LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
- For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
- Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
- Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
- Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
- Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.
EASTERN SHORE CRAB CAKES
In Delaware, we're surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. -Cynthia Bent, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.,
Nutrition Facts : Calories 599 calories, Fat 44g fat (6g saturated fat), Cholesterol 235mg cholesterol, Sodium 952mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
DELAWARE BAY CRAB CAKES
Almost all crabmeat. The sweetness of the crabmeat stands out. I don't recommend frying because they may fall apart. I usually make 6 medium size, but you could also make small ones for an appetizer.
Provided by Eileen C.
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in butter until soft.
- Pick thru crabmeat to remove any shells and put in large bowl.
- Add onion & butter, 1/2 C breadcrumbs & Old Bay seasoning to crabmeat and mix gently.
- Form Patties of desired size. Press together gently to hold shape. Mixture is soft and falls apart easily.
- Carefully dip in milk/egg mixture and cover completely in breadcrumbs.
- Bake at 400 for 10 - 15 minutes.
Nutrition Facts : Calories 517.4, Fat 29.1, SaturatedFat 16.6, Cholesterol 206.4, Sodium 879.1, Carbohydrate 29.6, Fiber 1.8, Sugar 3.1, Protein 33.3
CAMDEN YARDS CRABCAKES
Provided by Food Network
Categories main-dish
Time 27m
Yield 10, 3.5-oz crab cakes
Number Of Ingredients 9
Steps:
- Thoroughly pick crabmeat. Make sure not to mash the crabmeat. Mix mayonnaise, eggs and mustard and bread crumbs together. Sprinkle lemon juice on top of the crabmeat and toss together. Mix crabmeat with mayonnaise mixture and fold gently. Sprinkle mixture with Old Bay seasoning and parsley.
- Form crab cake mixture into 3.5-ounce balls, and flatten slightly.
- Bake on lightly oiled baking pan at 375 degrees F for 12 minutes or to light brown in color.
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
DELAWARE CRAB CAKES
Number Of Ingredients 9
Steps:
- 1. In large bowl, combine all ingredients except oil mix well. Shape mixture into 16 patties, about 1/2 inch thick.2. Heat oil in large nonstick skillet over medium heat until hot. Add patties cook 6 to 8 minutes or until golden brown, turning after 3 minutes. If desired, serve with Zesty Seafood Cocktail Sauce, page 206.Nutrition Information Per Serving: Serving Size: 1 Crab Cake * Calories: 35 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 15 mg 5% * Sodium: 160 mg 7% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1/2 Starch or 1/2 Carbohydrate
Nutrition Facts : Nutritional Facts Serves
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