a chilled stainless steel mixing bowl and add the heavy cream and the soaked bread. 6. Fold in all of the ingredients except the crabmeat to combine forming the base. 7. Fold the crabmeat into the base without breaking up the lumps. 8. Let crab cake mixture rest under refrigeration for 2 hours. 9. Once mixture is ready scale out 4 ounces for mixture at a time and form into crab cake shape. 10. Place the crab cakes on a half sheet pan and bake at 350 degrees F for 15 minutes. 11. Once crab cakes are done transfer one crabcake to a plate of choice and serve with the remoulade and lemon. 12. Garnish with chive sticks and serve. FOR THE REMOULADE 1. Place all ingredients into a stainless steel bowl and whisk with a wire whip to combine. 2. Once sauce comes together taste to check seasoning then transfer to a small plastic container and let sit for 4 to 6 hours before using.

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